Antioxidative effect of thyme in rape-seed oil

被引：0

作者：

Nguyen, DV ^{[1
]}

Takácsová, M ^{[1
]}

Jakubík, T ^{[1
]}

Dang, MN ^{[1
]}

机构：

[1] Slovak Univ Technol Bratislava, Fac Chem Technol, Dept Saccharides & Foods Preservat, SK-81237 Bratislava, Slovakia

来源：

BIOLOGIA | 2000年 / 55卷 / 03期

关键词：

antioxidant; thyme; terpenes; autooxidation;

D O I：

暂无

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The composition and antioxidative effect of the ethanol extract hom thyme was studied in rape-seed oil. The major thyme extract components involve carvacrol (26.4%), thymol (24%), p-cymene (5.4%), caryophylene (5.3%), palmitic acid (4.9%), verbenone (4.2%), carvone (3.7%) and borneol (3.3%). The thyme extract was added to oil and samples were stored in the dark at 40 degrees C. The results of the peroxide and thiobarbituric acid values have shown that the thyme extract has an antioxidative effect;. Its action is associated with the high content of carvacrol and thymol.

引用

页码：277 / 281

页数：5

共 19 条

[1] Effect of dietary thyme on the oxidative stability of egg yolk [J].