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dc.contributor.authorPitaro, S.-
dc.contributor.authorFiorani, L.-
dc.contributor.authorJorge, N.-
dc.identifier.citationJournal of Food Biochemistry, v. 37, n. 4, p. 485-490, 2013.-
dc.description.abstractThe 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.en
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.subjectSoybean oil-
dc.subjectGlycine max-
dc.titleAntioxidant activity of basil and oregano extracts added to soybean oil for accelerated storage testen
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationDepartment of Engineering and Food Technology São Paulo State University, Cristovao Colombo Street 2265, Sao Jose do Rio Preto, São Paulo 15054-000-
dc.description.affiliationUnespDepartment of Engineering and Food Technology São Paulo State University, Cristovao Colombo Street 2265, Sao Jose do Rio Preto, São Paulo 15054-000-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Biochemistry-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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