The objective of this study was to evaluate the antioxidant effect of oregano and thyme extracts isolatedly and combinedly applied in soybean oil.
Soybean oil containing 3,000 mg/kg of oregano and thyme oleoresins and the mixture of both, as well as soybean oil containing TBHQ (50 mg/kg) and soybean oil free of antioxidants, were subjected to accelerated oven test (60°C/10 days). Samples were collected every two days and analyzed as to their peroxide and conjugated diene values.
The mixture of oleoresins and consequent increase of concentration were as effective as the antioxidant TBHQ.
These studies may prove to be beneficial to the exploitation of natural antioxidant sources for the preservation and/or extension of raw and processed food shelf life. Therefore, they could also be applied in the area of pharmaceuticals for the protection of human life.
This study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which might be considered toxic.
