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Antioxidant activities of allspice extracts in rapeseed oil

Author

Listed:
  • D.V. Nguyen
  • M. Takácsová
  • M.N. Dang
  • K. Kristiánová

Abstract

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.

Suggested Citation

  • D.V. Nguyen & M. Takácsová & M.N. Dang & K. Kristiánová, 2000. "Antioxidant activities of allspice extracts in rapeseed oil," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 18(2), pages 49-51.
  • Handle: RePEc:caa:jnlcjf:v:18:y:2000:i:2:id:8308-cjfs
    DOI: 10.17221/8308-CJFS
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