Antioxidant Effect of Thyme (T hymus vulgaris  L.) and Oregano (O riganum vulgare  L.) Extracts in Soybean Oil Under Thermoxidation

Abstract

The rancidity of vegetable oils is considered one problem in the food industry, thus, are added antioxidants in food. The objective of this study was to investigate the antioxidant effect of oregano and thyme extracts in soybean oil under thermoxidation. Soybean oil containing 3,000 mg/kg of oregano and thyme oleoresins and the mixture of both, as well as soybean oil containing tertbutylhydroquinone (TBHQ; 50 mg/kg) and soybean oil free of were subjected to thermoxidation. Then, the physicochemical properties and fatty acid profile were evaluated. Oregano and thyme oleoresins applied separately presented a higher protective effect, inhibiting a greater formation of polar compounds than the antioxidant TBHQ, indicating that the addition of 3,000 mg/kg has ensured a better oxidative protection than the synthetic antioxidant. The increase in the concentration of oleoresins by mixing thyme and oregano extracts has given a higher protective effect. PRACTICAL APPLICATIONSOxidation is a problem encountered in the food industry, whereas food-based oils are susceptible to oxidative degradation. To avoid this, the industry uses antioxidants that can be natural or synthetic. The use of natural antioxidants has increased because of the high demand for healthful food products and proven toxicity of some synthetic antioxidants. Many spices and herbs, such as those belonging to the family Lamiaceae, show antioxidant activity highlighting the oregano and thyme. Thus, being rich in compounds with high antioxidant activity, these extracts can be used to replace synthetic antioxidants used in vegetable oils. Oxidative StabilityThe oxidative stability was determined according to the Official Method Cd 12b-92 (AOCS 2009), employing the Rancimat instrument (model 743, Metrohm). The test is ANTIOXIDANT EFFECT IN SOYBEAN OIL N. JORGE, C.M. VERONEZI and P.V. DEL RÉ

Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation

“…Yu et al (2018) fried potato chips in refined C. nucifera oil at 180 °C and obtained at times 0, 2 and 4 h the values 4.5; 5.6 and 6.8% respectively for conjugated dienoic acids. Differently, Jorge, Veronezi and Del Ré (2015) thermoxidatized the G. max oil at 180 °C/15 h with S/V of 0.4/cm and they obtained the results from 0.51 to 2.35% of conjugated dienoic acids.…”

Evaluation and Comparison of the Antioxidant and Free Radical Scavenging Properties of Medicinal Plants by Using the DPPH Assay in-Vitro

“…A greater protective effect was applied by organo and thyme separately, which prevented the increase in the formation of TBHQ, showing that by adding of 3000 mg / kg ensures better protection against oxidative oxidation. The increased absorption of urea by adding the thyme and oregano extracts gave a greater protective effect [29] .…”

The Effectiveness of Intrauterine Injection of Fit-O-Methrin Drug for Endometritis in Sows

“…Відомо, що екстракти чебрецю та материнки проявляють імуномодулюючі, протизапальні, протигрибкові, антибактеріальні, противірусні (Cetin et al, 2011;Wijesundara et al, 2019) та антиоксидантні властивості (Jorge et al, 2015;Sayadi et al, 2021), крім того, екстракт чебрецю впливає на бета рецептори матки (Wienkötter et al, 2007) Також вони сприяють відновленню мікробіоценозу слизових оболонок (Krivonogova et al, 2021).…”