Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development

Alezandro, Marcela Roquim; Lui, Maria Cristina Youn; Lajolo, Franco Maria; Genovese, Maria Inês

doi:10.1590/s0101-20612011000200038

Cited by 25 publications

(16 citation statements)

References 35 publications

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“…The total phenol content, expressed as gallic acid equivalent (EAG), in rosemary, oregano and basil extracts were, respectively, 17.662, 16 According to the literature the total phenol concentration in rosemary ranged from 11.6 to 34.23 mg EAG /g dry weight − 1 [29,30] in oregano from 11:01 to 34.57 mg EAG /g dry weight − 1 [30,31] and basil from 0.13 to 6.75 mg EAG /g dry weight −1 [31,32] but it should be considered that the extracts were obtained with different solvents and temperatures, and factors such as climate and growing regions may also explain the differences.…”

Section: Resultsmentioning

confidence: 99%

Determination of kinetic and thermodynamic parameters of the B100 biodiesel oxidation process in mixtures with natural antioxidants

Spacino

Borsato

Buosi

et al. 2015

Fuel Processing Technology

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Section: Resultsmentioning

confidence: 99%

Determination of kinetic and thermodynamic parameters of the B100 biodiesel oxidation process in mixtures with natural antioxidants

Spacino

Borsato

Buosi

et al. 2015

Fuel Processing Technology

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“…Rosemary also showed high antioxidant potential, in studies using products with high susceptibility to oxidation, especially lipids, in research conducted by Bhale et al (2007) and Lee et al (2005). Alezandro et al, (2011) had found before that, among the oregano, basil and rosemary, the former had greater antioxidant action.…”

Section: Phenolic Compoundsmentioning

confidence: 96%

The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage

et al. 2020

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The changes in chemical composition, chlorides, phenols and fatty acid profile of roasted or not Dolphinfish (Coryphaena hippurus Linnaeus, 1758) samples, after using or herbal salt or common iodized salt (NaCl), during storage under freezing, were evaluated. The ash and chloride contents were significantly higher (p < 0.05) in samples of the roasted fish previously treated with salt, compared to those treated with herbal salt. Oregano herb had a higher content of phenolic compounds and a significant difference (p < 0.05), compared to rosemary and basil herbs. At time "zero", or after 45 and 90 days of storage under freezing, the fatty acid content of the samples in natura, showed no significant difference (p > 0.05), when compared to the roasted and pre-treated with herbal salt. However, statistically lower values were detected (p > 0.05) in roasted samples pre-treated with salt, showing a positive correlation between phenolic compounds and the antioxidant activity exerted by herbs, in relation to the profile of fatty acids during storage under freezing, preserving nutritional quality. These results contributed to show the good functionality of herbal salt, in addition to encouraging healthy eating habits, by reducing common salt consumption.

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“…However, the health-promoting ability and nutritional atributes of fruits and vegetables depend on the type of processing employed. Onions can be marketed as powder for cooking purposes after drying processes [114]. Drying technological developments are driven by consumer who demands for healthy, fresh-like, and convenient food.…”

Section: Dehydrating and Freeze-dried Onion Powdermentioning

confidence: 99%

Onions: A Source of Flavonoids

Rodrigues¹,

Almeida²,

Simal‐Gándara³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Flavonoids are a large and diverse group of polyphenolic compounds with antioxidant efects, and onion (Allium cepa L.) is one of the richest sources of dietary lavonoids. Flavonoid content is afected by endogenous factors-genotype and agro-environmental conditions. Considerable research has been directed toward understanding the nature of polyphenols in diferent products and the factors inluencing their accumulation. This review examines the impacts of pre-and postharvest factors on onions' lavonoid content, highlighting how this knowledge may be used to modulate their composition and the potential use of onion by-products.

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Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development

Cited by 25 publications

References 35 publications

Determination of kinetic and thermodynamic parameters of the B100 biodiesel oxidation process in mixtures with natural antioxidants

Determination of kinetic and thermodynamic parameters of the B100 biodiesel oxidation process in mixtures with natural antioxidants

The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage

Onions: A Source of Flavonoids

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