THE METHOD FOR PREPARING AN ANTIOXIDANT SYSTEM, A FOOD COMPOSITION COMPRISING AN ANTIOXIDANT SYSTEM OBTAINED BY SAID METHOD

Abstract

The present product relates to a composition comprising an antioxidant system, particularly for use as a food composition. In a first aspect, the present product provides a composition comprising an antioxidant system obtained by an extraction method comprising the steps of i) contacting a nonpolar extraction agent with a combination of plant powders to prepare an extract, wherein the combination of plant powders comprises: (1) ginger powder having a particle size of less than 800 µm, (2) sage powder having a particle size of less than 500 µm, (3) rosemary powder having a particle size of less than 500 µm, wherein the ginger powder (G), sage powder (S), and rosemary powder (R) are present in a weight ratio of G : S : R = 1 to 4 : 1 to 3 : 1 to 3; and ii) optionally, separately extracting at least part of the residue from the plant powders.

Description

DESCRIPTIVE MEMORANDUM FIELD OF INVENTION The present invention relates to a composition comprising an antioxidant system, in particular a food composition comprising an antioxidant system. The invention further relates to a method for preparing an antioxidant system. BACKGROUND OF THE INVENTION Oxidation is a well-known form of deterioration of chemical compounds. Food compositions, in particular, can suffer a loss of quality due to oxidation, as it can affect the color, taste, flavor, odor, or nutritional value of many food substances. Such oxidation makes a composition less sensorially appealing and can even render it inedible. A typical example of such oxidation is the development of rancidity. Food substances that become rancid exhibit unpleasant odors and flavors that are considered very disagreeable by most people. An important class of compounds that are sensitive to oxidation are unsaturated compounds containing an allyl hydrogen. Compounds of this type are ubiquitous in foods and include, for example, many lipids, such as fatty acids or their derivatives (including fats and oils), and vitamins.Susceptibility to rancidity and / or other forms of oxidative deterioration greatly affects the shelf life of food products. Consequently, there is a general desire to suppress or inhibit the processes that lead to this type of product deterioration. IF-2019-53338198-APN-ANP#INPI Page 1 of 60 Over time, many different antioxidants have been developed to combat oxidation as described above. However, the general perception of antioxidants as chemical or artificial is declining in favor of more natural antioxidants. In fact, the effectiveness of antioxidants has been attributed to plants and plant-derived products. For example, rosemary powder is an effective antioxidant [RedondoCuevas, Lucía; Castellano, Gloria; Raikos, Vassilios, International Journal of Food Science & Technology, November 2017, Vol. 52(11), pp. 2422-2428]. MS Brewer, Comprehensive reviews in food science and food safety, July 2011, Vol 10(4) pp 221-247 and NV Yanishlieva et al, Eur. J. Lipid Sci. Tech., Vol 108(1), January 2006, pp 776-793 present reviews of herbs and spices with antioxidant properties. A major drawback of many herbs and spices with pronounced antioxidant activity is that they also have a specific and generally strong sensory profile. That is, their taste, flavor, and / or aroma are so strong that they are likely to dominate the overall sensory impression of a food product when present at levels that would provide sufficient antioxidant efficacy. Therefore, the use of herbs and spices as antioxidants is generally limited to food substances in which their sensory contribution is tolerated. For example, JP09-009921A describes an antioxidant sausage and its production, which involves spices with antioxidant activity. RU2464815C1 describes vegetable seasoning compositions for pork, meat, chicken, fish, potatoes, pasta, and rice, which provide extended shelf life. JP2015-039311A describes IF-2019-53338198-APN-ANP#INPI Page 2 of 60. A spice blend useful for fried foods, which provides less flavor deterioration over time. WO2015 / 159841A1 describes a spice blend used in, for example, seasonings for cooking with heat. CN106417561 describes a method for preserving processed meat, involving a mixed spice extract in soybean oil. EP 0 454 097 A1 refers to compositions of extracts from the Lamiaceae herb with antioxidant properties, obtained by supercritical fluid extraction and carbon dioxide fractionation. One objective of the present invention is to provide compositions with antioxidant efficacy using only plant-based materials. In particular, one objective is to provide such efficacy in a way that allows for a reduction in the total amount of antioxidant materials present. A general objective of the present invention is to overcome or improve upon prior art problems related to oxidation, rancidity, and / or shelf life, especially in food products. Another objective of the present invention is to provide an antioxidant system that can be applied to other compositions (typically, but not limited to, food compositions and / or compositions comprising compounds having an allylic hydrogen) to impart to such compositions improved oxidative stability and / or improved resistance to oxidation and / or rancidity.Similarly, an additional objective of the present invention is to provide a composition (such as a food composition) that exhibits improved oxidative stability of this type. Likewise, an objective of the present invention is to improve the shelf life of compositions that would be susceptible to oxidation. Yet another objective of the present invention. IF-2019-53338198-APN-ANP#INPI Page 3 of 60. The invention consists of enabling the provision of antioxidant efficacy to a composition without negatively impacting its sensory profile. A further objective of the invention is to provide such improvements through the use of an antioxidant system that is natural or perceived as natural. Accordingly, a further objective of the invention is to provide a means of reducing the amount of non-natural antioxidants while maintaining the benefits of the presence of such an antioxidant. DEFINITION OF THE INVENTION We have discovered that one or more of these objectives can be achieved by means of the present invention. Accordingly, it was surprisingly found that an antioxidant system obtainable by extraction from a combination of powdered ginger, powdered sage, and powdered rosemary has a stronger antioxidant capacity than expected based on their individual efficacies, provided the powders have a suitable particle size and are extracted in appropriate proportions. Therefore, in a first aspect, the invention provides a composition comprising a) one or more compounds comprising an allylic hydrogen atom; b) an antioxidant system that can be obtained by an extraction method comprising the steps of i) contacting a nonpolar extractant with a combination of plant powders to prepare an extract, wherein the combination of plant powders comprises: (1) powdered ginger having a particle size of less than 800 pm, IF-2019-53338198-APN-ANP#INPI Page 4 of 60 (2) powdered sage having a particle size of less than 500 pm, (3) powdered rosemary having a particle size of less than 500 pm, wherein the powdered ginger (J), powdered sage (S), and powdered rosemary (R) are present in a weight ratio of J : S : R = 1 to 4 : 1 to 3 : 1 to 3; and ii) optionally separate the extract from at least part of the residue of the vegetable powders. In a particularly preferred embodiment, the composition according to the invention is a food composition. Furthermore, it is also particularly preferred that the nonpolar extractant be an edible oil. In such compositions, the antioxidant system obtained from a combination of powdered ginger, powdered sage, and powdered rosemary, as specified, provides particularly advantageous stabilizing properties and oxidation-decelerating, oxidation-inhibiting, or anti-auto-oxidative effects. The system is particularly suitable for reducing or completely preventing unwanted flavors and / or tastes that are formed or have been formed by oxidative degradation and auto-oxidation, respectively, or for slowing their formation. By means of this system, improved sensory durability and stabilization of any preparation containing the antioxidant system can be advantageously achieved. Furthermore, the antioxidant system can be widely applied, especially as a component of specific preparations containing one or more oxidation-sensitive compounds (as described in the present invention).The extracts from individual powders are not able to slow down or completely prevent the formation of unwanted flavors and / or tastes due to oxidative degradation and the. IF-2019-53338198-APN-ANP#INPI Page 5 of 60 auto-oxidation, respectively, for a longer period to the same extent that the antioxidant system according to the invention can do so. According to a second aspect of the invention, a method for preparing an antioxidant system is provided, the method comprising the steps of i) contacting a nonpolar extractant with a combination of plant powders to prepare an extract, wherein the combination of plant powders comprises: (1) ginger powder having a particle size less than 800 pm, (2) sage powder having a particle size less than 500 pm, (3) rosemary powder having a particle size less than 500 pm, wherein the ginger powder (J), sage powder (S), and rosemary powder (R) are present in a weight ratio of J : S : R = 1 to 4 : 1 to 3 : 1 to 3; and ii) optionally separate the extract from at least part of the residue of the vegetable powders. A third aspect of the invention relates to the use of an antioxidant system that can be obtained by an extraction method comprising the steps of i) contacting a nonpolar extractant with a combination of plant powders to prepare an extract, wherein the combination of plant powders comprises: (1) powdered ginger having a particle size of less than 800 pm, (2) powdered sage having a particle size of less than 500 pm, (3) powdered rosemary having a particle size of less than 500 pm, ii) wherein the powdered ginger (J), powdered sage (S), and powdered rosemary (R) are present in a weight ratio of IF-2019-53338198-APN-ANP#INPI Page 6 of 60 J : S : R = 1 to 4 : 1 to 3 : 1 to 3; and iii) optionally separate the extract from at least part of the residue of the vegetable powders; where the use is as an antioxidant, a flavor and / or odor protectant, a rancidity suppressant and / or a product shelf life extender in a composition comprising one or more compounds comprising an allylic hydrogen atom. DETAILED DESCRIPTION OF THE INVENTION Any feature of one aspect of the present invention may be used in any other aspect of the invention. The word “comprising” is intended to mean “including” but not necessarily “consisting of” or “composed of.” In other words, the listed steps or options are not necessarily exhaustive. It is noted that the examples provided in the description below are intended to clarify the invention and not to limit the invention to those examples per se. Similarly, all percentages are weight / weight percentages unless otherwise stated. Additionally, the weight percentage (% by weight) is based on the total weight of the product unless otherwise stated.Except in operational and comparative examples, or where explicitly stated otherwise, all numbers in this description indicating quantities of material or reaction conditions, physical properties of materials, and / or use should be understood as modified by the word “approximately.” Unless otherwise