Effects of rosemary extract (Rosmarinus officinalis) on the stability of bread with an oil, garlic and parsley dressing

Frutos, María José; Hernández-Herrero, J.A.

doi:10.1016/j.lwt.2004.08.013

Cited by 41 publications

(31 citation statements)

References 16 publications

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“…However, essential oils inhibited linoleic acid peroxidation by greater proportion (92.49% for MAHD and 91.53% for HD) than oxidation generated by ABTS and DPPH radicals. Frutos and Hernández-Herrero (2005), studied the effect of rosemary extract on the promoted oxidation in a dressing consisting of sunflower oil, garlic and parsley and found that rosemary extract caused an antioxidant effect with the acceptable sensory properties except for the formulation in which 6 g rosemary/L was used. There are many studies regarding antioxidant activities of rosemary, rosemary extracts and rosemary essential oils especially in meat and meat products (Balentine et al 2006;O'Grady et al 2006;Hernández-Hernández et al 2009).…”

Section: Inhibition Of Linoleic Acid Peroxidationmentioning

confidence: 99%

Microwave-assisted hydrodistillation of essential oil from rosemary

Karakaya

Karagözlü

et al. 2012

J Food Sci Technol

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Effects of microwave assisted hydrodistillation (MAHD) and conventional hydrodistillation (HD) methods on yield, composition, specific gravity, refractive index, and antioxidant and antimicrobial activities of essential oil of Rosmarinus officinalis L were studied. The main aroma compounds of rosemary essential oil were found as 1,8-cineole and camphor. Trolox equivalent antioxidant capacity (TEAC) values for essential oils extracted by MAHD and HD were 1.52 mM/ml oil and 1.95 mM/ml oil, respectively. DPPH radical scavenging activity of the oils obtained by MAHD and HD were found as 60.55% and 51.04% respectively. Inhibitory effects of essential oils obtained by two methods on linoleic acid peroxidation were almost the same. Essential oils obtained by two methods inhibited growth of Esherichia coli O157:H7, Salmonella typhimurium NRRLE 4463 and Listeria monocytogenes Scott A with the same degree. However, inhibitory activity of essential oil obtained by MAHD on Staphylococcus aureus 6538P was stronger than that of obtained by HD (p<0.05).

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Section: Inhibition Of Linoleic Acid Peroxidationmentioning

confidence: 99%

Microwave-assisted hydrodistillation of essential oil from rosemary

Karakaya

Karagözlü

et al. 2012

J Food Sci Technol

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“…Lipid oxidation in roasted peanuts is the major cause of shelf life decreasing due to the generation of undesirable aromas and adverse tastes, as well as nutritional loss and formation of deleterious lipid radicals such as carboncentered, peroxyl, alkoxyl radicals, aliphatic aldehydes, ketones, and alcohols, which reduce the consumers' acceptance of roasted peanuts, during prolonged storage (Wanasundara and Shahidi 1998;Frutos and Hernández-Herrero 2005;Talcott et al 2005). Factors such as light, water activity, lipid content and composition, temperature, relative humidity, and oxygen concentration of the environment or packaging headspace play a significant role in roasted-peanut lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

“…Rosemary extracts have been used to a range of oils slowing down the oxidation more successfully than synthetic antioxidants such as BHA and BHT (Frutos and Hernández-Herrero 2005).…”

