Inhibition of lard oxidation by fractions of different essential oils

Tea Kulisic; Ani Radonic; Mladen Milos

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

Inhibition of lard oxidation by fractions of different essential oils

Authors

Tea Kulisic Department of Biochemistry and Food Chemistry. University of Split
Ani Radonic Department of Organic Chemistry. Faculty of Chemical Technology, University of Split
Mladen Milos Department of Biochemistry and Food Chemistry. University of Split

DOI:

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

Keywords:

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

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.

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Published

2005-12-31

How to Cite

Kulisic T, Radonic A, Milos M. Inhibition of lard oxidation by fractions of different essential oils. Grasas aceites [Internet]. 2005Dec.31 [cited 2025May1];56(4):284-91. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/94

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Issue

Vol. 56 No. 4 (2005)

Section

Research

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