Open Access
Effect of Aromatic Plant Essential Oils on Oxidative Stability of Sunflower Oil During Heating and Storage
Ahmad H. Al-Fraihat
- 01 Jan 2011
19
TL;DR: In this article, the effect of essential oils extracted from fennel, rosemary and ginger on the oxidative stability of sunflower oil during storage at ambient temperature with light exposure was studied.
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Abstract: 2 Abstract: Oxidative degradation of lipids is a major factor limiting the shelf life of foods. The free radical reaction of lipid peroxidation is generally responsible for the deterioration of lipid-containing foods. Use of antioxidants during the manufacturing process can minimize the extent of lipid peroxidation. Spices and some herbs have received increased attention as sources of many effective antioxidants. The effect of essential oils extracted from fennel, rosemary and ginger on the oxidative stability of sunflower oil during storage at ambient temperature with light exposure was studied. The effect of heating time on the stability of oil was studied as well. The obtained results showed that the studied essential oil inhibited the formation of primary and secondary oxidation products during heating and storage of sunflower oil. It could be concluded that, essential oils of selected aromatic plants are promising as natural antioxidants.
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Citations
Antioxidant potential of methanolic extracts and powders of some Cameroonian spices during accelerated storage of soybean oil
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Spices and Herbs as a Source of Natural Antioxidants for Food
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Boswellia Essential Oil: Natural Antioxidant as an Effective Antimicrobial and Anti-Inflammatory Agent
Diana Obistioiu,Anca Hulea,Ileana Cocan,Ersilia Alexa,M. Negrea,Iuliana Popescu,Viorel Herman,Ilinca Imbrea,Gabriel Hegheduş-Mîndru,Mukhtar Adeiza Suleiman,Isidora Radulov,Florin Imbrea +11 more
TL;DR: Interestingly, the findings from this study demonstrated the antioxidant and antimicrobial potential of Boswellia essential oil against food-related pathogens, thus making the oil a good candidate for usage in food, feed or food-safety-related products.
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- 20 Aug 2021
TL;DR: In this paper, the authors investigated the effect of the addition of herbs and spices to biscuits and their antioxidant capacity, as well as their impact on their sensory properties and attractiveness to consumers.
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Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation
TL;DR: In this article, a shortbread cookie product was developed by adding red grape skin extract and oat β-glucan and evaluated the influence of these modifications on physico-chemical properties and consumer's acceptance.
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•Journal Article
Antioxidants and lipid oxidation in foods - a critical appraisal.
Gabriel O. Adegoke,Matam Vijay-Kumar,A. G. Gopalakrishna,Mandyam C. Varadaraj,K. Sambaiah,Belur R. Lokesh +5 more
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Effectiveness of antioxidants on the stability of banana chips
Napisah Noor,M. A. Augustin +1 more
TL;DR: In this article, the effectiveness of butylated hydroxyanisole (BHA) and BHT (butylated hydroxytoluene) in improving the stability of banana chips stored at 65°C were compared.
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