Section: Introductionmentioning

confidence: 99%

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Wambura

Yang

Mwakatage

2008

Food Bioprocess Technol

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Rancidity due to the lipid oxidation process is a critical factor influencing the quality of roasted peanuts. Sonication in combination with edible coatings added with plant extracts may extend the oxidative stability of peanuts. Peanuts were roasted at 178°C for 15 min, subjected to sonication in hexane for 10 min, and then coated with carboxymethyl cellulose (CMC) solution mixed with rosemary, tea extracts, and α-tocopherol and stored at 35°C for 12 weeks. The oxidative stability of the samples was investigated by measuring the oxidative stability index. Reduction in oxidation of 66.1% and 10.4% was observed for samples roasted and coated with extracts of rosemary and tea, respectively, as compared to uncoated sample. However, the oxidative stability of samples roasted-sonicated and coated with extracts of rosemary and tea was improved by 100.7% and 28.1%, respectively, in relation to the control. Sonication beyond coating improved the oxidative stability of the samples mixed with rosemary, tea extracts, and α-tocopherol by 10.3%, 12.1%, 34.6%, and 17.7%, respectively. The L * , a * , and b * values indicated that the peanut coated with CMC mixed with rosemary, tea extracts, and tocopherol at different concentration levels did not have significant (P < 0.05) color change during the 12-week storage at 35°C.

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“…Particolare interesse rivestono le proprietà antiossidanti dell'estratto di rosmarino, dovute alla presenza di terpeni e di composti fenolici quali acido rosmarinico, carnosolo, acido carnosico e flavonoidi (3, 4). Il possibile sfruttamento dell'attività antiossidante degli estratti di rosmarino in campo agroalimentare è stato descritto in numerosi lavori, riguardanti l'inibizione dell'ossidazione lipidica in vari alimenti quali: oli vegetali (5,6), salse (7), pane (8), carni (9,10,11,12) e salumi (13,14,15). Gli effetti dell'olio di rosmarino sono stati anche testati nei confronti di specie fungine contaminanti cereali (16) e di prodotti derivati (pane) (17), come nei confronti di specie fungine produttrici di micotossine (18).…”

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Antifungal Activity of Rosemary Essential Oil Against Foodstuffs Fungi

Dragoni

Vallone

2009

Ital J Food Safety

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Gli oli essenziali sono composti naturali, volatili e complessi, estratti da piante aromatiche che li producono come metaboliti secondari. Molte varietà di queste piante sono localizzate in zone a clima temperato, come i paesi mediterranei e quelli tropicali, e rappresentano una parte importante della farmacopea tradizionale. Gli oli essenziali possono essere sintetizzati da tutti gli organi della pianta: fiore, foglie, gemme, semi, frutti ed anche legno e radici ed essere raccolti in cellule secretorie, cavità, canali, cellule epidermiche o tricomi secretori. È infinito il numero delle varianti prodotte in rapporto alla specie, al genere ed alla varietà della pianta, all'altitudine, alla composizione e all'esposizione del luogo dove cresce, agli agenti atmosferici, al clima, in ogni caso al "momento balsamico" termine con il quale si indica il periodo in cui esiste una maggiore concentrazione dei principi odorosi. Questo particolare momento può variare in relazione alle diverse parti della pianta (per esempio foglie e fiori) o anche a seconda del giorno e dell'ora di raccolta (1). Le metodologie di estrazione accettate per la definizione di un olio essenziale sono: la distillazione in corrente di vapore, la spremitura a freddo (delle bucce o epicarpo dei frutti del genere Citrus), la distillazione a secco o distruttiva (usata ad esempio per ottenere l'olio di cade a partire da Juniperus oxycedrus), l'estrazione in CO 2 supercritica (solubilizzazione di composti apolari che per loro natura sono scarsamente solubili in acqua) (2). Nonostante il concetto di estrazione in corrente di vapore sia abbastanza antico e probabilmente sia stato sviluppato dagli arabi più di mille anni fa, questa tecnologia non è stata mai utilizzata per isolare gli oli essenziali, bensì per ottenere le acque aromatiche, che erano considerate le vere "essenze" delle piante.

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Effects of rosemary extract (Rosmarinus officinalis) on the stability of bread with an oil, garlic and parsley dressing

Cited by 41 publications

References 16 publications

Microwave-assisted hydrodistillation of essential oil from rosemary

Microwave-assisted hydrodistillation of essential oil from rosemary

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Antifungal Activity of Rosemary Essential Oil Against Foodstuffs Fungi

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