Evaluation of the oxidation kinetics and stability of soybean oil supplemented with ethanolic extract of Nepeta (Nepeta binaludensis Jamzad) as compared to butylated hydroxytoluene

  • Afsaneh Azimi Mahalleh
  • Parvin SharayeiEmail author
  • Elham Azarpazhooh
  • Hosahalli S. Ramaswamy
Original Paper


The oxidative stability and oxidation kinetics of pure soybean oil (PSO) supplemented with 0.5–6% of pulse electric field ethanolic extract (PEFx) of Nepeta (Nepata binaludensis Jamzad) or 100 ppm of butylated hydroxytoluene (BHT) were evaluated at 100–120 °C. The oxidative stability of PSO decreased with increasing temperature and improved significantly (p < 0.05) by added PEFx at the levels 0.5% and higher. The reaction rate constants increased linearly with increasing temperature from 100 to 120 °C. The temperature coefficients of PSO with added PEFx at different concentrations ranged from − 3.37 × 10−2 to − 4.79 × 10−2 °C as compared with -2.79 × 10−2 °C with BHT. The values of activation energies, temperature acceleration factors, activation enthalpies and entropies for oxidative stability of the PSO with added PEFx at different concentrations ranged from 92 to 100 kJ/mol, from 2.13 to 2.27, from 88.8 to 96.9 J/mol K and − 71.9 to − 91.1 kJ/mol, respectively, as compared with 66.5 kJ/mol and − 162 kJ/mol with added BHT.


Nepeta binaludensis Soybean oil Oxidation Kinetics Phenolic compound Antioxidant 


Compliance with ethical standards

Conflict of interest

No conflicts of interest exist in this study.


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Copyright information

© Institute of Chemistry, Slovak Academy of Sciences 2019

Authors and Affiliations

  1. 1.Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
  2. 2.Agricultural Engineering Research DepartmentKhorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEOMashhadIran
  3. 3.Department of Food Science and Agricultural ChemistryMacdonald Campus of McGill UniversitySte. Anne De BellevueCanada

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