Thermal Stability and Antioxidant Activity of the Essentials Oils from Aromatic Plants Farmed in Argentina

OLMEDO R.H.; ASENSIO C.; GROSSO N. R.

Industrial Crops and Products

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2015 vol. 69 p. 21 - 28

0926-6690

The objective of this study was to evaluate the antioxidant effect and thermal stability of rosemary, oregano and laurel essential oils (EO). The major components of the essential oils were terpineol (E) Beta (55.5%), terpinen-4-ol (15.9%), and thymol (12.9%) in oregano; caryophyllene (15.8%) in rosemary; and linalool (45.0%), sabinene (31.9%), and methyl eugenol (14.3%) in laurel. The antioxidant activity of the essential oils was analyzed indirectly by free-radical scavenging activity (FRSA) and total phenolic content; and directly by a storage study of sunflower oil measuring the formation of peroxide and volatile oxidation compounds. The FRSA showed that laurel (61.74%), oregano (59.97%), and rosemary (48.23%) essential oils showed better percentage inhibitions than BHT (8.76%). In the storage study of sunflower oil, samples with 0.10% oregano EO, 0.02% oregano EO, 0.02% laurel EO, and 0.10% rosemary EO showed better antioxidant properties, exhibiting less peroxide and anisidine values during storage. Also, 0.02% oregano EO in the storage study showed reduced formation of volatile compounds like hexanal, 2-heptenal, and 2,4-decadienal. These essential oils have antioxidant activity and constitute potential agents as antioxidants in food products.