ANTIOXIDANT EFFECT OF THE AERIAL PARTS OF BASIL (OCIMUM BASILICUM) AND CLARY SAGE (SALVIA SCLAREA) ESSENTIAL OILS IN IRANIAN WHITE CHEESE

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TOORYAN F.; AZIZKHANI M.

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Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:2 (42) Page(s): 346-362

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Title

ANTIOXIDANT EFFECT OF THE AERIAL PARTS OF BASIL (OCIMUM BASILICUM) AND CLARY SAGE (SALVIA SCLAREA) ESSENTIAL OILS IN IRANIAN WHITE CHEESE

Author(s)

TOORYAN F. | AZIZKHANI M. | Issue Writer Certificate

Keywords

ESSENTIAL OILQ1

BASIQ2

CLARY SAGEQ2

CHEESEQ1

ANTIOXIDANT ACTIVITYQ1

Abstract

Introduction: There have been great efforts to find safe and potent natural antioxidants from various plant sources. There is, at present, increasing interest both in the industry and scientific research for spices and aromatic herbs because of their strong antioxidant and antimicrobial properties, which exceed many currently used natural and synthetic antioxidants. Medicinal plants are complex natural mixtures which contain compounds at quite different concentrations, have antioxidant activities These properties are due to many substances, including some vitamins, flavonoids, terpenoids, carotenoids, phytoestrogens, minerals, etc. and render spices and some herbs or their antioxidant components as preservative agents in food and they were proposed as potential substitutes of synthetic antioxidants in food stuff. …

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APA: Copy

TOORYAN, F., & AZIZKHANI, M.. (2017). ANTIOXIDANT EFFECT OF THE AERIAL PARTS OF BASIL (OCIMUM BASILICUM) AND CLARY SAGE (SALVIA SCLAREA) ESSENTIAL OILS IN IRANIAN WHITE CHEESE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 346-362. SID. https://sid.ir/paper/143570/en

Vancouver: Copy

TOORYAN F., AZIZKHANI M.. ANTIOXIDANT EFFECT OF THE AERIAL PARTS OF BASIL (OCIMUM BASILICUM) AND CLARY SAGE (SALVIA SCLAREA) ESSENTIAL OILS IN IRANIAN WHITE CHEESE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):346-362. Available from: https://sid.ir/paper/143570/en

IEEE: Copy

F. TOORYAN, and M. AZIZKHANI, “ANTIOXIDANT EFFECT OF THE AERIAL PARTS OF BASIL (OCIMUM BASILICUM) AND CLARY SAGE (SALVIA SCLAREA) ESSENTIAL OILS IN IRANIAN WHITE CHEESE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 346–362, 2017, [Online]. Available: https://sid.ir/paper/143570/en

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