Antioxidative Activity of Thymbra spicata in Palm and Corn Oils during Storage
2019
YAĞCI, Sibel | YAĞCI, Erdinç | GÖĞÜŞ, Fahrettin
Two types of oils (corn and palm), having different fatty acid composition, were investigated for their oxidativestability in the presence of Thymbra spicata oil (1.39 to 5.49 mg mL-1) and BHT (0.014 to 2.400 mg mL-1) at threestorage temperatures (15, 25 and 35oC), as well as control samples with no addition of antioxidant. Thymbra spicata oilwas significantly effective on oxidation of both corn and palm oils at each studied concentrations and temperatures.Increases in concentration of Thymbra spicata resulted in an increase in its antioxidative activity. However, BHT wasmore effective against oxidation of oils than Thymbra spicata . The results obtained in the present study indicate thatThymbra spicata extract is a potential source of natural antioxidant for use in fats and oils during storage.
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