Antioxidant activity in meat treated with oregano and sage essential oils

Fasseas, Michael K.; Mountzouris, Konstantinos C.; Tarantilis, Petros Α.; Polissiou, Moschos G.; Zervas, G.

doi:10.1016/j.foodchem.2007.07.060

Cited by 328 publications

(279 citation statements)

References 21 publications

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“…The reflectometric method was used for ascorbic acid and nitrate content determination. Dry matter contents were set by the gravimetric method (Javorský 1987), and the values of TAC by the spectrophotometric modified method of Fasseas et al (2007). Mixed samples from three plants from each repetition (each trial variant was grown in 4 replicates) were prepared for analysis.…”

Section: Methodsmentioning

confidence: 99%

Cauliflower qualities in two irrigation levels with the using of hydrophilic agent

Koudela¹,

Hnilička²,

Svozilová³

et al. 2011

Hort. Sci. (Prague)

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Koudela M., Hnilička F., Svozilová L., Martinková J., 2011. Cauliflower qualities in two irrigation levels with the using of hydrophilic agent. Hort. Sci. (Prague), 38: 81-85.The aim of this work was to evaluate the influence of a hydrophilic agent (Agrisorb), added to a substrate for seedling cultivation (3 g Agrisorb/l of substrate), on the weight of roots, weight, and height of the aboveground part, the number of leaves and root collar diameter of precultivated cauliflower seedlings (cultivar Chambord F1). Seedlings were planted under two different irrigation levels: optimal with available water capacity 80%, and reduced with 50%. The influence of Agrisorb on the following characteristics of cauliflower edible parts was evaluated after harvest: weight, diameter, percentage representation of marketable parts, market yield, content of ascorbic acid, nitrates and dry matter, and total antioxidative capacity value. The addition of Agrisorb significantly increased the weight of the aboveground parts by 17.3%, the root weight by 28.1%, and the number of leaves by 7.9%. After harvest, it was noted that Agrisorb significantly increased marketable yield (by 17.5%) and decreased total antioxidative capacity (by 19.9%) in the treatment with a reduced irrigation level.

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Section: Methodsmentioning

confidence: 99%

Cauliflower qualities in two irrigation levels with the using of hydrophilic agent

Koudela¹,

Hnilička²,

Svozilová³

et al. 2011

Hort. Sci. (Prague)

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“…A rapid Rancimat test is also often used (Beddows et al 2000;Triantaphyllou et al 2001;Exarchou et al 2002). Many studies are focused on the use of herb extracts for meat and fish fat stabilisation (Raccanici et al 2004;Bhale et al 2007;Fasseas et al 2007;Simitzis et al 2008).…”

Section: Determination Of Antioxidant Capacity Of Extractsmentioning

confidence: 99%

Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Chrpová¹,

Kouřimská²,

Gordon³

et al. 2010

Czech J. Food Sci.

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Chrpová D., Kouřimská L., Gordon M.H., Heřmanová V., Roubíčková I., Pánek J. (2010): Antioxidant activity of selected phenols and herbs used in diets for medical conditions. Czech J. Food Sci., 28: 317-325.The antioxidant capacity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Partially hydrophilic phenolic compounds are the most active compounds in plants, and therefore water was used as the extraction agent. Besides antioxidant capacity, the content of total phenolic compounds was also measured and a strong correlation between these two variables was found. The extracts of lemon balm (melissa officinalis L.), peppermint (mentha x piperita L.), oregano (origanum vulgare L.), Greek oregano (origanum heracleoticum L.), sage (Salvia officinalis L.) and winter savory (Satureja montana L.) showed very significant activity. It was comparable with the activity of green tea in the case of oregano and peppermint. Lower activity was observed in the case of rosemary (rosmarinus officinalis L.), marjoram (majorana hortensis), hyssop (hyssopus officinalis L.), sweet basil (ocimum basilicum), and lovage (Levisticum officinale Koch.). The inhibitory activity of the herb extracts was monitored also during the autooxidation of lard. Very high antioxidant capacity was observed mainly in sage samples, but also in marjoram and Greek oregano. The extracts of peppermint, oregano, rosemary, winter savory, lemon balm and hyssop showed middle activity comparable to that of α-tocopherol. The antioxidant capacity of sweet basil and lovage was insignificant.

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“…5 The antioxidant activity of spices like rosemary, oregano, cinnamon and clove is widely documented in the literature. [6][7][8] On the other hand, research concerning the characterization and antioxidant potential of Brazilian native plant species, as Pitanga are still very scarce. In this sense, this paper aimed at characterizing and assessing leaf aqueous extracts of Pitanga (Eugenia uniflora Linnaeus), a Brazilian native plant species, and Rosemary (Rosmarinus officinalis Linnaeus), a well-documented plant species as antioxidants, to prevent lipid and myoglobin oxidation and enhance raw beef cold storage stability.…”

Section: Introductionmentioning

confidence: 99%

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

Vargas

Arantes-Pereira

Costa

et al. 2016

Braz. arch. biol. technol.

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Antioxidant activity in meat treated with oregano and sage essential oils

Cited by 328 publications

References 21 publications

Cauliflower qualities in two irrigation levels with the using of hydrophilic agent

Cauliflower qualities in two irrigation levels with the using of hydrophilic agent

Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

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