Protective effect of oregano (Origanum vulgar L.) and thyme (Thymus vulgaris L.) oleoresins in stored soybean oil

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dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.authorRé, Patrícia Vieira Del [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:28:46Z
dc.date.available2014-05-27T11:28:46Z
dc.date.issued2013-04-01
dc.description.abstractPurpose: The objective of this study was to evaluate the antioxidant effect of oregano and thyme extracts isolatedly and combinedly applied in soybean oil. Design/methodology/approach: Soybean oil containing 3,000 mg/kg of oregano and thyme oleoresins and the mixture of both, as well as soybean oil containing TBHQ (50 mg/kg) and soybean oil free of antioxidants, were subjected to accelerated oven test (60°C/10 days). Samples were collected every two days and analyzed as to their peroxide and conjugated diene values. Findings: The mixture of oleoresins and consequent increase of concentration were as effective as the antioxidant TBHQ. 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 Paulo
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University, São Paulo
dc.format.extent189-195
dc.identifierhttp://dx.doi.org/10.1108/00346651311327828
dc.identifier.citationNutrition and Food Science, v. 43, n. 3, p. 189-195, 2013.
dc.identifier.doi10.1108/00346651311327828
dc.identifier.issn0034-6659
dc.identifier.lattes6605948620230104
dc.identifier.scopus2-s2.0-84878245601
dc.identifier.urihttp://hdl.handle.net/11449/74962
dc.language.isoeng
dc.relation.ispartofNutrition and Food Science
dc.relation.ispartofsjr0,248
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectAccelerated oven test
dc.subjectConjugated dienes
dc.subjectNatural products
dc.subjectOils
dc.subjectPeroxide values
dc.subjectResins
dc.subjectSpices
dc.titleProtective effect of oregano (Origanum vulgar L.) and thyme (Thymus vulgaris L.) oleoresins in stored soybean oilen
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

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE