Protective effect of oregano (Origanum vulgar L.) and thyme (Thymus vulgaris L.) oleoresins in stored soybean oil

Autor(es)

Jorge, Neuza ; Del Re, Patricia Vieira

• Tipo de documento: Artigo Científico
• Fonte: NUTRITION & FOOD SCIENCE; v. 43, n. 3, p. 7-pg., 2013-01-01.

Resumo

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 (608C/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. (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