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| Del Ré,Patrícia Vieira; Jorge,Neuza. |
| Studies have been carried out in order to increase the stability of vegetable oils due to economic and health protection reasons. There is a growing interest in the addition of natural antioxidants; especially herbs and spices. For this reason, this study aimed at evaluating the antioxidant potential of the oleoresins of oregano, basil, and thyme, as well as their behavior when applied to soybean oil under various concentrations. Firstly, the antioxidant activity was determined by the β-carotene/linoleic acid system and by the quantification of total phenolic compounds. Next, different concentrations of oleoresins (500 to 3000 mg.kg-1) were added to the soybean oil, and its antioxidant potential was analyzed using the oxidative stability through a Rancimat... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spice extracts; Oxidation; Induction period. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400021 |
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| Bruscatto,Mariângela Hoffmann; Zambiazi,Rui Carlos; Crizel-Cardoso,Michele; Piatnicki,Clarisse Maria Sartori; Mendonça,Carla Rosane Barboza; Dutra,Fabiana Lemos Goularte; Coutinho,Enilton Fick. |
| Abstract: The objective of this work was to characterize the chemical composition of olive (Olea europaea) oils produced in Southern of Brazil and correlate it with oxidative stability. Olive oils from the Arbequina, Coratina, Frantoio and Koroneiki cultivars were evaluated. A completely randomized experimental design was used, in a uniform arrangement, with three replicates. Acidity value, peroxide index, specific absorption, tocopherol content, phenolic compound content, carotenoid content, chlorophyll content, fatty acid profile, and oxidative stability were determined. The oils from the Coratina and Frantoio cultivars were classified as extra virgin-oils. The olive oil from the Coratina cultivar showed the highest levels of pigments, followed by the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Olea europaea; Bioactive compounds; Fatty acids; Induction period; Olive; Quality parameters. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017001201231 |
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