scholarly journals Evaluation of antioxidant properties of Za’atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process

2017 ◽  
Vol 54 (7) ◽  
pp. 1794-1801 ◽  
Author(s):  
Medeni Maskan ◽  
Erhan Horuz
Keyword(s):  
Essential Oils ◽  
Palm Olein ◽  
Antioxidant Properties ◽  
Natural Antioxidant ◽  
Deep Fat Frying ◽  
Frying Process ◽  
Thymbra Spicata

Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin

2011 ◽  
Vol 6 (5) ◽  
pp. 348-361 ◽  
Author(s):  
L.C. Brigatto F ◽  
F.G. Oliveira ◽  
F.P. Collares-Q
Keyword(s):  
Sweet Potato ◽  
Palm Olein ◽  
Potato Chips ◽  
Deep Fat Frying ◽  
Frying Process

Influence of vacuum deep fat frying process on quality of potato variety Primavera snacks: a functional food with antioxidant properties

2018 ◽  
Vol 11 (51) ◽  
pp. 2537-2549
Author(s):  
Manuela Gallon Bedoya ◽  
Misael Cortes Rodriguez ◽  
Jose Miguel Cotes Torres
Keyword(s):  
Potato Variety ◽  
Functional Food ◽  
Antioxidant Properties ◽  
Deep Fat Frying ◽  
Frying Process

Chemical variability and antioxidant activities of the essential oils of the aerial parts of Ammoides verticillata and the roots of Carthamus caeruleus and their synergistic effect in combination

2020 ◽  
Vol 23 ◽  
Author(s):  
Imane Rihab Mami ◽  
Noria Merad-Boussalah ◽  
Mohammed El Amine Dib ◽  
Boufeldja Tabti ◽  
Jean Costa ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Food ◽  
Chemical Compositions ◽  
Chemical Variability ◽  
Ammoides Verticillata

Aim and Objective: Oxidative stress is implicated in the development and progression of many disease. Some of appropriate actions that could be initiated to taken to resolve the problem of these diseases are search for new antioxidant substances isolated from plants. The aims of this study were to study the intraspecies variations of A. verticillata and C. caeruleus essential oils from 8 locations using statistical analysis, the in vitro antioxidant properties of collective essential oils and in combinations. Materials and Methods: The essential oils were analyzed by GC and GC-MS. The intraspecies variations of the essential oil compositions were discussed using principal component analysis (PCA) and cluster analysis (CA). The antioxidant properties were evaluated DPPH-radical scavenging activity and β-carotene bleaching test. Results: The main components of Ammoides verticillata collective essential oil (Coll EO) were thymol (30.5%), carvacrol (23.2%), p-cymene (13.1%), limonene (12.5%) and terpinene-4-ol (12.3%). While roots of Carthamus caeruleus essential oil were dominated by carline oxide (86.2%). The chemical variability allowed the discrimination of two main Groups for both Coll EOs. A direct correlation between the altitudes, climate and the chemical compositions was evidenced. Ammoides verticulata and Carthamus caeruleus Coll Eos showed good antioxidant activity. In binary mixture, the interaction both Coll Eos and between oils rich of thymol and/or carvacrol with carlina oxide produced the best synergistic effects, compared to individual essential oils and the synthetic antioxidant (BHT). Conclusion: Ammoides verticillata and Carthamus caeruleus essential oil blends can be used as a natural food preservative and alternative to chemical antioxidants.

Punica granatum as a Source of Natural Antioxidant and Antimicrobial Agent; a Comprehensive Review on Related Investigations

2020 ◽  
Vol 17 ◽  
Author(s):  
Atefeh Jalali ◽  
Mohammadreza Kiafar ◽  
Masih Seddigh ◽  
Mohammad M. Zarshenas
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Punica Granatum ◽  
Antimicrobial Activities ◽  
Natural Antioxidant ◽  
Antiviral Activities ◽  
Natural Foods

Background: The consumption of natural antioxidants is increasing due to the demand and tendency to natural foods. Punica granatum L. [Punicaceae] is a fruit with various bioactive ingredients. The effectiveness of this plant has been proved against various disorders such as hyperglycemia, hyperlipidemia, blood coagulation, infections, cancer, and dentistry. Among them, there are numerous researches on antimicrobial and antioxidant properties. Subsequently, the present study aimed to compile a review of those properties to outline this herb as a possible natural antioxidant and preservative. Methods: Synchronically, keywords "Punica granatum" with antimicrobial, or antibacterial, antifungal, antiviral, antioxidant and radical scavenging were searched through "Scopus" database up to 31st September 2019. Papers focusing on agriculture, genetics, chemistry, and environmental sciences were excluded and also related papers were collected. Results: Among 201 papers focusing on related activities, 111 papers have dealt with antioxidant activities focusing based on DPPH assay, 59 with antibacterial, on both gram+ and gram- bacteria, 24 with antifungal effects, mostly on Aspergillus niger and Candida albicans, and 7 papers with antiviral activities. There were about 50 papers focusing on in-vivo antioxidant activities of this plant. Conclusion: Taken together, botanical parts of P. granatum have possessed notable radical scavenging and antimicrobial activities that with these properties, this plant can be introduced as a natural safe source of preservative and antioxidant. Accordingly, P. granatum can be applied as excipient with the aforementioned properties in the pharmaceutical and food industries.

