Antioxidative effect and composition of allspice in rape-seed oil
Nguyen, D.V. | Takacsova, M. | Jakubik, T. | Dang, M.N. | Kristianova, K. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Chemickotechnologicka Fakulta)
The composition and antioxidative effect of the ethanol extract from allspice was studied in rapeseed oil. Two major allspice extract components are eugenol (52.6 %) and methyleugenol (25.1 %), the content of the other compounds was lower than 3 %. The allspice extract was added to oil and samples were stored in the dark at 40 deg C. The results of the peroxide and thiobarbituric acid values have shown that the allspice extract has an antioxidative effect. Its action is associated with the high content of eugenol.
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