Abstract
Antioxidant effects of mint (Mentha spicata L.), laurel (Laurus nobilis L.) and myrtle leaf (Myrtus communis L.) essential oils on pomegranate kernel, poppy, grape and linseed oils were determined. Essential oils at the level of 0.01% and 0.05% were added into the oils and stored in a drying oven (60 °C) for 6 weeks and analyzed for peroxide value, free acidity and viscosity biweekly. Both of concentrations of the essential oils were found to be preventing the increase of viscosity of the oils in comparison to the control samples. On the other hand, an important increase was observed in both the peroxide and acidity values during the experiment period. The levels of 0.05% of essential oils were found to save the values lower than levels of 0.01% and control samples. In conclusion, use of essential oils improved the oxidative stability and fastened the viscosity values of the edible oils.