Antioxidant effect of Majorana syriaca extract in bulk corn oil and o/w emulsion after applying high hydrostatic pressure

Al-Bandak, Ghada; Dermesonlouglou, Efimia K.; Taoukis, Petros; Oreopoulou, Vassiliki

doi:10.1016/j.foodchem.2010.10.022

Cited by 11 publications

(8 citation statements)

References 31 publications

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“…The GSL extract was the most effective antioxidant followed by the GSR and CHL extract. Bandak et al (2011) used Majorana syriaca extract to protect bulk corn oil against oxidation. The addition of Majorana syriaca ethyl acetate extract (200 ppm) led to 28.9-43.2% protection against lipid oxidation.…”

Section: Green Tea Antioxidantsmentioning

confidence: 99%

Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

2013

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Antioxidants are components which prevent auto-oxidation of oils and fats by giving their hydrogen to free radicals formed in the initiation and propagation stages of autoxidation. During the past two decades, a lot of researches using natural plants extract in edible oils have been carried out due to the trend to minimize or avoid the use of synthetic food additives. According to the most studies, there are various natural antioxidants which can be extracted from low cost resources, such as most parts of olive plant, green tea, sesame, medicinal plants, etc. One of the most important requirements for a suitable antioxidant in oils and fats is the thermal stability during heat processing. It has been shown that most of natural additives have more antioxidants activity and thermal stability than synthetic ones in different edible oils. In this review, recent advances in the application of natural antioxidants in the food industry will be covered.

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Section: Green Tea Antioxidantsmentioning

confidence: 99%

Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

2013

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“…Anwar et al (2003) observed the antioxidant potential of methanolic extracts of rice bran, guava leaf, roasted wheat germ, rosemary, coffee beans, basil and peppermint in stabilizing refined corn oil at heating conditions of 65 o C concluding all these extracts to be very effective as natural antioxidants. Some plant extracts were also investigated for enhancing the oxidative stability of corn oil under high pressure accelerated oxidation conditions (Bandak et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Oxidative stabilization of corn oil with spinach extract

Tehseen

Hina

Nisa

et al. 2019

Bangladesh J. Sci. Ind. Res.

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The present study was aimed to analyze the antioxidant activity of spinach (Spinacia oleracea) extract in oxidative stabilization of refined, bleached and de-odorized (RBD) corn oil (CO). Corn oil was supplemented with three different concentrations 600, 1200 and 1800 ppm of methanolic spinach extract and then stored at 25oC and 60oC. Different oxidation measuring parameters such as peroxide value (PV), free fatty acid (FFA) value, iodine value (IV), conjugated dienes (CD), conjugated trienes (CT) and para-anisidine value (PAV) were examined. The potency of spinach extract as natural antioxidant was found to be as effective as the synthetic antioxidants BHA and BHT used as standards and highest stabilization was observed in the order CO-1800>CO-1200>CO-BHT> CO-BHA>CO-600>CO-control. The results showed a significant effect of spinach extract in enhancing the oxidative stability of corn oil. Bangladesh J. Sci. Ind. Res.54(4), 375-382, 2019

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“…Phenolic extracts of certain plant materials have been shown to neutralize free radicals in model systems. Widely used culinary herbs of the Lamiaceae family, such as rosemary, thyme, marjoram, and oregano, have gained the interest of many research groups [ 11 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions

et al. 2014

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The polyphenolic profile of leaves and stalks of Perilla frutescens, was assessed as a source of natural antioxidants. The amount of caffeic and rosmarinic acids, determined by high-performance liquid chromatography (HPLC), were 0.51 mg/g dry weight (DW) and 2.29 mg/g DW, respectively. The measurement of scavenging capacity against the 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) were 65.03 mg Trolox equivalents (TE)/g DW, 179.60 mg TE/g DW and 44.46 mg TE/g DW, respectively. P. frutescens extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during storage at 32 °C. Perilla extract at 320 ppm was as effective as butylated hydroxyanisole (BHA) at 20 ppm in slowing down the formation of hydroperoxides as measured by peroxide value, thiobarbituric acid reactive substances and hexanal content. The results of this study indicate that extract of P. frutescens may be suitable for use in the food matrix to help achieve potential health benefits.

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Antioxidant effect of Majorana syriaca extract in bulk corn oil and o/w emulsion after applying high hydrostatic pressure

Cited by 11 publications

References 31 publications

Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

Oxidative stabilization of corn oil with spinach extract

The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions

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