specified, numerical ranges expressed in the format between x and y are understood to include x and y. When multiple preferred ranges are described for a specific characteristic in the format between x and y, they are understood to include all the ranges that combine. IF-2019-53338198-APN-ANP#INPI Page 7 of 60. The different evaluation criteria are also considered. For the purpose of the invention, ambient temperature is defined as a temperature of approximately 20 degrees Celsius. All weight ratios as specified herein (particularly with respect to the plant powders of the invention) relate to dry weight ratios of the respective powders. Antioxidant System In one aspect, the invention provides a composition comprising an antioxidant system. The antioxidant system can be obtained by an extraction method. The extraction method includes the step of contacting a nonpolar extractant with a combination of plant powders to prepare an extract. The combination of plant powders comprises ginger powder, sage powder, and rosemary powder as specified. Ginger powder Powdered ginger is a well-known spice. It is prepared from the rhizome of the ginger plant, also known as Zingiber officinale Roscoe. Sage powder Powdered sage is a well-known powdered herb, usually prepared from the leaves of plants in the genus Salvia. Two species (and their cultivars and hybrids) are commonly used for preparing powdered sage: Salvia officinalis L. and Salvia fruticosa (triloba). The latter is also known as Salvia triloba L. and as IF-2019-53338198-APN-ANP#INPI Page 8 of 60 Greek sage. Both S. officinalis and S. fruticosa are equally suitable for use in the present invention. Powdered sage from Salvia fruticosa (triloba) is preferred in some applications, while powdered sage from Salvia officinalis L. is preferred in others. Rosemary powder Rosemary powder is also a well-known powdered herb, which is prepared from the leaves of Rosmarinus officinalis L. The aforementioned plant powders (ginger powder, sage powder, rosemary powder) are generally prepared from the fresh leaves (for sage and rosemary) or the rhizome (for ginger) using known preparation methods, as any commonly used ginger, sage, or rosemary powder is suitable for use in the present invention. Such preparation methods typically involve a combination of heat treatment (e.g., pasteurization), drying (e.g., air drying), and milling. All three plant powders are generally available as dehydrated powders. Accordingly, the water content of the ginger powder, sage powder, and rosemary powder used in the preparation of the antioxidant system is preferably at most 20% by weight, more preferably at most 15% by weight, and even more preferably at most 12% by weight, based on the dry weight of the particular powder.These water contents apply to both powders of individual species and to combined plant powders. The typical preparation methods mentioned above usually lead to enzyme inactivation. Therefore, ginger powder, sage powder, and rosemary powder are preferred as enzyme powders. IF-2019-53338198-APN-ANP#INPI Page 9 of 60 inactivated, to provide optimal duration and optimal antioxidant properties regardless of the formulation in which the combination is applied. Relations The weight ratios in which the plant powders are present in the combination of plant powders are important for obtaining the remarkable effects of the resulting antioxidant system. Therefore, ginger powder (J), sage powder (S), and rosemary powder (R) are present in the combination of plant particles in a weight ratio of J : S : R = 1 to 4 : 1 to 3 : 1 to 3. The antioxidant efficacy or any of the related effects can be further increased by further adjustment of the ratios. Therefore, powdered ginger (J), powdered sage (S), and powdered rosemary (R) are preferably present in the combination of plant particles in a weight ratio of J : S : R = 0.7 to 2 : 0.5 to 1.5 : 0.5 to 1.5; more preferably J : S : R = 0.84 to 1.96 : 0.6 to 1.4 : 0.6 to 1.4; even more preferably J : S : R = 0.98 to 1.82 : 0.7 to 1.3 : 0.7 to 1.3; even more preferably J : S : R = 1.12 to 1.68 : 0.8 to 1.2 : 0.8 to 1.2, It is especially preferred that IF-2019-53338198-APN-ANP#INPI Page 10 of 60 J : S : R = 1.26 to 1.54 : 0.9 to 1.1 : 0.9 to 1.1; and even more preferably J: S: R = 1.33 to 1.47: 0.95 to 1.05: 0.95 to 1.05. Not only are the aforementioned J : S : R relations preferred, but the individual pairwise relations within them are also independently preferred. For example, J : S = 1.26 to 1.54 : 0.9 to 1.1 is preferred, or J: R = 1.26 to 1.54: 0.9 to 1.1. It is also preferred that powdered ginger and powdered rosemary be present in the combination of plant particles in a weight ratio of between 1:1 and 2:1, more preferably between 1.2:1 and 1.8:1, and even more preferably between 1.3:1 and 1.5:1. Similarly, it is also preferred that powdered ginger and powdered sage be present in the combination of plant particles in a weight ratio of between 1:1 and 2:1, preferably 1.2:1 and 1.8:1, more preferably 1.3:1 and 1.5:1. Likewise, it is also preferred that powdered sage and powdered rosemary be present in the combination of plant particles in a weight ratio of between 2:1 and 1:2, more preferably 1.5:1 and 1:1.5 and even more preferably between 1.2:1 and 1:1.2. Other powdered herbs or spices can be added to the combination of ginger, sage, and rosemary powder to further enhance the antioxidant and related properties of the antioxidant system prepared from the powders. Such powdered spices include ground pepper and ground cloves. IF-2019-53338198-APN-ANP#INPI Page 11 of 60 Ground pepper The powdered pepper surprisingly provided a strong and unexpected increase in antioxidant efficacy in the antioxidant system of the invention. Therefore, the combination of plant particles preferably further comprises powdered pepper, wherein the particles of the powdered pepper are smaller than 500 µm. Herein, powdered pepper means any of the well-known powdered spices prepared from the fruits of Piper nigrum L. These fruits (peppercorns) are commonly used as a spice in various forms, depending, among other things, on the time of harvest (ripe / unripe) and / or their processing. Accordingly, it is preferred that the powdered peppercorn be powdered. The spices “black pepper,” “white pepper,” and “green peppercorn” all come from such peppercorns, and each is highly suitable for use in the present invention.Black pepper powder is particularly preferred. As with the powders mentioned above, the pepper powder should preferably be an enzyme-inactivated powder. Pepper powder is generally available as a dehydrated powder. Therefore, the water content of pepper powder is preferably a maximum of 20% by weight, more preferably a maximum of 15% by weight, even more preferably a maximum of 12% by weight, and still more preferably a maximum of 10% by weight, based on the dry weight of the powder. The effectiveness of pepper powder in the combination of vegetable powders used in the preparation of the antioxidant system is also further increased if the pepper powder is used in certain ratios with respect to the other powders. IF-2019-53338198-APN-ANP#INPI Page 12 of 60 Therefore, it is preferred that in the combination of plant particles, ginger powder (J), sage powder (S), rosemary powder (R), and pepper powder (P) be present in a weight ratio of J : S : R : P = 1 to 4 : 1 to 3 : 1 to 3 : 0.4 to 1.2. More preferably, these powders are present in a weight ratio of J : S : R : P = 0.7 to 2 : 0.5 to 1.5 : 0.5 to 1.5 : 0.2 to 0.6; more preferably J: S: R: P = 0.84 to 1.96: 0.6 to 1.4: 0.6 to 1.4: 0.24 to 0.56; even more preferably J: S: R: P = 0.98 to 1.82: 0.7 to 1.3: 0.7 to 1.3: 0.28 to 0.52; even more preferably J: S: R: P = 1.12 to 1.68: 0.8 to 1.2: 0.8 to 1.2: 0.32 to 0.48, It is particularly preferred that J: S: R: P = 1.26 to 1.54: 0.9 to 1.1: 0.9 to 1.1: 0.36 to 0.44; and even more preferably J: S: R: P = 1.33 to 1.47: 0.95 to 1.05: 0.95 to 1.05: 0.38 to 0.42; and even more preferably J: S: R: P = 1.36 to 1.44: 0.97 to 1.03: 0.97 to 1.03: 0.39 to 0.41. Not only are the aforementioned J:S:R:P weight ratios preferred, but all individual pairwise ratios therein are independently preferred. For example, J:P = 1.26 to 1.54 : 0.36 to 0.44 or S:P = 0.9 to 1.1 : 0.36 to 0.44 are preferred. Similarly, J:P = 1.33 to 1.47 : 0.38 to 0.42 is even more preferred, and J:P = 1.36 to 1.44 : 0.39 to 0.41 is still more preferred. These J:P pairwise weight ratios are especially preferred because an interaction IF-2019-53338198-APN-ANP#INPI Page 13 of 60 synergistic effect that increases the antioxidant activity of the resulting antioxidant system was demonstrated for ginger and pepper. Ground cloves Surprisingly, clove powder provided an unexpectedly strong increase in antioxidant efficacy in the antioxidant system of the invention. Therefore, the combination of plant particles preferably comprises clove powder, wherein the clove powder particles are smaller than 500 µm. Herein, clove powder refers to the well-known spice prepared from the unopened flower buds of Syzygium aromaticum (L.) Merr. & Perry, the clove shrub. Any clove powder prepared in a commonly used manner is suitable for use in the present invention. Suitable preparation methods typically involve a combination of heat treatment (e.g., pasteurization or steam treatment), drying (e.g., air drying), and grinding. Clove powder is generally available as a dehydrated powder.Therefore, the water content of the clove powder is preferably a maximum of 20% by weight, more preferably a maximum of 15% by weight, even more preferably a maximum of 12% by weight, and still more preferably a maximum of 10% by weight, based on the dry weight of the powder. As with the powders mentioned above, the clove powder is preferably clove powder with inactivated enzymes. The effectiveness of clove powder in the combination of plant powders used in the preparation of the antioxidant system is also further increased if used in certain ratios with respect to the other powders. IF-2019-53338198-APN-ANP#INPI Page 14 of 60 Therefore, it is preferred that in the combination of vegetable powders, ginger powder (J), sage powder (S), rosemary powder (R), and clove powder (C) be present in a weight ratio of J : S : R : C = 1 to 4 : 1 to 3 : 1 to 3 : 0.2 to 0.6, More preferably, these powders are present in the combination of vegetable powders in a weight ratio of J : S : R : C = 0.7 to 2 : 0.5 to 1.5 : 0.5 to 1.5 : 0.1 to 0.3; more preferably J : S : R : C = 0.84 to 1.96 : 0.6 to 1.4 : 0.6 to 1.4 : 0.12 to 0.28; even more preferably J : S : R : C = 0.98 to 1.82 : 0.7 to 1.3 : 0.7 to 1.3 : 0.14 to 0.26; even more preferably J : S : R : C = 1.12 to 1.68 : 0.8 to 1.2 : 0.8 to 1.2 : 0.16 to 0.24, It is particularly preferred that J : S : R : C = 1.26 to 1.54 : 0.9 to 1.1 : 0.9 to 1.1 : 0.18 to 0.22; and even more preferably J : S : R : C = 1.33 to 1.47 : 0.95 to 1.05 : 0.95 to 1.05 : 0.19 to 0.21; and even more preferably J: S: R: C = 1.36 to 1.44: 0.97 to 1.03: 0.97 to 1.03: 0.19 to 0.21. Not only are the aforementioned weight ratios J : S : R : C preferred, but all the individual pairwise ratios therein are independently preferred. For example, J : C = 1.26 to 1.54 : 0.18 to 0.22 or S : C = 0.9 to 1.1 : 0.18 to 0.22 are preferred. Similarly, it is even more preferred than IF-2019-53338198-APN-ANP#INPI Page 15 of 60 S : C = 0.95 to 1.05 : 0.19 to 0.21 and even more preferably than S: C = 0.97 to 1.03: 0.19 to 0.21. In view of the above, it is particularly preferred that the combination of plant powders comprise powdered pepper and powdered cloves, wherein the particles of the