Badger fat has traditionally been used in folk medicine as a balm for rheumatic ailments, and its healing properties are partly associated with the presence of natural corticosteroids and the specific diet of the badger. Like other animal fats, it is susceptible to oxidative spoilage during production, storage, and heat treatment, which reduces its quality and therapeutic value. A similar issue is observed in turkey fat, where oxidation significantly affects the taste and aroma of the meat. In this study, the effect of adding natural antioxidants (rosemary extract obtained by supercritical CO₂ extraction and Oxy’Less®CS, extracts of savory, lavender, chamomile, fennel, green tea, apple extracts from the Idared and Bobovec cultivars, caffeic acid, rosmarinic acid, and a tocopherol blend) as well as synthetic antioxidants (propyl gallate and butylated hydroxyanisole – BHA) on the oxidative stability of both types of fat was investigated. Stability was determined using the Schaal Oven test at 63 °C by measuring the peroxide value after a defined period (96 h). The results show that most of the antioxidants successfully stabilized both badger and turkey fat. The highest antioxidative efficiency was achieved with rosemary extract obtained by supercritical CO₂ extraction (SCO₂), while lavender, chamomile, and fennel extracts had similar effects in badger fat; however, lavender and apple extracts showed no effect in turkey fat. The tocopherol blend was ineffective in badger fat, whereas it significantly slowed oxidation in turkey fat. These findings confirm the importance of selecting an appropriate antioxidant to prolong shelf life and preserve the quality of animal fats.

Jazavčeva mast tradicionalno se koristi u narodnoj medicini kao melem za reumatske tegobe, a njezina ljekovita svojstva djelomično se povezuju s prisutnošću prirodnih kortikosteroida i specifičnim načinom prehrane jazavca. Kao i druge životinjske masti, podložna je oksidacijskom kvarenju tijekom proizvodnje, skladištenja i toplinske obrade, što smanjuje njezinu kvalitetu i ljekovitu vrijednost. Sličan problem prisutan je i kod pureće masti, čija oksidacija značajno utječe na okus i miris mesa. U ovom radu istraživan je učinak dodatka prirodnih antioksidanasa (ekstrakt ružmarina dobiven SCO₂ ekstrakcijom i Oxy’Less®CS, ekstrakt primorskog vriska, lavande, kamilice, komorača, zelenog čaja, ekstrakti jabuke sorti Idared i Bobovec, kofeinska i ružmarinska kiselina, mješavina tokoferola) te sintetskih antioksidanasa (propil galat i butilhidroksianisol – BHA) na oksidacijsku stabilnost obje vrste masti. Stabilnost je određivana Schaal Oven testom na 63 °C mjerenjem peroksidnog broja nakon određenog vremena (96h). Rezultati pokazuju da većina antioksidansa uspješno stabilizira i jazavčevu i pureću mast. Najveću antioksidacijsku učinkovitost imao je ekstrakt ružmarina dobiven ekstrakcijom superkritičnim CO₂ (SCO₂), dok su ekstrakti lavande, kamilice i komorača pokazali sličan učinak u jazavčevoj masti, ali lavanda i ekstrakti jabuke nisu djelovali u purećoj masti. Mješavina tokoferola nije bila učinkovita u jazavčevoj masti, dok je u purećoj značajno usporila oksidaciju. Dobiveni rezultati potvrđuju važnost odabira odgovarajućeg antioksidansa za produljenje trajnosti i očuvanje kvalitete životinjskih masti.