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Abstract
AbstractThe kinetics of peroxide accumulation during oxidation of triacylglycerols of sunflower oil at 100 °C in presence of different concentrations of hexane, ethylacetate and ethanol extracts of Melissa officinalis L., Mentha piperita L., Mentha spicata L., Ocimum basilicum L., Origanum vulgare L. and Saturejae hortensis L., was followed. Ethanol extracts are the most active in retarding the autoxidation process. The most effective are the extracts of Saturejae hortensis L. (stabilization factor F for 0.5% direct hexane and 0.5% direct ethanol extracts being 14.8 and 24.0, respectively), followed by the extracts of Mentha piperita L. (F = 7.4 and 19.6, respectively) and Melissa officinalis L. (F = 7.4 and 18.6, respectively). Some of the spices are recommended as sources of natural antioxidants for stabilization of polyunsaturated lipid systems.
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