ANTIOXIDATIVE ACTIVITY OF EXTRACTS FROM SELECTED SPECIES OF THE FAMILY LAMIACEAE IN SUNFLOWER OIL

The kinetics of peroxide accumulation during oxidation of sunflower oi l at 100 degrees C in the presence of different concentrations of hexa ne, ethyl acetate and ethanol extracts of Melissa officinalis L., Ment ha piperita L., Mentha spicata L., Ocimum basilicum L., Origanum vulga re L. and Saturejae hortensis L. have been studied. It has been establ ished that the extracts from Ocimum basilicum L. and Origanum vulgare L. do not improve the oxidation stability of sunflower oil. The ethano l extracts from the other four spices have proved to be the most activ e in retarding the autoxidation process. The strongest action has been exhibited by the ethanol extracts from Saturejae hortensis L., follow ed by the ethanol extracts from Mentha piperita L. and Melissa officin alis L. The stabilization factor F for the ethanol extracts (0.1-0.5%) from Saturejae hortensis L. is 1.8-2.3. It is higher than F for 0.02% butylated hydroxytoluene BHT (F = 1.2). From a practical point of vie w (yield and stabilization factor), the direct ethanol extract from Sa turejae hortensis L. should be recommended as the most suitable antiox idant for the stabilization of sunflower oil. Copyright (C) 1996 Elsev ier Science Ltd.