engleski

Inhibition of lard oxidation by fractions of different essential oils

The ability to inhibit the 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 essential oils showed a strong phenolic profile characterized with 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 tested essential oils and their fractions to act as the inhibitors of lipid oxidation process was lower in comparison with reference antioxidants (BHA and BHT), ascorbic acid and a-tocopherol). The antioxidant effect of tested antioxidants was dose-dependent. Induction time of the pure lard is not effected by the quantity of the oil sample in reacting system.

essential oil; lipid oxidation; antioxidant; medicinal herbs;

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