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Abstract
The antioxidant activity (AA) of acetone extracts of sage (Salvia ocinalis L.), sweet grass (Hierocloe odorata Wahlnb.), sea
buckthorn leaves (Hipophae rhamnodes L.), costmary (Balsamita major Desf., syn. Chrysanthemum balsamita L.), Roman camomile
(Anthemis nobilis L.), and tansy (Tanacetum vulgare L.) were tested in rened, bleached and deodorised rapeseed oil at 40 C. The
concentrations of the extracts added were in the range from 0.02 to 0.20% (w/w). The rate of oxidation was assessed by the measurement of peroxide value (PV) and calculation of such characteristics as induction period (IP), when PV reaches 20 meq kg1,
protection factor (PF), which is the ratio of IP of the sample with additive with IP of the sample without additive, and AA (the ratio
of IP increase of the sample with extract with the IP increase of the sample with butylated hydroxytoluene). Sage and sweet grass
extracts were found to be most eective in stabilising rapeseed oil, followed by tansy, Roman camomile, costmary and sea buckthorn in a decreasing order. The IP of rapeseed oil increased with extract concentration. AA's of the extracts added at dierent
concentrations were the following: sage, sweet grass (0.05, 0.1 and 0.2%) and tansy (0.2%) very high, (PF>3); tansy and Roman
camomile (0.1%) medium (PF=22.5), tansy (0.05%), Roman camomile (0.02 and 0.05%) and sea buckthorn (0.1 and 0.2%)
low (PF=1.52.0), tansy (0.02%) very low (PF=1.01.5). The extracts of sea buckthorn (0.02 and 0.05%) slightly increased the
formation of peroxides in rapeseed oil as compared with pure oil. # 2000 Elsevier Science Ltd. All rights reserved.
Keywords: Sage (Salvia ocinalis); Sweet grass (Hierochloe odorata); Sea buckthorn (Hipophae rhamnodes); Costmary (Balsamita major); Roman
camomile (Anthemis nobilis); Tansy (Tanacetum vulgare); Extracts; Antioxidant activity; Rapeseed oil
1. Introduction
Governmental medical authorities and consumers are
concerned about the safety of their food and about the
potential eect of synthetic additives on their health.
During the last few decades an intensive testing of the
safety of synthetic food additives has been carried out
and many of them have been found to possess some
toxic activity (Reische, Lillard & Eitenmiller, 1998). As
a result, search of natural substitutes which in most
cases are considered as GRAS (generally recognised as
safe) substances has increased considerably.
Such a tendency can also be applied to synthetic
antioxidants, such as butylated hydroxytoluene (BHT),
butylated hydroxyanisole (BHA), etc. The number of
reports about isolation and testing of natural, mainly of
* Corresponding author. Tel.: +370-7-756426; fax: +370-7-456647.
E-mail address: rimas.venskutonis@ctf.ktu.lt (P.R. Venskutonis).
0963-9969/00/$ - see front matter # 2000 Elsevier Science Ltd. All rights reserved.
PII: S0963-9969(00)00084-3
786
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D. Bandoniene et al. / Food Research International 33 (2000) 785791
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D. Bandoniene et al. / Food Research International 33 (2000) 785791
787
cV
;
m
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D. Bandoniene et al. / Food Research International 33 (2000) 785791
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PF
IPX
;
IPK
AA
IPX IPK
IPBHT IPK
where: IPX
Table 1
The amount of total phenolic compounds, in mg g1 of herbs on a dry
weight basis, expressed as gallic acid equivalents (GAE)
Plant
Sage
Sea buckthorn
Roman camomile
Sweet grass
Tansy
Costmary
47.670.69
32.100.32
24.830.45
22.000.21
18.600.58
22.000.49
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D. Bandoniene et al. / Food Research International 33 (2000) 785791
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Table 2
Eect of various extracts on the formation of peroxides in rapeseed oil at 40 C
Additivea
Blank
BHT
BHT
SE
SE
SE
