Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami

Detalhes bibliográficos
Autor(a) principal: Marangoni,Cristiane
Data de Publicação: 2011
Outros Autores: Moura,Neusa Fernandes de
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=S0101-20612011000100017
Resumo: Four formulations of Italian salami type were produced: without antioxidants; with essential oil of coriander essential oil (0.01%); with BHT (0.01%); and with Coriander essential oil and BHT (0.005 and 0.005%). The antioxidant activity of salamis was evaluated by the lipid oxidation, through the techniques of peroxide number and TBARS. The salami with the coriander essential oil exhibited reduction in lipid oxidation by increasing the shelf life of the product. The salami with the coriander essential oil and BHT showed no synergism between the antioxidants. The salami using BHT presented less antioxidant activity than that of the salami using coriander essential oil.
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spelling Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salamiCoriandrum sativum L.antioxidantTBARSItalian salamilipid oxidationFour formulations of Italian salami type were produced: without antioxidants; with essential oil of coriander essential oil (0.01%); with BHT (0.01%); and with Coriander essential oil and BHT (0.005 and 0.005%). The antioxidant activity of salamis was evaluated by the lipid oxidation, through the techniques of peroxide number and TBARS. The salami with the coriander essential oil exhibited reduction in lipid oxidation by increasing the shelf life of the product. The salami with the coriander essential oil and BHT showed no synergism between the antioxidants. The salami using BHT presented less antioxidant activity than that of the salami using coriander essential oil.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100017Food Science and Technology v.31 n.1 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000100017info:eu-repo/semantics/openAccessMarangoni,CristianeMoura,Neusa Fernandes deeng2011-05-27T00:00:00Zoai:scielo:S0101-20612011000100017Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami
title Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami
spellingShingle Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami
Marangoni,Cristiane
Coriandrum sativum L.
antioxidant
TBARS
Italian salami
lipid oxidation
title_short Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami
title_full Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami
title_fullStr Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami
title_full_unstemmed Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami
title_sort Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami
author Marangoni,Cristiane
author_facet Marangoni,Cristiane
Moura,Neusa Fernandes de
author_role author
author2 Moura,Neusa Fernandes de
author2_role author
dc.contributor.author.fl_str_mv Marangoni,Cristiane
Moura,Neusa Fernandes de
dc.subject.por.fl_str_mv Coriandrum sativum L.
antioxidant
TBARS
Italian salami
lipid oxidation
topic Coriandrum sativum L.
antioxidant
TBARS
Italian salami
lipid oxidation
description Four formulations of Italian salami type were produced: without antioxidants; with essential oil of coriander essential oil (0.01%); with BHT (0.01%); and with Coriander essential oil and BHT (0.005 and 0.005%). The antioxidant activity of salamis was evaluated by the lipid oxidation, through the techniques of peroxide number and TBARS. The salami with the coriander essential oil exhibited reduction in lipid oxidation by increasing the shelf life of the product. The salami with the coriander essential oil and BHT showed no synergism between the antioxidants. The salami using BHT presented less antioxidant activity than that of the salami using coriander essential oil.
publishDate 2011
dc.date.none.fl_str_mv 2011-03-01
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=S0101-20612011000100017
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100017
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000100017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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.31 n.1 2011
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)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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