Antioxidant Properties of Three Aromatic Herbs (Rosemary,Thyme and Lavender) in Oil-in-Water Emulsions
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Data publicació2013-07-26
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Abstract
Lipid oxidation is the major form of deterio-
ration in foods because it decreases food quality and
nutritional value, and may have negative health implica-
tions. Selected aromatic plant extracts from leaves, flowers
and stems of rosemary, thyme and lavender were investi-
gated for their antioxidant activity. The total polyphenol
content was determined by the Folin–Ciocalteu assay and
the antioxidant capacity was determined by the Trolox
equivalent antioxidant capacity, 1,1-diphenyl-2-picrylhy-
drazyl, oxygen radical absorbance capacity and ferric-
reducing antioxidant power assays. For all four antioxidant
assays, the extracts from thyme flowers, lavender leaves
and thyme leaves had the highest antioxidant activity,
followed by rosemary stems, rosemary leaves, and lavender
stems, and the lavender flowers and thyme stems had the
lowest antioxidant activity. The antioxidant activity was
correlated with the polyphenol content, although minor
deviations were observed. In oil-in-water emulsion,
extracts from rosemary leaves and thyme leaves were most
effective at retarding oxidation followed by the rosemary
stems and thyme flowers. Extracts from thyme flowers and
lavender leaves were less effective in the emulsion than
predicted by the homogeneous antioxidant assays. This
study demonstrated the potential use of plants extract as
substitutes for synthetic antioxidants
CitacióGallego, G. [et al.]. Antioxidant Properties of Three Aromatic Herbs (Rosemary,Thyme and Lavender) in Oil-in-Water Emulsions. "Journal of the American Oil Chemists Society", 26 Juliol 2013, vol. 90, p. 1559-1568.
ISSN0003-021X
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art%3A10.1007%2Fs11746-013-2303-3.pdf | 418,9Kb | Accés restringit |