ANTIOXIDANT ACTIVITY OF BASIL AND OREGANO EXTRACTS ADDED TO SOYBEAN OIL FOR ACCELERATED STORAGE TEST
Article first published online: 15 JUN 2012
© 2012 Wiley Periodicals, Inc.
Journal of Food Biochemistry
Volume 37, Issue 4, pages 485–490, August 2013
How to Cite
PITARO, S., FIORANI, L. and JORGE, N. (2013), ANTIOXIDANT ACTIVITY OF BASIL AND OREGANO EXTRACTS ADDED TO SOYBEAN OIL FOR ACCELERATED STORAGE TEST. Journal of Food Biochemistry, 37: 485–490. doi: 10.1111/j.1745-4514.2012.00653.x
- Issue published online: 2 AUG 2013
- Article first published online: 15 JUN 2012
- Accepted for Publication November 28, 2011
The objective of this research was to evaluate the antioxidant activity of extract of basil and oregano, and its synergistic effect when added to soybean oil and subjected to accelerated storage test. Extracts of basil, oregano and mixtures of both were applied to soybean oil at a concentration of 2.000 mg/kg, then the extracts were heated in an oven at 60C for a period of 10 days. Samples were taken every 2 days and analyzed for concentrations of peroxides and conjugated dienes. Synthetic antioxidant tert-butylhydroquinone (TBHQ) at a concentration of 50 mg/kg and soybean oil free antioxidant (control) subject to the same conditions were used as benchmarks. The results showed that the antioxidant effect decreases according to oil heating for all treatments. However, the synthetic antioxidant showed superior protection to the soybean oil during the formation of primary oxidation compounds, followed by the natural extracts, which showed no synergism.
This study can encourage the discovery of new sources of natural antioxidants with significant contribution in the field of health worldwide. It aims at finding effective and less toxic substances to be used in food by evaluating the antioxidant potential of basil and oregano when applied individually or in mixture forms with soybean oil and compared with the synthetic antioxidant TBHQ, currently employed in food industries and target of safety concerns.