powdered pepper and the powdered cloves have a particle size of at most 350 µm. Accordingly, it is further preferred that in the combination of plant powders used for the preparation of the antioxidant system, powdered ginger (J), powdered sage (S), powdered rosemary (R), powdered pepper (P), and powdered cloves (C) are present in a weight ratio of J : S : R : P : C = 1 to 4 : 1 to 3 : 1 to 3 : 0.4 to 1.2 : 0.2 to 0.6. More preferably, these powders are present in a weight ratio of J : S : R : P : C = 0.7 to 2 : 0.5 to 1.5 : 0.5 to 1.5 : 0.2 to 0.6 : 0.1 to 0.3; more preferably J : S : R : P : C = 0.84 to 1.96 : 0.6 to 1.4 : 0.6 to 1.4 : 0.24 to 0.56 : 0.12 to 0.28; even more preferably J : S : R : P :C = 0.98 to 1.82 : 0.7 to 1.3 : 0.7 to 1.3 : 0.28 to 0.52 : 0.14 to 0.26; even more preferably J : S : R : P : C = 1.12 to 1.68 : 0.8 to 1.2 : 0.8 to 1.2 : 0.32 to 0.48 : 0.16 : 0.24. It is particularly preferred that J : S : R : P : C = 1.26 to 1.54 : 0.9 to 1.1 : 0.9 to 1.1 : 0.36 to 0.44 : 0.18 : 0.22; and even more preferably J : S : R : P : C = 1.33 to 1.47 : 0.95 to 1.05 : 0.95 to 1.05 : 0.38 to 0.42 : 0.19 to 0.21; and even more preferably J: S: R: P: C = 1.36 to 1.44: 0.97 to 1.03: 0.97 to 1.03: 0.39 to 0.41: 0.19 to 0.21. IF-2019-53338198-APN-ANP#INPI Page 16 of 60 Particle sizes The particles in powdered ginger are smaller than 800 µm. Powdered sage, powdered rosemary, and—if present—powdered pepper and / or powdered cloves are smaller than 500 µm. The size of the powders is relevant, as it was observed that using excessively large particles or pieces of these plants did not result in a more effective antioxidant system. Therefore, powdered ginger particles are preferably smaller than 500 µm. Smaller particles further enhance its effectiveness.Therefore, the particles of the plant powders (i.e., powdered ginger, powdered sage, and powdered rosemary, and if present, powdered pepper and / or cloves) preferably have a particle size of less than 350 µm, more preferably less than 315 µm, even more preferably less than 300 µm, and still more preferably less than 275 µm, even more preferably less than 250 µm, and still more preferably less than 200 µm. These preferences apply both to the powders of the individual species separately and to their combinations. The smallest and most effective particles of this type can be obtained, for example, by finer grinding and / or by sieving the desired fraction. Additionally, the effectiveness of plant powders is already improved if a fraction of the material is reduced, for example, by further grinding without further sieving. Preferably at least 30% by weight, more preferably at least 50% by weight, even more preferably at least 70% by weight, and still more preferably at least 90% by weight of the specified ginger powder particles in the combination of vegetable particles is less than 500 µm. Similarly, IF-2019-53338198-APN-ANP#INPI Page 17 of 60 preferably at least 10% by weight, more preferably at least 30% by weight, even more preferably at least 50% by weight of the specified ginger powder particles in the combination of vegetable particles is less than 315 μm. Preferably at least 50% by weight, more preferably at least 60% by weight, even more preferably at least 70% by weight, and still more preferably at least 80% by weight of the specified powdered sage particles in the combination of plant particles smaller than 315 μm. Likewise, preferably at least 20% by weight, more preferably at least 35% by weight, even more preferably at least 50% by weight of the specified powdered sage particles in the combination of plant particles smaller than 200 µm. Preferably at least 50% by weight, more preferably at least 75% by weight, and even more preferably at least 90% by weight of the specified rosemary powder particles in the combination of plant particles are smaller than 315 μm. Likewise, preferably at least 10% by weight, more preferably at least 25% by weight, even more preferably at least 40% by weight, and still more preferably at least 50% by weight of the specified rosemary powder particles in the combination of plant particles are smaller than 200 μm. If pepper is present, preferably at least 50% by weight, more preferably at least 60% by weight, even more preferably at least 70% by weight, still more preferably at least 80% by weight, and even more preferably at least 90% by weight of the specified pepper powder particles in the combination of vegetable particles is smaller than 315 μm. Also, preferably at least 20% by weight, more preferably at least 30% by weight, even more preferably at least 40% by weight, and even more IF-2019-53338198-APN-ANP#INPI Page 18 of 60 preferably at least 50% by weight and even more preferably at least 60% by weight of the specified pepper powder particles in the combination of vegetable particles is less than 200 μm. If cloves are present, preferably at least 10% by weight, more preferably at least 20% by weight, even more preferably at least 30% by weight, and still more preferably at least 40% by weight of the specified clove powder particles in the combination of vegetable particles are smaller than 315 μm. Furthermore, preferably at least 5% by weight, more preferably at least 10% by weight of the specified clove powder particles in the combination of vegetable particles are smaller than 200 μm. To avoid any doubt: these weight percentages are the dry weight of the plant powders of the invention. For example, if it is specified that the combination of plant particles comprises powdered sage with a particle size smaller than 500 μm and it is preferred that 50% by weight of the sage particles be smaller than 200 μm, this means that 50% by weight of all the sage particles in the combination (used for the preparation of the antioxidant system) that are smaller than the cut size of 500 μm are also smaller than 200 μm. In certain applications, it may also be preferable for the plant powders to have a certain minimum size. Therefore, the particles of the plant powders preferably have a particle size of at least 0.1 μm, more preferably at least 1 μm, even more preferably at least 10 μm, and still more preferably at least 25 μm. Vegetable powders of suitable sizes can be obtained by well-known crushing or milling methods and are generally available commercially. If desired, the particle size distribution of a vegetable powder can be adjusted. IF-2019-53338198-APN-ANP#INPI Page 19 of 60 can be further modified by size selection methods such as sieving or sorting (e.g., air sorting). The particle size of the vegetable powders of the invention is adequately determined by sieving methods. The benefits of the antioxidant system are particularly associated with the presence of powdered ginger, powdered sage, powdered rosemary, and, optionally, powdered pepper and / or powdered cloves in the combination of plant particles used to prepare the antioxidant system. Accordingly, the combination of plant particles preferably comprises powdered ginger, powdered sage, powdered rosemary, and, optionally, powdered pepper and / or powdered cloves in a total amount of at least 75% by weight, more preferably at least 90% by weight, and even more preferably at least 95% by weight, of the dry weight of the composition. More preferably, the combination of plant powders essentially consists of powdered ginger, powdered sage, powdered rosemary, and optionally powdered pepper and / or powdered cloves. Extraction method The extraction method used to obtain the antioxidant system involves contacting a nonpolar extractant with a mixture of plant powders to prepare an extract. Nonpolar extractants are well-known to those skilled in the art. Typical examples, by way of example only, of suitable nonpolar extractants are edible oil, pentane, hexane, and supercritical carbon dioxide. If the antioxidant system is intended for use in a food formulation, it is preferable that the nonpolar extractant be compatible with such use. Therefore, it is especially preferable that the nonpolar extractant IF-2019-53338198-APN-ANP#INPI Page 20 of 60, be an edible oil. Even more preferably, the nonpolar extractant is sunflower oil. The extraction method optionally includes the step of separating the extract from at least part of the plant powder residue. In some applications, such separation will not be necessary, as the presence of the plant particle residue is compatible with other application requirements. In others, it is preferred that at least 50% by weight, more preferably at least 75% by weight, even more preferably at least 90% by weight, and still more preferably at least 95% by weight of the plant powder residue be separated from the antioxidant system before its application in the composition of the invention. Most preferably, substantially all of the plant powder residue is separated from the extract. Separation can be carried out using any suitable method. For example, liquid-solid separation methods can be used, including sieving, filtration, centrifugation, or compression. Before the separation step, the nonpolar extractant and the combination of plant particles should be in contact for a sufficient time to allow extraction to take place. The required extraction time is easily optimized. Preferably, in step ii) of the extraction method, the extract is separated from the residue of the plant powders at least 15 minutes, more preferably at least 30 minutes, even more preferably at least 1 hour, and still more preferably at least 2 hours after the start of contact step i). Other extraction conditions are appropriately optimized based on the choice of extractant. For example, if the extraction is carried out with an edible oil, the contact stage preferably takes place at a temperature between IF-2019-53338198-APN-ANP#INPI Page 21 of 60 and 50 °C, more preferably between 15 and 30 °C and even more preferably between 20 and 25 °C. The weight ratio at which the nonpolar extractant and the combination of plant particles come into contact is easily optimized, depending, for example, on the desired concentrations in the resulting extract. Generally, a weight ratio of plant powder to nonpolar extractant of between 1:1000 and 1:3 is preferred, more preferably between 1:100 and 1:5, and even more preferably between 1:50 and 1:8. Depending on the nature of the nonpolar extractant and the nature of the composition for which the antioxidant system is being prepared, it is preferable, in some cases, for the extraction method to also include the step of preparing a concentrated extract, at least partially removing the nonpolar extractant from the extract. Especially when using relatively volatile extractants (such as pentane, hexane, or supercritical carbon dioxide), it is preferable to remove the extractant substantially completely. If, on the other hand, an extractant compatible with the final application is used, such removal is generally not required. This is especially true if the composition is a food composition and the extractant is an edible oil. Therefore, it is preferred that the composition of the invention comprise a) edible oil b) an antioxidant system obtainable by an extraction method comprising the steps of: IF-2019-53338198-APN-ANP#INPI Page 22 of 60 (i) contacting at least part of the edible oil with a combination of plant powders, where the combination of plant powders comprises: (1) powdered ginger having a particle size of less than 800 pm, (2) powdered sage having a particle size of less than 500 pm, (3) powdered rosemary having a particle size of less than 500 pm; wherein the powdered ginger (J), powdered sage (S), and powdered rosemary (R) are present in a