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dc.contributor.author
Olmedo, Rubén Horacio
dc.contributor.author
Ribotta, Pablo Daniel
dc.contributor.author
Grosso, Nelson
dc.date.available
2021-02-16T14:20:21Z
dc.date.issued
2019-05
dc.identifier.citation
Olmedo, Rubén Horacio; Ribotta, Pablo Daniel; Grosso, Nelson; Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 56; 5; 5-2019; 2522-2535
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/125716
dc.description.abstract
This study compared the antioxidant properties of oregano essential oil (OEO) and butylated hydroxytoluene (BHT) alone and when combined. The principal components in OEO were gamma terpinene (25.1 g/100 g), terpinen-4-ol (16.7 g/100 g), and carvacrol (16.2 g/100 g). OEO showed 60% DPPH inhibition and 10 mg/g total phenolic compounds. The antioxidant capacity of OEO (0.02, 0.10, and 0.20 g/100 g) and BHT (0.01 and 0.02 g/100 g) and their combinations were tested in sunflower oil oven-heated at 60 °C, by measuring the chemical (peroxide value, p-anisidine value, and conjugated dienes) and volatile (hexanal, 2-heptanal, and 2,4-decadienal) indicators over 14 days. The combined samples (oregano essential oil and BHT) showed the greatest protection against lipid oxidation. On day 14, the peroxide value of the control (without added antioxidants), OEO (0.02 g/100 g), BHT (0.01 g/100 g), and OEO + BHT (0.02 + 0.01 g/100 g) treatments decreased in the order of 136.36, 102.68, 83.24, and 41.37 meqO2/kg, respectively, for example. In the consumer sensory test, samples containing OEO at 0.02 and 0.10 g/100 g attained greater acceptance scores (7.3 and 6.7, respectively, on a 9-point hedonic scale) as compared with the control (6.1). Discriminative duo–trio testing presented significant differences between all OEO-containing samples relative to the control. The synergistic antioxidant activity between OEO (termination-enhancing antioxidant) and BHT (chain-breaking antioxidant) demonstrates an alternative approach to impede lipid oxidation in foods, by decreasing the use of synthetic compounds in the food industry.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANTS
dc.subject
COMBINE
dc.subject
OXIDATIVE STABILITY
dc.subject
SENSORY ANALYSIS
dc.subject
VOLATILES
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-11-19T21:38:52Z
dc.identifier.eissn
0975-8402
dc.journal.volume
56
dc.journal.number
5
dc.journal.pagination
2522-2535
dc.journal.pais
India
dc.description.fil
Fil: Olmedo, Rubén Horacio. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Grosso, Nelson. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.journal.title
Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s13197-019-03731-8
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-019-03731-8
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525716/
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