Prevention of lipid radiolysis by natural antioxidants from rosemary (Rosmarinus officinalis L.) and thyme (Thymus vulgaris L.)

Lacroix, Monique; Smoragiewicz, Wanda; Pazdernik, L.; Kone, Matenin; Krzystyniak, Krzysztof

doi:10.1016/s0963-9969(98)00002-7

Cited by 46 publications

(27 citation statements)

References 20 publications

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“…The strong antioxidant activity of 1.2% thyme oil incorporated chitosan film would be mainly due to the phenolic compound, carvacrol, in thyme essential oil. The antioxidant activities of thymol and carvacrol have been previously reported using various testing systems [39,40]. According to the antioxidant activity test, the antioxidative compounds were released within 100 s except 1.2% thyme oil incorporated chitosan for which it was approximately 300 s. In addition, high swelling of thyme oil enriched chitosan films was observed during the antioxidant release test.…”

Section: Antioxidant Activitymentioning

confidence: 91%

Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications

Altıok

Tıhmınlıoğlu

2010

J Mater Sci: Mater Med

318

179

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Chitosan films incorporated with thyme oil for potential applications of wound dressing were successfully prepared by solvent casting method. The water vapor permeability, oxygen transmission rate, and mechanical properties of the films were determined. Surface and crosssection morphologies and the film thicknesses were determined by Scanning Electron Microscopy (SEM). Fourier transform infrared (FT-IR) spectroscopy was conducted to determine functional group interactions between the chitosan and thyme oil. Thermal behaviors of the films were analyzed by Thermal Gravimetry (TGA) and Differential Scanning Calorimetry (DSC). In addition, the antimicrobial and the antioxidant activities of the films were investigated. The antimicrobial test was carried by agar diffusion method and the growth inhibition effects of the films including different amount of thyme oil were tested on the gram negative microorganisms of Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa and a gram positive microorganism of Staphylococcus aureus. The minimum thyme oil concentration in chitosan films showing the antimicrobial activity on all microorganisms used in the study was found as 1.2 % (v/v). In addition, this concentration showed the highest antioxidant activity due to mainly the carvacrol in thyme oil. Water vapor permeability and oxygen transmission rate of the films slightly increased, however, mechanical properties decreased with thyme oil incorporation. The results revealed that the thyme oil has a good potential to be incorporated into chitosan to make antibacterial and permeable films for wound healing applications.

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Section: Antioxidant Activitymentioning

confidence: 91%

Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications

Altıok

Tıhmınlıoğlu

2010

J Mater Sci: Mater Med

318

179

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“…Moreover, an inverse trend was observed with addition of TEO, where, the lowest TBA-values were recorded in samples containing 0.06% followed by 0.04 and respectively. Such findings may be attributed to the high antioxidant effect of TEO, which is related to the scavenger nature of its flavonoids and phenolic content as apigenin, naringenin, luteolin, thymonin, carvacrol and thymol (Stahl-Biskup, 1991;Senatore, 1996;Lacroix et al, 1997;Peñalver et al, 2005;Skerget et al, 2005;Wojdylo et al, 2007 andAmarowicz et al, 2009).…”

Section: Tba-valuementioning

confidence: 99%

“…Thyme essential oil also contains a variety of flavonoids, including apigenin, naringenin, luteolin and thymonin (StahlBiskup, 1991;Senatore 1996;Peñalver et al, 2005). These flavonoids increase thyme antioxidant capacity (Lacroix et al, 1997). The volatile oil components of thyme have also been known to have antimicrobial activity against different bacteria and fungi species (Dorman and Deans 2000;Nguefack et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Improving the quality of beef burger by adding thyme essential oil and jojoba oil

