Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce

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.

Safiaghdam m.; ALIZADEH A.; SOOFI M.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:114 Page(s): 147-158

Download Full-Text

Persian Verion

View:

618

Download:

Cites:

Information Journal Paper

Title

Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce

Author(s)

Safiaghdam m. | ALIZADEH A. | SOOFI M. | Issue Writer Certificate

Keywords

AntimicrobialQ2

PepermintQ1

Malva sylvestrisQ2

MayonnaiseQ2

Sodium benzoateQ1

Abstract

In order to prevent the growth of pathogenic and spoilage bacteria in food, various chemical preservatives are used. However, due to health problems of these compounds, most food consumers demand the use of natural derived compounds from plant sources as an Antimicrobial agent. The aim of this study was to investigate the possibility of replacing Sodium benzoate and potassium sorbate preservatives with peppermint essential oil and Malva sylvestris extract at two levels of 0. 5 and 1% and combination of these compounds at two levels of 0. 25: 0. 25% and 0. 5: 0. 5% as well as study the effect of these compounds on chemical (peroxide value, acidity), sensory and microbial properties of Mayonnaise. According to the obtained results; samples containing Malva sylvestris extract revealed better antioxidant activity, however, samples containing peppermint had better Antimicrobial properties. Additionally, by increasing the concentration of peppermint essential oil up to 1%, the sensory scores of Mayonnaise samples decreased. Moreover, the results also showed good antioxidant and Antimicrobial activity as well as higher sensory scores of Mayonnaise samples containing peppermint essential oil and Malva sylvestris extract in combination (0. 5: 0. 5%). In conclusion, Mayonnaise sample containing 0. 5% peppermint essential oil and 0. 5% Malva sylvestris extract was determined as the optimal sample with favorable chemical, antioxidant, sensory and microbial properties.

Cites

No record.

References

No record.

Cite

APA: Copy

Safiaghdam, m., ALIZADEH, A., & SOOFI, M.. (2021). Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(114 ), 147-158. SID. https://sid.ir/paper/368949/en

Vancouver: Copy

Safiaghdam m., ALIZADEH A., SOOFI M.. Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(114 ):147-158. Available from: https://sid.ir/paper/368949/en

IEEE: Copy

m. Safiaghdam, A. ALIZADEH, and M. SOOFI, “Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 114 , pp. 147–158, 2021, [Online]. Available: https://sid.ir/paper/368949/en

Related Journal Papers