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

Protective effect of oregano ( Origanum vulgar L.) and thyme ( Thymus vulgaris L.) oleoresins in... Purpose – 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

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

Neuza Jorge; Patrícia Vieira Del Ré
Nutrition & Food Science , Volume 43 (3): 7 – May 17, 2013
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References (14)

Publisher
Emerald Publishing
Copyright
Copyright © 2013 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346651311327828
Publisher site
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Abstract

Purpose – 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.

Journal

Nutrition & Food Science – Emerald Publishing

Published: May 17, 2013

Keywords: Spices; Accelerated oven test; Peroxide values; Conjugated dienes; Oils; Resins; Natural products

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