COMPARATIVE EVALUATION OF THE ANTIOXIDANT ACTIVITY OF SPICE EXTRACTS AND MODEL ANTIOXIDANTS IN A LIPID SYSTEM

Authors

DOI:

https://doi.org/10.31073/foodresources2026-26-07

Keywords:

antioxidants, spice extracts, lipid oxidation, sunflower oil, marjoram, marinades, oxygen uptale

Abstract

Subject. The article is devoted to the study of the antioxidant activity of spice extracts in a lipid system and the assessment of their potential as natural inhibitors of oxidation in food products. Purpose. To evaluate the effectiveness of spice extracts (marjoram, allspice, clove, cumin, and rosemary) as natural antioxidants in a model sunflower oil system, to compare their activity with model antioxidants, and to determine their potential application in food technologies, particularly in marinades. Methods. The antioxidant activity was determined using an experimental method based on the kinetics of oxygen uptake. Sunflower oil samples containing spice extracts and model antioxidants were subjected to vacuum treatment followed by oxygen saturation. The experiments were carried out at 70 °C. Azobisisobutyronitrile was used as an oxidation initiator. The obtained data were processed using analytical methods and logical generalization. Results. All studied spice extracts exhibited antioxidant activity, which depended on their nature and concentration. An increase in concentration up to 1% resulted in a significant reduction in the oxidation rate. The most pronounced antioxidant effect under the experimental conditions was observed for marjoram extract (1%), which showed the lowest oxygen uptake. Clove and allspice extracts also demonstrated high efficiency but were less effective than marjoram. It was shown that natural extracts can approach the effectiveness of model antioxidants such as α-tocopherol and ascorbyl palmitate. Application of results. The obtained results can be used for the development of food formulations with improved oxidative stability, particularly sauces and oil-based marinades, as well as for reducing the use of synthetic antioxidants.

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References

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Published

2026-06-30

How to Cite

Liapunov, V., & Demidov, I. (2026). COMPARATIVE EVALUATION OF THE ANTIOXIDANT ACTIVITY OF SPICE EXTRACTS AND MODEL ANTIOXIDANTS IN A LIPID SYSTEM. FOOD RESOURCES, 14(26), 82–88. https://doi.org/10.31073/foodresources2026-26-07

Issue

Vol. 14 No. 26 (2026): Food Resources

Section

Технічні науки

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