Evaluation of oxidative stability of vegetable oils enriched with herb extracts by EPR spectroscopy

References

Babović, N., Žižović, I., Saičić, S., Ivanović, J., & Petrović, S. (2010). Oxidative stabilization of sunflower oil by antioxidant fractions from selected Lamiaceae herbs. Chemical Industry and Chemical Engineering Quarterly, 16, 287-293. DOI: 10.2298/ciceq100210030b.10.2298/CICEQ100210030BSearch in Google Scholar

Bandonienė, D., Venskutonis, P. R., Gruzdienė, D., & Murkovic, M. (2002). Antioxidative activity of sage (Salvia officinalis L.), savory (Satureja hortensis L.) and borage (Borago officinalis L.) extracts in rapeseed oil. European Journal of Lipid Science and Technology, 104, 286-292. DOI: 10.1002/1438-9312(200205)104:5<286::aid-ejlt286>3.0.co;2-o.10.1002/1438-9312(200205)104:5<286::AID-EJLT286>3.0.CO;2-OSearch in Google Scholar

Bartee, S. D., Kim, J. H., & Min, D. B. (2007). Effects of antioxidants on the oxidative stability of oils containing arachidonic, docosapentaenoic and docosahexaenoic acids. Journal of the American Oil Chemists’ Society, 84, 363-368. DOI: 10.1007/s11746-007-1046-4.10.1007/s11746-007-1046-4Search in Google Scholar

Capecka, E., Mareczek, A., & Leja, M. (2005). Antioxidant activity of fresh dry herbs of some Lamiaceae species. Food Chemistry, 93, 223-226. DOI: 10.1016/j.foodchem.2004.09. 020.Search in Google Scholar

Choe, E., & Min, D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety, 5, 169-186. DOI: 10.1111/j.1541-4337.2006.00009.x.10.1111/j.1541-4337.2006.00009.xSearch in Google Scholar

Cosio, M. S., Buratti, S., Mannino, S., & Benedetti, S. (2006). Use of an electrochemical method to evaluate the antioxidant activity of herb extracts from the Labiatae family. Food Chemistry, 97, 725-731. DOI: 10.1016/j.foodchem.2005.05.043.10.1016/j.foodchem.2005.05.043Search in Google Scholar

Escudero, R., Valhondo, M., Ordo˜nez, J. A., de la Hoz, L., Cabeza, M. C., Velasco, R., & Cambero, M. I. (2012). Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam. Food Chemistry, 133, 1530-1537. DOI: 10.1016/j.foodchem.2012.02.045.10.1016/j.foodchem.2012.02.045Search in Google Scholar

Frankel, E. N. (1996). Antioxidants in lipid foods and their impact on food quality. Food Chemistry, 57, 51-55. DOI: 10.1016/0308-8146(96)00067-2.10.1016/0308-8146(96)00067-2Search in Google Scholar

Gliszczyńska- Świgło, A., Sikorska, E., Khmelinskii, I., & Sikorski, M. (2007). Tocopherol content in edible plant oils. Polish Journal of Food and Nutrition Sciences, 57, 157-161.Search in Google Scholar

Hawrysh, Z. J., Shand, P. J., Tokarska, B., & Lin, C. (1989). Effects of tertiary butylhydroquinone on storage stability of canola oil. II. Practical storage. Canadian Institute of Food Science and Technology Journal, 22, 40-45. DOI: 10.1016/s0315-5463(89)70299-6.10.1016/S0315-5463(89)70299-6Search in Google Scholar

International Organization for Standardization (2005). Animal and vegetable fats and oils. Determination of peroxide value. PN-EN ISO 3960:2005. Geneva, Switzerland: International Organization for Standardization.Search in Google Scholar

International Organization for Standardization (2009). Animal and vegetable fats and oils. Determination of acid value and acidity. ISO 660:2009. Geneva, Switzerland: International Organization for Standardization.Search in Google Scholar

Jerzykiewicz, M., ´Cwiel˛ag-Piasecka, I., & Jezierski, A. (2013). Pro- and antioxidative effect of α-tocopherol on edible oils, triglycerides and fatty acids. Journal of the American Oil Chemists’ Society, 90, 803-811. DOI: 10.1007/s11746-013-2227-y.10.1007/s11746-013-2227-ySearch in Google Scholar

