Storage-Dependent Effects of Oregano Essential Oil on Lipid Peroxidation and Total Antioxidant Capacity in the Grapeseed Oil

Natural preservatives such as essential oils can be used alternatives to chemical additives which could extend the shelf life of various food products. The knowledge about them have important economic responsiveness by a decrease spoilage-induced losses. purpose current study was investigate content 2-thiobarbituric acid reactive substances (TBARS) and total antioxidant capacity (TAC) in grapeseed oil with use commercial oregano (Etja, Elblag, Poland) an agent monitoring lipid peroxidation capacity. effect on oxidative stability evaluated throughout 120 days storage. results demonstrated that administration oil, exhibiting free radical scavenging activity determined TBARS assay, exerts beneficial effects preventing limiting levels simultaneously increase capacity, especially at 15–60 At 60–120-day periods storage, were significantly lowered from control samples. highest level observed 30-days compared Thus, edible adding containing potential application plant maintain their characteristics during different life.