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Protective effect of oregano (Origanum vulgar L.) and thyme (Thymus vulgaris L.) oleoresins in stored soybean oil

Neuza Jorge (Department of Food Engineering and Technology, São Paulo State University, São Paulo, Brazil)
Patrícia Vieira Del Ré (Department of Food Engineering and Technology, São Paulo State University, São Paulo, Brazil)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 17 May 2013

Abstract

Purpose

The objective of this study was to evaluate the antioxidant effect of oregano and thyme extracts isolatedly and combinedly applied in soybean oil.

Design/methodology/approach

Soybean oil containing 3,000 mg/kg of oregano and thyme oleoresins and the mixture of both, as well as soybean oil containing TBHQ (50 mg/kg) and soybean oil free of antioxidants, were subjected to accelerated oven test (60°C/10 days). Samples were collected every two days and analyzed as to their peroxide and conjugated diene values.

Findings

The mixture of oleoresins and consequent increase of concentration were as effective as the antioxidant TBHQ.

Practical implications

These studies may prove to be beneficial to the exploitation of natural antioxidant sources for the preservation and/or extension of raw and processed food shelf life. Therefore, they could also be applied in the area of pharmaceuticals for the protection of human life.

Originality/value

This study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which might be considered toxic.

Keywords

Citation

Jorge, N. and Vieira Del Ré, P. (2013), "Protective effect of oregano (Origanum vulgar L.) and thyme (Thymus vulgaris L.) oleoresins in stored soybean oil", Nutrition & Food Science, Vol. 43 No. 3, pp. 189-195. https://doi.org/10.1108/00346651311327828

Publisher

:

Emerald Group Publishing Limited

Copyright © 2013, Emerald Group Publishing Limited