EFFECT OF ROSEMARY, OREGANO AND MINT POWDERS ON OXIDATIVE STABILITY AND FATTY ACID PROFILE OF OLIVE OIL

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JAFARIAN P.; NARMELA A.; AZADMARD DAMIRCHI S.; EMAMI SH.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:9 | Issue:39 Page(s): 85-92

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Information Journal Paper

Title

EFFECT OF ROSEMARY, OREGANO AND MINT POWDERS ON OXIDATIVE STABILITY AND FATTY ACID PROFILE OF OLIVE OIL

Author(s)

JAFARIAN P. | NARMELA A. | AZADMARD DAMIRCHI S. | EMAMI SH. | Issue Writer Certificate

Keywords

OLIVE OILQ2

ROSEMARYQ2

OREGANOQ2

MINTQ3

OXIDATIVE STABILITYQ2

FATTY ACID PROFILEQ2

Abstract

Application of synthetic antioxidants is restricted due to possible toxic and carcinogenic products resulting from their decomposition. Thus, studies on natural antioxidant as an alternative to synthetic antioxidants would be of great importance. In this study, ROSEMARY, OREGANO and MINT powders were added to virgin OLIVE OIL at level of 2.5% (w/w) and then stored for 7 days at 750C in two forms of sealed and unsealed for further analysis. Free fatty acid content, peroxide value, cis-trans isomers and OXIDATIVE STABILITY of samples based on peroxide value changes were measured. Results showed that an increase occurred in OXIDATIVE STABILITY of virgin OLIVE OIL samples containing ROSEMARY and MINT powders. There was also no significant difference (p>0.01) between control and spice treated samples in cis-trans fatty acids, SFA, MUFA, PUFA, TTFA, OXIDATIVE STABILITY and MUFA/PUFA ratio.

Cites

A REVIEW ON USING ESSENTIAL OIL OF LABIATAE SPECIES IN FOOD PRODUCTS

References

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APA: Copy

JAFARIAN, P., NARMELA, A., AZADMARD DAMIRCHI, S., & EMAMI, SH.. (2013). EFFECT OF ROSEMARY, OREGANO AND MINT POWDERS ON OXIDATIVE STABILITY AND FATTY ACID PROFILE OF OLIVE OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(39), 85-92. SID. https://sid.ir/paper/72557/en

Vancouver: Copy

JAFARIAN P., NARMELA A., AZADMARD DAMIRCHI S., EMAMI SH.. EFFECT OF ROSEMARY, OREGANO AND MINT POWDERS ON OXIDATIVE STABILITY AND FATTY ACID PROFILE OF OLIVE OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;9(39):85-92. Available from: https://sid.ir/paper/72557/en

IEEE: Copy

P. JAFARIAN, A. NARMELA, S. AZADMARD DAMIRCHI, and SH. EMAMI, “EFFECT OF ROSEMARY, OREGANO AND MINT POWDERS ON OXIDATIVE STABILITY AND FATTY ACID PROFILE OF OLIVE OIL,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 39, pp. 85–92, 2013, [Online]. Available: https://sid.ir/paper/72557/en

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