Antioxidative activity and phenolic composition of pilot‐plant and commercial extracts of sage and rosemary

Cuvelier, Marie-Elisabeth; Richard, Hubert; Berset, Claudette

doi:10.1007/bf02518121

Cited by 527 publications

(429 citation statements)

References 12 publications

Supporting

Mentioning

344

Contrasting

Unclassified

Order By: Relevance

“…A rich source of these substances are vegetables, fruits, seeds of various plants, some cereals, wine, tea, coffee, fruit juices and many spices [Shahidi & Zhong, 2010]. Numerous national and international studies show that no compounds have as yet been identifi ed which are more active than tocopherols or rosemary and sage, the safe use of which in food is also the least questioned [Cuvelier et al, 1996]. Main components of antioxidative properties in the case of rosemary and sage are carnosic acid and carnosol, while in the case of thyme it is p-cymeno-2,3-diol (Table 3).…”

Section: The Use Of Antioxidant Additives In Reducing the Loss Of Thementioning

confidence: 99%

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Hęś¹

2017

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

This study presents several aspects of the mutual interaction between lipids and proteins. Nutritional and technological implications of the reaction of oxidized lipids with proteins are discussed. Changes are highlighted in the content of amino acids and protein digestibility, formation of cross--links, fl avor compounds, as well as the formation of colored non-enzymatic browning products. Attention is paid to the agents which may determine the reaction of amino acids with the products of lipid oxidation, i.e. the presence of catalysts or inhibitors in the environment, the presence of water, pH of the environment, temperature or reaction time. It was also noted that the conformation of the protein structure, the surface charge, the affi nity, and the accessibility of reactive groups affect the intensity of these interactions. This review article presents methods which reduce oxidative rancidity due to the use of antioxidant compounds, particularly the possibility of the use of natural antioxidants that reduce the number of lipid and protein oxidation products, and are simultaneously able to model the nutritional value of food.

show abstract

Section: The Use Of Antioxidant Additives In Reducing the Loss Of Thementioning

confidence: 99%

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Hęś¹

2017

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

show abstract

“…According to many authors for example Schwarz et al (1992), CA may give rise to carnosol during the extraction procedure (if the contact with air is not prevented) and within the plants after enzymatic dehydrogenation. The process is induced by environmental factors, such as temperature, light, effect of harvesting time and also kind of solvent used for extraction (Schwarz et al 1992;Okamura et al 1994;Cuvelier et al 1996;Miura et al 2002). Additionally, it is also possible that variability of diterpenoid production might be the consequence of fenotypic and/or genotypic differences between these cultures caused, for example, by the stage of growth of the starting material, thus supporting the necessity of selection of highyielding strains.…”

Section: Production Of Antioxidant Compounds In In Vitro Culturesmentioning

confidence: 99%

In vitro cultures of Salvia officinalis L. as a source of antioxidant compounds

et al. 2011

View full text Add to dashboard Cite

The concentrations of carnosic acid, carnosol and rosmarinic acid in different materials from differentiated (multiple shoot cultures and regenerated plants) and undifferentiated (callus and cell suspension) in vitro cultures of Salvia officinalis were determined by HPLC. The results suggested that diterpenoid (carnosic acid and carnosol) production is closely related to shoot differentiation. The highest diterpenoid yield (11.4 mg g -1 for carnosic acid and 1.1 mg g -1 for carnosol) was achieved in shoots of 10-week-old micropropagated plants. The levels were comparable to those found in shoots of naturally growing plants. Undifferentiated callus and cell suspension cultures produced only very low amounts of carnosol (ca. 0.05 mg g -1 of dry weight). In contrast, content of rosmarinic acid in callus and suspension cultures as well as shoots growing in vitro and in vivo was similar and ranged between 11.2 and 18.6 mg g -1 of dry weight.

show abstract

“…É considerada aromática e com propriedades medicinais, possibilitando seu uso como condimento e na medicina doméstica (Martins et al, 1998). Trata-se de uma planta medicinal muito popular, que há décadas vem sendo estudada, em virtude dos componentes antioxidantes, além de amplamente usada para tratamento de vários grupos de doenças, preparação de alimentos, fabricação de cosméticos, perfumes e produtos de higiene (Cuvelier et al, 1996).…”

Section: Introductionunclassified

Análise da cinética de secagem de folhas de sálvia

Radünz¹,

Mossi²,

Zakrzevski³

et al. 2010

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

RESUMOO presente trabalho propôs estudar a secagem de sálvia a diferentes temperaturas do ar e posterior ajuste dos dados experimentais obtidos com os diferentes modelos matemáticos. Para condução do experimento de secagem foram utilizados 6 secadores de bandeja, empregando-se as temperaturas de 40, 50, 60, 70, 80 e 90°C. Utilizou-se o delineamento experimental de blocos ao acaso, com três repetições, colocando-se 800 g de folha fresca em cada bandeja. Para o ajuste dos modelos matemáticos aos dados experimentais, realizou-se análise de regressão não-linear, pelo método QuasiNewton, através do programa computacional Statistica 6.0 ® , em que os valores dos parâmetros dos modelos foram estimados em função da temperatura do ar de secagem. Os resultados mostraram que pequenos incrementos no valor da temperatura do ar de secagem promovem redução significativa no tempo de secagem. O modelo de Henderson & Pabis (1961) modificado e o de Midilli et al. (2002) se mostraram adequados para descrever o processo de secagem de sálvia para a faixa de temperatura de 40 a 90°C, enquanto os modelos da aproximação da difusão e o de dois termos, se mostraram adequados para descrever a cinética de secagem para a faixa de temperatura de 60 a 90°C. Palavras-chave: plantas medicinais, desidratação, modelos matemáticos, Salvia officinalis L. Drying kinetics analysis of sage leaves ABSTRACTThe aim of this work was to study the drying of sage at different air temperatures and to fit the experimental data with different mathematical models. The experiments were carried out using 6 tray dryers, for the temperatures of 40, 50, 60, 70, 80 and 90°C. A randomized experimental design, with three replications, using 800 g of fresh leaves in each tray, was used. For the fitting of mathematical models to the experimental data the non-linear regression by the Quasi-Newton method was used. The values of the parameters of the models were estimated in terms of drying air temperature using the software Statistica 6.0 ® . The results showed that small increments in drying air temperature of drying results in a significant reduction in the drying time; the model of Henderson and Pabis (1961) modified model and the Midilli et al. model (2002) were adequate to describe the drying of sage in the temperature range of 40 to 90°C; and the model of approximation of diffusion and the two terms model were adequate to describe the kinetics of drying in the range of temperature from 60 to 90°C.

show abstract

Antioxidative activity and phenolic composition of pilot‐plant and commercial extracts of sage and rosemary

Cited by 527 publications

References 12 publications

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

In vitro cultures of Salvia officinalis L. as a source of antioxidant compounds

Análise da cinética de secagem de folhas de sálvia

Contact Info

Product

Resources

About