HERB EXTRACT INFLUENCE ON THE OXIDATIVE STABILITY OF SELECTED LIPIDS

The total polyphenol content and antioxidant activity of ethanol herb extract in different lipid systems was determined. For the purpose of this study, five representatives of spices were selected: garlic (Allium sativum L.), marjoram (Origanum majorana L.), peppermint (Mentha piperita L.), rosemary (Rosmarinus officinalis L.) and thyme (Thymus vulgaris L.). Lipid analyses showed different antioxidant potential of herbs extracts depending on the system used. Rancimat and Oxidograph tests showed that extract antioxidant potential in lard was higher than in sunflower oil. Thyme and marjoram extract exhibited the highest antioxidant activity but the lowest was recorded for garlic and mint one. Statistical Analysis showed a high correlation between total polyphenol content and antioxidant activity. Lipid oxidative stability in the Schaal oven test showed different trends, however, highest activity was observed in the samples of thyme and rosemary extract. Mint extract in sunflower oil and lard on cellulose matrix exhibited prooxidative activity.