Maryam Azizkhani - ۱Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
Shiva Puramin - Department of Food Sciences and Technology, Faculty of Agriculture, Khazar Institute of Higher Education, Mahmoudabad, Iran

BACKGROUND: Autoxidation is an irreversible reaction which occurs with the effect of oxygen in the air, and results in unpleasant taste and smell that are known as the signs of rancidity in oil. OBJECTIVES: In this study, the antioxidant potential of clove, summer savory and tarragon essential oils (EOs) in grape seed oil was evaluated. METHODS: Effects of EOs at different concentrations (0.3, 0.5, 1, and 1.5 %, v/v) on peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of grape seed oil at 60 ºC were investigated. RESULTS: Results showed 1.5% clove showed the lowest PV (52.13 meq/kg) at the end of the period. Among EO- treated samples, the highest PV was seen in samples treated with tarragon. There was no significant difference between the TBARS of samples containing 1% clove and 1.5% savory at day 10 of storage. TBARS of clove treated samples increased slightly toward the end of storage and similar trend was observed for savory-treated samples. TBARS values of tarragon treated samples at each storage time were higher than those for clove and savory EOs. CONCLUSIONS: The antioxidant activity of EOs in grape seed oil was as follows: clove > summer savory > tarragon.

Antioxidant activity, Clove, Grape seed oil, Summer savory, Tarragon