Inhibition of lard oxidation by fractions of different essential oils

Kulišić, Tea; Radonić, Ani; Miloš, Mladen

doi:10.3989/gya.2005.v56.i4.94

Cited by 39 publications

(33 citation statements)

References 24 publications

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“…The α-tocopherol, ascorbic acid, BHT, and EO showed the highest inhibition potency, respectively. Our findings (Table 2) revealed that BHT was destroyed at 100°C temprature in agreement with previous studies (Kulisic et al 2005). The method used in this study proved that EO possessed a weak inhibitory effet against the SFO autooxidation process under the conditions (100°C and an airflow rate of 15 L/h).…”

Section: Antioxidant Activitiessupporting

confidence: 92%

Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil

et al. 2015

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The tree Pistacia atlantica subsp. mutica, namely Bene, is widely distributed in Iranian mountains. Recent studies revealed that the oil of Bene was stable, even more stable than sesame oil, with antioxidant properties. This can give versatile applications for the oil. The volatile composition of this oil has not chemically been investigated so far. In this study, sixty three compounds were identified in the essential oil (EO) of Bene hull. The major components were determined to be α-pinene (20.8 %), camphene (8.4 %), β-myrcene (8.2 %) and limonene (8 %). Antioxidant activities of the essential oil from Bene hull were evaluated by using 2, 2′-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging, ferric reducing antioxidant power (FRAP), β-carotene bleaching test, thiobarbituric acid reactive species (TBARS) and Rancimat assays. The Bene essential oil exhibited significant antioxidant activities in FRAP and TBARS assays as compared with positive controls. In addition, the oil was evaluated for its antimicrobial activity against both Gram positive (Staphylococcus aureus) and Gram negative (Escherichia coli) bacteria. It showed significant antibacterial activities against S. aureus and E. coli with minimum inhibitory concentration (MIC) values of 6 and 12.5 μg/mL, respectively.

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Section: Antioxidant Activitiessupporting

confidence: 92%

Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil

et al. 2015

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“…En la figura 3 se observa que en la medida en que se aumenta la concentración del antioxidante, aumentan el factor protector que ejerce el antioxidante en la matriz grasa. Kulisic et al (2005), reportaron un factor de inhibición de oxidación de la grasa de cerdo de 2,0; y 1,7 usando como antioxidante aceite esencial de otras plantas aromáticas entre estas Origanum vulgare L y Thymus vulgaris L. respectivamente, sin embargo, a pesar de emplear concentraciones más elevadas y condiciones menos drásticas a las empleadas en esta investigación obtuvieron menores índices de inhibición, lo que pone de manifiesto el elevado potencial antioxidante del extracto de cúrcuma.…”

Section: Fig 2: Influencia Del Grado Alcohólico En La Extracción De unclassified

Evaluación de la Actividad y el Potencial Antioxidante de Extractos Hidro-Alcohólicos de Cúrcuma (Cúrcuma longa)

Alvis¹,

Arrázola²,

Martínez³

2012

Inf. tecnol.

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ResumenSe extrajeron los compuestos fenólicos del rizoma de la cúrcuma (Curcuma longa) empleando como disolvente etanol al 75%. Los compuestos fenólicos presentaron una concentración de 1768.8 mg/L expresados como ácido gálico y se adicionaron a una matriz lipídica. Se determinó la actividad y el potencial antioxidante del producto natural y se comparó con el potencial antioxidante del hidrotolueno butilado (BHT), encontrándose que el extracto de cúrcuma mostró un potencial antioxidante similar al del BHT evaluado a las mismas condiciones. El estudio aporta al conocimiento sobre la extracción de compuestos antioxidantes de origen natural mostrando los beneficios que presentan frente a sus análogos de origen sintético. Palabras clave: curcuminoides, actividad antioxidante, extractos hidro-alcohólicos, Cúrcuma longa Evaluation of Antioxidant Activity and Potential HydroAlcoholic Extracts of Cúrcuma (Curcuma longa) AbstractPhenolic compounds from the rhizome of turmeric (Curcuma longa) were extracted using ethanol at 75% concentration as solvent. The phenolic compounds presented a concentration of 1768.8 mg/L expressed as gallic acid and were added to a lipid matrix. The antioxidant and potential activities of the natural product were determined and compared with the antioxidant potential of the synthetic antioxidant (BHT) finding that turmeric extracts had antioxidant potential similar to that of BHT, both tested at the same conditions. The study gives new information on the extraction of natural antioxidant compounds showing the benefits that they have over synthetic compounds.

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“…Altundag and Aslim (2011), Baser et al (2001), Yucel et al (2009) , Eminagaoglu et al (2007), Kosar et al (2003Kosar et al ( , 2008, Kulisic et al (2005), Oke et al (2009aOke et al ( , 2009b Alinkina et al (2013), Alizadeh (2011), Alizadeh et al (2010a), Bandoniene et al (2002), Deighton et al (1994), Dikbas et al (2011), , Esquivel et al (1999), Exarchou et al (2002), Gulluce et al (2003), Hosseini et al (2013), Inotai et al (2012), Kalantzakis and Blekas (2006), Kosar et al (2005), Madsen et al (1996Madsen et al ( , 1998, Plander et al (2012), Shojaee-Aliabadi et al (2013), Trojakova et al (2001), and Yesiloglu et al (2013) …”

Section: S Wiedemannianamentioning

confidence: 99%

A pharmacological and phytochemical overview onSatureja

Tepe

Çilkiz

2015

Pharmaceutical Biology

102

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Context: Satureja (Lamiaceae) species are used as flavoring compounds in food, pharmaceutical, and cosmetic industries because of its sweetness and simple cultivation characteristics. They have traditionally been used as muscle pain relievers, tonic, and carminative agents to treat stomach and intestinal disorders such as cramps, nausea, indigestion, and diarrhea, due to their considerable phytochemical characteristics. Objective: This review evaluates some information published since 1989 on Satureja genus from a systematic perspective in terms of its pharmacological and phytochemical characteristics. Materials and methods: Web of Science, PubMed, Scopus, and Google Scholar databases were searched up to March 2014. ''Satureja'' was used as a research term without narrowing or limiting research elements. After obtaining all reports from database (a total number is about 637), the papers were carefully analyzed in order to find data related to the topic of this review. Results: In this review, 453 reports were used which were published between 1989 and 2014. The study was compiled into two sections (Pharmacology and Phytochemistry). In the pharmacology section, more than 50 different activities were studied. In the second section, in addition to other compounds and inorganic substances, volatiles, phenolic acids, and flavonoids were discussed. Discussion and conclusion: According to our contemporary information, Satureja species have been evaluated for their wide range of biological activities. However, a small part of these studies have been carried out on the active principles. Therefore, in the future, more studies should be carried out to identify responsible phytochemicals for the various activities.

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Inhibition of lard oxidation by fractions of different essential oils

Cited by 39 publications

References 24 publications

Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil

Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil

Evaluación de la Actividad y el Potencial Antioxidante de Extractos Hidro-Alcohólicos de Cúrcuma (Cúrcuma longa)

A pharmacological and phytochemical overview onSatureja

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