Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation

Detalhes bibliográficos
Autor(a) principal: ALMEIDA-DORIA,R.F.
Data de Publicação: 2000
Outros Autores: REGITANO-D'ARCE,Marisa A.B.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200013
Resumo: Four experiments were conducted to measure the antioxidant activity of ethanol extracts of rosemary and oregano compared with synthetic antioxidants such as TBHQ and BHA/BHT. The antioxidant activity was determined and results differed from those of the Oven test at 63º C. Peroxide values and absorptivities at 232 nm of soybean oil under Oven test were lower in treatments with 25, 50, 75, 100 and 200 mg.Kg-1 TBHQ than in treatments with 1000 mg.Kg-1 oregano extract (O), 500 mg.Kg-1 rosemary extract (R) and their mixture R+O. All the treatments were effective in controlling the thermal oxidation of oils; the natural extracts were as effective as BHA+BHT and less effective than TBHQ. The natural extracts were mixed with 25, 50, 75 and 100 mg.Kg-1 TBHQ and then added to the oil. No improvement in antioxidative properties was observed. The best antioxidant concentration could be determined from polynomial regression and quadratic equation from the experimental data.
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spelling Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidationnatural antioxidantssoybean oiloxidationrosemaryoreganoFour experiments were conducted to measure the antioxidant activity of ethanol extracts of rosemary and oregano compared with synthetic antioxidants such as TBHQ and BHA/BHT. The antioxidant activity was determined and results differed from those of the Oven test at 63º C. Peroxide values and absorptivities at 232 nm of soybean oil under Oven test were lower in treatments with 25, 50, 75, 100 and 200 mg.Kg-1 TBHQ than in treatments with 1000 mg.Kg-1 oregano extract (O), 500 mg.Kg-1 rosemary extract (R) and their mixture R+O. All the treatments were effective in controlling the thermal oxidation of oils; the natural extracts were as effective as BHA+BHT and less effective than TBHQ. The natural extracts were mixed with 25, 50, 75 and 100 mg.Kg-1 TBHQ and then added to the oil. No improvement in antioxidative properties was observed. The best antioxidant concentration could be determined from polynomial regression and quadratic equation from the experimental data.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2000-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200013Food Science and Technology v.20 n.2 2000reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612000000200013info:eu-repo/semantics/openAccessALMEIDA-DORIA,R.F.REGITANO-D'ARCE,Marisa A.B.eng2001-06-05T00:00:00Zoai:scielo:S0101-20612000000200013Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2001-06-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation
title Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation
spellingShingle Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation
ALMEIDA-DORIA,R.F.
natural antioxidants
soybean oil
oxidation
rosemary
oregano
title_short Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation
title_full Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation
title_fullStr Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation
title_full_unstemmed Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation
title_sort Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation
author ALMEIDA-DORIA,R.F.
author_facet ALMEIDA-DORIA,R.F.
REGITANO-D'ARCE,Marisa A.B.
author_role author
author2 REGITANO-D'ARCE,Marisa A.B.
author2_role author
dc.contributor.author.fl_str_mv ALMEIDA-DORIA,R.F.
REGITANO-D'ARCE,Marisa A.B.
dc.subject.por.fl_str_mv natural antioxidants
soybean oil
oxidation
rosemary
oregano
topic natural antioxidants
soybean oil
oxidation
rosemary
oregano
description Four experiments were conducted to measure the antioxidant activity of ethanol extracts of rosemary and oregano compared with synthetic antioxidants such as TBHQ and BHA/BHT. The antioxidant activity was determined and results differed from those of the Oven test at 63º C. Peroxide values and absorptivities at 232 nm of soybean oil under Oven test were lower in treatments with 25, 50, 75, 100 and 200 mg.Kg-1 TBHQ than in treatments with 1000 mg.Kg-1 oregano extract (O), 500 mg.Kg-1 rosemary extract (R) and their mixture R+O. All the treatments were effective in controlling the thermal oxidation of oils; the natural extracts were as effective as BHA+BHT and less effective than TBHQ. The natural extracts were mixed with 25, 50, 75 and 100 mg.Kg-1 TBHQ and then added to the oil. No improvement in antioxidative properties was observed. The best antioxidant concentration could be determined from polynomial regression and quadratic equation from the experimental data.
publishDate 2000
dc.date.none.fl_str_mv 2000-08-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200013
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200013
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612000000200013
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.20 n.2 2000
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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