weight ratio of J : S : R = 1 to 4 : 1 to 3 : 1 to 3; ii) optionally separate at least part of the residue from the plant powders in the edible oil. Similarly, the nonpolar extractant may comprise at least part of one or more compounds comprising an allylic hydrogen atom. The composition preferably comprises between 0.00025 wt% and 0.25 wt%, more preferably between 0.0005 wt% and 0.1 wt%, even more preferably between 0.0015 wt% and 0.05 wt%, and still more preferably between 0.002 wt% and 0.015 wt% of the antioxidant system in the dry weight of the total composition. Here, the weight of the antioxidant system is taken as the combined weight of the fractions extracted from the plant powders. As an alternative to determining the combined weight of the extracted fractions, the antioxidant system dosage can also be controlled by selecting a desired amount of the extracted plant particle combination relative to the amount of the composition to which the antioxidant system is applied. Therefore, it is preferred that the composition comprise the antioxidant system in IF-2019-53338198-APN-ANP#INPI Page 23 of 60 an amount obtained by extraction from the combination of plant particles in an amount corresponding to a dry weight of between 0.005 and 5% by weight, more preferably between 0.01 and 2% by weight, even more preferably between 0.03 and 1% by weight, and even more preferably between 0.04 and 0.3% by weight, in weight of dry matter of the composition. Nutritional composition It is highly preferable that the composition be a food composition. A food composition in the context of the present invention includes, but is not limited to, food products such as powdered soups, powdered sauces, powdered salt concentrates (including those in powder, granulated, compressed, or extruded form, or in the form of a paste), spreads, salad dressings, dairy products, beverages, dietetic foods, dietary supplements, and others. The composition may contain ingredients common in the art and may be prepared by methods common in the art. Oxidation-sensitive compounds The antioxidant effect of the invention is particularly pronounced if the composition comprises compounds that are relatively sensitive to oxidation. An important class of such compounds that is ubiquitous in food compositions are compounds comprising an allylic hydrogen atom. An allylic hydrogen atom is a hydrogen atom bonded to a carbon atom adjacent to a carbon-carbon double bond, as it is known to those skilled in the art. Allyl hydrogen can be schematically illustrated as: IF-2019-53338198-APN-ANP#INPI Page 24 of 60 Here, “H” is the allylic hydrogen atom, and R1, R2, R3, R4, and R5 can be any substituents. Compounds containing an allylic hydrogen atom are often referred to as unsaturated compounds (due to the double bond). The composition of the present invention comprises one or more compounds comprising an allylic hydrogen atom. Many compounds found in food compositions or food ingredients comprise more than one allylic hydrogen atom. In addition, a typical composition likely comprises several different compounds comprising at least one allylic hydrogen atom. It is particularly preferred that the composition comprise at least 0.0001% by weight, more preferably at least 0.001% by weight, even more preferably at least 0.01% by weight, still more preferably at least 0.1% by weight, and even more preferably at least 0.2% by weight of the dry matter of one or more compounds comprising an allylic hydrogen atom.It is particularly preferred that the composition comprise between 0.0001 and 85% by weight, more preferably between 0.001 and 75% by weight, even more preferably between 0.01 and 60% by weight, still more preferably between 0.1 and 50% by weight, and even more preferably between 0.2 and 20% by weight of the dry matter of one or more compounds comprising an allylic hydrogen atom. Typical examples of compounds comprising an allylic hydrogen atom are unsaturated lipids. In fact, the most important class of oxidation-sensitive compounds, in the context of the present invention, is formed by IF-2019-53338198-APN-ANP#INPI Page 25 of 60. Such unsaturated lipids, in particular those containing unsaturated fatty acids or fatty acid residues. A lipid is generally understood to refer to a substance of biological origin that is soluble in nonpolar solvents. Other unsaturated compounds comprising allylic hydrogen atoms may generally include any isoprenoic compound having at least one carbon-carbon double bond. It is preferred that the feed composition comprise one or more unsaturated lipids (such as one or more compounds comprising an allylic hydrogen atom). It is especially preferred that the feed composition comprise at least 0.0001% by weight, on a dry matter basis, of one or more unsaturated lipids. b the antioxidant system in an amount that can be extracted from the combination of plant particles, where the dry weight of the combination of plant particles corresponds to 0.01 to 2% by weight, in dry matter weight of the composition. Unsaturated lipids can be, for example, unsaturated fats, waxes, sterols, fat-soluble vitamins, monoglycerides, diglycerides, triglycerides, or membrane lipids. In some applications it is preferred that at least part of one or more unsaturated lipids be present in the nonpolar extractant used in the preparation of the antioxidant system and subsequently become part of the composition, along with the antioxidant system. IF-2019-53338198-APN-ANP#INPI Page 26 of 60 Triglycerides, also known as triacylglycerols (TAGs), are the main constituents of natural fats and oils and are esters of glycerol and fatty acids. Fat-soluble vitamins notably include vitamins A, D, E, and K. These well-known classes each comprise various distinct compounds, generally known as vitamers. For example, vitamin A includes at least vitamins A1, A2, and A3, and vitamin D includes at least vitamins D1, D2, D3, D4, and D5. Vitamin E includes tocopherols and tocotrienols. Vitamin K includes at least vitamins K1, K2, and K3. Oxidation of these vitamins can alter their nutritional properties and, consequently, the nutritional value of the foods containing them. Membrane lipids are the lipids that form the bilayer membrane of living cells. Therefore, they are also found in many food products. The main classes of membrane lipids are phospholipids, glycolipids, and cholesterol (which is a sterol). Phospholipids include phosphoglycerides and sphingomyelins. Phospholipid and glycolipid molecules generally include a fatty acid residue. Therefore, unsaturated membrane lipids are susceptible to oxidation in a manner very similar to other fatty acid derivatives. Taking into account the foregoing, the composition of the invention (in particular, if it is a food composition) preferably comprises one or more unsaturated lipids selected from triglycerides, diglycerides, monoglycerides, membrane lipids, and vitamins, more preferably selected from triglycerides, IF-2019-53338198-APN-ANP#INPI Page 27 of 60 diglycerides, monoglycerides, phospholipids, and vitamins, and even more preferably selected from triglycerides, diglycerides, monoglycerides and phospholipids. The preferred amounts provided above for the one or more compounds comprising an allylic hydrogen atom are also applicable to these preferred unsaturated lipids. Edible oils are a common source of unsaturated lipids, particularly unsaturated triglycerides, but also diglycerides, monoglycerides, and free fatty acids. Additionally, edible oils are important food ingredients. Therefore, the composition of the invention preferably comprises an edible oil. Therefore, the edible oil may be present either as the oxidation-sensitive component (i.e., including the allylic hydrogen) or as the nonpolar extractant, or both. It is particularly preferred that (at least part of) the edible oil desired to be present in the final composition be used as the extractant in the extraction method. Edible oils contain a large number of different triacylglycerols (TAGs) with varying physical properties. The TAGs in edible fats are composed of fatty acids with an even number of carbon atoms in their chains, generally ranging from 4 to 24. Common fatty acids of vegetable origin are C10, C12, C14, C16, C18, C20, and C22, and the most common TAGs are composed of these fatty acids. Additionally, each fatty acid may contain up to three double bonds at certain positions in the chain. The terms 'triacylglycerols', 'TAGs', and 'triglycerides' may be used interchangeably in the present invention. The term 'oil' in this context refers to lipids selected from triglycerides, diglycerides, monoglycerides, and combinations thereof. IF-2019-53338198-APN-ANP#INPI Page 28 of 60 The terms “oil” and “grease” encompass fats that are liquid at room temperature as well as fats that are solid or semi-solid at room temperature. Therefore, “greases” and “oil” are used interchangeably unless otherwise specified. Where applicable, the prefix “liquid” or “solid” is added to indicate whether the fat or oil is liquid or solid at room temperature, as understood by someone skilled in the art. The solid fat content at a given temperature (e.g., N2O at 20°C) can be appropriately determined using ISO 8292-1 (2012) - Determination of solid fat content by pulsed NMR. Examples of conventional edible oil and fat sources include coconut oil, palm kernel oil, palm oil (and fractions thereof including palm olein and palm stearin), marine oils (including fish oil), tallow, tallow, lard, chicken oil, soybean oil, safflower oil, cottonseed oil, rapeseed oil, linseed oil, sesame oil, poppy seed oil, corn oil (maize oil), sunflower oil, peanut oil, rice bran oil, olive oil, kelp oil, shea butter, and alanblackia and mixtures thereof. For the purpose of this invention, kelp oils are considered vegetable oils. The quantity and type of edible oil present in the composition depends largely on the requirements for the particular format of the product in the composition, as detailed below. In general, it is highly preferred that the edible oil be edible vegetable oil, as these oils typically comprise a relatively large amount of unsaturated glycerides. More preferably, the edible oil is selected from soybean oil, sunflower oil, rapeseed oil, corn oil (oil IF-2019-53338198-APN-ANP#INPI Page 29 of 60 (corn), olive oil, linseed oil, palm olein and fractions and combinations thereof, and even more preferably sunflower oil, rapeseed oil, olive oil and linseed oil. The combination of vegetable powders according to the invention is particularly suitable for slowing, suppressing or inhibiting the oxidation of these oils. Animal oils can also be susceptible to oxidation. Therefore, in some formulations, the edible oil is preferably chicken oil. In general, it is preferred that the composition comprise between 0.5 and 85% oil by weight of the composition. Therefore, it is preferred that the composition of the invention comprise c) edible oil d) an antioxidant system that can be obtained by an extraction method comprising the steps of: (i) contacting at least part of the edible oil with a combination of plant powders, where the combination of plant powders comprises: (1) ginger powder having a particle size of less than 800 pm, wherein preferably at least 80% by weight of the ginger powder has a particle size of less than 500 pm; (2) sage powder derived from Salvia fruticosa or Salvia officinale, the sage powder having a particle size of less than 500 pm, wherein preferably at least 80% by weight of the sage particles have a particle size of less than 315 pm; IF-2019-53338198-APN-ANP#INPI Page 30 of 60 (3) rosemary