Inhibition of linseed oil autooxidation by essential oils and extracts from spice plants

Clove bud essential oil, extracts from ginger, pimento and black pepper, or ascorbyl palmytate were studied as natural antioxidants for the inhibition of autooxidation of polyunsaturated fatty acids in linseed oil. Different methods were used to estimate antioxidant efficiency. These methods are bas...

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Bibliographic Details
Published in:Applied biochemistry and microbiology 2015-07, Vol.51 (4), p.455-461
Main Authors: Misharina, T. A, Alinkina, E. S, Terenina, M. B, Krikunova, N. I, Kiseleva, V. I, Medvedeva, I. B, Semenova, M. G
Format: Article
Language:English
Subjects:
Antioxidants
autoxidation
Biochemistry
Biomedical and Life Sciences
black pepper
Degradation products
Essential oils
Esters
Eugenia
Fatty acids
ginger
Life Sciences
linseed oil
Medical Microbiology
Microbiology
Oils & fats
peroxide value
peroxides
Piper nigrum
Plant extracts
Polyunsaturated fatty acids
Spices
thiobarbituric acid
volatile compounds
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Summary:Clove bud essential oil, extracts from ginger, pimento and black pepper, or ascorbyl palmytate were studied as natural antioxidants for the inhibition of autooxidation of polyunsaturated fatty acids in linseed oil. Different methods were used to estimate antioxidant efficiency. These methods are based on the following parameters: peroxide values; peroxide concentration; content of degradation products of unsaturated fatty acid peroxides, which acted with thiobarbituric acid; diene conjugate content; the content of volatile compounds that formed as products of unsaturated fatty acid peroxide degradation; and the composition of methyl esters of fatty acids in samples of oxidized linseed oil.
ISSN:0003-6838
1608-3024
DOI:10.1134/S0003683815040109