Özcan, Mehmet MusaArslan, Derya2020-03-262020-03-2620110308-8146https://dx.doi.org/10.1016/j.foodchem.2011.01.055https://hdl.handle.net/20.500.12395/26150Antioxidant effects of essential oils from rosemary (Rosmarinus officinalis), clove (Syzygium aromaticum) and cinnamon (Cinnamomum zeylanicum) were determined on hazelnut and poppy oils. These essential oils were added to the oils at concentrations of 0.25% and 0.5%. Butylated hydroxyanisole (BHA) at 0.02% level served as standard besides the control groups for comparison. The samples were stored 50 degrees C in darkness for 14 days. The antioxidant activity of the essential oils was determined by measuring peroxide values (meq O(2)/kg oil) at regular intervals. On the basis of peroxide value assay, the essential oils showed stronger antioxidant effect when compared to control groups. BHA was more effective than the essential oils, whilst it exhibited no antioxidative effect on the first few days of storage. Amongst the investigated essential oils, the cinnamon oil was the most effective on retarding lipid oxidation of crude oils, which was followed by clove and rosemary oils. (C) 2011 Published by Elsevier Ltd.en10.1016/j.foodchem.2011.01.055info:eu-repo/semantics/closedAccessAntioxidant effectSpiceEssential oilHazelnut oilPoppy oilArticle1291171174Q1WOS:000292440300025Q1