Antioxidant activity of basil and oregano extracts added to soybean oil for accelerated storage test

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorPitaro, S.
dc.creatorFiorani, L.
dc.creatorJorge, N.
dc.date2014-05-27T11:30:06Z
dc.date2016-10-25T18:52:03Z
dc.date2014-05-27T11:30:06Z
dc.date2016-10-25T18:52:03Z
dc.date2013-08-01
dc.date.accessioned2017-04-06T02:33:36Z
dc.date.available2017-04-06T02:33:36Z
dc.identifierJournal of Food Biochemistry, v. 37, n. 4, p. 485-490, 2013.
dc.identifier0145-8884
dc.identifier1745-4514
dc.identifierhttp://hdl.handle.net/11449/76163
dc.identifierhttp://acervodigital.unesp.br/handle/11449/76163
dc.identifier10.1111/j.1745-4514.2012.00653.x
dc.identifierWOS:000322597400014
dc.identifier2-s2.0-84883601024
dc.identifierhttp://dx.doi.org/10.1111/j.1745-4514.2012.00653.x
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/896872
dc.descriptionThe objective of this research was to evaluate the antioxidant activity of extract of basil and oregano, and its synergistic effect when added to soybean oil and subjected to accelerated storage test. Extracts of basil, oregano and mixtures of both were applied to soybean oil at a concentration of 2.000mg/kg, then the extracts were heated in an oven at 60C for a period of 10 days. Samples were taken every 2 days and analyzed for concentrations of peroxides and conjugated dienes. Synthetic antioxidant tert-butylhydroquinone (TBHQ) at a concentration of 50mg/kg and soybean oil free antioxidant (control) subject to the same conditions were used as benchmarks. The results showed that the antioxidant effect decreases according to oil heating for all treatments. However, the synthetic antioxidant showed superior protection to the soybean oil during the formation of primary oxidation compounds, followed by the natural extracts, which showed no synergism. © 2012 Wiley Periodicals, Inc.
dc.languageeng
dc.relationJournal of Food Biochemistry
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAccelerated storages
dc.subjectAnti-oxidant activities
dc.subjectAntioxidant effect
dc.subjectConjugated dienes
dc.subjectOregano extracts
dc.subjectSynergistic effect
dc.subjectSynthetic antioxidants
dc.subjectTert-butylhydroquinone (tBHQ)
dc.subjectAntioxidants
dc.subjectSoybean oil
dc.subjectGlycine max
dc.subjectOcimum
dc.subjectOriganum
dc.titleAntioxidant activity of basil and oregano extracts added to soybean oil for accelerated storage test
dc.typeOtro


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