INVESTIGATION THE OXIDATIVE STABILITY OF VIRGIN OLIVE OIL BY USING ROSEMARY (ROSMARINUS OFFICINALIS) ESSENTIAL 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.

KERAMAT M.; GOLMAKANI M.T.; AMINLARI M.; ALAVI N.; NOWROOZI M.; SHEKARFOROUSH SH.

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:2017 | Volume:13 | Issue:60 Page(s): 157-172

Download Full-Text

Persian Verion

View:

1,908

Download:

Cites:

Information Journal Paper

Title

INVESTIGATION THE OXIDATIVE STABILITY OF VIRGIN OLIVE OIL BY USING ROSEMARY (ROSMARINUS OFFICINALIS) ESSENTIAL OIL

Author(s)

Keywords

ACCELERATED CONDITIONQ1

ESSENTIAL OILQ2

OXIDATIVE STABILITYQ2

ROSMARINUS OFFICINALISQ2

VIRGIN OLIVE OILQ2

Abstract

synthetic antioxidants has led to an increased interest in exploration of effective and economical natural antioxidants. The objective of this study was to evaluate the effects of rosemary (Rosmarinus officinalis) ESSENTIAL OIL (REO) on OXIDATIVE STABILITY of VIRGIN OLIVE OIL under ACCELERATED CONDITIONs. The REO composition was analyzed by gas chromatography/mass spectrometry. REO and BHT were added to VIRGIN OLIVE OIL at 1000 and 100ppm, respectively and their OXIDATIVE STABILITY was investigated by using active oxygen method (AOM). Gas chromatography/mass spectrometry analyses of the REO revealed that α-pinene (17.07%), camphor (9.62%), and bornyl acetate (9.42%) were the major components of REO. REO was significantly effective on oxidation retarding of VIRGIN OLIVE OIL. Effect of REO on delaying hydroperoxides formation of VIRGIN OLIVE OIL was similar to that of BHT. REO significantly increased induction period, protection factor, and antioxidant power of VIRGIN OLIVE OIL. The induction period, protection factor, and antioxidant power of VIRGIN OLIVE OIL containing REO (40.01±1.35 h, 1.67±0.05, and 39.96±1.76, respectively) was similar to those of sample containing BHT (44.44 ± 0.23 h, 1.85±0.01, and 45.96±0.05, respectively). Generally, REO is a good natural antioxidant for extending the shelf-life of VIRGIN OLIVE OIL.

Cites

No record.

References

No record.

Cite

APA: Copy

KERAMAT, M., GOLMAKANI, M.T., AMINLARI, M., ALAVI, N., NOWROOZI, M., & SHEKARFOROUSH, SH.. (2017). INVESTIGATION THE OXIDATIVE STABILITY OF VIRGIN OLIVE OIL BY USING ROSEMARY (ROSMARINUS OFFICINALIS) ESSENTIAL OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(60), 157-172. SID. https://sid.ir/paper/72191/en

Vancouver: Copy

KERAMAT M., GOLMAKANI M.T., AMINLARI M., ALAVI N., NOWROOZI M., SHEKARFOROUSH SH.. INVESTIGATION THE OXIDATIVE STABILITY OF VIRGIN OLIVE OIL BY USING ROSEMARY (ROSMARINUS OFFICINALIS) ESSENTIAL OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;13(60):157-172. Available from: https://sid.ir/paper/72191/en

IEEE: Copy

M. KERAMAT, M.T. GOLMAKANI, M. AMINLARI, N. ALAVI, M. NOWROOZI, and SH. SHEKARFOROUSH, “INVESTIGATION THE OXIDATIVE STABILITY OF VIRGIN OLIVE OIL BY USING ROSEMARY (ROSMARINUS OFFICINALIS) ESSENTIAL OIL,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 60, pp. 157–172, 2017, [Online]. Available: https://sid.ir/paper/72191/en

Related Journal Papers