Kozłowska, M., Laudy, A. E., Starościak, B. J., Napiόrkowski, A., Chomicz, L., & Kazimierczuk, Z. (2010). Antimicrobial and antiprotozoal effect of sweet marjoram (Origanum majorana L.). Acta Scientiarum Polonorum: Hortorum Cultus, 9, 133-141.Search in Google Scholar

Kozłowska, M., Szterk, A., Zawada, K., & Ząbkowski, T. (2012). New opportunities of the application of natural herb and spice extracts in plant oils: Application of electron paramagnetic resonance in examining the oxidative stability. Journal of Food Science, 77, C994-C999. DOI: 10.1111/j.1750-3841.2012.02856.x.10.1111/j.1750-3841.2012.02856.xSearch in Google Scholar

Kumar, S., & Pandey, A. K. (2013). Chemistry and biological activities of flavonoids: An overview. The Scientific World Journal, 2013, 1-16. DOI: 10.1155/2013/162750.10.1155/2013/162750Search in Google Scholar

Luis, J. C., & Johnson, C. B. (2005). Seasonal variations of rosmarinic and carnosoic acids in rosemary extracts. Analysis of their in vitro antiradical activity. Spanish Journal of Agricultural Research, 3, 106-112.Search in Google Scholar

Mariassyova, M. (2006). Antioxidant activity of some herbal extracts in rapeseed and sunflower oils. Journal of Food and Nutrition Research, 45, 104-109.Search in Google Scholar

Marinova, E. M., & Yanishlieva, N. V. (1997). Antioxidative activity of extracts from selected species of the family Lamiaceae in sunflower oil. Food Chemistry, 58, 245-248. DOI: 10.1016/s0308-8146(96)00223-3.10.1016/S0308-8146(96)00223-3Search in Google Scholar

Mirzaei, A., Toori, M. A., Mirzaei, N., & Shiraz, R. G. (2013). Antioxidant, antimicrobial and antimutogenic potential of 4 Iranian medicinal plants. Life Science Journal, 10, 1085-1091.Search in Google Scholar

Murcia, M. A., Egea, I., Romojaro, F., Parras, P., Jimenez, A. M., & Martinez-Tome, M. (2004). Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure. Journal of Agricultural and Food Chemistry, 52, 1872-1881. DOI: 10.1021/jf0303114.10.1021/jf0303114Search in Google Scholar PubMed

Naik, A., Meda, V., & Lele, S. S. (2014). Application of EPR spectroscopy and DSC for oxidative stability studies of Nigella sativa and Lepidium sativum seed oil. Journal of the American Oil Chemists’ Society, 91, 935-941. DOI: 10.1007/s11746-014-2430-5.10.1007/s11746-014-2430-5Search in Google Scholar

Papadimitriou, V., Sotiroudis, T. G., Xenakis, A., Sofikiti, N., Stavyiannoudaki, V., & Chaniotakis, N. A. (2006). Oxidative stability and radical scavenging activity of extra virgin olive oils: An electron paramagnetic resonance spectroscopy study. Analytica Chimica Acta, 573-574, 453-458. DOI: 10.1016/j.aca.2006.02.007.10.1016/j.aca.2006.02.007Search in Google Scholar PubMed

Phapale, R., & Mishra-Thakur, S. (2010). Antioxidant activity and antimutagenic effect of phenolic compounds in Feronia limonia (L) swingle fruit. International Journal of Pharmacy and Pharmaceutical Sciences, 2, 68-73.Search in Google Scholar

Pingret, D., Durand, G., Fabiano-Tixier, A. S., Rockenbauer, A., Ginies, C., & Chemat, F. (2012). Degradation of edible oil during food processing by ultrasound: Electron paramagnetic resonance, physicochemical and sensory appreciation. Journal of Agricultural and Food Chemistry, 60, 7761-7768. DOI: 10.1021/jf301286f.10.1021/jf301286fSearch in Google Scholar PubMed

