Synergistic antioxidant effects of tocopherols (d-Tocs) and essential oils from several spices on lard and palm oil were investigated by oven and AOM tests. The antioxidant effects of essential oils were also studied in the same manner.
1) As its major constituent, linalol was detected from the essential oil of sage, α-pinene from that of nutmeg, cineol from that of rosemary, cinnamic aldehyde from that of cinnamon, eugenol from those of allspice and clove and thymol from that of thyme.
2) On lard, each essential oil of allspice, cinnamon, clove and thyme clearly showed antioxidant effects when added in the amount to 1 000 ppm, and somewhat enhanced the effect of a mixture of d-Tocs (m-Toc). However, such effects were not observed by the addition of each essential oil of sage, nutmeg or rosemary.
3) On palm oil, none of the essential oils showed antioxidant effect, but that of cinnamon showed a synergistic effect with in a m-Toc. This synergistic effect was observed following the addition of each essential oil of thyme and rosemary along with a mixture of d-Tocs in the oven test.
