Antioxidative Effect of Thymbra spicata on Oxidative Stability of Palm and Corn Oils

Abstract

In this study, modified rancimat method was used to determine the antioxidative effect of Thymbra spicata oil on the oxidative stability of corn and palm oils at various concentrations of Thymbra spicata (1.39–5.49 mg mL−1) and temperatures (90, 100, and 120°C). For a comparison, butylated hydroxyltoluene was used as a standard antioxidant. Thymbra spicata oil was significantly effective on oxidation of both corn and palm oils at concentrations used in this study. Specifically, the induction period of corn and palm oils was significantly elongated in the presence of Thymbra spicata oil. However, butylated hydroxyltoluene was more effective against oxidation of oils than Thymbra spicata oil. Thymbra spicata oil could be used as an easily accessible source of natural antioxidant for use in fats and oils.