Evaluation of the antioxidant effect of thymus vulgaris extract sunflower oil used in food thermal applications

Buta, Nadina Ibolya and Trasca, Teodor Ioan and Poiana, Mariana-Atena and Popa, Nicolae Florin: Evaluation of the antioxidant effect of thymus vulgaris extract sunflower oil used in food thermal applications. Review on agriculture and rural development, (2) 1. pp. 181-184. (2013)

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Abstract

This study was performed to investigate the retarding lipid oxidation of sunflower oil using thyme extract (TE) compared with butylated hydroxytoluene (BHT). The sunflower oil was subjected to convection heating for 1, 4, 8, 12, and 16 hours. The analyses which were made in order to watch the progress of lipid oxidation are the peroxid value (PV), p-anisidine value (p-AV) and TOTOX value. The antioxidant characteristics of thyme was measured determining the ferric reducing antioxidant power (FRAP) value and total phenolics value. The results of this study highlight that thyme extract (TE) showed a significant inhibitory effect on lipid oxidation during heat treatment. Thyme extract in doses of 200 and 600 ppm inhibited the lipid oxidation in a similar manner to buylated hydroxytoluen, and in a dose of 1000 ppm resulted a significant decrease of investigated indices such as peroxid value, p-anisidine value and TOTOX value. Thyme natural extract can be used for improving oxidative stability of sunflower oil replacing successfully butylated hydroxytoluen according to the results.

Item Type: Article
Journal or Publication Title: Review on agriculture and rural development
Date: 2013
Volume: 2
Number: 1
Page Range: pp. 181-184
ISSN: 2063-4803
Uncontrolled Keywords: Étolaj - szabvány, Antioxidánsok
Additional Information: Bibliogr.: 184. p. ; Összefoglalás angol nyelven
Date Deposited: 2018. Jun. 15. 15:22
Last Modified: 2018. Jul. 26. 10:04
URI: http://acta.bibl.u-szeged.hu/id/eprint/55249

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