Antioxidative Activity of Thymbra spicata in Palm and Corn Oils during Storage

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Authors

  • Sibel YAĞCI
  • Erdinç YAĞCI
  • Fahrettin GÖĞÜŞ

Keywords:

BHT, lipid peroxidation, natural antioxidant, palm oil, Thymbra spicata

Abstract

Two types of oils (corn and palm), having different fatty acid composition, were investigated for their oxidative
stability 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 three
storage temperatures (15, 25 and 35oC), as well as control samples with no addition of antioxidant. Thymbra spicata oil
was 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 was
more effective against oxidation of oils than Thymbra spicata . The results obtained in the present study indicate that
Thymbra spicata extract is a potential source of natural antioxidant for use in fats and oils during storage.

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Published

2019-07-15

How to Cite

YAĞCI, S., YAĞCI, E., & GÖĞÜŞ, F. (2019). Antioxidative Activity of Thymbra spicata in Palm and Corn Oils during Storage. International Journal of Natural and Engineering Sciences, 3(3), 111–115. Retrieved from https://ijnes.org/index.php/ijnes/article/view/491

Issue

Vol. 3 No. 3 (2009): 2009-3

Section

Articles