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dc.contributor.authorJorge, Neuza-
dc.contributor.authorRé, Patrícia Vieira Del-
dc.identifier.citationNutrition and Food Science, v. 43, n. 3, p. 189-195, 2013.-
dc.description.abstractPurpose: 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.subjectAccelerated oven test-
dc.subjectConjugated dienes-
dc.subjectNatural products-
dc.subjectPeroxide values-
dc.titleProtective effect of oregano (Origanum vulgar L.) and thyme (Thymus vulgaris L.) oleoresins in stored soybean oilen
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationDepartment of Food Engineering and Technology São Paulo State University, São Paulo-
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University, São Paulo-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofNutrition and Food Science-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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