powder having a particle size of less than 500 pm, wherein preferably at least 80% by weight of the rosemary powder has a particle size of less than 315 pm; (4) optionally black pepper powder derived from Piper nigrum, the black pepper powder having a particle size of less than 500 µm, wherein preferably at least 80% by weight of the black pepper powder particles have a particle size of less than 315 µm; and (5) optionally clove powder, the clove powder particles having a particle size of less than 500 µm, wherein preferably at least 50% by weight of the clove powder have a particle size of less than 315 µm; and where powdered ginger (J), powdered sage (S), powdered rosemary (R), powdered pepper (P), and powdered cloves (C) are present in a weight ratio of J : S : R : P : C = 1.26 to 1.54 : 0.9 to 1.1 : 0.9 to 1.1 : 0.36 to 0.44 : 0.18 : 0.22; ii) optionally separate at least part of the residue from the plant powders in the edible oil. Dry concentrate Powdered concentrates, particularly salted concentrates, are product formats to which the present invention can be appropriately applied. Therefore, the composition of the invention is preferably a salted concentrate. Typically, concentrates of this type are used to prepare ready-to-use compositions. IF-2019-53338198-APN-ANP#INPI Page 31 of 60 for eating. Therefore, savory concentrates include, for example, powdered soups, powdered sauces, dressings, powdered broths, and ready-to-heat meals. The salted concentrate preferably comprises a) between 3 and 85% by weight of inorganic salt; b) between 0.5 and 60% fat by weight; c) the antioxidant system; d) other optional components; where the % by weight is per weight of dry matter of the total composition. More preferably, the salted concentrate comprises a) between 3 and 85% by weight of inorganic salt; b) between 0.5 and 60% fat by weight; c) the antioxidant system; d) between 0 and 50% by weight of salty flavoring ingredients selected from glutamate, 5'-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof; e) between 0 and 25% by weight of starch component selected from natural starch, pregelatinized starch, maltodextrin, modified starch and combinations thereof; f) between 0 and 45% by weight of vegetable matter other than (c), selected from vegetables, herbs, spices and combinations thereof; g) between 0 and 10% by weight of water; where the % by weight is per weight of dry matter of the total composition. IF-2019-53338198-APN-ANP#INPI Page 32 of 60 Here, components a) ae) together preferably constitute at least 55% by weight of the salted concentrate and components a) ag) together preferably constitute at least 75% by weight of the salted concentrate. Dry concentrate, particularly salted concentrate, can come in various forms or aspects: typical forms are free-flowing powders, granules, shaped concentrates, and pastes. Salty concentrate in powder form Food compositions (especially salted concentrates and intermediates for preparing such concentrates) comprising a substantial amount of powdered ingredients can be susceptible to dusting, particularly if the powder contains very fine particles. To reduce or completely eliminate such unwanted dusting, a relatively small amount of edible oil is generally added as an anti-dusting agent. In typical situations, such a composition comprises between 0.5 and 2.0% by weight, more preferably between 1 and 1.5% by weight of dry matter edible oil. Vegetable oil is particularly preferred in such applications, as is chicken fat. The oil used as an anti-dusting agent is notoriously susceptible to the development of rancidity and other oxidation-related defects.Therefore, fully saturated (and typically hardened) fats that are solid at room temperature are often used, or a non-natural antioxidant would be necessary. The combination of plant powders of the invention was found to be particularly effective in reducing the rate of such oxidation in compositions comprising oil as an anti-spraying agent. Therefore, the present invention makes it possible to... IF-2019-53338198-APN-ANP#INPI Page 33 of 60. Use of edible oils with a substantial amount of unsaturated compounds. Therefore, the composition of the invention is preferably a dry concentrate in powder form, comprising a) between 3 and 85% by weight of inorganic salt; b) between 0.5 and 2% by weight, more preferably between 1 and 1.5% by weight of edible oil selected from vegetable oils that are liquid at room temperature, chicken fat or combinations thereof; c) the antioxidant system; and d) other optional components; where the % by weight is per weight of dry matter of the total composition. The most preferred oils in this product format are soybean oil, sunflower oil, rapeseed oil, corn oil, olive oil, linseed oil, palm olein and fractions and combinations thereof, and even more preferably the oils are sunflower oil, rapeseed oil, olive oil and linseed oil. Granulated salted concentrate In a preferred embodiment, the salted concentrate is a granule having a mass-weighted average diameter in the range of 0.1-5 mm, said granule comprising the following components: a) 35-85% by weight, preferably 40-75% by weight of inorganic salt; b) 3-20% by weight, preferably 4-15% by weight of fat; c) the antioxidant system; d) 2-20% by weight, preferably 5-15% by weight of the salty ingredients that provide flavor; IF-2019-53338198-APN-ANP#INPI Page 34 of 60 where % by weight is per weight of dry matter of the total composition. The granules preferably have a mass-weighted average diameter in the range of 0.2-2 mm, with maximum preference in the range of 0.25-1.5 mm. Salted concentrate According to another preferred embodiment of the invention, the salted concentrate is a shaped article having a weight of 2-50 g, said shaped article comprising the following components: a) 35-70% by weight, preferably 40-60% by weight of the inorganic salt; b) 5-30% by weight, preferably 15-25% by weight of fat, said fat having a solid fat content at 20°C (N20) of at least 5%; c) the antioxidant system; d) 0-20% by weight, preferably 2-18% by weight of the salty ingredients that provide flavor; where the % by weight is per weight of dry matter of the total composition. The shaped article preferably weighs in the range of 2.5–30 g, more preferably in the range of 3.0–28 g, with a maximum preference of 3.2–24 g. The shaped concentrated article may be provided in various shapes. Preferably, the article is provided in the form of a cuboid, more preferably in the form of a rectangular cuboid, and with a maximum preference in the form of a cube. The fat content of the shaped article preferably has an N2O of at least 10%, more preferably 25–95%, and with a maximum preference of 50–90%. IF-2019-53338198-APN-ANP#INPI Page 35 of 60 Salty concentrate in the form of a paste In yet another embodiment, the salted concentrate is in the form of a paste. Such a paste preferably comprises a) 3 to 30% by weight per dry weight of the total composition of the inorganic salt; b) at least 30% by weight, dry weight, of the total composition of an oily phase comprising liquid oil in an amount of at least 30% by weight, by weight of the oily phase; c) the antioxidant system; d) 1 to 50% by weight, on a dry weight basis, of the total composition of the salty ingredients that provide flavor. The term 'oil phase' in this context refers to a distinct lipid phase within the salt concentrate containing oil and optionally other lipids. Non-lipid components dispersed within the oil phase are not considered part of the oil phase. The concentration of liquid oil in the oil phase of a salt concentrate is equal to 100% - N2O. Therefore, a salt concentrate containing 48% by weight of oil phase with an N2O of 5% by weight has a liquid oil content of 0.48 x 95 = 45.6% by weight. Preferably, the oil phase contains at least 50% by weight of vegetable oil, more preferably at least 70% by weight, and even more preferably at least 90% by weight of vegetable oil. Preferred components of salted concentrate The salt concentrate preferably comprises inorganic salt. The inorganic salt is added to provide a salty flavor. The salt preferably comprises NaCl, KCl, and mixtures thereof. The elevated level of inorganic salt is predominantly present to provide the desired salty flavor impact after IF-2019-53338198-APN-ANP#INPI Page 36 of 60. The dissolution in a relatively high volume. Preferably, the amount of inorganic salt in the feed concentrate is at least 3% by weight, more preferably at least 5% by weight, even more preferably at least 8% by weight, still more preferably at least 10% by weight, even more preferably at least 15% by weight, and even more preferably at least 20% by weight, based on the dry weight of the composition. Preferably, the amount of inorganic salt is at most 70% by weight, more preferably at most 60% by weight, even more preferably at most 50% by weight, and still more preferably at most 40% by weight, based on the dry weight of the composition.Preferably, the amount of NaCl in the salted concentrate is at least 3% by weight, more preferably at least 5% by weight, even more preferably at least 10% by weight, still more preferably at least 15% by weight and preferably at most 60% by weight, more preferably at most 55% by weight, and still more preferably at most 50% by weight, by dry weight of the total composition. In addition to the preferences expressed above, for the fat contained in the food composition, the fat contained in the salted concentrate preferably has an N20 of 0-60%, more preferably 5-40% and with maximum preference 10-30%. Salt concentrate is used, for example, to prepare broth, soup, sauce, meat jus, or a seasoned dish. To contribute to the salty flavor, the salt concentrate may also include flavor-providing salt ingredients selected from the group consisting of glutamate, 5'-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid, and mixtures thereof. The term "flavor-providing salt ingredients" used in the plural may refer to IF-2019-53338198-APN-ANP#INPI Page 37 of 60 to a single compound or a mixture of more than one compound that provides flavor. The amount of flavoring salt ingredients present in the salted concentrate is preferably an effective amount to achieve the desired level in the ready-to-eat product prepared from the concentrate. The effective amount depends on the desired dilution rate and the amount in the ready-to-eat product. The flavoring salt ingredient in the concentrate is preferably present in an amount of no more than 40% by weight, more preferably no more than 30% by weight, more preferably no more than 25% by weight, most preferably no more than 15% by weight, and preferably at least 0.1% by weight, more preferably at least 0.5% by weight, more preferably at least 1% by weight, more preferably at least 5% by weight, based on the dry weight of the total salted concentrate.It is understood that any salty compound that provides flavor may be added, either as such or as part of more complex food ingredients, such as yeast extract; hydrolyzed proteins of vegetable, soy, fish or meat origin, malt extract, beef flavorings, onion flavoring, liquid or soluble extracts or concentrates selected from the group consisting of meat, fish, crustaceans, herbs, fruits, vegetables and mixtures thereof. The salted concentrate preferably contains a starch component selected from natural starch, pregelatinized starch, maltodextrin, modified starch, and combinations thereof. The starch component is preferably present in the salted concentrate at a concentration of 3-20% by weight, more preferably 4-18% by weight, and most preferably 5-15% by weight. The