Pokorny, J., Nguyen, H. T. T., & Korczak, J. (1997). Antioxidant activities of rosemary and sage extracts in sunflower oil. Food/Nahrung, 41, 176-177. DOI: 10.1002/food.19970410313.10.1002/food.19970410313Search in Google Scholar

Raitio, R., Orlien, V., & Skibsted, L. H. (2011). Electron spin resonance spectroscopy for evaluation of early oxidative events in semisolid palm oil. European Journal of Lipid Science and Technology, 113, 208-213. DOI: 10.1002/ejlt.201000087.10.1002/ejlt.201000087Search in Google Scholar

Ramadan, M. F., & Moersel, J. T. (2006). Screening of the antiradical action of vegetable oils. Journal of Food Composition and Analysis, 19, 838-842. DOI: 10.1016/j.jfca.2006.02.013.10.1016/j.jfca.2006.02.013Search in Google Scholar

Stoll, S., & Schweiger, A. (2006). EasySpin, a comprehensive software package for spectral simulation and analysis in EPR. Journal of Magnetic Resonance, 178, 42-55. DOI: 10.1016/j.jmr.2005.08.013.10.1016/j.jmr.2005.08.013Search in Google Scholar PubMed

Szterk, A., Stefaniuk, I., Waszkiewicz-Robak, B., & Roszko, M. (2011). Oxidative stability of lipids by means of EPR spectroscopy and chemiluminescence. Journal of the American Oil Chemists’ Society, 88, 611-618. DOI: 10.1007/s11746-010-1715-6.10.1007/s11746-010-1715-6Search in Google Scholar

Thomsen, M. K., Kristensen, D., & Skibsted, L. H. (2000). Electron spin resonance spectroscopy for determination of the oxidative stability of food lipids. Journal of the American Oil Chemists’ Society, 77, 725-730. DOI: 10.1007/s11746-000-0117-2.10.1007/s11746-000-0117-2Search in Google Scholar

Trojakova, L., Reblova, Z., Nguyen, H. T. T., & Pokorny, J. (2001). Antioxidant activity of rosemary and sage extracts in rapeseed oil. Journal of Food Lipids, 8, 1-13. DOI: 10.1111/j.1745-4522.2001.tb00179.x.10.1111/j.1745-4522.2001.tb00179.xSearch in Google Scholar

Valavanidis, A., Nisiotou, C., Papageorgiou, Y., Kremli, I., Satravelas, N., Zinieris, N., & Zygalaki, H. (2004). Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment. Journal of Agricultural and Food Chemistry, 52, 2358-2365. DOI: 10.1021/jf030491h.10.1021/jf030491hSearch in Google Scholar

Velasco, J., & Dobarganes, C. (2002). Oxidative stability of virgin olive oil. European Journal of Lipid Science and Technology, 104, 661-676. DOI: 10.1002/1438-9312(200210)104:9/10 <661::aid-ejlt661>3.0.co;2-d.Search in Google Scholar

Velasco, J., Andersen, M. L., & Skibsted, L. H. (2004). Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chemistry, 85, 623-632. DOI: 10.1016/j.foodchem.2003.07.020.10.1016/j.foodchem.2003.07.020Search in Google Scholar

Velasco, J., Andersen, M. L., & Skibsted, L. H. (2005). Electron spin resonance spin trapping for analysis of lipid oxidation in oils: Inhibiting effect of the spin trap α-phenyl-N-tertbutylnitrone on lipid oxidation. Journal of Agricultural and Food Chemistry, 53, 1328-1336. DOI: 10.1021/jf049051w.10.1021/jf049051wSearch in Google Scholar

Yanishlieva, N. V., Marinova, E. M., Gordon, M. H., & Raneva, V. G. (1999). Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chemistry, 64, 59-66. DOI: 10.1016/s0308-8146(98)00086-7.10.1016/S0308-8146(98)00086-7Search in Google Scholar

Yin, J., Becker, E. M., Andersen, M. L., & Skibsted, L. H. (2012). Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems. Food Chemistry, 135, 2195-2202. DOI: 10.1016/j.foodchem.2012.07.025. 10.1016/j.foodchem.2012.07.025Search in Google Scholar PubMed