Antioxidant activities of allspice extracts in rapeseed oil
D.V. Nguyen, M. Takácsová, M.N. Dang, K. Kristiánováhttps://doi.org/10.17221/8308-CJFSCitation:Nguyen D.V., Takácsová M., Dang M.N., Kristiánová K. (2000): Antioxidant activities of allspice extracts in rapeseed oil. Czech J. Food Sci., 18: 49-51.
Spices are an important component of both commercial and homemade foods. Many spices have been shown to possess an antioxidant effect. In our study, we tested the activity of different allspice extracts (ethanol, chloroform, diethylether, benzene and hexane) on the stability of rapeseed oil. The order of antioxidant effectiveness was as follows: ethanol extract > chloroform extract> diethylether extract > benzene extract > hexane extract. The ethanol extract exhibited a remarkable antioxidant effect.Keywords:
rapeseed oil; antioxidants; allspice; allspece extracts