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Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils

Özcan, Mehmet Musa, Arslan, Derya
Food chemistry 2011 v.129 no.1 pp. 171-174
Cinnamomum verum, Rosmarinus officinalis, Syzygium aromaticum, antioxidant activity, butylated hydroxyanisole, cinnamon, clove oil, cloves, hazelnut oil, lipid peroxidation, peroxide value, rosemary
Antioxidant effects of essential oils from rosemary (Rosmarinus officinalis), clove (Syzygium aromaticum) and cinnamon (Cinnamomum zeylanicum) were determined on hazelnut and poppy oils. These essential oils were added to the oils at concentrations of 0.25% and 0.5%. Butylated hydroxyanisole (BHA) at 0.02% level served as standard besides the control groups for comparison. The samples were stored 50°C in darkness for 14days. The antioxidant activity of the essential oils was determined by measuring peroxide values (meq O₂/kg oil) at regular intervals. On the basis of peroxide value assay, the essential oils showed stronger antioxidant effect when compared to control groups. BHA was more effective than the essential oils, whilst it exhibited no antioxidative effect on the first few days of storage. Amongst the investigated essential oils, the cinnamon oil was the most effective on retarding lipid oxidation of crude oils, which was followed by clove and rosemary oils.