بررسی پتانسیل آنتی اکسیدانی اسانس های میخک، مرزه و ترخون در روغن هسته انگور

Publish Year: 1398
نوع سند: مقاله ژورنالی
زبان: English
View: 449

This Paper With 11 Page And PDF Format Ready To Download

  • Certificate
  • من نویسنده این مقاله هستم

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این Paper:

شناسه ملی سند علمی:

JR_IJVM-13-2_010

تاریخ نمایه سازی: 12 تیر 1398

Abstract:

BACKGROUND: Autoxidation is an irreversible reaction which occurs with the effect of oxygen in the air, and results in unpleasant taste and smell that are known as the signs of rancidity in oil. OBJECTIVES: In this study, the antioxidant potential of clove, summer savory and tarragon essential oils (EOs) in grape seed oil was evaluated. METHODS: Effects of EOs at different concentrations (0.3, 0.5, 1, and 1.5 %, v/v) on peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of grape seed oil at 60 ºC were investigated. RESULTS: Results showed 1.5% clove showed the lowest PV (52.13 meq/kg) at the end of the period. Among EO- treated samples, the highest PV was seen in samples treated with tarragon. There was no significant difference between the TBARS of samples containing 1% clove and 1.5% savory at day 10 of storage. TBARS of clove treated samples increased slightly toward the end of storage and similar trend was observed for savory-treated samples. TBARS values of tarragon treated samples at each storage time were higher than those for clove and savory EOs. CONCLUSIONS: The antioxidant activity of EOs in grape seed oil was as follows: clove > summer savory > tarragon.

Authors

Maryam Azizkhani

۱Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran

Shiva Puramin

Department of Food Sciences and Technology, Faculty of Agriculture, Khazar Institute of Higher Education, Mahmoudabad, Iran

مراجع و منابع این Paper:

لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :
  • Adams, R.P. (2001). Identification of essential oil components by gas ...
  • Ayoughi, F., Barzegar, M., Sahari, M.A.,  Naghdibadi, H. (2011) Chemical ...
  • Boselli, E., Caboni, M. F., Rodriguez-Estrada, M. T., Gallina Toschi, ...
  • Chaieb, K., Hajlaoui, H., Zmantar, T., Nakbi, K.A.B., Rouabhia, M., ...
  • Embuscado, M.E. (2015). Spices and herbs: Natural sources of antioxidants ...
  • Feyzioglu, G.C., Tornuk, F. (2016). Development of chitosan nanoparticles loaded ...
  • Guan, W., Li, S., Yan, R., Tang, S., Quan, C. ...
  • Guldiken, B., Ozkan, G., Catalkaya, G., Duygu, F., Ipek, C., ...
  • Hara, K., Someyaa, T., Sanoa, K., Saganeb, Y., Watanabeb, T., ...
  • Hassanzadeh, M.K., Tayarani Najaran, Z., Nasery, M., Emami, S.M. (2016). ...
  • Khaleque, M.A., Keya, C.A., Hasan, K.N., Hoque, M.M., Inatsu, Y.,  ...
  • Kordali, S., Kotan, R., Mavi, A., Cakir, A., Ala, A., ...
  • Kristensen, D.,  Skibsted, L. H. (1999). Comparison of three methods ...
  • Mehenbacher, V.C., Sallee, E.M.,Walker, R.O., Hopper, T.H., Link W.E., Walker, ...
  • Mektrirat, R., Janngeon, K., Pikulkaew, S., Okonogi, S. (2016). Evaluation ...
  • Momtaz, S., Abdollahi, M. (2010). An update on pharmacology of ...
  • Oswell, N.J., Thippareddi, H., Pegg, R.B. (2016), Practical use of ...
  • Ozcan, M.,  Arslan, D. (2011). Antioxidant effect of essential oils ...
  • Peter, K.V. (2004). Handbook of Herbs and Spices. Woodhead Publishing ...
  • Sefidkon, F., Jamzad, Z., Mirza, M. (2004). Chemical variation in ...
  • Sharafati Chaleshtori, R., Rokni, N., Razavilar, V., Rafieian Kopaei, M. ...
  • Shi, C., Cui, J., Yin, X., Luo, Y.,  Zhou, Z. ...
  • Tajik, H., Farhangfar, A., Moradi, M.,  Razavi Rohani, S. M. ...
  • Zhang, Y.Y., Zhang, F., Thakur, K., Ci, A.T., Wang, H., ...
  • نمایش کامل مراجع