The findings matter because lipid oxidation is one of the principal engines of food waste worldwide. When oxygen attacks the unsaturated fatty acids in oils, nuts and other lipid-containing products, it generates peroxides, aldehydes and off-flavours that render food unpalatable and, in some cases, unsafe. Food loss on this scale ripples outward, placing pressure on natural resources, raising energy consumption for distribution and storage, and driving up prices in ways that undermine food security. The global antioxidant market, valued at roughly 4.6 billion dollars in 2022 and projected to reach 7.6 billion dollars by 2032, is built largely on synthetic compounds such as BHT, BHA and TBHQ, all derived from non-renewable petrochemical feedstocks. These additives persist in the environment because of their low degradability, and their accumulating presence in processed foods has raised concerns about cumulative consumer exposure.

Essential oils offer an alternative that aligns with what the researchers describe as the e3 concept: energy efficiency, environmental sustainability and the recovery of natural additives. Unlike synthetic antioxidants, they are biodegradable, can be produced from intensively cultivated aromatic crops rather than wild harvesting, and require fewer energy inputs and no organic solvents when obtained by hydrodistillation. In the study, leaves of both species were harvested in April 2025 at the peak of flowering from the university’s experimental field in Córdoba, dried at 25 degrees Celsius, and subjected to hydrodistillation in a Clevenger-type apparatus for 60 minutes. The resulting oils were obtained in yields of 1.78 percent for Lippia turbinata and 1.96 percent for Minthostachys mollis, then analysed by gas chromatography coupled with mass spectrometry.

The chemical portraits of the two oils differ markedly. Lippia turbinata essential oil is dominated by thujone at 67.38 percent of the total composition, followed by beta-pinene at 8.52 percent and limonene at 6.51 percent, with these three compounds accounting for more than 82 percent of the oil. Minthostachys mollis oil, by contrast, is built around menthone at 51.83 percent, pulegone at 31.78 percent and isomenthone at 3.23 percent, together representing nearly 87 percent of the mixture. Neither oil is rich in the phenolic terpenes, such as carvacrol or thymol, that are conventionally associated with strong antioxidant behaviour. This makes the performance of both oils all the more intriguing, because their principal constituents act through a different and complementary antioxidant mechanism.

Phenolic antioxidants function as chain-breaking antioxidants: they donate a hydrogen atom to lipid radicals and peroxidised lipid radicals, halting the propagation of the auto-oxidation cascade. Non-phenolic terpenes such as thujone, pinene, menthone and pulegone operate as termination-enhancing antioxidants. These molecules oxidise alongside the lipids themselves, generating relatively stable radical species that pair rapidly with other radicals to form non-reactive adducts, thereby accelerating the termination reactions that remove highly reactive intermediates from the system. In the DPPH free radical scavenging assay, Minthostachys mollis oil inhibited 34.49 percent of the radical while Lippia turbinata inhibited 5.37 percent, and both oils showed total phenolic contents of roughly 8.5 to 9.1 micrograms per millilitre of gallic acid equivalents. The team cautions that such indirect tests correlate poorly with real performance in foods, partly because the polar DPPH radical interacts inefficiently with hydrophobic terpenes, which is precisely why the researchers pushed on to direct oxidation experiments in an actual food matrix.

Before testing antioxidant power, the team examined how well the oils withstand heat, since an antioxidant that decomposes during storage or processing loses its value. Aliquots of each oil were held at 60 degrees Celsius for 28 days in sealed vials, with their volatile profiles captured by solid-phase micro-extraction and analysed at five time points. Principal component analysis revealed contrasting patterns of change. The composition of Lippia turbinata oil shifted gradually and continuously across the thermal treatment: the relative abundance of thujone rose over time, not because the compound was being formed, but because less stable, higher-boiling terpenes degraded around it, while limonene and beta-pinene progressively declined as they oxidised into derivatives such as carveol and terpinen-4-ol. Minthostachys mollis oil behaved differently, with most of its compositional change occurring at the very beginning of the heat exposure. Pulegone, which contains a double bond, was progressively converted to the saturated ketone menthone, a transformation that reduced the pulegone-to-menthone ratio used by the group as an indicator of antioxidant potential. Crucially, however, neither pattern of change undermined the protective performance of the oils in the subsequent oxidation tests.