SBE
SBE
SBE
SBE
CE
CE
CE
CE
RCE
RCE
RCE
RCE
SGE
SGE
SGE
SGE
TE
TE
TE
TE
Concentration (%)
0.0075
0.02
0.02
0.05
0.10
0.02
0.05
0.10
0.20
0.02
0.05
0.10
0.20
0.02
0.05
0.10
0.20
0.02
0.05
0.10
0.20
0.02
0.05
0.10
0.20
Peroxide values (meq kg1) after dierent storage time (days) (n=23)
0
14
21
28
35
49
63
70
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
0.74
7.72
4.80
3.86
9.28
4.35
5.73
11.70
14.01
8.89
11.52
8.52
4.46
6.51
8.95
3.20
4.53
5.24
6.11
7.31
4.90
4.73
5.09
5.24
4.95
5.60
6.09
22.04
12.13
9.45
9.40
10.24
7.99
22.75
23.12
10.68
10.83
21.50
12.50
14.20
13.36
8.40
5.21
5.75
5.76
6.56
6.86
5.60
7.88
12.93
6.22
5.40
9.40
42.34
23.22
11.86
14.91
11.20
9.02
51.97
48.80
27.39
24.86
46.98
29.07
28.77
25.62
25.74
22.04
21.13
18.60
14.83
10.41
10.29
13.99
34.20
24.70
16.32
12.94
72.95
34.40
20.90
24.00
10.25
10.03
79.39
73.97
48.34
43.00
73.30
47.78
43.98
45.98
44.33
38.46
33.20
35.62
22.23
12.79
9.48
7.35
56.66
44.79
28.01
16.81
96.99
62.10
28.96
39.61
12.30
11.13
100.56
105.82
77.96
76.27
100.67
83.58
80.44
75.63
76.72
67.18
62.98
61.37
43.83
10.86
8.04
7.29
87.43
73.71
52.84
39.13
120.75
79.14
36.84
63.83
14.95
12.92
131.05
124.25
92.59
100.88
118.32
116.95
106.35
101.42
93.41
89.95
85.14
82.68
63.63
12.70
7.91
8.24
102.63
93.19
79.08
63.55
232.11
133.67
65.94
125.48
27.56
20.10
196.08
227.35
145.91
87.32
229.09
171.69
166.43
151.32
160.39
137.00
140.61
136.43
117.3
23.41
16.51
16.80
184.84
158.49
132.93
115.43
818.94
221.92
98.52
210.01
63.79
29.43
692.70
705.88
428.97
313.23
636.81
427.28
384.57
342.82
585.64
471.09
381.91
270.93
207.99
34.850
19.90
16.14
499.67
558.65
309.00
177.20
793.72
438.48
125.04
434.36
96.54
44.98
926.31
882.05
855.30
705.43
742.71
729.54
700.36
658.31
918.07
854.18
807.47
673.98
222.10
57.66
22.10
19.30
798.78
819.79
607.62
349.20
a
BHT, butylated hydroxytoluene; SE, sage extract; SBE, sea buckthorn extract; CE, costmary extract; RCE, Roman camomile extract; SGE,
sweet grass extract; TE, tansy extract.
Fig. 1. Changes of the induction period (IP) of rapeseed oil after the
addition various plant extracts and BHT at concentrations varying
from 0.0 to 0.2%.
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D. Bandoniene et al. / Food Research International 33 (2000) 785791
790
Table 3
Antioxidant activity of investigated plant extracts and their eect on
the stability of rapeseed oil
Additive
Concentration
%
Protection
factor (PF)a
Antioxidant
activity (AA)b
Without additive
BHT
BHT
Sage
Sage
Sage
Sea buckthorn
Sea buckthorn
Sea buckthorn
Sea buckthorn
Costmary
Costmary
Costmary
Costmary
Roman camomile
Roman camomile
Roman camomile
Roman camomile
Sweet grass
Sweet grass
Sweet grass
Sweet grass
Tansy
Tansy
Tansy
Tansy
0.00
0.0075
0.02
0.02
0.05
0.10
0.02
0.05
0.10
0.20
0.02
0.05
0.10
0.20
0.02
0.05
0.10
0.20
0.02
0.05
0.10
0.20
0.02
0.05
0.10
0.20
1.00
1.82
2.97
2.65
6.17
7.42
0.91
0.83
1.66
2.27
0.98
1.59
1.61
1.66
1.59
1.82
1.97
2.20
2.85
6.69
9.54
10.76
1.44
1.82
2.42
3.41
1.00
0.84
2.62
3.26
0.05
0.09
0.34
0.65
0.00
0.30
0.31
0.34
0.30
0.42
0.49
0.61
0.94
2.89
4.34
4.95
0.22
0.42
0.72
1.22
4. Conclusion
The results of this study suggest that sweet grass
acetone oleoresin (AO) at 0.05, 0.1 and 0.2%, sage AO
at 0.05 and 0.1% and tansy AO at 0.2% concentrations
were more ecient than BHT at 0.02% concentration in
rapeseed oil at 40 C.
According to these studies optimum concentration of
AO could be chosen in rapeseed oil as follows: sweet
grass and sage 0.05%, tansy 0.2%, costmary, sea
buckthorn and Roman camomile concentrations must
be higher than those used in this study.
Strong antioxidant activity of sweet grass extracts has
been reported for the rst time, which gives a strong
impact for expanding the investigations of constituents
responsible for the protection of oil against oxidation.
Acknowledgements
This study was supported by EC project IC 15 -CT
96-1006 (GG 12-MUYS). The authors also wish to
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