Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade

Cardoso‐Ugarte, Gabriel Abraham; Sosa‐Morales, María Elena

doi:10.1080/87559129.2021.1872084

Cited by 33 publications

(30 citation statements)

References 136 publications

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“…A negative correlation between taste desirability and these descriptors was confirmed. These trends confirm previous data showing restrictions on the use of spices in food production due to the presence of these descriptors [64].…”

Section: Discussionsupporting

confidence: 91%

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

et al. 2021

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A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g−1, phenolic compounds ranged from 3.97 to 12.80 mg 100 g−1 (with the addition of herbs/spices, even up to 62.88 mg 100 g−1), and antioxidant activities ranged from 4.32 to 10.23 Trolox g−1 (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.

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Section: Discussionsupporting

confidence: 91%

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

et al. 2021

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“…The plant kingdom is a rich source of health-promoting compounds especially as natural antioxidants [ 34 ]. Several studies have accentuated on the high antioxidant capacity of plants, their derivatives such as EOs and isolated compounds in the recent years, thus highlighting their usefulness in pharmaceutical, cosmetics, food and beverage industries, especially as some synthetic antioxidants such as BHA and BHT are now suspected to be potentially harmful to human health [ 35 , 36 , 37 , 38 , 39 ].…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition, Biological Activities and In Silico Analysis of Essential Oils of Three Endemic Prangos Species from Turkey

et al. 2022

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In this study, the essential oils (EOs) obtained from three endemic Prangos species from Turkey (P. heyniae, P. meliocarpoides var. meliocarpoides, and P. uechtritzii) were studied for their chemical composition and biological activities. β-Bisabolenal (12.2%) and caryophyllene oxide (7.9%) were the principal components of P. heyniae EO, while P. meliocarpoides EO contained sabinene (16.7%) and p-cymene (13.2%), and P. uechtritzii EO contained p-cymene (24.6%) and caryophyllene oxide (19.6%), as the most abundant components. With regard to their antioxidant activity, all the EOs were found to possess free radical scavenging potential demonstrated in both DPPH and ABTS assays (0.43–1.74 mg TE/g and 24.18–92.99 mg TE/g, respectively). Additionally, while no inhibitory activity was displayed by P. meliocarpoides and P. uechtritzii EOs against both cholinesterases (acetyl- and butyryl-cholinesterases). Moreover, all the EOs were found to act as inhibitors of tyrosinase (46.34–69.56 mg KAE/g). Molecular docking revealed elemol and α-bisabolol to have the most effective binding affinity with tyrosinase and amylase. Altogether, this study unveiled some interesting biological activities of these EOs, especially as natural antioxidants and tyrosinase inhibitors and hence offers stimulating prospects of them in the development of anti-hyperpigmentation topical formulations.

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“…In addition to the current trend for increasing oxidative stability in oils during frying by using natural antioxidants, such as essential oils (Cardoso‐Ugarte et al . 2013b, Cardoso‐Ugarte & Sosa‐Morales, 2021), is has been confirmed that the low‐temperature and low‐pressure conditions used during VF significantly reduce lipid oxidation and oil uptake in the fried food, providing shelf‐life stability to the product (Fan et al ., 2006).…”

Section: Effects Of Vacuum Fryingmentioning

confidence: 92%

Reviewing the effects of vacuum frying on frying medium and fried foods properties

Sosa‐Morales

Solares‐Alvarado

Aguilera‐Bocanegra

et al. 2022

Int J of Food Sci Tech

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Vacuum frying (VF) is a process developed at a pressure lower than atmospheric pressure, in which lower temperatures are employed to remove moisture from the food and reduce the oil content in the final product. Diverse studies have been published for VF or assisted with microwave and ultrasound, facing the challenges of accomplishing the physical and sensory properties appreciated in fried products. The studied matrices under VF include mainly vegetable origin foods (apple, banana, carrot, donuts, kiwi, mushroom, pea, pear, potato and sweet potato) and some animal origin products (chicken nuggets, fish fillets and surimi products). This review aimed to show recent and relevant findings of the application of VF, analysing both the effects on the frying medium and the impact on the fried foods. The inclusion of microwave and ultrasound technologies aids in the obtention of high-quality products in terms of sensory and textural attributes, oil content as well as reduced oil degradation. This technique may provide safer and stable fried foods with lower oil content aiding in improving the diet of consumers and reducing production costs.

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Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade

Cited by 33 publications

References 136 publications

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

Chemical Composition, Biological Activities and In Silico Analysis of Essential Oils of Three Endemic Prangos Species from Turkey

Reviewing the effects of vacuum frying on frying medium and fried foods properties

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