Grasas y Aceites, Vol 56, No 4 (2005)

Inhibition of lard oxidation by fractions of different essential oils


https://doi.org/10.3989/gya.2005.v56.i4.94

Tea Kulisic
Department of Biochemistry and Food Chemistry. University of Split, Croatia

Ani Radonic
Department of Organic Chemistry. Faculty of Chemical Technology, University of Split, Croatia

Mladen Milos
Department of Biochemistry and Food Chemistry. University of Split, Croatia

Abstract


The ability to inhibit lard oxidation by the essential oils of Origanum vulgare L. spp. hirtum , Thymus vulgaris L., Thymus serpyllum L., Satureja montana L. and Satureja cuneifolia Ten. was examined. Except Satureja cuneifoila Ten. essential oil, all the essential oils studied showed a strong phenolic profile characterized by the presence of phenolic monoterpenes - thymol and carvacrol. The Rancimat method has been applied on lard spiked with essential oils and their fractions. The ability of the essential oils tested and their fractions to act as inhibitors of the lipid oxidation process was lower in comparison with reference antioxidants (BHA and BHT), ascorbic acid and a -tocopherol). The antioxidant effect of the antioxidants tested was dose-dependent. Induction time of pure lard is not effected by the quantity of the oil sample in the reacting system.

Keywords


Antioxidant; Essential oil; Lipid oxidation; Medicinal herbs; Rancimat method

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