ANTIOXIDANT ACTIVITY OF SOME PLANT-EXTRACTS OF THE FAMILY LABIATAE

被引：214

作者：

ECONOMOU, KD ^{[1
]}

OREOPOULOU, V ^{[1
]}

THOMOPOULOS, CD ^{[1
]}

机构：

[1] NATL TECH UNIV ATHENS,DEPT CHEM ENGN,GR-15773 ATHENS,GREECE

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1991年 / 68卷 / 02期

关键词：

ANTIOXIDANT ACTIVITY; NATURAL ANTIOXIDANTS; OXIDATIVE DETERIORATION RATE; PLANT EXTRACTS; SYNERGISTIC ACTION;

D O I：

10.1007/BF02662329

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant activities of methanol extracts of oregano, dittany, thyme, marjoram, spearmint, lavender and basil were tested in lard stored at 75-degrees-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.

引用

页码：109 / 113

页数：5

共 22 条

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