2011

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SUMMARYEssential oils and their components are becoming increasingly popular as naturally occurring antimicrobial and antioxidant agents. Therefore, the present study aimed to investigate the effect of addition of different concentrations (0.02, 0.04, 0.06%) of essential oil of thyme (TEO) and 0.1% oil of jojoba (JO) on the quality and stability of beef burger. The obtained results indicated that the best sensory quality was attained at the highest TEO concentration (0.06%), while slight improvement in sensory quality was noticed in samples treated with JO (1%) as compared with control samples. The storage time significantly affected the TBA (thiobarbituric acid) values, as treated samples with TEO and JO showed lower values of TBA compared with the control samples. Regarding to microbial load, samples treated with 0.04 and 0.06% of TEO revealed significant reduction at 12 th day of storage as compared with the control samples. On the other hand, the obtained results illustrated that JO have no significant effect on the microbial load. RESUMENLos aceites esenciales y sus componentes, son cada vez más populares como agentes antimicrobianos y antioxidantes existentes naturalmente. Por ello, el presente trabajo se centró sobre el efecto de la adición de diferentes concentraciones de aceite esencial (EO) de tomillo (0,02; 0,04; 0,06%) y aceite (O) de jojoba (0,1%) sobre la calidad y estabilidad de hamburguesas de ternera. Los resultados obtenidos indican que la mejor calidad sensorial fue conseguida con la mayor concentración de EO de tomillo (0,06%) mientras que solamente un débil aumento de la calidad sensorial fue registrado en las muestras tratadas con O de jojoba (1%) cuando se compararon con las muestras control. El tiempo de almacenamiento afectó significativamente a los valores de TBA (ácido tiobarbitúrico) mientras que las muestras tratadas con EO de tomillo y O de jojoba, mostraron valores más bajos que los controles. Con referencia a la carga microbiana las muestras tratadas con 0,04 y 0,06% de EO de tomillo, revelaron una reducción significativa con respecto al control en el día 12 de almacenamiento. Por otra parte, los resultados obtenidos ilustran que el O de jojoba no tiene efecto significativo sobre la carga microbiana.

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“…Nassu et al (2003) demonstraram que o extrato de alecrim foi efetivo na proteção contra a oxidação de embutido fermentado de carne de caprinos. Os compostos fenólicos isolados com potencial antioxidante no alecrim são carnosol, rosmanol, rosmaridifenol e rosmariquinona (HOpIA et al, 1996;LACROIx et al, 1997; ALMEIDA-DORIA e REGITANO-D'ARCE, 2000).…”

Section: Abstract: Dried Meat; Phenolics; Lipid Peroxidationunclassified

Antioxidantes naturais na prevenção da oxidação lipídica em charque de carne ovina

Bertolin¹,

Centenaro²,

Giacomelli³

et al. 2010

BJFT

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ResumoO charque é um produto suscetível à oxidação lipídica devido ao seu processo de elaboração, que inclui a salga, a desidratação e a temperatura de secagem. Os óleos essenciais, como o de alecrim e o de manjericão, são utilizados como aromatizantes naturais em alimentos e possuem compostos com atividade antioxidante. Objetivou-se verificar o potencial antioxidante de óleos essenciais de alecrim e de manjericão na oxidação lipídica de charque de carne ovina. O ovino era da raça Suffolk, macho, com 12 meses de idade e com peso abatido de 33 kg. Os cortes utilizados para a elaboração das mantas foram pernil e paleta. Os tratamentos foram: Controle (sem adição de antioxidante), Manjericão 0,05 e 0,1%, e Alecrim 0,05 e 0,1%, sendo cada tratamento composto por quatro mantas de charque. Os percentuais de óleos essenciais foram adicionados com base no teor de lipídios da matéria-prima. Após a elaboração do charque, as mantas foram armazenadas durante sessenta dias a temperatura ambiente (20 ± 1 °C), para a avaliação do potencial antioxidante dos óleos essenciais. As amostras foram retiradas a cada 15 dias para a análise da oxidação lipídica através do índice de peróxidos e do método de TBARS. Os tratamentos com óleos essenciais não apresentaram formação de peróxidos no tempo zero. Durante o período de armazenamento, os tratamentos com óleos essenciais apresentaram menores valores de peróxidos em relação ao tratamento Controle. A diminuição da formação de peróxidos foi observada nos últimos 15 dias de estocagem. Nesse período, não foi possível observar a formação dos produtos secundários da oxidação lipídica pelo método de TBARS. O maior potencial antioxidante encontrado no armazenamento de charque de carne ovina foi de 53,6% para o tratamento com adição de 0,1% do óleo essencial de manjericão. Os tratamentos utilizando-se óleo essencial de alecrim apresentaram potencial intermediário, em torno de 36%. A utilização de óleos essenciais pode se tornar uma alternativa no retardamento da oxidação lipídica em charque e produtos similares. Palavras

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Prevention of lipid radiolysis by natural antioxidants from rosemary (Rosmarinus officinalis L.) and thyme (Thymus vulgaris L.)

Cited by 46 publications

References 20 publications

Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications

Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications

Improving the quality of beef burger by adding thyme essential oil and jojoba oil

Antioxidantes naturais na prevenção da oxidação lipídica em charque de carne ovina

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