Stabilisation of edible oils with natural antioxidants

Yanishlieva, N.; Marinova, Emma M.

doi:10.1002/1438-9312(200111)103:11<752::aid-ejlt752>3.0.co;2-0

Cited by 258 publications

(146 citation statements)

References 114 publications

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“…Certain compounds including carbonyl compounds, aldehydes, acids, ketones, epoxides and carbon-di-oxide cause rancid taste and smell during the oxidation of unsaturated fats (Sarkardei & Howell, 2007;Singh, Marimuthu, Murali, & Bawa, 2005;Yanishlieva & Marinova, 2001;Yu, Scanlin, Wilson, & Schmidt, 2002). Synthetic (Dragoev, 2008;Huang & Weng, 1998;Khalil & Mansour, 1998;Ohshima, Yankah, Ushio, & Kiozumi, 1998) and natural antioxidants (Ramanathan & Das, 1992;Tang, Sheehan, Buckley, Morrissey, & Kerry, 2001;Xin & Shun, 1993) are the most common treatment methods to prevent or delay the lipid oxidation in fish.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant effects of chitosan in European eel (Anguilla anguillaL.) fillets during refrigerated storage

Yanar

Küçükgülmez

Gökçin

et al. 2013

CyTA - Journal of Food

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In this study, the effects of chitosan extracted from Metapenaeus stebbingi shells and commercial chitosan on lipid oxidation of European eel (Anguilla anguilla L.) during refrigerated storage (þ48C) were examined. The control and treated fillet samples were analyzed periodically for pH value, free fatty acid (FFA), thiobarbituric acid (TBA) number, and peroxide value (PV). The results indicated that both chitosans significantly reduced FFA content, TBA number, and PV (P 5 0.05). It was concluded that 10 g/L of extracted chitosan solution was the optimal concentration for extending the shelf life of eel fillets.Keywords: antioxidant effect; chitosan; eel; storage En este estudio, se analizaron los efectos del chitosa´n [o quitosano] extraı´do de conchas de Metapenaeus stebbingi y del chitosa´n comercial en la oxidacio´n de los lı´pidos de anguilas europeas (Anguilla anguilla L.) durante su almacenamiento refrigerado (a 7 48 C). Perio´dicamente se analizaron las muestras de filetes de control y las de filetes tratados con chitosa´n en relacio´n a sus valores de pH, de a´cidos grasos libres (AGL), de a´cido tiobarbitu´rico (ATB) y para sus valores de pero´xido (VP). Los resultados indican que las dos variantes de chitosa´n mostraron una reduccio´n del contenido de a´cidos grasos libres (AGL), de la concentracio´n de a´cido tiobarbitu´rico (ATB) y del valor de pero´xido (VP) (P 5 0,05). La concentracio´n ó ptima para alargar la vida u´til de los filetes de anguila fue de 10 g/L de solucio´n de chitosa´n extraı´do.

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Section: Introductionmentioning

confidence: 99%

Antioxidant effects of chitosan in European eel (Anguilla anguillaL.) fillets during refrigerated storage

Yanar

Küçükgülmez

Gökçin

et al. 2013

CyTA - Journal of Food

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“…Spices and herbs, generally, used in food stuffs for enhancing the flavor or color attributes, have antimicrobial as well as antioxidant activity (Baydar et al, 2004;Sa≈dic and Ȏ zcan 2003;Yanishlieva and Marinova, 2001). It has been reported that dried herbs and essential oils have been successfully used to reduce lipid oxidation in meat products (Estevez and Cava, 2006).…”

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confidence: 99%

“…It has been reported that dried herbs and essential oils have been successfully used to reduce lipid oxidation in meat products (Estevez and Cava, 2006). Natural antioxidants have been reported to be more powerful than the synthetic antioxidants especially rosemary, sage and green tea extracts (Tang et al, 2001;Wanasundara and Shahidi, 1998;Yanishlieva and Marinova, 2001;Zandi and Gondon, 1999). Sage (Salvia Officinalis) is a popular Labiatae herb with a verified potent antioxidant activity.…”

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confidence: 99%

Dry fermented buffalo sausage with sage oil extract: Safety and quality

Abu-Salem¹,

Ibrahim²

2009

Grasas y Aceites

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Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period. In particular, pH, lipid oxidation, biogenic amines and micro flora were analyzed. Results of this study pointed out that sage oil extract as natural antioxidant could be utilized in dry fermented sausage, prepared from buffalo meat, in order to obtain a final product within acceptable lipid oxidation and biogenic amine levels, as well as improved sensory quality.

Extractos de aceite de salvia fueron añadidos a embutidos de carne de búfalo. Las características químicas, microbiológicas y sensoriales de los embutidos fueron evaluadas durante el periodo de maduración. En particular, pH, oxidación lipídica, aminas biogénicas y microflora fueron analizadas. Los resultados de este estudio indican que los extractos de aceite de salvia, como antioxidantes naturales, podrían ser utilizados en embutidos preparados con carnes de búfalo, con objeto de obtener un producto final con unos niveles de aminas biogénicas y de oxidación lipídica aceptable, así como con una calidad sensorial mejorada

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“…As Japanese quince seed oil and seed extracts contain natural antioxidants (various polyphenols), the oil could be used for stabilisation of other oils -similar examples of application of other plant seeds have been described (Yanishlieva and Marinova, 2001;Poiana, 2012;Rubilar et al, 2012); stabilisation by linseed oil has been studied more often (Omar et al, 2010;Michotte et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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Stabilisation of edible oils with natural antioxidants

Cited by 258 publications

References 114 publications

Antioxidant effects of chitosan in European eel (Anguilla anguillaL.) fillets during refrigerated storage

Antioxidant effects of chitosan in European eel (Anguilla anguillaL.) fillets during refrigerated storage

Dry fermented buffalo sausage with sage oil extract: Safety and quality

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

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