Antioxidant effect of thyme ( -L.) and oregano ( -L.) extracts in soybean oil under thermoxidation

Página do item simplificado
dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.authorVeronezi, Carolina Médici [UNESP]
dc.contributor.authorRé, Patrícia Vierira Del [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2015-04-27T11:56:02Z
dc.date.available2015-04-27T11:56:02Z
dc.date.issued2014
dc.description.abstractThe rancidity of vegetable oils is considered one problem in the food industry,thus, are added antioxidants in food. The objective of this study was to investigatethe antioxidant effect of oregano and thyme extracts in soybean oil underthermoxidation. Soybean oil containing 3,000 mg/kg of oregano and thyme oleo-resins and the mixture of both, as well as soybean oil containing tert-butylhydroquinone (TBHQ; 50 mg/kg) and soybean oil free of were subjected tothermoxidation. Then, the physicochemical properties and fatty acid profile wereevaluated. Oregano and thyme oleoresins applied separately presented a higherprotective effect, inhibiting a greater formation of polar compounds than the anti-oxidant TBHQ, indicating that the addition of 3,000 mg/kg has ensured a betteroxidative protection than the synthetic antioxidant. The increase in the concentra-tion of oleoresins by mixing thyme and oregano extracts has given a higher pro-tective effect.en
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, São José do Rio Preto, Rua Cristóvão Colombo, 2265 - Depto. de Engenharia e Tecnologia de Alimentos, Jardim Nazareth, CEP 15054000, SP, Brasil
dc.description.affiliationUnespUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto
dc.format.extent1-8
dc.identifier.citationJournal of Food Processing and Preservation, p. 1-8, 2014.
dc.identifier.doi10.1111/jfpp.12358
dc.identifier.issn1745-4549
dc.identifier.lattes6605948620230104
dc.identifier.lattes5532783289303398
dc.identifier.urihttp://hdl.handle.net/11449/122792
dc.language.isoeng
dc.relation.ispartofJournal of Food Processing and Preservation
dc.rights.accessRightsAcesso restrito
dc.sourceCurrículo Lattes
dc.subjectespeciariaspt
dc.subjecttermoxidaçãopt
dc.subjectatividade antioxidantept
dc.titleAntioxidant effect of thyme ( -L.) and oregano ( -L.) extracts in soybean oil under thermoxidationen
dc.typeArtigo
unesp.author.lattes6605948620230104
unesp.author.lattes5532783289303398
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentospt

Arquivos

Coleções

Artigos - Engenharia e Tecnologia de Alimentos - IBILCE