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Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils
Scopus
Toplam 129 atıf DOI
Antioxidant effects of essential oils from rosemary (Rosmarinus officinalis), clove (Syzygium aromaticum) and cinnamon (Cinnamomum zeylanicum) were determined on hazelnut and poppy oils. These essential oils were added to the oils at concentrations of 0.25% and 0.5%. Butylated hydroxyanisole (BHA) at 0.02% level served as standard besides the control groups for comparison. The samples were stored 50°C in darkness for 14 days. The antioxidant activity of the essential oils was determined by measuring peroxide values (meq O 2/kg oil) at regular intervals. On the basis of peroxide value assay, the essential oils showed stronger antioxidant effect when compared to control groups. BHA was more effective than the essential oils, whilst it exhibited no antioxidative effect on the first few days of storage. Amongst the investigated essential oils, the cinnamon oil was the most effective on retarding lipid oxidation of crude oils, which was followed by clove and rosemary oils.
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Atıf Yapan Yayın
The effect of rosemary essential oil on physico-chemical properties of extra-virgin olive oil stored in colourful bottles
Scopus
Havuzumuzda Open Access 3 atıf almış
The aim of the study was to investigate the effect of both storage material colour (red, green, yellow and transparent glass bottle) and rosemary essential oil on the physico-chemical properties of extra-virgin olive oil. For this reason, free fatty acid, peroxide value, viscosity, colour and fatty acid composition of oils were measured at regular intervals. Free fatty acid and peroxide values of olive oils stored in different coloured bottles increased partly during storage. After 90 days of storage, free fatty acid values of samples changed between 0.78 and 0.89 mg KOH/g oil. By the 90th day of storage peroxide values of samples had changed from 32.75 to 79.46 meq O2/kg oil, whereas the peroxide value of the control group on the 90th day was 94.55 meq O2/kg. On the first day (0 day), 'L*', 'a*' and 'b*' values of control groups were determined to be 70.81, -3.69 and 38.26, respectively. During storage, these values partly increased. Linoleic acid (40.95-43.92%), oleic acid (33.04-34.99%) and palmitic acid (12.38-13.58%) were the major fatty acids of olive oils. In view of the analysis, the best results were obtained from oil stored in a green bottle. The addition of rosemary essential oil reduced lipid oxidation and showed an antioxidant effect when compared with the control group.
Atıf Yapan Makale Bilgileri
Kurumlar (2)
King Saud University
Riyadh, Saudi Arabia
Selçuk Üniversitesi
Selçuklu, Turkey