Butter Stability as Affected by Extracts of Sage, Rosemary and Oregano

Ayar, Ahmet; Özcan, Mehmet Musa; Akgül, Attilâ; Akin, Niihat

doi:10.1111/j.1745-4522.2001.tb00180.x

Cited by 28 publications

(16 citation statements)

References 12 publications

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“…This emphasizes the ability of phenolics tested as antioxidants in butter, since they were active at 110 7C. Inhibition of butter oxidation by synthetic antioxidants [2] and by several extracts of plants has been reported by others [3,[9][10][11][12].…”

Section: Resultsmentioning

confidence: 74%

Inhibition of butter oxidation by some phenolics

Soulti

Roussis

2007

Euro J Lipid Sci & Tech

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The ability of some phenolic compounds to inhibit butter oxidation was evaluated. Peroxide values and thiobarbituric acid reactive substances were monitored during storage of butter at 50 7C and at 110 7C. Gallic acid, caffeic acid and catechin, each at 80 mg/L, inhibited butter oxidation at 50 7C to a degree equal to that of butylated hydroxyanisole (BHA) at 200 mg/L. Gallic acid, at 80 mg/L, was more effective than BHA, at 200 mg/L, in inhibiting butter oxidation at 110 7C. Present results indicate that some phenolics, and especially gallic acid, may be taken into account as antioxidants in butter.

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Section: Resultsmentioning

confidence: 74%

Inhibition of butter oxidation by some phenolics

Soulti

Roussis

2007

Euro J Lipid Sci & Tech

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“…From an experiment with clarified butter fat treated with a rosemary extract and stored at 607C in the dark, the observed induction period for the control was 13 days, while those for samples treated with 0.05 and 0.1% of the extract were 26 and 31 days, respectively [26]. A methanolic extract of oregano added to butter at either 0.02 or 0.5% exhibited a better effect than that of BHA in stabilizing the lipids against oxidation [27]. The observed antioxidant activities of extracts were in the order: marjoram .…”

Section: Resultsmentioning

confidence: 99%

Antioxidant activity and free radical‐scavenging capacity of ethanolic extracts of thyme, oregano, and marjoram

Amarowicz

Zegarska²,

Rafałowski³

et al. 2009

Euro J Lipid Sci & Tech

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Phenolic compounds were extracted from thyme (Thymus vulgaris L.), oregano (Origanum vulgare L.) and marjoram (Origanum majorana L.) with 95% ethanol. A number of antioxidant and radical-scavenging capacity tests were performed on the prepared extracts using colorimetric assays and model system studies. Specifically, these included determining the content of total phenolics, antioxidant efficacy in a linoleic acid-ferric thiocyanate model system, reducing power, scavenging effect on 2,2'-diphenyl-1-picrylhydrazyl radical, and hydroxyl radical-scavenging activity by electron paramagnetic resonance spectroscopy. Moreover, the efficacies of the prepared herb extracts were investigated in a real-life food product: the stabilization of butter against oxidation.

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“…Synthetic antioxidant BHA has already been approved to control lipid oxidation in foods (Imaida et al, 1983;Okada et al, 1990;Ayar et al, 2001), while α-tocopherol is known as the main protection factor in a system like LDL, low-density lipoproteins (Jia et al, 1998;Zhu et al, 1999;Andersen et al, 2002). Ascorbic acid also showed a potent inhibitory effect against the autoxidation of lipid (AI = 4.3).…”

Section: Inhibition Of Lard Oxidation (Rancimat Method)mentioning

confidence: 99%

Inhibition of lard oxidation by fractions of different essential oils

Kulišić¹,

Radonić²,

Miloš³

2005

Grasas y Aceites

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RESUMENInhibición de la oxidación de la manteca de cerdo por fracciones de diferentes aceites esenciales.Se examinó la capacidad de los aceites esenciales de Origanum vulgare L. spp. hirtum, Thymus vulgaris L., Thymus serpyllum L., Satureja montana L. y Satureja cuneifolia Ten. para inhibir la oxidación de la manteca de cerdo pura. Excepto Satureja cuneifolia Ten., todos los aceites esenciales mostraron un acusado perfil fenólico caracterizado por la presencia de fenoles monoterpéni-cos-timol y carvacrol. El método Rancimat ha sido aplicado a manteca de cerdo sembrada con los aceites esenciales y sus fracciones. La capacidad de los aceites y sus fracciones para actuar como inhibidores de la oxidación de lípidos fue menor en comparación con la de antioxidante sintéticos (BHA y BHT), ácido ascórbico y α-tocoferol. El efecto antioxidante de las sustancias ensayadas dependió de la dosis. El periodo de inducción de la manteca de cerdo pura no se afectó por la cantidad de muestra presente en el sistema de reacción. PALABRAS-CLAVE: Aceite esencial -Antioxidante -Hierbas medicinales -Método de Rancimat -Oxidación de lípidos. SUMMARY Inhibition of lard oxidation by fractions of different essential oils.The ability to inhibit lard oxidation by the essential oils of Origanum vulgare L. spp. hirtum, Thymus vulgaris L., Thymus serpyllum L . , Satureja montana L. and Satureja cuneifolia Ten. was examined. Except Satureja cuneifoila Ten. essential oil, all the essential oils studied showed a strong phenolic profile characterized by the presence of phenolic monoterpenes -thymol and carvacrol. The Rancimat method has been applied on lard spiked with essential oils and their fractions. The ability of the essential oils tested and their fractions to act as inhibitors of the lipid oxidation process was lower in comparison with reference antioxidants (BHA and BHT), ascorbic acid and α-tocopherol).The antioxidant effect of the antioxidants tested was dose-dependent. Induction time of pure lard is not effected by the quantity of the oil sample in the reacting system.

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Butter Stability as Affected by Extracts of Sage, Rosemary and Oregano

Cited by 28 publications

References 12 publications

Inhibition of butter oxidation by some phenolics

Inhibition of butter oxidation by some phenolics

Antioxidant activity and free radical‐scavenging capacity of ethanolic extracts of thyme, oregano, and marjoram

Inhibition of lard oxidation by fractions of different essential oils

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