Antioxidant potential of oregano (Oreganum vulgare L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.): application of oleoresins in vegetable oil

作者：Del Re Patricia Vieira; Jorge Neuza^*

来源：Ciencia e Tecnologia de Alimentos, 2011, 31(4): 955-959.

• spice extracts
• oxidation
• induction period

Studies have been carried out in order to increase the stability of vegetable oils due to economic and health protection reasons. There is a growing interest in the addition of natural antioxidants; especially herbs and spices. For this reason, this study aimed at evaluating the antioxidant potential of the oleoresins of oregano, basil, and thyme, as well as their behavior when applied to soybean oil under various concentrations. Firstly, the antioxidant activity was determined by the beta-carotene/linoleic acid system and by the quantification of total phenolic compounds. Next, different concentrations of oleoresins (500 to 3000 mg.kg(-1)) were added to the soybean oil, and its antioxidant potential was analyzed using the oxidative stability through a Rancimat equipment. The value of 3000 mg.kg(-1) of thyme and oregano oleoresins was the concentration that presented the greatest oxidative stability to soybean oil making them a natural alternative to vegetable oil conservation.

• 出版日期2011-12