Abstract
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.
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Economou, K.D., Oreopoulou, V. & Thomopoulos, C.D. Antioxidant activity of some plant extracts of the family labiatae. J Am Oil Chem Soc 68, 109–113 (1991). https://doi.org/10.1007/BF02662329
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DOI: https://doi.org/10.1007/BF02662329