Effect of some essential oils on oxidative stability of peanut oil

被引：17
作者：
Maestri, DM
Zygadlo, JA
Lamarque, AL
Labuckas, DO
Guzman, CA
机构：
[1] Cátedra de Quim. Organ., Facultad de Ciencias Exactas, Univ. Nacional de Códoba, 5000 Córdoba
来源：
GRASAS Y ACEITES | 1996年 / 47卷 / 06期
关键词：
antioxidant activity; essential oil; peanut oil;
D O I：
10.3989/gya.1996.v47.i6.887
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Antioxidative effect of essential oils from Origanum majorana, Rosmarinus officinalis, Myrcianthes cisplatensis, Acantholippia seriphioides, Eucalyptus cinerea and Tagetes filifolia, was tested in peanut oil at 60 degrees C. The concentrations of essential oils used were 0.02 and 0.1%. Origanum majorana, A. seriphioides and T. filifolia essential oils exhibited a pronounced antioxidative activity, followed by R. officinalis, E. cinerea and M. cisplatensis in a decreasing order.
引用
收藏
页码：397 / 400
页数：4
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