ANTIOXIDANT EFFECT OF THYME (THYMUS VULGARIS L.) AND OREGANO (ORIGANUM VULGARE L.) EXTRACTS IN SOYBEAN OIL UNDER THERMOXIDATION

Autor(es)

Jorge, Neuza ^[1] ; Veronezi, Carolina Medici ^[1] ; Del Re, Patricia Vieira ^[1]

Afiliação do(s) autor(es)

^[1] Sao Paulo State Univ UNESP, Dept Food Technol & Engn, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 39, n. 6, p. 1399-1406, DEC 2015.
• Citações Web of Science: 2

Resumo

The rancidity of vegetable oils is considered one problem in the food industry, thus, are added antioxidants in food. The objective of this study was to investigate the antioxidant effect of oregano and thyme extracts in soybean oil under thermoxidation. Soybean oil containing 3,000 mg/kg of oregano and thyme oleoresins and the mixture of both, as well as soybean oil containing tertbutylhydroquinone (TBHQ; 50 mg/kg) and soybean oil free of were subjected to thermoxidation. Then, the physicochemical properties and fatty acid profile were evaluated. Oregano and thyme oleoresins applied separately presented a higher protective effect, inhibiting a greater formation of polar compounds than the antioxidant TBHQ, indicating that the addition of 3,000 mg/kg has ensured a better oxidative protection than the synthetic antioxidant. The increase in the concentration of oleoresins by mixing thyme and oregano extracts has given a higher protective effect. (AU)

• Processo FAPESP: 07/50341-8 - Extratos de especiarias: aplicacoes em oelo de soja e repercussoes sobre o perfil lipidico in vivo.
• Beneficiário: Neuza Jorge
• Modalidade de apoio: Auxílio à Pesquisa - Regular