Antioxidant potential of oregano (Oreganum vulgareL.), basil (Ocimum basilicumL.) and thyme (Thymus vulgarisL.): application of oleoresins in vegetable oil
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| Lingua: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| author | Patrícia Vieira DEL RÉ |
| author_facet | Patrícia Vieira DEL RÉ |
| contents | Antioxidant potential of oregano (Oreganum vulgareL.), basil (Ocimum basilicumL.) and thyme (Thymus vulgarisL.): application of oleoresins in vegetable oil Patrícia Vieira DEL RÉ Neuza JORGE Agrociencias oxidation Spice extracts induction period Studies have been carried out in order to increase the stability of vegetable oils due to economic and health protection reasons. There is a growing interest in the addition of natural antioxidants; especially herbs and spices. For this reason, this study aimed at evaluating the antioxidant potential of the oleoresins of oregano, basil, and thyme, as well as their behavior when applied to soybean oil under various concentrations. Firstly, the antioxidant activity was determined by the β-carotene/linoleic acid system and by the quantification of total phenolic compounds. Next, different concentrations of oleoresins (500 to 3000 mg.kg–1) were added to the soybean oil, and its antioxidant potential was analyzed using the oxidative stability through a Rancimat equipment. The value of 3000 mg.kg–1 of thyme and oregano oleoresins was the concentration that presented the greatest oxidative stability to soybean oil making them a natural alternative to vegetable oil conservation. 2011 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940111021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.31 |
| format | Artículo científico |
| id | redalyc_395940111021 |
| institution | Redalyc |
| language | en |
| publishDate | 2011 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Antioxidant potential of oregano (Oreganum vulgareL.), basil (Ocimum basilicumL.) and thyme (Thymus vulgarisL.): application of oleoresins in vegetable oil Patrícia Vieira DEL RÉ Agrociencias oxidation Spice extracts induction period Antioxidant potential of oregano (Oreganum vulgareL.), basil (Ocimum basilicumL.) and thyme (Thymus vulgarisL.): application of oleoresins in vegetable oil Patrícia Vieira DEL RÉ Neuza JORGE Agrociencias oxidation Spice extracts induction period Studies have been carried out in order to increase the stability of vegetable oils due to economic and health protection reasons. There is a growing interest in the addition of natural antioxidants; especially herbs and spices. For this reason, this study aimed at evaluating the antioxidant potential of the oleoresins of oregano, basil, and thyme, as well as their behavior when applied to soybean oil under various concentrations. Firstly, the antioxidant activity was determined by the β-carotene/linoleic acid system and by the quantification of total phenolic compounds. Next, different concentrations of oleoresins (500 to 3000 mg.kg–1) were added to the soybean oil, and its antioxidant potential was analyzed using the oxidative stability through a Rancimat equipment. The value of 3000 mg.kg–1 of thyme and oregano oleoresins was the concentration that presented the greatest oxidative stability to soybean oil making them a natural alternative to vegetable oil conservation. 2011 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940111021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.31 |
| title | Antioxidant potential of oregano (Oreganum vulgareL.), basil (Ocimum basilicumL.) and thyme (Thymus vulgarisL.): application of oleoresins in vegetable oil |
| topic | Agrociencias oxidation Spice extracts induction period |
| url | https://www.redalyc.org/articulo.oa?id=395940111021 |