Antioxidation Performance of Essential Oils of Herbs and Spices in White Mineral Oils.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2025-01-01 DOI:10.5650/jos.ess24218

Imren Meydan, Basar Uyar

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引用次数: 0

Abstract

White mineral oil (paraffin oil) is a colorless, tasteless and hydrophobic oil used in many different industries. The oil is prone to oxidation, which negatively affects its properties and performance. In this study, six different essential oils obtained from herbs and spices (Sage, Laurel, Basil, Rosemary, Thyme, Oregano) were added to pharmaceutical and technical grade white mineral oils at 0.1 - 0.8 % (w/w) concentrations. Light, heat and air were applied to induce and accelerate oxidation. The total acid number, viscosity, and DPPH radical scavenging activity of the oils were measured in addition to the TGA and DSC tests to evaluate the anti-oxidation performance of the additives. The results showed that combined heat and oxygen treatment was the most effective of the three conditions tested to cause oxidation. The highest DPPH scavenging activities were obtained with oregano and thyme essential oils (up to 59% and 54% DPPH increase, respectively) and DPPH% activity increased linearly with increasing essential oil concentration. Thermal analyses, total acid number and viscosity change data also suggested the essential oils of Thyme, Oregano and Laurel as the best antioxidant additives to be used in white oils.

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白色矿物油中草药和香料精油的抗氧化性能。

白色矿物油（石蜡油）是一种无色、无味、疏水的油，用于许多不同的行业。油容易氧化，这对它的性质和性能有负面影响。在这项研究中，从草药和香料中提取的六种不同的精油（鼠尾草、月桂、罗勒、迷迭香、百里香、牛至）以0.1 - 0.8% （w/w）的浓度添加到药用和技术级白色矿物油中。采用光、热和空气诱导和加速氧化。通过测定油的总酸值、粘度和DPPH自由基清除活性，以及TGA和DSC测试来评价添加剂的抗氧化性能。结果表明，在三种氧化条件下，热氧联用处理是最有效的。牛至和百里香精油对DPPH的清除活性最高（分别增加59%和54%），DPPH%活性随精油浓度的增加而线性增加。热分析、总酸值和粘度变化数据也表明百里香、牛至和月桂精油是白油中最好的抗氧化添加剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.