starch component is preferably selected from starch IF-2019-53338198-APN-ANP#INPI Page 38 of 60 natural starch, maltodextrin, pregelatinized starch, and combinations thereof. Even more preferably, the starch is selected from natural starch, pregelatinized starch, and combinations thereof. Most preferably, the starch component is natural starch. Typically, the starch component has a mass-weighted average diameter in the range of 5–200 µm, most preferably 10–100 µm, with a maximum preference of 12–60 µm. According to another preferred embodiment, the salted concentrate contains 0-10% by weight, more preferably 0.5-8% by weight and most preferably 1-5% by weight of gelatin component, said gelatin component being selected from gelatin, hydrolyzed gelatin and combinations thereof. Salted concentrate generally contains less than 9% water by weight. More preferably, the concentrate contains 1–8% water by weight. Ideally, the concentrate contains 2–7% water by weight. The water content in feed concentrate can be measured using any standard method, including drying the feed concentrate and comparing the weight before and after drying. The food concentrate according to the invention preferably has a water activity of less than 0.65, more preferably less than 0.5, even more preferably less than 0.4, more preferably less than 0.3 and preferably more than 0.15. The salted concentrate of the present invention is preferably a packaged salted concentrate. The portion of the concentrate as packaged preferably has a weight (excluding the packaging) of 1 g to 1 kg, preferably 2250 g, more preferably 5-50 g. The packaging may be, for example, a container, a bag, or a wrapper. IF-2019-53338198-APN-ANP#INPI Page 39 of 60 Wet food compositions The combination of plant particles of the present invention also works very well in wet compositions comprising vegetable oils, such as mayonnaise-type sauces. Such compositions often rely on antioxidants such as EDTA to achieve acceptable shelf life. Therefore, the invention provides for the use of a combination of plant particles of the invention in a composition comprising vegetable oil containing monounsaturated or polyunsaturated fatty acids, to reduce the oxidation rate of the vegetable oil. The combination of plant particles used in the composition of the invention leads to reduced oxidation of the vegetable oil, and therefore the amount of EDTA added to the composition can be reduced. Preferably, the EDTA concentration is less than 0.005% by weight, and more preferably less than 0.002% by weight of the composition. More preferably, the EDTA concentration is less than 0.001% by weight, and even more preferably less than 0.0005% by weight, and most preferably, EDTA is absent from the composition of the invention. Oil-in-Water Emulsion Preferably, the composition of the invention is in the form of an oil-in-water emulsion. Examples of oil-in-water emulsions covered by the preferred invention include mayonnaise, dressings, salad dressings, and sauces. Preferably, the oil-in-water emulsion is either mayonnaise or a sauce, most preferably mayonnaise. Preferably, the composition of the invention is a low-fat mayonnaise. IF-2019-53338198-APN-ANP#INPI Page 40 of 60 Preferably, the oil in the context of this oil-in-water emulsion comprises at least 90% by weight of triglycerides, more preferably at least 95% by weight. Preferably, the oil contains less than 20% by weight of solid oil at 5°C, and more preferably less than 10% by weight of solid oil. More preferably, the oil is free of solid oil at 5°C. Most preferably, the oil is liquid at 5°C. The preferred oils for use in the context of this invention are vegetable oils that are liquid at 5°C. Preferably, the oil comprises sunflower oil, rapeseed oil, olive oil, soybean oil, and combinations of these oils. The monounsaturated fatty acids as comprised in the oil preferably comprise oleic acid. The polyunsaturated fatty acids as comprised in the oil preferably comprise linoleic acid and linolenic acid. In the oil-in-water emulsion, the concentration of vegetable oil ranges from 5% to 85% by weight of the total composition. Preferably, the emulsion comprises between 10% and 80%, more preferably between 15% and 75% by weight of vegetable oil. Preferably, the amount of oil is at least 20% by weight, more preferably at least 30% by weight, and even more preferably at least 35% by weight. Preferably, the concentration of vegetable oil is at most 70% by weight, preferably at most 65%, and preferably at most 60%. Any combination of ranges using these criteria is also considered part of the invention. If the preferred oil-in-water emulsion is a low-fat mayonnaise, the amount of oil preferably ranges from 20% to 60% by weight, preferably from 30% to 55% by weight, or preferably from 35% to 50% by weight of the composition. Generally, a mayonnaise of this type, or a low-fat mayonnaise, IF-2019-53338198-APN-ANP#INPI Page 41 of 60. Fat content is in a spoonable form. “Spoonable form” means that a composition is semisolid but not free-flowing within a typical mealtime timeframe, meaning it is not free-flowing within a one-hour period. A sample of such a substance is able to be scooped out with a spoon from a container holding the composition. In another preferred embodiment, the oil-in-water emulsion is a salad dressing. Generally, such a salad dressing is a pourable liquid. In this case, the amount of oil preferably ranges from 5% to 60% by weight, preferably from 10% to 55% by weight, or preferably from 15% to 50% by weight of the composition. Typically, the preferred emulsions are pourable or spoonable, as opposed to a solid form. If the preferred emulsion is in a form that cannot be poured, it is preferred that the consistency of the emulsion be such that it cannot be cut in two, since the portions of the emulsion that have been cut will rejoin after cutting. Mayonnaise is generally known as a thick, creamy sauce that can be used as a condiment with other foods. Mayonnaise is a continuous, stable aqueous emulsion of vegetable oil, egg yolk, and either vinegar or lemon juice. In many countries, the term mayonnaise can only be used if the emulsion conforms to a "standard of identity," which defines the composition of mayonnaise. For example, the standard of identity may define a minimum level of oil and a minimum amount of egg yolk. Furthermore, mayonnaise-type products with oil levels lower than those defined in a standard of identity may still be considered mayonnaise. These types of products often contain thickeners such as starch to stabilize the aqueous phase. IF-2019-53338198-APN-ANP#INPI Page 42 of 60. Mayonnaise can vary in color and is generally white, cream, or pale yellow. The texture can range from light creamy to thick, and mayonnaise is generally in a form that can be spooned. In the context of the present invention, 'mayonnaise' includes emulsions with vegetable oil levels ranging from 5% to 85% by weight of the product. Mayonnaises in the context of the present invention need not necessarily conform to a standard of identity in any country. In the case that the food composition of the invention is an oil-in-water emulsion, then preferably the composition comprises an oil-in-water emulsifier. The emulsifier serves to disperse oil droplets in the continuous aqueous phase. The preferred oil-in-water emulsion of the invention comprises egg yolk. The presence of egg yolk can be beneficial for the flavor, emulsification, and / or stability of the oil droplets in the composition of the invention. Egg yolk contains phospholipids, which act as emulsifiers for the oil droplets. Preferably, the concentration of egg yolk in the composition of the invention ranges from 1% to 8% by weight of the emulsion, more preferably from 2% to 6% by weight of the emulsion. The egg yolk can be added as an egg yolk component, meaning largely without the egg white.Alternatively, the composition may also contain whole egg, which contains both egg white and egg yolk. The total amount of egg yolk in the composition of the invention includes egg yolk that may be present as part of the whole egg. Preferably, the concentration of phospholipids originating from the egg yolk ranges from 0.05% to 1% by weight, preferably from 0.1% to 0.8% by weight of the emulsion. IF-2019-53338198-APN-ANP#INPI Page 43 of 60 Part or all of the egg yolk may have undergone an enzymatic conversion process using phospholipase. Preferably, the phospholipase used to treat the egg yolk is phospholipase A2. This process leads to the separation of fatty acid chains from the phospholipid molecules, producing enzyme-modified egg yolk. The reaction products of this enzymatic process are retained in the enzyme-modified egg yolk, meaning that it contains fatty acids separated from the phospholipids. A suitable source of enzyme-modified egg yolk is 'Heat-stabilized egg yolk (92-8)', supplied by Bouwhuis Enthoven (Raalte, The Netherlands).Preferably, the concentration of egg yolk which has been modified by treatment with phospholipase ranges from 0.5% to 4% by weight of the composition, preferably from 1% to 4% by weight of the composition. Preferably, the preferred oil-in-water emulsion has a pH ranging from 3 to 5, more preferably from 3 to 4.6, and even more preferably from 3 to 4. This pH is appropriately measured at 20°C. Suitable acids for obtaining this pH are selected from acetic acid, citric acid, lactic acid, malic acid, phosphoric acid, hydrochloric acid, glucono-delta-lactone, and combinations thereof. Preferably, the emulsions comprise acetic acid, citric acid, or combinations thereof. Preferably, the small oil droplets dispersed in the preferred oil-in-water emulsion have a surface-weighted average diameter D3,2 of less than 10 micrometers, preferably between 0.3 and less than 10 micrometers, preferably between 0.5 and 8 micrometers, preferably less than 6 micrometers. This average diameter can be adequately determined using the method described. IF-2019-53338198-APN-ANP#INPI Page 44 of 60 by Goudappel et al. (Journal of Colloid and Interface Science 239, p. 535-542, 2001). In general, 80 to 100% of the total volume of the small oil droplets contained in the composition of the invention have a diameter that is less than 15 micrometers, more preferably a diameter ranging from 0.5 to 10 micrometers. The combination of ingredients in the preferred oil-in-water emulsion has a very significant effect on the rheological properties of the emulsion, for example, in that it provides an elastic modulus G', measured at 20°C, where the range is from 100 to 1,000 Pa, with maximum preference in the range of 300 to 700 Pa at a stress (strain) of 1%. The dynamic viscosity of the preferred oil-in-water emulsion preferably ranges from 0.5 to 30 Pa.s, more preferably from 1 to 10 Pa.s at a shear rate of 50 s-1 and 20°C. The viscosity can be determined using an AR1000 controlled stress rheometer from TA Instruments (New Castle, DE, USA). The preferred edible oil-in-water emulsion may suitably contain one or more additional ingredients. Examples of such optional ingredients include thickeners such as starches or gums, salt, sugar, spices, vitamins, flavorings, colorings, mustard, herbs, and pieces of meat, vegetables, or cheese. Such optional additives, when used, collectively constitute no more than 40%, more preferably no more than 20%, and preferably no more than 10% by weight of the composition. The preferred oil-in-water emulsion can be prepared by any method commonly used in the art. IF-2019-53338198-APN-ANP#INPI Page 45 of 60 Water-in-Oil Emulsion In yet another form, the food composition of the invention