Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying

Tokur, Bahar; Korkmaz, Koray; Uçar, Yılmaz

doi:10.1016/j.ijgfs.2021.100428

Cited by 5 publications

(1 citation statement)

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“…The addition of rosemary EO in frying oil can prevent the formation of polymers and hydroperoxides, improve food acceptability and reduce rancidity and off‐flavours. It was reported that the addition of thyme and rosemary EOs in frying oil (0.3–1.2%) effectively reduced lipid oxidation during pan‐frying of Mediterranean horse mackerel and anchovy (Tokur et al ., 2021). Likewise, geranium EO also could be potentially used as a good source of antioxidants, which was reported to have antioxidant activity against DPPH free radicals with efficiency comparable to ascorbic acid (Fayed, 2009).…”

Section: Introductionmentioning

confidence: 99%

Antioxidation effect of alginate beads containing thyme, rosemary or geranium essential oils in lard and coconut oil

Thanaruenin

Sutthasupa

Kanha

et al. 2022

Int J of Food Sci Tech

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The alginate beads encapsulated thyme (AT), rosemary (AR) and geranium (AG) essential oils (EOs) were prepared to inhibit lipid oxidation in lard and coconut oil. The result showed that beads dried in hot air oven (45 °C) encapsulated higher amount of EOs than drying by desiccation method. Sachets containing AT, AR and AG were applied in PET bottles containing lard and coconut oils and stored at 45 °C. The DPPH scavenging activities of AT, AR and AG were 85.39%, 78.26%, and 78.12%, respectively. During storage, released EOs reduced PV and TBARS of lard and coconut oil and did not affect their colour acceptability scores. From PV, FFA and TBARS, AT at 0.50 g exhibited the best results in terms of lipid oxidation inhibition, although encapsulation percentage and release were significantly lower than AG and AR. Porous in alginate beads could entrap lipid oxidation products, including volatile compounds and water vapour. Besides, the hydrophilic property of polymer matrix led to water absorption, which lower a w value. In week3, the odour acceptability scores of control lard failed, while those packed with AT, AR and AG were acceptable. Alginate beads containing EOs can be used to extend the storage life of lard and coconut oil.

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Section: Introductionmentioning

confidence: 99%