Antioxidant activity of ginger extract (zingiber officinale) in soybean oil under thermoxidation

dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.authorAndreo, Denise [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:28:19Z
dc.date.available2014-05-27T11:28:19Z
dc.date.issued2013-02-01
dc.description.abstractPurpose: The purpose of this paper is to evaluate the antioxidant activity of ginger ethanol extract in soybean oil under thermoxidation. Design/methodology/approach: A total of four treatments were used: soybean oil free of synthetic antioxidants, soybean oil containing 2,500 mg/kg of ginger extract, soybean oil containing 50 mg/kg of TBHQ, soybean oil containing the mixture of natural extract, and TBHQ in the before-cited concentration. The treatments were discontinuously submitted to plates heated at 180°C, for 20 hours. Samples were removed in the times of 0, 4, 8, 12, 16 and 20 hours of heating and they were analyzed as to their oxidative stability, total polar compounds, peroxide and conjugated diene values. Findings: The results showed the efficiency of the ginger extract in protecting the oil against lipid oxidation. It could be concluded that ginger extract might be indicated as an additive that acts against lipid oxidation and, consequently, increases shelf life of food. Practical implications: These studies may prove to be beneficial to the exploitation of natural antioxidant sources for the preservation and/or extension of raw and processed food shelf life. Therefore, they could also be applied in the area of pharmaceuticals for the protection of human life. Originality/value: This study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which might be considered toxic. © Emerald Group Publishing Limited.en
dc.description.affiliationDepartment of Food Engineering and Technology São Paulo State University, São José do Rio Preto-SP
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University, São José do Rio Preto-SP
dc.format.extent49-54
dc.identifierhttp://dx.doi.org/10.1108/00346651311295905
dc.identifier.citationNutrition and Food Science, v. 43, n. 1, p. 49-54, 2013.
dc.identifier.doi10.1108/00346651311295905
dc.identifier.issn0034-6659
dc.identifier.lattes6605948620230104
dc.identifier.scopus2-s2.0-84873040693
dc.identifier.urihttp://hdl.handle.net/11449/74495
dc.language.isoeng
dc.relation.ispartofNutrition and Food Science
dc.relation.ispartofsjr0,248
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectChemical properties of materials
dc.subjectEthanol extract
dc.subjectFood products
dc.subjectLipid oxidation
dc.subjectSoybean oil
dc.subjectGlycine max
dc.subjectZingiber officinale
dc.titleAntioxidant activity of ginger extract (zingiber officinale) in soybean oil under thermoxidationen
dc.typeArtigo
dcterms.licensehttp://www.emeraldinsight.com/about/policies/copyright.htm
unesp.author.lattes6605948620230104
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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