For the direct assay, the researchers fortified antioxidant-free commercial sunflower oil, which contains between 48 and 74 percent oxidation-prone linoleic acid, with 0.02 percent by weight of each essential oil, or with BHT at the equivalent of 200 parts per million, the maximum permitted in food. Samples were stored at 60 degrees Celsius for 28 days and monitored through an unusually comprehensive battery of indicators: conjugated dienes, peroxide value and anisidine value as chemical markers of primary and secondary oxidation; the composite TOTOX and INTOX values that integrate both stages; and the volatile aldehydes hexanal, (Z)-2-heptenal, (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal, which arise from the fragmentation of oxidised linoleic acid and are directly responsible for rancid off-odours. By day 28, untreated oil showed dramatically higher values across nearly every indicator, while oils protected by the two essential oils recorded lower peroxide and anisidine values than even the BHT-treated samples, with Minthostachys mollis delivering the strongest protection overall.

Linear regression models fitted to the oxidation trajectories quantified the advantage with unusual precision. Using a peroxide value of 10 milliequivalents of oxygen per kilogram of oil as the regulatory shelf-life limit, unprotected sunflower oil reached the threshold in just 0.83 days. BHT extended this to 3.29 days, Lippia turbinata oil to 3.60 days, and Minthostachys mollis oil to 4.59 days, corresponding to shelf-life extensions of 3.92, 4.31 and 5.48 times the control. When shelf life was instead defined by a TOTOX value of 24, which better reflects the flavour-relevant secondary oxidation that makes oil unsellable, the essential oils again outperformed BHT, extending shelf life 3.60 and 4.23 times respectively compared with 3.36 times for the synthetic additive. Principal component analysis of all chemical and volatile indicators together explained 99.6 percent of the variability and placed the two essential-oil treatments closest together at the low-oxidation end of the spectrum, ahead of BHT.

The authors also address safety, an inevitable question for oils containing thujone and pulegone, both of which are regulated monoterpenes. Under European Union Regulation 1334/2008, pulegone is capped at 250 milligrams per kilogram in the strictest food category, and the tolerable daily intake is set at 0.1 milligrams per kilogram of body weight. At the 0.02 percent application rate used in the study, oil fortified with Minthostachys mollis contains roughly 63.56 milligrams of pulegone per kilogram, well below the European limit, and a 70-kilogram person would need to consume more than 100 grams of the oil daily to exceed the tolerable intake. Thujone from aromatic plants faces no food restrictions under the same regulation, and although a preliminary acceptable daily intake of 0.11 milligrams per kilogram has been proposed, the fortification level used here would require a person to consume nearly 50 grams of oil per day to approach that threshold, an implausible quantity for normal dietary habits.

The researchers conclude that Lippia turbinata and Minthostachys mollis essential oils demonstrate thermal stability that does not compromise their antioxidant activity, and a level of protection approaching or exceeding that of BHT under accelerated conditions. Both species are well suited to intensive cultivation in central Argentina, offering a renewable, biodegradable supply chain for natural antioxidants and a route away from extractive wild harvesting. The team emphasises that further work is needed across more complex food matrices, differing in moisture, polarity and sensory requirements, and in combination with different packaging systems, before industrial adoption can be fully realised. Still, the message is striking: two fragrant herbs from the Córdoba hills may help the food industry preserve freshness with molecules that return harmlessly to the biosphere rather than accumulating in it.

Subject of Research: Thermal stability and antioxidant performance of Lippia turbinata and Minthostachys mollis essential oils as renewable natural antioxidants in sunflower oil

Article Title: Thermal stability, and chemical and volatile oxidation indicators from essential oils of Lippia turbinata and Minthostachys mollis as potential natural antioxidants from renewable sources

Article References: Juncos, N. S., Navarro, B. D. V., Corradi, M. P., & Olmedo, R. H. (2026). Thermal stability, and chemical and volatile oxidation indicators from essential oils of Lippia turbinata and Minthostachys mollis as potential natural antioxidants from renewable sources. Discover Green Chemistry, 1(1), Article 20. https://doi.org/10.1007/s44509-026-00023-1

Image Credits: AI Generated

DOI: 10.1007/s44509-026-00023-1

Keywords: essential oils, natural antioxidants, lipid oxidation, Lippia turbinata, Minthostachys mollis, BHT, shelf life, thermal stability, sunflower oil, green chemistry, Thermal, stability

Euphorbia thymifolia, a member of the Euphorbiaceae family, is a small herbaceous plant that has found use in traditional medicine across many cultures. Its historical applications include treating ailments such as skin conditions, inflammation, and even certain types of tumors. However, empirical scientific validation of these properties has been lacking until now. The recent study aims to explore the antioxidant and anticancer effects of protein hydrolysates derived from this plant using advanced in vitro methodologies.

Antioxidants play a crucial role in protecting cells from oxidative stress, a condition that occurs when free radicals overwhelm the body’s ability to neutralize them. Oxidative stress is linked to various diseases, including cancer. Understanding the antioxidant capabilities of Euphorbia thymifolia protein hydrolysates could pave the way for new therapeutic avenues. The researchers conducted a series of experiments to assess the antioxidant potential of these hydrolysates, measuring their capacity to scavenge free radicals and neutralize oxidative damage.

