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| - Methanolic Extract of Verbascum macrurum as a Source ofNatural Preservatives against Oxidative Rancidity
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| - The antioxidant properties of various fractions of a methanolic extract obtained from the aerial partsof Verbascum macrurum have been determined by monitoring their capacity to scavenge the stablefree−radical DPPH. They were also evaluated as natural preservatives against oxidative rancidityusing the accelerated Rancimat method. Their activities expressed as protection factor (PFr) indicatedthat the fractions rich with phenylpropanoid glycosides were more potent compared to α−tocopheroland of the same magnitude as BHT, which were used as reference standards. Ten natural compoundswere identified as components of this methanolic extract and were isolated by medium-pressure liquidchromatography (MPLC). Assessment of their antioxidant activities established that acteoside, apolyhydroxylated phenylpropanoid glycoside derivative, is the most potent free radical scavengerand showed the highest protection factor (PFr) against sunflower-oil-induced oxidative rancidity. Itsactivity is comparable to the synthetic antioxidant BHT and clearly superior to natural α-tocopherol.This compound therefore represents a very interesting candidate for use in food preservation asnatural protecting agent against oxidative rancidity. Keywords: Verbascum macrurum; oxidative rancidity; food preservation; antioxidant
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