Effect of plant extracts on the oxidative stability of sunflower oil and emulsion |
| |
| Affiliation: | 1. Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;2. Department of Human Nutrition and Food Science, California State Polytechnic University, Pomona, 3801 West Temple Ave, Pomona, CA 91768, USA;3. Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia;1. Department of Chemistry, Western Kentucky University, Bowling Green, KY, USA;2. Food Processing and Technology Program, Western Kentucky University, Bowling Green, KY, USA;1. Laboratoire des Méthodes et Techniques d’Analyse, INRAP, Pôle technologique de Sidi Thabet, 2020 Sidi Thabet, Tunisia;2. Univ. Bordeaux, CBMN, UMR 5248, 33600 Pessac, France;3. CNRS, CBMN, UMR 5248, 33600 Pessac, France;4. Bordeaux INP, CBMN, UMR 5248, 33600 Pessac, France;5. INSAT, Carthage University, Centre Urbain Nord, 1080 Tunis Cedex, Tunisia;6. Univ. Bordeaux, I2M, UMR 5295, 33400 Talence, France;7. CNRS, I2M, UMR 5295, 33400 Talence, France;8. Bordeaux INP, I2M, UMR 5295, 33400 Talence, France;9. Arts et métiers Paris Tech, I2M, UMR 5295, 33400 Talence, France;1. REQUIMTE-LAQV, Departamento de Química e Bioquímica. Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal;2. Universidad de Vigo, Facultad de Química, Departamento de Química - Física, 36310 Vigo, Spain |
| |
| Abstract: | The antioxidative activities of six plant extracts (catnip, hyssop, lemon balm, oregano, sage and thyme) were evaluated in sunflower oil and its 20% oil-in-water emulsion in the dark at 60°C. The oxidation process was followed by measuring the formation of primary (conjugated diene hydroperoxides) and secondary (volatile compounds) oxidation products. Sage extracts (600 and 1200 ppm) effectively inhibited the formation of conjugated dienes and volatile compounds (hexanal and pentanal) in oil and emulsion and showed the highest antioxidative activity compared with 300 ppm BHT. Thyme and lemon balm extracts inhibited hexanal generation more than formation of conjugated dienes in both oil and emulsion. Oregano extract was more active in oil than in emulsion. Catnip and hyssop extracts (600 ppm) showed prooxidative action to sunflower oil at 60°C. These two extracts increased the formation of conjugated dienes compared with the control oil. In emulsions, catnip extract (600 ppm) was active and significantly inhibited the formation of conjugated dienes more than BHT (300 ppm) during additional incubation. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
