ANTIOXIDANT ACTIVITY OF EXTRACTS AND ESSENTIAL OILS FROM TURKISH SPICES ON SUNFLOWER OIL

被引：0

作者：

OZCAN, M ^{[1
]}

AKGUL, A ^{[1
]}

机构：

[1] SELCUK UNIV,FAC AGR,DEPT FOOD ENGN,KONYA,TURKEY

来源：

ACTA ALIMENTARIA | 1995年 / 24卷 / 01期

关键词：

ANTIOXIDANT ACTIVITY; SPICES; EXTRACTS; ESSENTIAL OILS; SUNFLOWER OIL; PEROXIDE VALUE; SUMAC;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Antioxidant effects of 35 methanol extracts and 20 essential oils from Turkish spices were tested in sunflower oil stored at 70 degrees C, by measuring peroxide values after regular intervals. Rosemary, Turkish sage and sumac extracts were found to be most effective in stabilizing sunflower oil, followed by wild thyme, black thyme. Cretan savory and marjoram in a decreasing order. Also rosemary and Turkish sage essential oils showed strong inhibitory effects, then majoram and Greek oregano. The extracts exhibited high antioxidant activity compared with the essential oils. It appears that there was a relationship between the effect and the chemical composition of both extracts and essential oils, suggesting mainly their phenolic compounds. Sumac, due to its great activity competitive with rosemary and sage, had certainly potential as a new source of antioxidant substance.

引用

页码：81 / 90

页数：10

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