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<p>Oxidative deterioration of food causes losses and waste. Synthetic antioxidants (non-renewable sources) are used to prevent deterioration. The use of essential oils (EO) from <i>Lippia turbinata</i> (LEO) and <i>Minthostachys mollis</i> (MEO) offers an alternative renewable of natural antioxidants. The objective was to evaluate the thermal stability and antioxidant potential (indirectly and directly) of LEO and MEO. Thermal stability was assesed during a 28-day thermal test at 60&#xa0;°C and LEO underwent changes in its chemical composition throughout the thermal process (Thujone:67.38%, β-pinene:8.52% and limonene:6.51%), while in MEO these changes occurred at the beginning (menthone: 51.83%, pulegone: 31.78% and isomenthone: 3.23%). Free Radical Scavenging Activity (FRSA - DPPH) and Total Phenolic Content (TPC) showed values of 5.37% and 34.49% of inhibition and 8.53 and 9.09&#xa0;µg/mL gallic acid equivalent for both LEO and MEO. A direct oxidation test was performed on a sunflower oil at 60&#xa0;°C for 28 days with the addition of 0.02% w/w of LEO, MEO and BHT (reference antioxidants): chemical and volatile oxidation indicators were determined. Shelf life of vegetable oil mediated by peroxide value, showed values of 4.31, 5.48 and 3.92 times for LEO, MEO and BHT with respect to the control (limit 10 meqO2/kg at 3.60, 4.59, 3.29 and 0.83 days, respectively). LEO and MEO exhibit thermal stability that does not affect antioxidant activity and high protection with values proximate to BHT (under accelerated conditions). The use of LEO and MEO provides a renewable, biodegradable antioxidant alternative, reducing reliance on petrochemical antioxidants such as BHT.</p>

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Thermal stability, and chemical and volatile oxidation indicators from essential oils of Lippia turbinata and Minthostachys mollis as potential natural antioxidants from renewable sources

  • 期刊论文

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  • 发表日期：

    2026年7月13日

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  • Nicolle Stefani Juncos,
  • Belen del Valle Navarro,
  • Maria Paz Corradi,
  • Rubén Horacio Olmedo

摘要

Oxidative deterioration of food causes losses and waste. Synthetic antioxidants (non-renewable sources) are used to prevent deterioration. The use of essential oils (EO) from Lippia turbinata (LEO) and Minthostachys mollis (MEO) offers an alternative renewable of natural antioxidants. The objective was to evaluate the thermal stability and antioxidant potential (indirectly and directly) of LEO and MEO. Thermal stability was assesed during a 28-day thermal test at 60 °C and LEO underwent changes in its chemical composition throughout the thermal process (Thujone:67.38%, β-pinene:8.52% and limonene:6.51%), while in MEO these changes occurred at the beginning (menthone: 51.83%, pulegone: 31.78% and isomenthone: 3.23%). Free Radical Scavenging Activity (FRSA - DPPH) and Total Phenolic Content (TPC) showed values of 5.37% and 34.49% of inhibition and 8.53 and 9.09 µg/mL gallic acid equivalent for both LEO and MEO. A direct oxidation test was performed on a sunflower oil at 60 °C for 28 days with the addition of 0.02% w/w of LEO, MEO and BHT (reference antioxidants): chemical and volatile oxidation indicators were determined. Shelf life of vegetable oil mediated by peroxide value, showed values of 4.31, 5.48 and 3.92 times for LEO, MEO and BHT with respect to the control (limit 10 meqO2/kg at 3.60, 4.59, 3.29 and 0.83 days, respectively). LEO and MEO exhibit thermal stability that does not affect antioxidant activity and high protection with values proximate to BHT (under accelerated conditions). The use of LEO and MEO provides a renewable, biodegradable antioxidant alternative, reducing reliance on petrochemical antioxidants such as BHT.