Total Phenolic Contents and Antioxidant Potential of Herbs Used for Medical and Culinary Purposes

Ulewicz-Magulska, Beata; Wesołowski, Marek

doi:10.1007/s11130-018-0699-5

Cited by 113 publications

(78 citation statements)

References 22 publications

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“…The aroma and taste profile of meat products with lovage extract was the most similar to the control sample. It may result from a relatively low content of total phenolics in lovage extracts compared with other spice extracts, which was reported in the previous studies [36]. However, it is worth highlighting that the lovage extract was also a carrier of broth taste and had a positive effect on its intensity in the meat products compared with the other extracts.…”

Section: Discussionmentioning

confidence: 74%

“…The dried extracts were stored at 4 • C in a dark place. The average total phenolic contents of the ethanol extracts (expressed as mg gallic acid per g of dry mass) are as follows: 161.3 mg rosemary extract, 229.6 mg thyme extract, 105.5 mg oregano extract, 36.4 mg lovage extract, 113.2 mg marjoram extract, and 129.6 mg basil extract [12,36] and unpublished results.…”

Section: Methodsmentioning

confidence: 86%

“…Various active compounds of spice origin and their extracts were investigated for antimicrobial and antioxidant properties [36,45] as well as health benefits [8]. Some studies on the quality and stability of meat products with spice extract (particularly rosemary extract) also investigated their overall sensory quality [25,[46][47][48].…”

Section: Discussionmentioning

confidence: 99%

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Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Szymandera‐Buszka

Waszkowiak

Jędrusek‐Golińska

et al. 2020

Foods

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The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

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Section: Discussionmentioning

confidence: 74%

Section: Methodsmentioning

confidence: 86%

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Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Szymandera‐Buszka

Waszkowiak

Jędrusek‐Golińska

et al. 2020

Foods

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“…Total phenolic content of RE was determined by the Folin–Ciocalteu method described by Ulewicz‐Magulska and Wesolowski and the result was expressed as milligrams of gallic acid equivalent (GAE) per gram of RE (mg GAE g −1 ) …”

Section: Methodsmentioning

confidence: 99%

Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion

et al. 2020

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BACKGROUND: Oxidation of food lipids occurs in the gastrointestinal tract, resulting in potential adverse health effects. Rosemary extract (RE), as one of the most popular naturally sourced antioxidants, is widely used in the food industry. However, the effect of RE on lipid oxidation during gastrointestinal digestion has not been well investigated. Therefore, this study aimed to evaluate the effect of RE on lipid oxidation of cooked pork during simulated gastric digestion.RESULTS: Results showed that RE at 12.5, 25, 50, and 100 mg kg −1 pork effectively decreased the formation of malondialdehyde during simulated gastric digestion of cooked pork. RE also effectively mitigated the decline of fatty acids during the simulated gastric digestion of pork. The total phenolic content in RE was calculated to be 170.67 mg gallic acid equivalent (GAE) g −1 . RE dissolved in distilled water (pH 6.5) or potassium hydrogen phthalate-hydrochloric acid buffer solution (0.2 mol L −1 , pH 3.0) both exhibited strong 2,2 0 -azinobis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radicalscavenging activities as well as ferric reducing capacity. The inhibitory effects of RE on lipid oxidation of cooked pork during simulated gastric digestion may be attributed to the phenolic compounds with antioxidant properties.CONCLUSION: The results lend support to the possible application of rosemary or RE as a rich source of natural antioxidants to inhibit the oxidation of food lipids during gastrointestinal digestion.

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“…These polyphenols could be incorporated [234] within a film or coating applied to the food [235], which could release the antioxidant into the product or act on its surface, limiting the oxidative reactions of food components [236]. Aromatic herbs containing polyphenols have been traditionally used as healthy food ingredients [237][238][239][240] obtained through an aqueous extraction [241,242] process.…”

Section: Plant Extracts Incorporated As Antioxidants In Chitosan/starmentioning

confidence: 99%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).In this review various recent applications of plant-based additives (lignocellulosic fibers/nano-cellulose as well as bioactive plant extracts) as reinforcements and active ingredients in food packaging materials are illustrated. Natural polysaccharide biopolymers (such as chitosan/starch/alginate) are nontoxic, biodegradable, biocompatible, and largely used in food packaging: Chitosan is known for its broad antimicrobial activity and its excellent film-forming properties; alginates have good film-forming properties, retain moisture, reduce microbial counts, and retard oxidative off-flavors; and starch is also particularly important for its cheap price and its frequency in nature. For these reasons, this review will present applications of plant extracts as active ingredients in natural polysaccharide biopolymers: chitosan/starch/alginate. Classification of Natural Biodegradable Polymers and AdditivesNatural biodegradable polymers and additives are polymers formed naturally by the living organisms by enzyme-catalyzed reactions and reactions of chain growth from monomers which are formed inside the cells by complex metabolic processes [5].Natural additives can be high molecular weight (natural polymers), such as proteins (collagen, silk, and keratin), carbohydrates (starch and glycogen), lignin, cellulose, high molecular weight phenolics (tannins and derivatives), and low molecular weight active substances, such as cold-pressed oils, essential oils (organic volatile compounds, generally of low molecular weight,

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Total Phenolic Contents and Antioxidant Potential of Herbs Used for Medical and Culinary Purposes

Cited by 113 publications

References 22 publications

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion

Vegetable Additives in Food Packaging Polymeric Materials

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