is preferably in the form of a water-in-oil emulsion. Continuous-phase fat food products of this type are well known in the art and preferably include fats comprising a fat phase and margarine comprising a fat phase and an aqueous phase. Margarine traditionally contains approximately 80% of an edible fat phase and 20% of an aqueous phase, which is dispersed as small droplets in the continuous edible fat phase. Other examples of water-in-oil emulsions are low-fat spreads in which the proportion of edible fat phase is lower and the aqueous phase is higher than in margarine, for example, approximately 10 to 40% edible fat phase and approximately 60 to 90% aqueous phase. For the purpose of the present invention, margarine includes water-in-oil emulsions containing between 10 and 80% fat by weight. The fat phase of margarine and similar edible continuous-phase fat spreads is often a mixture of liquid oil and structuring fat. The structuring fat serves to structure the fat phase (for example, in a fat as well as in a water-in-oil emulsion) and helps stabilize the aqueous phase, if present, by forming a crystalline fat network. For a margarine or spread, ideally the structuring fat has properties such that it melts or dissolves at mouth temperature after consumption. The liquid oil preferably has the same preferred characteristics and the same preferred origin as described in the context of the preferred oil-in-water emulsion. IF-2019-53338198-APN-ANP#INPI Page 46 of 60 Structuring fat can be a single fat or a mixture of different fats. Structuring fat can be of vegetable, animal (e.g., dairy fat), or marine origin. Preferably, at least 50% by weight of the structuring fat (based on the total amount of structuring fat) is of vegetable origin; more preferably, at least 60% by weight; even more preferably, at least 70% by weight; still more preferably, at least 80% by weight; even more preferably, at least 90% by weight; and even more preferably, at least 95% by weight. Most preferably, the structuring fat consists essentially of structuring fat of vegetable origin. Preferably, the natural fat is selected from the group consisting of palm oil, allanblackia oil, pentadesma oil, shea butter, coconut oil, soybean oil, rapeseed oil, and milk fat. More preferably, the natural fat is selected from the group consisting of palm oil, palm kernel oil, palm oil fraction, palm kernel fraction, coconut oil fraction, and milk fat. Even more preferably, the natural fat is selected from the group consisting of palm oil, palm kernel oil, palm oil fraction, palm kernel fraction, and coconut oil. The various sources of fats can be fully hardened by total hydrogenation, fractionated, intra-esterified and / or inter-esterified. Structuring fat may comprise smaller amounts of other components such as, for example, monoglycerides that are naturally present in fat. To optimize the structuring capacity and / or the mouthfeel of the emulsion after consumption, structuring fats with a certain solid fat content are preferred. Therefore, the structuring fat as present in the IF-2019-53338198-APN-ANP#INPI Page 47 of 60. The solid particles preferably have a solid fat content N10 between 50 and 100%, N20 between 26 and 95%, and N35 between 5 and 60%. The N value expresses the solid fat content (SFC) at a certain temperature (in °C). Structuring fat preferably has a solid fat content N10 selected from the list consisting of 45 to 100%, 55 to 90% and 65 to 85%; N20 selected from the list consisting of 25 to 80%, 40 to 70% and 45 to 65%; N35 selected from the list consisting of 0.5 to 60%, 0.5 to 20%, 0.5 to 14%, 15 to 50% and 30 to 45%. The preferred profiles of solid fat content in structuring fat are: N10 from 45 to 100%, N20 from 25 to 80% and N35 from 0.5 to 60%; N10 from 55 to 90%, N20 from 40 to 70% and N35 from 0.5 to 20%; N10 from 55 to 90%, N20 from 40 to 70% and N35 from 15 to 50%; N10 from 65 to 85%, N20 from 45 to 65% and N35 from 0.5 to 14%; and N10 from 65 to 85%, N20 from 45 to 65% and N35 from 30 to 45%. Generally, edible fat continuous phase food products such as, for example, margarines and similar edible fat continuous phase spreads are prepared according to known processes. Preferably, the weight ratio of the structuring fat to the liquid oil ranges from 1:100 to 50:100, and preferably from 5:100 to 25:100. This means that the total fat phase of the emulsion preferably comprises between 1% and 50% by weight of structuring fat, and between 50% and 99% by weight of liquid oil. More preferably, the total fat phase of the emulsion preferably comprises between 5% and 25% by weight of structuring fat, and consequently between 75% and 95% by weight of liquid oil. With these ratios, it is possible to IF-2019-53338198-APN-ANP#INPI Page 48 of 60 produce a continuous-phase fat emulsion which has the correct hardness and consistency. An emulsifier may be included in the composition to create good dispersion of the aqueous phase in the oil phase. Preferably, the composition of the invention comprises a water-in-oil emulsifier. The emulsifier preferably has an HLB value of less than 7. The HLB value is the hydrophilic-lipophilic equilibrium and is a measure of the degree of hydrophilicity or lipophilicity. An emulsifier with an HLB value less than 10 is generally oil-soluble, while an emulsifier with an HLB value greater than 10 is generally water-soluble. Therefore, preferably, an emulsifier having an HLB value of 7 or less is mixed with the liquid oil prior to mixing with the other ingredients of the composition of the invention.Preferably, the emulsifier concentration is at most 5% by weight of the liquid oil and emulsifier mixture, preferably at most 1%, preferably at most 0.1%, preferably at most 0.01%. A relatively high emulsifier content may lead to the ability to produce water-in-oil emulsions with low or very low fat content, although a relatively high emulsifier content is not necessary to produce water-in-oil emulsions with low fat content. Preferably, the emulsifier comprises a fatty acid monoglyceride or a fatty acid diglyceride. Preferably, the emulsifier comprises one or more emulsifiers selected from the group consisting of saturated monoglycerides, unsaturated monoglycerides, and sugar-fatty acid esters (also known as 'SPANs', e.g., sorbitan monostearate). Preferably, the value 49 IF-2019-53338198-APN-ANP#INPI Page 49 of 60 The HLB of the emulsifier is less than 5, preferably less than 3, preferably 1. Another preferred emulsifier is soy lecithin, or egg. The amount of aqueous and oil phases in the preferred water-in-oil emulsion can vary widely. The oil phase includes the structuring fat and the liquid oil, and preferably an emulsifier as defined above. Preferably, the concentration of the oil phase ranges from 5% to 95% based on the weight of the emulsion, preferably from 15% to 50%. The emulsion may comprise a fat phase as a major phase (for example, a margarine containing approximately 70% to 80% by weight of fat phase), preferably the emulsion comprises 10% to 80%, and preferably from 15% to 60%, of fat phase based on the weight of the emulsion.However, most preferably, the emulsion produced is a low-fat emulsion with a fat content ranging from 15% to 50% by weight, preferably from 18% to 45% by weight of the fat phase, preferably from 25% to 45% by weight of the fat phase, and preferably from 30% to 45% by weight of the fat phase. An advantage of the method of the present invention is that low-fat spreadable products (at most 50% by weight of fat phase) can be produced in a single step. The aqueous phase is dispersed into small droplets within the continuous oil phase during mixing in the mixing apparatus. Preferably, the D3.3 value of the dispersed small droplets of the aqueous phase is less than 10 micrometers, preferably less than 8 micrometers, preferably less than 6 micrometers. Preferably, the D3.3 value of the dispersed small droplets of the aqueous phase is less than 3 micrometers, or even less than 2 micrometers. D3.3 is the average particle or droplet diameter. 50 IF-2019-53338198-APN-ANP#INPI Page 50 of 60 volumetric weighted geometric (M. Alderliesten, Particle & Particle Systems Characterization 8 (1991) 237-241). Preferably, the preferred water-in-oil emulsion has a pH ranging from 4 to 6, preferably from 4 to 5.5, preferably from 4.5 to 5.5. This pH is preferably measured at 20°C. Suitable acids for obtaining this pH are selected from acetic acid, citric acid, lactic acid, malic acid, phosphoric acid, hydrochloric acid, glucono-delta-lactone, and combinations thereof. The preferred water-in-oil emulsion may suitably contain one or more additional ingredients. Examples of such optional ingredients include thickeners such as starches or gums, salt, sugar, spices, vitamins, flavoring, coloring, herbs, and seasonings. Such optional additives, when used collectively, do not constitute more than 40%, more preferably not more than 20%, and preferably not more than 10% by weight of the composition. Antioxidant benefits Taking into account the aforementioned benefits of the antioxidant system obtainable from the combination of plant powders according to the invention, the composition (particularly if it is a food composition) preferably has a longer shelf life than the same product without the antioxidant system. More preferably, the composition has a shelf life at least twice as long, and even more preferably at least three times as long, particularly since oxidation-induced defects limit the shelf life. The same preferences also apply to the open shelf life of the composition. Therefore, the composition preferably has a deceleration factor (DF) of at IF-2019-53338198-APN-ANP#INPI Page 51 of 60 minus 2, more preferably at least 2.5, even more preferably at least 3, even more preferably at least 3.5. Here, the deceleration factor (DF) is a measure of the deceleration of the appearance of defects, in particular rancidity, in a product, compared to the same product without the combination of plant powders of the invention, as described in the Examples section. Therefore, the product preferably has a shelf life of at least 3 months, more preferably at least 6 months, even more preferably at least 9 months, even more preferably at least 12 months, even more preferably at least 18 months, and even more preferably at least 24 months. The product preferably has such a shelf life without relying on other antioxidants.That is, the product preferably comprises no more than 200 ppm, more preferably no more than 100 ppm, and even more preferably no more than 50 ppm by dry weight of non-natural antioxidants. Still more preferably, the composition is substantially free of non-natural antioxidants, such as, for example, BHT (butylhydroxytoluene) or BHA (butylhydroxyanisole). In this context, an antioxidant is considered non-natural if it is not natural according to the appropriate standards (e.g., food standards, in the case of a food composition). Since only relatively small amounts of the antioxidant system are typically required to achieve these benefits, the system preferentially has a relatively neutral flavor profile. That is, it does not have a flavor profile that is too characteristic of any of the individual components of the plant particle combination. Thus, the combination of plant powders can be used in various food formulations without an undesirable impact on their taste. IF-2019-53338198-APN-ANP#INPI Page 52 of 60 Method All preferences expressed herein with respect to the extraction method of the first aspect of the invention are also applicable to the method of the second aspect of the invention. Use All