Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil

Abstract

While the peroxide values of moringa oil with rosemary extract added at the concentration of 0.1% range from 6.31 meqO2/kg (5th day) to 46.34 meqO2/kg (45th day), the peroxide values of moringa oil with rosemary extract at 0.5% concentration were found between 2.63 meqO2/kg (5.day) and 40.39 meqO2/kg (45.day). In addition, the peroxide values of moringa oil with 0.1% sage extract added ranged from 7.33 meqO2/kg (5.day) to 48.31 meqO2/kg (45.day) while the peroxide values of moringa oil with 0.5% sage extract changed between 2.85 meqO2/kg (5.day) and 44.42 meqO2/kg (45.day). The free acidity values of moringa oil with rosemary extract supplemented with 0.1% concentration were determined between 4.94% (5.day) and 28.72% (45.day) while the free acidity values of moringa oil with sage extract at 0.1% concentration change between 5.86% (5.day) and 32.69%. (45.day). The extracts exhibited high antioxidant activity compared with the control group. Practical applications There has been increasing interest in the use of natural additives for the stabilization of fat-containing foodstuffs due to the harmful effects of synthetic additives on humans. Rosemary, sage, and thyme extracts used as antioxidants in food and oils prevent oxidative reactions and extend the shelf life of foodstuffs. Recently, there has been an excessive tendency towards such plant extracts because of these properties. One of the most important food industries to be considered in this regard is the edible oil industry. Therefore, the use of spices such as rosemary, sage, and thyme instead of chemical preservatives is very important for human health.