Antioxidant activity of some plant extracts of the family labiatae |
| |
Authors: | K. D. Economou V. Oreopoulou C. D. Thomopoulos |
| |
Affiliation: | (1) Department of Chemical Engineering, National Technical University of Athens, 15773 Athens, Greece |
| |
Abstract: | The antioxidant activities of methanol extracts of oregano, dittany, thyme, marjoram, spearmint, lavender and basil were tested in lard stored at 75°C. The concentration of extracts in lard varied from 0.01 to 0.20%. Oregano extract was found to be the most effective in stabilizing lard, followed by thyme, dittany, marjoram and lavender extracts, in a decreasing order. The induction period of lard increased with antioxidant concentration. After the induction period, peroxide formation proceeded rapidly, following pseudo-zero order reaction kinetics. The rate of the reaction decreased slightly with increasing plant extract concentration. Combined addition of plant extracts in lard showed a low synergistic action between thyme extract and spearmint extract. |
| |
Keywords: | Antioxidant activity natural antioxidants oxidative deterioration rate plant extracts synergistic action |
本文献已被 SpringerLink 等数据库收录! |
|