Antioxidant effect of thyme ( -L.) and oregano ( -L.) extracts in soybean oil under thermoxidation
dc.contributor.author | Jorge, Neuza [UNESP] | |
dc.contributor.author | Veronezi, Carolina Médici [UNESP] | |
dc.contributor.author | Ré, Patrícia Vierira Del [UNESP] | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.date.accessioned | 2015-04-27T11:56:02Z | |
dc.date.available | 2015-04-27T11:56:02Z | |
dc.date.issued | 2014 | |
dc.description.abstract | The 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.affiliation | Universidade 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.affiliationUnesp | Universidade 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.extent | 1-8 | |
dc.identifier.citation | Journal of Food Processing and Preservation, p. 1-8, 2014. | |
dc.identifier.doi | 10.1111/jfpp.12358 | |
dc.identifier.issn | 1745-4549 | |
dc.identifier.lattes | 6605948620230104 | |
dc.identifier.lattes | 5532783289303398 | |
dc.identifier.uri | http://hdl.handle.net/11449/122792 | |
dc.language.iso | eng | |
dc.relation.ispartof | Journal of Food Processing and Preservation | |
dc.rights.accessRights | Acesso restrito | |
dc.source | Currículo Lattes | |
dc.subject | especiarias | pt |
dc.subject | termoxidação | pt |
dc.subject | atividade antioxidante | pt |
dc.title | Antioxidant effect of thyme ( -L.) and oregano ( -L.) extracts in soybean oil under thermoxidation | en |
dc.type | Artigo | |
unesp.author.lattes | 6605948620230104 | |
unesp.author.lattes | 5532783289303398 | |
unesp.campus | Universidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Preto | pt |
unesp.department | Engenharia e Tecnologia de Alimentos | pt |