Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
Antioxidant Activities of Rosemary, Sage, and Sumac Extracts and Their Combinations on Stability of Natural Peanut Oil
Scopus
Toplam 121 atıf DOI
The antioxidant efficacy of rosemary (Rosmarinus officinalis L.), sage (Salvia fruticosa L.), and sumac (Rhus coriaria L.) extracts and combinations at 4% concentrations (wt/vol, extract/oil) were investigated. Methanolic extracts of rosemary, sage, sumac, and their combinations were applied to peanut oil stored at 80°C for 24 h. The antioxidant effect was determined by measuring the peroxide value. All extracts showed antioxidant effects compared with control. But the antioxidant effect of all extracts was low compared with that of butylated hydroxytoluene. Rosemary extract (except for 3 and 4 h) exhibited the most antioxidant effect compared with other individual extracts. Of blends, the most effective ones were sage plus sumac combinations. Sumac extract is also promising as a source of natural antioxidants.
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Atıf Yapan Yayın
The effect of some spices extracts on oxidative stability of Yayik butter
Scopus
Havuzumuzda 1 atıf almış
The effects of ethyl acetate extracts of some spices on Yayik butter stability were investigated. All extracts were individually incorporated to butter at the levels of 0.2 and 0.5 %. For comparison, a positive control (0.01 % f-butyl-4-hydroxyanisole; BHA) and a non additive-negative control were also prepared and tested. The butter samples were stored at 5 and 25 °C for both 120 days. The antioxidant activities of clove, thyme, rosemary, ginger and sumac extracts were similar to the activity of BHA in butter. Free fatty acid values of butter samples fortified by ethyl acetate extracts of cumin, sumac, rosemary, clove, sage and thyme were significantly lower than the values of negative control sample; whereas these fortified samples showed similar values to that of positive control sample. The antioxidative effects of extracts were more evident when the samples were stored at 25 °C. Sumac extract showed significant positive effects on storage stability of butter regarding both lower peroxide and thiobarbituric acid values. Cinnamon and sumac extracts brought the most preferred aroma in butter samples stored at 5 and 25 °C.
Atıf Yapan Makale Bilgileri
Kurumlar (3)
Necmettin Erbakan Üniversitesi
Meram, Turkey
Sakarya Üniversitesi
Serdivan, Turkey
Selçuk Üniversitesi
Selçuklu, Turkey