DETERMINATION OF ANTIRADICAL PROPERTIES OF SOME ESSENTIAL OILS AFTER THERMAL PROCESSING

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Kordsardouei H.; BARZEGAR M.; SAHARI M.A.

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

DETERMINATION OF ANTIRADICAL PROPERTIES OF SOME ESSENTIAL OILS AFTER THERMAL PROCESSING

Author(s)

Kordsardouei H. | BARZEGAR M. | SAHARI M.A.

Keywords

ANTIRADICAL

ZATARIA MULTIFLORA

CINNAMON ZEYLANICUM

ESSENTIAL OIL

CHEMICAL COMPOSITION

Abstract

OXIDATION OF FATS CAUSES RANCIDITY AND REDUCES SENSORY QUALITY OF FOODSTUFFS. THE USE OF ANTIOXIDANT CAN SOLVE THESE PROBLEMS. TODAY, NEW TENDENCY HAS CREATED TO USE OF NATURAL COMPOUNDS SUCH AS ESSENTIAL OILS FOR PRESERVING FOODSTUFFS. IN THIS STUDY, WE DETERMINED THE EFFECT OF THERMAL PROCESSING ON ANTIRADICAL ACTIVITY OF ZATARIA MULTIFLORABOISS. ESSENTIAL OIL (ZMEO) AND CINNAMON ZEYLANICUMESSENTIAL OIL (CZEO). AT DIFFERENT TEMPERATURES (25O, 100, 140 O AND 180 O C) AND TIMES (1, 2 AND 3 HOURS).THE ANTIRADICAL PROPERTIES OF ZMEO AND CZEO WERE EVALUATED BY USING 1, 1-DIPHENYL-2-PICRYLHYDRAZYL RADICAL (DPPH O). AT AMBIENT TEMPERATURE, EC50 OF ZMEO AND CZEO WAS 4026.67±2.2 AND 2605.01±15.57 PPM, RESPECTIVELY. ACCORDING TO THESE RESULTS, ZMEO AND CZEO SHOWED GOOD ANTIRADICAL PROPERTIES AND RESISTED AT COMMON TEMPERATURES OF FOOD PROCESSING.

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APA: Copy

Kordsardouei, H., BARZEGAR, M., & SAHARI, M.A.. (2013). DETERMINATION OF ANTIRADICAL PROPERTIES OF SOME ESSENTIAL OILS AFTER THERMAL PROCESSING. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926644/en

Vancouver: Copy

Kordsardouei H., BARZEGAR M., SAHARI M.A.. DETERMINATION OF ANTIRADICAL PROPERTIES OF SOME ESSENTIAL OILS AFTER THERMAL PROCESSING. 2013. Available from: https://sid.ir/paper/926644/en

IEEE: Copy

H. Kordsardouei, M. BARZEGAR, and M.A. SAHARI, “DETERMINATION OF ANTIRADICAL PROPERTIES OF SOME ESSENTIAL OILS AFTER THERMAL PROCESSING,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926644/en

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