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DC Field | Value | Language |
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dc.contributor.author | Jorge, Neuza | - |
dc.contributor.author | Ré, Patrícia Vieira Del | - |
dc.date.accessioned | 2014-05-27T11:28:46Z | - |
dc.date.accessioned | 2016-10-25T18:46:06Z | - |
dc.date.available | 2014-05-27T11:28:46Z | - |
dc.date.available | 2016-10-25T18:46:06Z | - |
dc.date.issued | 2013-04-01 | - |
dc.identifier | http://dx.doi.org/10.1108/00346651311327828 | - |
dc.identifier.citation | Nutrition and Food Science, v. 43, n. 3, p. 189-195, 2013. | - |
dc.identifier.issn | 0034-6659 | - |
dc.identifier.uri | http://hdl.handle.net/11449/74962 | - |
dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/74962 | - |
dc.description.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. © Emerald Group Publishing Limited. | en |
dc.format.extent | 189-195 | - |
dc.language.iso | eng | - |
dc.source | Scopus | - |
dc.subject | Accelerated oven test | - |
dc.subject | Conjugated dienes | - |
dc.subject | Natural products | - |
dc.subject | Oils | - |
dc.subject | Peroxide values | - |
dc.subject | Resins | - |
dc.subject | Spices | - |
dc.title | Protective effect of oregano (Origanum vulgar L.) and thyme (Thymus vulgaris L.) oleoresins in stored soybean oil | en |
dc.type | outro | - |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
dc.description.affiliation | Department of Food Engineering and Technology São Paulo State University, São Paulo | - |
dc.description.affiliationUnesp | Department of Food Engineering and Technology São Paulo State University, São Paulo | - |
dc.identifier.doi | 10.1108/00346651311327828 | - |
dc.rights.accessRights | Acesso restrito | - |
dc.relation.ispartof | Nutrition and Food Science | - |
dc.identifier.scopus | 2-s2.0-84878245601 | - |
Appears in Collections: | Artigos, TCCs, Teses e Dissertações da Unesp |
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