Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté

Estévez, Mario; Ramírez, Rosario; Ventanas, Sonia; Cava, Ramón

doi:10.1016/j.lwt.2005.07.010

Cited by 146 publications

(125 citation statements)

References 30 publications

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“…In this context, essential oils represent a promising option as there are numerous reports confirming their antioxidant effects (Chemat et al, 2007;Souza et al, 2007). For instance volatile oils of sage and rosemary have been proposed as effective alternatives for butylated hydroxy toluene (BHT), a widely used synthetic antioxidants with known side effects (Wichi, 1986;Estevez et al, 2007). However, there have been relatively few reports on the plants of Cupressaceae family.…”

Section: Peroxyl Radical Mediated Rbc Hemolysismentioning

confidence: 99%

Antioxidant activities of Juniperus foetidissima essential oils against several oxidative systems

Emami¹,

Asgary²,

Naderi³

et al. 2011

Rev. bras. farmacogn.

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Abstract:The present study aimed to evaluate the antioxidant activity of essential oils obtained from branchlets of male and female trees as well as fruits of Juniperus foetidissima Willd., Cupressaceae, from Iran. For this purpose, essential oils of J. foetidissima were phytochemically analyzed and different concentrations of them were tested in five oxidative systems: 1) low-density lipoprotein oxidation; 2) linoleic acid peroxidation; 3) red blood cell hemolysis; 4) hemoglobin glycation; and 5) insulin glycation assays. In all employed systems, antioxidant effects were observed from the three tested oils though in varying degrees. The most promising activities of the oils were observed against hemoglobin and insulin glycation. Antioxidant activities of the oils did not appear to be dose-dependent. In addition, no consistent superiority in antioxidant effects was observed from a single oil in different assays. In view of the current results, J. foetidissima branchlet and fruit oils could be regarded as effective natural products with anti-glycation activity.

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Section: Peroxyl Radical Mediated Rbc Hemolysismentioning

confidence: 99%

Antioxidant activities of Juniperus foetidissima essential oils against several oxidative systems

Emami¹,

Asgary²,

Naderi³

et al. 2011

Rev. bras. farmacogn.

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show abstract

“…Antioxidant properties of different plants extracts have been analyzed for this purpose, including: sage (Salvia officinalis), rosemary (Rosmarinus officianalis), oregano (Origanum onites), and many others (Hernández-Hernandez et al 2009;Estévez et al 2007;Chen et al 2012;Kaur et al 2012). Dried leaves of mate (Ilex paraguariensis), a native South American plant, are used to prepare an aqueous infusion which is rich in phenolic acids (Bastos et al 2007a;Bastos et al 2007b) and has shown in vitro and in vivo antioxidant activity, besides other pharmacological properties.…”

Section: Introductionmentioning

confidence: 99%

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

et al. 2013

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The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves and mesophilic cultures (Lactococcus lactis ssp. lactis and cremoris) on the chemical, microbiological and sensory characteristics of Prato cheese. The Prato cheese presented high moisture contents (49 to 53 %) and mean pH values of 5.15 for all tested formulations. The addition of mate leaves extract in the product did not influence the growth of the microbial cultures. During the maturation time, all formulations with the addition of adjunct cultures and mate leaves extract presented lower levels of lipid and protein oxidation compared to the control, proving the antioxidant effect of mate extract. The formulation of Prato cheese added of 0.1 wt.% of extract presented acceptability of about 80 % after 30 days of maturation. The sensory evaluation showed that only the formulation added by adjunct culture and 0.2 wt.% of mate extract presented lower values for the attributes global acceptance, texture and flavor, compared to the control. The formulations added of mate leaves extract presented residual bitter flavor after 45 days of storage.

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“…The observation that rosemary extracts increased the TBA values in plasma samples may be caused by the fol- lowing: coexistence of components that accelerate the generation of MDA; interactions between plasma matrices and rosemary extract components; generation of fluorescence products other than TBA-MDA Many studies using the TBA method have been performed for the evaluation of the antioxidative effects of rosemary extracts in foods such as oils 2 , meat 3,4 , and fi sh 5,6 .…”

Section: Resultsmentioning

confidence: 99%

“…Many studies have reported the effectiveness of this extract in retarding lipid peroxidation. Thus, it has been applied to various foods, such as fried oils 2 , liver pate 3 , cooked pork meat 4 , minced sardines Sardina pilchardus 5 , deep-water pink shrimps 6 , and chicken sausages 7 , displaying good results with respect to antioxidative effects. Phenolic diterpenes, such as carnosic acid, carnosol, and rosmanol, and fl avonoids, have been identifi ed as major constituents that contribute to the antioxidative effects of rosemary 8,9 .…”

Section: Introductionmentioning

confidence: 99%

Suitability of TBA Method for the Evaluation of the Oxidative Effect of Non-water-soluble and Water-soluble Rosemary Extracts

Wada¹,

Nagano²,

Kido³

et al. 2011

J. Oleo Sci.

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Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté

Cited by 146 publications

References 30 publications

Antioxidant activities of Juniperus foetidissima essential oils against several oxidative systems

Antioxidant activities of Juniperus foetidissima essential oils against several oxidative systems

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

Suitability of TBA Method for the Evaluation of the Oxidative Effect of Non-water-soluble and Water-soluble Rosemary Extracts

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