New Opportunities of the Application of Natural Herb and Spice Extracts in Plant Oils: Application of Electron Paramagnetic Resonance in Examining the Oxidative Stability

Authors

  • Mariola Kozłowska,

    1. Author Kozłowska is with Dept. of Chemistry, Faculty of Life Sciences, Warsaw Univ. of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland. Author Szterk is with Dept. of Functional Food and Commodities, Warsaw Univ. of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland. Author Zawada is with Faculty of Pharmacy, Dept. of Physical Chemistry, Medical Univ. of Warsaw, Banacha 1, 02-097 Warsaw, Poland. Author Ząbkowski is with Faculty of Applied Informatics and Mathematics, Warsaw Univ. of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland. Direct inquiries to author Kozłowska (E-mail: mariola_kozlowska@sggw.pl).
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  • Arkadiusz Szterk,

    1. Author Kozłowska is with Dept. of Chemistry, Faculty of Life Sciences, Warsaw Univ. of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland. Author Szterk is with Dept. of Functional Food and Commodities, Warsaw Univ. of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland. Author Zawada is with Faculty of Pharmacy, Dept. of Physical Chemistry, Medical Univ. of Warsaw, Banacha 1, 02-097 Warsaw, Poland. Author Ząbkowski is with Faculty of Applied Informatics and Mathematics, Warsaw Univ. of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland. Direct inquiries to author Kozłowska (E-mail: mariola_kozlowska@sggw.pl).
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  • Katarzyna Zawada,

    1. Author Kozłowska is with Dept. of Chemistry, Faculty of Life Sciences, Warsaw Univ. of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland. Author Szterk is with Dept. of Functional Food and Commodities, Warsaw Univ. of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland. Author Zawada is with Faculty of Pharmacy, Dept. of Physical Chemistry, Medical Univ. of Warsaw, Banacha 1, 02-097 Warsaw, Poland. Author Ząbkowski is with Faculty of Applied Informatics and Mathematics, Warsaw Univ. of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland. Direct inquiries to author Kozłowska (E-mail: mariola_kozlowska@sggw.pl).
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  • Tomasz Ząbkowski

    1. Author Kozłowska is with Dept. of Chemistry, Faculty of Life Sciences, Warsaw Univ. of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland. Author Szterk is with Dept. of Functional Food and Commodities, Warsaw Univ. of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland. Author Zawada is with Faculty of Pharmacy, Dept. of Physical Chemistry, Medical Univ. of Warsaw, Banacha 1, 02-097 Warsaw, Poland. Author Ząbkowski is with Faculty of Applied Informatics and Mathematics, Warsaw Univ. of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland. Direct inquiries to author Kozłowska (E-mail: mariola_kozlowska@sggw.pl).
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Abstract

Abstract:  The aim of this study was to establish the applicability of natural water-ethanol extracts of herbs and spices in increasing the oxidative stability of plant oils and in the production of novel food. Different concentrations (0, 100, 300, 500, and 700 ppm) of spice extracts and butylated hydroxyanisole (BHA) (100 ppm) were added to the studied oils. The antioxidant activity of spice extracts was determined with electron paramagnetic resonance (EPR) spectroscopy using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay. The study showed that the extracts significantly increased the oxidative stability of the examined oils when compared to one of the strongest synthetic antioxidants—BHA. The applied simple production technology and addition of herb and spice extracts to plant oils enabled enhancement of their oxidative stability. The extracts are an alternative to the oils aromatized with an addition of fresh herbs, spices, and vegetables because it did not generate additional flavors thus enabling the maintenance of the characteristic ones. Moreover, it will increase the intake of natural substances in human diet, which are known to possess anticarcinogenic properties.

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