Natural antioxidants from herbs and spices

Abstract

Natural antioxidants from herbs and spicesThere is a growing interest in natural antioxidants found in plants because of the worldwide trend toward the use of natural additives in food and cosmetics. Herbs and spices are one of the most important targets to search for natural antioxidants from the point of view of safety. This review presents the results on stabilization of lipids and lipidcontaining foods with different herbs and spices (ground materials or extracts) and reports the structure of the main antioxidatively acting compounds isolated from them. The review presents information about the antioxidative effects of rosemary, sage, oregano, thyme, ginger, summer savory, black pepper, red pepper, clove, marjoram, basil, peppermint, spearmint, common balm, fennel, parsley, cinnamon, cumin, nutmeg, garlic, coriander, etc. Among the herbs of the Labiatae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Sage and oregano, which belong to the same family, have gained the interest of many research groups as potential antioxidants.

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

“…The desire for new sources of safe and inexpensive antioxidants of natural origin has resulted in considerable interest in herbs and spices as sources of natural antioxidants (Yanishlieva, Marinova, & Pokorny, 2006). Plants from the Lamiaceae family contain the substances for which the plant is used in the pharmaceutical, food or fragrance industries.…”

“…Essential oils represent a small fraction of the plant composition; the main compounds are terpenes and sesquiterpenes, and several oxygenated derivatives compounds (alcohols, aldehydes, ketones, acids, phenols, ethers, esters, etc. ) all of them responsible for the characteristic plant odour and flavour (Yanishlieva et al, 2006). These compounds include natural flavourings such as sage, oregano, rosemary and others (Mariutti, Orlien, Bragagnolo, & Skibsted, 2008).…”

Essential Oil and Extracts From Thymus Praecox Opiz Ssp. Polytrichus as Natural Antioxidants

“…The antioxidant activity of phenolic compounds is mainly due to their redox properties, simultaneous hydrogen atom donation to free radicals, electron transfer and metal chelating [26]. Lee et al (2005) showed that the main components dichloromethane extract of T. vulgaris, particularly eugenol, thymol and carvacrol, have higher antioxidant activity than synthetic antioxidant BHT and α-tocopherol [27].Other compounds isolated from thyme that showed strong antioxidant activity are caffeic and rosmarinic acid, biphenyl compounds of monoterpenoid origin, flavanones (narirutin, eriodictyol, eriocitrin, hesperidin), methyl rosmarinate [28][29][30].…”

Biberiye ve Kekik Esansiyel Yağları Katkısının Marine Edilmiş Kerevitlerin (Astacus leptodactylus Esch., 1823) Raf Ömrüne Etkisinin Belirlenmesi

“…Biberiye esansiyel yağının ana bileşenleri 1,8-cineole, α-pinene, camphor, camphene, borneol, piperitone, linaloldur 26,27 . Biberiye ekstresinin ise karnosol, karnosik asit, rosmaridifenol, rosmariquinon ve rosmarinik asit saptanmıştır 28 . Bazı araştırmacılar tarafından biberiye uçucu yağ bileşenlerinin antioksidan ve antimikrobiyal etkisi saptanmıştır 27,[29][30][31][32] .…”