preferences expressed herein with respect to the extraction method of the first aspect of the invention are also applicable to the extraction method defined in use according to the third aspect of the invention. The additional preferences expressed herein with respect to the composition of the first aspect of the invention are also applicable to the composition in which the antioxidant system is used according to the third aspect of the invention. The antioxidant system can act as an antioxidant, a flavor and odor protectant, a rancidity suppressant, and / or a shelf-life extender, depending on the application. It can perform several of these functions simultaneously. If used as an antioxidant, it is preferably used as a natural antioxidant. The preferred use according to the invention is the use where the combination of plant powders from which the antioxidant system is obtained further comprises pepper powder (P) and clove powder (C), where the pepper powder and clove powder have a particle size of less than 500 pm, and where the powders are present in the combination of plant powders in a weight ratio of IF-2019-53338198-APN-ANP#INPI Page 53 of 60 J: S: R: P: C = 1 to 4: 1 to 3: 1 to 3: 0.4 to 1.2: 0.2 to 0.6, more preferably J: S: R: P: C = 1.26 to 1.54: 0.9 to 1.1: 0.9 to 1.1: 0.36 to 0.44: 0.18: 0.22. The use is optimized, preferably, to provide the required extension of shelf life and / or the required slowing of oxidation-induced defects. Accordingly, the use is preferably in a composition, preferably a food composition, to provide the composition with oxidative stability corresponding to a slowing factor (SF) of at least 2, more preferably at least 2.5, even more preferably at least 3, and even more preferably at least 3.5. The use preferably provides a composition with a shelf life of at least 3 months, more preferably at least 6 months, even more preferably at least 9 months, even more preferably at least 12 months, still more preferably at least 18 months, and even more preferably at least 24 months. The product preferably achieves this shelf life without relying on other antioxidants. EXAMPLE Determination of antioxidant activity The objective of this Example is to determine the antioxidant activity of the antioxidant system in a salt model system. The model system comprises an oxidation-sensitive oil adsorbed onto a quantity of table salt in a manner that ensures a large surface area exposed to air for the oils. The calculation of a deceleration factor for the tested antioxidant system is based on 54 IF-2019-53338198-APN-ANP#INPI Page 54 of 60 Assessment of accelerated rancidity by sensory evaluation using a 1-5 level scale. Materials The commercially available powders of herbs and spices from Table 1 were used. For each of the powders, the weight percent of all particles smaller than 0.5 mm, the weight percent of all particles smaller than 0.315 mm, and the weight percent of all particles smaller than 0.2 mm are provided, as determined by the method described below. Table 1 Powder Botanical Name Size Analysis % by weight <0.5 mm % by weight <0.315 mm % by weight <0.2 mm Pepper Piper nigrum L. 94.2 85.5 67.4 Sage Salvia triloba L. 90.2 86.1 29.5 Clove Syzygium aromaticum L. 81.3 48.8 7.6 Rosemary Rosmarinus officinalis 97.1 95.3 27.7 Ginger Zingiber officinale Roscoe 84.6 51.4 22.4 Non-iodized table salt was used with a particle size distribution (as determined by sieving) such that at least 90% by weight was between 0.16 mm and 0.8 mm; at most 5% by weight was larger than 0.8 mm and as IF-2019-53338198-APN-ANP#INPI Page 55 of 60. The maximum 5% by weight was less than 0.16 mm. Sunflower oil was available on the market as “Thomson Sunflower Oil”. A new, freshly opened bottle was used for each series of samples. Powder mixes The powdered herbs and / or spices for a particular example were weighed together in an IKA Tube Mill chamber using an analytical balance. The chamber was inserted into the mill and the powder combination was mixed at 10,000 rpm (30 sec. total mixing time; 5 sec. intervals). Particle size determination A representative sample of herbs or spices is sieved in a sieving machine through a series of sieves (20 cm) arranged according to increasing nominal aperture size from bottom to top, equipped with a receiver (bottom) and lid. Commercially available test sieves with appropriate nominal aperture sizes are used. Suitable nominal aperture sizes are specified in DIN ISO 3310-1:1990 or ISO 565:1990. For each measurement, 100 grams of sample material are weighed to the nearest 0.1 gram onto the sieve at the top of the stack. After placing the lid on the stack of sieves, the sample is transferred to the laboratory sieving machine (vibratory sieving machine) and sieved for 10 minutes (2 mm amplitude; sieving aid: two stainless steel balls).After the 10 minutes are completed, the retained fraction from each sieve is weighed on an analytical balance to an accuracy of 0.1g. Each sieve load is calculated as a mass percentage to one digit. IF-2019-53338198-APN-ANP#INPI Page 56 of 60 decimal by dividing the remainder (g) by the amount of sample (100g) and multiplying by 100. Determination of dry matter content The water content and corresponding dry matter content of the plant powders used in the present invention were determined by the following method, where the dry matter content is the residual mass after drying the sample, expressed as a percentage. For each measurement, 5 g (accurate to 0.1 mg) of sample material (e.g., homogenized dried herb / spice) was weighed into a tared, previously dried container containing approximately 60 g of previously dried marine sand and thoroughly mixed. The container with the sample was dried for 6 hours in a vacuum oven at 0.1 bar and 72°C. After 6 hours, the container was placed in a desiccator and allowed to cool to room temperature (30–45 min). It was then weighed (accurate to 0.1 mg). Determinations were carried out in duplicate for each sample.The water content, expressed as a percentage to two decimal places, is calculated by dividing the measured amount of water (mg) by the sample amount (mg) and multiplying by 100. The lower limit of quantification is 0.01 g / 100 g for homogeneous samples. The uncertainty of the method (95%, k=2) for determining water content is 1.2%. This uncertainty is valid for representative sampling and the sample matrix of "dried herbs and spices." Preparation of oil with antioxidant system For each sample, the desired combination of ginger, sage, rosemary, and optionally black pepper and cloves was mixed as described above and then IF-2019-53338198-APN-ANP#INPI Page 57 of 60 was mixed with a quantity of sunflower oil. Extractions were carried out at room temperature and ambient pressure for 2 hours and 6 hours, respectively. Subsequently, the residue of the dust particles was separated from the oil, which now comprises the antioxidant system. Preparation of test samples For each sample, 99.0 g of salt was weighed into a mortar using a laboratory balance (precision 0.01 g). Then, 1.00 g of the sunflower oil comprising the antioxidant system was added to the mixture in the mortar using a pipette and homogenized with a pestle for 1 minute. The total amount was then transferred to a 300 mL Erlenmeyer flask. All samples were prepared and tested in duplicate. For each sample series, two control samples were prepared simultaneously and in the same manner as the samples, except that sunflower oil without the antioxidant system was added. Before and between tests, the Erlenmeyer flasks containing the samples were stored at 30°C for acceleration. The model system was representative of typical powdered salt compositions, including those in which a modest amount of oil is used for dust suppression. Nasal sniffing Accelerated samples were examined for nasal sniffing at 1-day intervals by a trained sniffing panel (3–5 members). Each panel member individually assigned a rancidity level to each sample, using a validated five-level scale as detailed in Table 2. A sunflower oil of one IF-2019-53338198-APN-ANP#INPI Page 58 of 60. Freshly opened bottle for reference. The temperature of the samples for sniffing was 20°C. Table 2: Rancidity Levels Rancidity Level Descriptions Comparison with reference 1 Rancidity not detectable, same as reference 2 Rancidity detectable, moderately different 3 Clear rancidity, clearly different 4 Strongly rancid, inedible, strongly different 5 Rotten, cannot be consumed, extremely different Calculation of the deceleration factor For each sample (including the control sample) in a series of trials, the time in days until the highest level of rancidity (level 5) was observed was monitored. The reported rancidity development time for a particular composition was the average of the two duplicate samples. The deceleration factor (DF) for a particular sample was defined as the ratio of the rancidity development time of that sample divided by the rancidity development time of the corresponding control sample. FD(sample) = TDR(sample) / TDR(control) IF-2019-53338198-APN-ANP#INPI Page 59 of 60 Extensive testing of this test method yielded a method uncertainty for FD of 0.2. Results Excellent efficacy was observed when ginger powder (J), sage powder (S), rosemary powder (R), black pepper powder (P), and clove powder (C) were present in the plant powder combination in weight ratios within the range of J : S : R : P : C = 1.26 to 1.54 : 0.9 to 1.1 : 0.9 to 1.1 : 0.36 to 0.44 : 0.18 : 0.22. This is demonstrated by the deceleration factors (DF) of the Table 3. For these samples, the total amount of antioxidant system extracted in the sample was 0.0047% by weight. Samples in which the extract was applied to the model system directly after preparation and samples in which it was applied after overnight storage yielded comparable results. Table 3: Measured deceleration factors (DF) Oil extraction time (hours; 2h 6h FD for directly applied extract 3.5 3.3 FD if the extract is stored overnight before application 3.2 3.2 IF-2019-53338198-APN-ANP#INPI Page 60 of 60 Argentine Republic - National Executive Branch 2019 - Year of Exports Additional Signature Sheet Graphic Report Number: IF-2019-53338198-APN-ANP#INPI CITY OF BUENOS AIRES Friday, June 7, 2019 Reference: 20190100595 The document was imported by the GEDO system with a total of 60 page(s). Digitally signed by GESTION DOCUMENTAL ELECTRONICA - GDE DN: cn=ELECTRONIC DOCUMENTARY MANAGEMENT - GDE, c=AR, o=GOVERNMENT SECRETARY OF MODERNIZATION, ou=ADMINISTRATIVE MODERNIZATION SECRETARY, serialNumber=CUIT 30715117564 Date: 2019.06.07 17:05:09-03'00' German Sapia Administrative Assistant National Patent Administration National Institute of Industrial Property Digitally signed by GESTION DOCUMENTAL ELECTRONICA GDE DN: cn=GEST10N ELECTRONIC DOCUMENTARY - GDE, c=AR, o=GOVERNMENT SECRETARY OF MODERNIZATION, ou=ADMINISTRATIVE MODERNIZATION SECRETARY, serialNumber=CUIT 30715117564 Date: 2019.06.07 17:05:10-03'00'

Claims

1. A method for preparing an antioxidant system, characterized in that it comprises the steps of i) contacting an edible oil with a combination of plant powders to prepare an extract, wherein the combination of plant powders comprises: (1) ginger powder having a particle size of less than 800 µm, (2) sage powder having a particle size of less than 500 µm, (3) rosemary powder having a particle size of less than 500 µm, wherein the ginger powder (J), sage powder (S), and rosemary powder (R) are present in a weight ratio of J : S : R = 1:4 : 1:3 : 1:3; and ii) optionally separating the extract from at least part of the residue of the plant powders. Ten claims follow.