Antioxidant activity of some plant extracts of the family labiatae

 
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1991 (EN)
Antioxidant activity of some plant extracts of the family labiatae (EN)

Economou, KD (EN)
Thomopoulos, CD (EN)
Oreopoulou, V (EN)

N/A (EN)

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. © 1990 American Oil Chemists' Society. (EN)

journalArticle

Plant Extracts (EN)
Antioxidant activity (EN)
plant extracts (EN)
oxidative deterioration rate (EN)
Oregano (EN)
Food Products - Fats (EN)
Dittany (EN)
Agricultural Products (EN)
synergistic action (EN)
Antioxidant Activity (EN)
Natural Antioxidants (EN)
Oxidative Deterioration Rate (EN)
Antioxidants - Concentration (EN)
natural antioxidants (EN)

Εθνικό Μετσόβιο Πολυτεχνείο (EL)
National Technical University of Athens (EN)

Journal of the American Oil Chemists Society (EN)

1991


Springer-Verlag (EN)



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