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Title of Journal: J Therm Anal Calorim

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Abbravation: Journal of Thermal Analysis and Calorimetry

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Springer Netherlands

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DOI

10.1002/bate.199904270

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ISSN

1588-2926

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Assessment of the antioxidant effect of ethanol ex

Authors: Poliana S Epaminondas Kassandra L G V Araújo Jaqueline A Nascimento Alline L Souza Raul Rosenhaim Antonio G Souza
Publish Date: 2014/06/22
Volume: 120, Issue: 1, Pages: 617-625
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Abstract

The aim of this study was to assess the antioxidant power of ethanol extract of garlic EEGL isolated or associated with synthetic tertbutylhydroquinone TBHQ and butylated hydroxytoluene BHT antioxidants on the thermal and oxidative stability of linseed oil The total phenolic content Folin–Ciocalteu of EEGL was preliminary determined as a procedure prior to additive supplementation of linseed oil The EEGL effect associated or not with TBHQ or BHT on the oxidative stability of linseed oil was evaluated using the thermogravimetry pressurized differential scanning calorimetry PDSC PetroOxy and Rancimat The results showed that EEGL isolated or associated to synthetic antioxidants conferred significant increase to the oxidative stability of linseed oil offering resistance against primary oxidation especially for samples LOGL 150 LOGL 100 and LOGL/TBHQ 50/50 Given the antioxidant potential and synergistic effect of garlic extract when used in isolation or associated with TBHQ or BHT it is feasible to use EEGL for the partial or total replacement of synthetic antioxidants by the edible oils industry

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