Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AZIZKHANI M.; Adinehpour F.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2020 | Volume:15 | Issue:6 (60) Page(s): 81-88

Download Full-Text

Persian Verion

View:

581

Download:

Cites:

Information Journal Paper

Title

Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil

Author(s)

AZIZKHANI M. | Adinehpour F. | Issue Writer Certificate

Keywords

AjowanQ1

Antioxidant activityQ2

CinnamonQ1

Grape seed oilQ1

ZatariaQ1

Abstract

In order to inhibit the oxidation of lipids, improve the oxidative stability of foods and to minimize the hazard risk to human health, antioxidants are added to food materials in industrial processing. In this work, the antioxidant potential of Cinnamon (Cinnamomum zeylanicum), Ajowan (Carum copticum) and Zataria (Zataria multiflora Boiss. ) essential oils (EOs) at different concentrations (0, 1 and 1. 5%) on free fatty acid content (FFA), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of Grape seed oil stored at 60º C was evaluated. Ajowan treated samples (1. 5%) showed the lowest (1. 02%) and Zataria treated samples (1%) expressed the highest (1. 19%) FFA value among EO-treated samples. Samples treated with 1. 5% Cinnamon showed the lowest PV (69. 5 meq O2/ kg) at the end of the storage period. Following control, the highest PV was seen in samples treated with Zataria (1%). Grape seed oil samples treated with 1 and 1. 5% Cinnamon showed the lowest TBARS values during the whole storage period (one month). TBARS of Zataria treated samples increased slightly toward the end of storage and a similar trend in TBARS was observed for samples treated with Ajowan. The Antioxidant activity of EOs in Grape seed oil followed in descending order was Cinnamon, Ajowan, and Zataria.

Cites

No record.

References

No record.

Cite

APA: Copy

AZIZKHANI, M., & Adinehpour, F.. (2020). Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 15(6 (60) ), 81-88. SID. https://sid.ir/paper/366162/en

Vancouver: Copy

AZIZKHANI M., Adinehpour F.. Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2020;15(6 (60) ):81-88. Available from: https://sid.ir/paper/366162/en

IEEE: Copy

M. AZIZKHANI, and F. Adinehpour, “Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 15, no. 6 (60) , pp. 81–88, 2020, [Online]. Available: https://sid.ir/paper/366162/en

Related Journal Papers