Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami

Antioxidant, Antimicrobial and Antibiofilm Activity of Coriander (Coriandrum sativum L.) Essential Oil for Its Application in Foods

“…Darughe et al [29] observed the effect of coriander essential oil as a natural antioxidant in cakes and proposed it as potential substitutes of synthetic antioxidants in the food preservation. As reported by Marangoni and Moura [30] salami with the addition of the coriander essential oil led to a reduction in lipid oxidation and thus increased the shelf-life.…”

Coriander (Coriandrum sativum L.) essential oil: Chemistry and biological activity

“…Darughe et al, [43] demonstrated that the C. sativum EO (0.05%-0.15%) inhibited the rate of primary and secondary oxidation product formation in cake, and their effects were almost equal to BHA (0.02%); after 30 days of storage, acidity of control and cake samples containing BHA (0.01% and 0.02%) was higher than in cakes containing different concentrations of coriander EO (0.05%-0.15%). The Italian processed food, salami, with coriander EO remained stable during the entire period of storage maintaining the peroxide value, and TBARS values compared to those of the products without antioxidant coriander EO presented stronger effect than that of BHT on the retardation of lipid oxidation, thus increasing the shelf life of the product [44] .…”

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

“…Condiments and spices are known to be good sources of antioxidant phytochemicals such as phenolic compounds, flavonoids, and tannins; all of them are associated with a beneficial effects against degenerative and cardiovascular diseases (Mercado-Mercado et al, 2013), as well as a protective effect against lipid oxidation in cooked and raw meat (Castro et al, 2011;Kong et al, 2010;Marangoni & Moura, 2011;Martínez et al, 2006;Mercadante et al, 2010;Olorunsanya et al, 2009;Sancho et al, 2011). Total phenols, flavonoids, and proanthocyanidins (condensed tannins) are summarized in Table 2.…”

“…It is also known that phytochemicals present in spices and condiments used to marinate meat products may prevent lipid oxidation during cooking and storage (Castro et al, 2011;Kong et al, 2010;Marangoni & Moura, 2011;Martínez et al, 2006;Mercadante et al, 2010;Olorunsanya et al, 2009;Sancho et al, 2011). Lipid oxidation is a deteriorative process in which unsaturated fatty acids react with oxygen or other free radicals by a typical chain reaction mechanism, giving rise to the formation of lipid hydroperoxides and other secondary products such as aldehydes, responsible for the development of rancidity and food deterioration (Shahidi & Zhong, 2010).…”