The findings revealed that the protein hydrolysates exhibited significant antioxidant activity. Specifically, the researchers noted that these compounds demonstrated a remarkable ability to reduce reactive oxygen species (ROS), markers often associated with cellular damage and aging. This discovery is pivotal as it suggests that Euphorbia thymifolia holds promise not only as a nutritional supplement but also as a potential therapeutic agent in antioxidant therapy.

In addition to their antioxidant effects, the researchers also investigated the anticancer potential of the protein hydrolysates. Cancer cells are notoriously resilient to treatment, often developing resistance to conventional therapies. Therefore, exploring new avenues for anticancer treatment is critical. The study employed various cancer cell lines to test the effects of the hydrolysates on cell proliferation and apoptosis, the programmed cell death that is often defective in cancer cells.

The results were promising, showing that the hydrolysates were capable of inhibiting the growth of several cancer cell lines. More notably, the study found that these hydrolysates induced a significant increase in apoptosis among the cancer cells tested. This suggests that the compounds present in Euphorbia thymifolia could interfere with the cancer cell cycle and promote cell death, a vital mechanism for cancer therapy.

One of the intriguing aspects of this study is its focus on the mechanisms behind the observed effects. The team investigated the signaling pathways activated by the protein hydrolysates and their role in mediating both antioxidant and anticancer properties. This mechanistic insight is crucial for translating the findings into therapeutic applications, where understanding how a compound works can greatly enhance its effectiveness.

As the study progresses through various stages of validation, the potential applications of Euphorbia thymifolia protein hydrolysates are becoming clearer. This research opens up many questions about the bioactive compounds present in Euphorbia thymifolia and how their synergistic effects might amplify their health benefits. This could lead to the development of functional foods or nutraceuticals that harness the full potential of this plant.

The implications for the food and pharmaceutical industries are significant. The ability to synthesize safe, effective antioxidant and anticancer agents from natural sources could revolutionize approaches to both prevention and treatment of diseases like cancer. Collaboration between researchers, industry, and regulatory bodies will be crucial to ensure that these findings are translated into real-world applications.

Despite the promising results of this study, it is essential to approach the findings with a balanced perspective. In vitro studies serve as an initial step toward understanding the potential benefits of Euphorbia thymifolia protein hydrolysates, but further research, including clinical trials, will be necessary to fully comprehend their effects in human subjects. Safety and efficacy must be thoroughly evaluated before any definitive claims can be made about their use as treatment or preventative measures in clinical settings.

In essence, Jagadeeshwari and Rupachandra’s study illuminates a fascinating avenue in the realm of cancer research, suggesting that compounds derived from everyday plants may serve as powerful allies in the fight against cancer. As the scientific community continues to dissect the myriad of compounds found in nature, Euphorbia thymifolia stands out not just for its historical uses but perhaps as a beacon of hope for future therapeutic strategies.

The global interest in natural antioxidants and anticancer compounds is expected to increase, driving more research into plants that have traditionally been overlooked. As studies like the one performed on Euphorbia thymifolia yield results, scientists remain hopeful that the next breakthrough in healthcare could come from nature’s vast repertoire of biological diversity.

While excitement surrounds these initial findings, the path to clinical application is long and complex. Researchers will need to refine extraction and isolation methods to maximize the therapeutic potential of Euphorbia thymifolia. Additionally, understanding the pharmacokinetics and bioavailability of these hydrolysates will be essential to ensure that they can effectively contribute to disease prevention or treatment when consumed.

In conclusion, the research conducted on Euphorbia thymifolia protein hydrolysates offers a promising glimpse into the power of plant-derived compounds in addressing critical health challenges. As the scientific community focuses on the intricate interplay between diet, health, and disease, it becomes increasingly clear that solutions may lie just beyond the hedge, in the wild flora of our world.

Subject of Research: Antioxidant and Anticancer Properties of Euphorbia thymifolia Protein Hydrolysates

Article Title: Evaluation of Antioxidant and Anticancer Properties of Euphorbia thymifolia Protein Hydrolysates Using in Vitro Studies

Article References:

Jagadeeshwari, S., Rupachandra, S. Evaluation of Antioxidant and Anticancer Properties of Euphorbia thymifolia Protein Hydrolysates Using in Vitro Studies.
Waste Biomass Valor (2025). https://doi.org/10.1007/s12649-025-03262-8

Image Credits: AI Generated

DOI: 10.1007/s12649-025-03262-8

Keywords: Euphorbia thymifolia, protein hydrolysates, antioxidant, anticancer, natural compounds, in vitro studies, health benefits.