Chemical Profile and Antioxidant Properties of Extracts and Essential Oils fromCitrus × limon(L.)Burm. cv. Femminello Comune

2016 ◽  
Vol 13 (5) ◽  
pp. 571-581 ◽  
Author(s):  
Monica Rosa Loizzo ◽  
Rosa Tundis ◽  
Marco Bonesi ◽  
Giuseppe Di Sanzo ◽  
Alessandra Verardi ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antioxidant Properties ◽  
Chemical Profile

Essential oils as alternative promising anti-Candidal agents: progress and prospects

2021 ◽  
Vol 27 ◽  
Author(s):  
Awad Shala ◽  
Shweta Singh ◽  
Saif Hameed ◽  
.M.P. Khurana
Keyword(s):  
Essential Oils ◽  
Antioxidant Properties ◽  
Therapeutic Agents ◽  
Antifungal Drugs ◽  
Fungal Resistance ◽  
Antifungal Compounds ◽  
Candida Spp ◽  
Conventional Antibiotics ◽  
Opportunistic Pathogenic

: Candida albicans is one of the main agents responsible for opportunistic pathogenic infections. The progressive emergence of fungal resistance to conventional antibiotics and its side effects as well as treatment costs are considered as major limitations for antifungal drugs. It has drawn scientists' attention to search for potential substitution and therapeutic reliable alternatives for the antifungal compounds from sources like medicinal plants, which contain numerous bioactive compounds such as essential oils. Essential oils (EO) apart from having lower toxicity and better biodegradability are eco-friendly in nature as compared with conventional antibiotics. Furthermore, extracted essential oils have been reported to possess potent antimicrobial, anti-inflammatory and antioxidant properties that nominate them as natural promising candidates to combat numerous fungal ailments. Thus, determination of antifungal efficacy of essential oil-bearing plants on Candida spp. will provide miscellaneous knowledge for future clinical studies that are required for development of new formulations as alternative therapeutic agents to control the growth of Candida species. Therefore, this review summarizes the gist of major essential oils that have been investigated for their anti- Candida potential with some recommendations for further study.

Deep-fat frying performance of palm olein enriched with conjugated linoleic acid (CLA)

2015 ◽  
Vol 52 (11) ◽  
pp. 7369-7376
Author(s):  
Somaye Ghandehari Alavijeh ◽  
Sayed Amir Hossein Goli ◽  
Mahdi Kadivar
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Palm Olein ◽  
Deep Fat Frying ◽  
Frying Performance

scholarly journals Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: Using ATR-FTIR and chemometrics

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 404-408 ◽  
Author(s):  
Yu Hua Wong ◽  
Kok Ming Goh ◽  
Faridah Abas ◽  
M. Maulidiani ◽  
Kar Lin Nyam ◽  
...  
Keyword(s):  
Palm Olein ◽  
Deep Fat Frying ◽  
Rapid Quantification

scholarly journals Volatile Compounds and Antioxidant and Antimicrobial Activities of Selected Citrus Essential Oils Originated from Nepal

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6683
Author(s):  
Devi Prasad Bhandari ◽  
Darbin Kumar Poudel ◽  
Prabodh Satyal ◽  
Karan Khadayat ◽  
Sital Dhami ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Citrus Sinensis ◽  
Antioxidant Properties ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Diffusion Method ◽  
Citrus Species ◽  
Citrus Peel ◽  
Antioxidant And Antimicrobial Activities

Citrus species of plants are among the most commercially cultivated crops, mainly for their fruit. Besides, the generally consumed flesh inside the fruit, the peel is quite important too. Essential oils extracted from the peel have a history of being used by humankind for centuries. These essential oils are rich in antioxidants and antimicrobial agents. Comparative investigation of volatile constituents, and antioxidant and antimicrobial activities were undertaken. The essential oils were evaluated through gas chromatography-mass spectrometry (GC–MS), and enantiomeric composition by chiral GC–MS. Similarly, the antioxidant properties were evaluated by 2,2-diphenyl-1-picrylhydrazyl scavenging assay, and antimicrobial activities were assayed using the disk diffusion method. The highest extraction yield of 1.83% was observed in Citrus sinensis Osbeck. GC–MS analysis showed limonene (63.76–89.15%), γ-terpinene (0.24–6.43%), β-pinene (0.15–6.09%), linalool (0.35–3.5%), sabinene (0.77–2.17%), myrcene (0.74–1.75%), α-terpineol (0.28–1.15%), and α-pinene (0.2–0.58%) as the major constituents of the essential oil of the Citrus species studied. For the first time, through our study, chiral terpenoids have been observed from Citrus grandis Osbeck essential oil. The order of antioxidant activity is as follows: Citrus grandis Osbeck red flesh > Citrus reticulata Blanco > Citrus sinensis Osbeck > Citrus grandis Osbeck white flesh. Except for Citrus grandis Osbeck white flesh (52.34 µL/mL), all samples demonstrated stronger antioxidant activities than those of the positive control, quercetin (5.60 µL/mL). Therefore, these essential oils can be used as a safe natural antioxidant to prevent product oxidation. Likewise, citrus peel essential oil showed antimicrobial activity against tested bacterial strains, albeit marginal.

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