02091nas a2200241   4500008004100000245016800041210006900209260026700278300001400545490000700559520102000566653002501586653001701611653001301628653001001641653002301651653001301674653002401687100001401711700001201725700001501737856009701752       1999                        eng d00aEssential oils from aromatic plants (Thymus broussonetti Boiss., Origanum compactum Benth., and Citrus limon (L.) N.L. Burm.) as natural antioxidants for olive oil0 aEssential oils from aromatic plants Thymus broussonetti Boiss Or  aAffiliation: Dept. Microbiologie Alimentaire B., Institut Agronomique et Veterinaire, Rabat-Instituts, BP 6202, Hassan II, Morocco; Affiliation: Université Ibn Toufail, Chimie Faculté des Sciences, Département de Chimie, BP 133, Kénitra, Moroccoc1999///  a517 - 5210 v113 aThe essential oils obtained by steam distillation from Moroccan oregano (Origanum compactum, lemon (Citrus limon) and Moroccan thyme (Thymus broussonetti) were analyzed for their chemical composition by gas chromatography. These essential oils were then used in two concentrations (0.05% and 0.1%) in refined olive oil in 6 trials and a control to study the antioxidant properties. The antioxidant activity of the essential oils was followed up by the determination of the peroxide value and the acid value of the olive oil over a period of 6 months. Sensory evaluations of the trials were also conducted by a taste panel of 6 assessors for an organoleptic assessment. Results showed a wide variation in the antioxidant activity of the three oils, and also a slight variation between the two concentrations was observed. The highest activity was observed with thyme oil followed by oregano oil, while an organoleptic quality improvement was obtained with the oregano and lemon oils. © 1999 Allured Publishing Corp.10aAntioxidant activity10aCitrus limon10aLabiatae10aLemon10aOriganum compactum10aRutaceae10aThymus broussonetti1 aCharai, M1 aPaid, M1 aChaouch, A  uhttp://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0000976143&partnerID=40&rel=R6.5.0