The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana

Taşkaya, Lâtif; Yapıcı, Hatice Hasanhocaoğlu; Metin, Cansu; Alparslan, Yunus

doi:10.1590/1678-457x.12417

Cited by 4 publications

(2 citation statements)

References 21 publications

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“…Lavender essential oil could be used as a growth promoter in broiler nutrition with potential improvements in breast meat quality [2,22]. Addition of lavender in amount 0.1-1% prolonged shelf life of hamsi kaygana (traditional Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry DOI: http://dx.doi.org/10.5772/intechopen.98819 food in the Black Sea Region of Turkey), and confirmed that this products can be transported to wider markets, by increasing its durability and longer-term preservation and easy transportation with different packaging techniques [23]. Addition of 5% dry lavender powder increase antioxidant activity (DPPH method -19.33 mg TEAC/g -TEAC Trolox equivalent antioxidant capacity), total polyphenol (146.35 mg GAE/g -GAE -gallic acid equivalent) and total ash content (1.17%) of Linz biscuits with compare to control variant without addition (DPPH -3.10 mg TEAC/g; 86.01 mg GAE/g; 0.71%).…”

Section: Lavender (Lavandula Angustifolia L)mentioning

confidence: 70%

“…The flowers are sharply pointed, long and narrow. The plant is from 25 to 75 cm high [2,23,24]. Mint contains menthyl acetate (2-11%), isomenthone (2-8%), essential oils (yield 1-3%) composed of menthol (33-60%), menthone (15-32%), eucalyptol (5-13%), menthofuran (1-10%), limonene (1-7%), menthyl acetate (5%), isomenthone, menthofuran and piperitone.…”

Section: Mint (Mentha Piperita L)mentioning

confidence: 99%

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Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry

Ivanišová¹,

Kačániová²,

Savitskaya³

et al. 2021

Herbs and Spices - New Processing Technologies

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Medicinal herbs accompany people throughout life – from birth to the grave. Almost every day they come to our table as a part of food in various forms, many are used for technical and bioenergetics purposes, and there is also a large group of plants used in medicine, pharmacy and food industry. In the last decade, the consumption of herbs and spices has increased. They grow spontaneously and free of chemical additives, and some studies have shown higher nutritional value, often more significant compared to other common food plants. Medicinal herbs become increasingly important due to its potential beneficial health effects related to its nutritional composition, such as the presence of vitamins, phenolic, anthocyanins, flavonoids, tannins, among others. These raw materials are considered to be promising, economically and ecologically advantageous for the food industry. In this chapter will be describe selected medicinal herbs from Lamiaceae family – bioactive compounds and possibility for using in food industry.

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Section: Lavender (Lavandula Angustifolia L)mentioning

confidence: 70%

Section: Mint (Mentha Piperita L)mentioning

confidence: 99%

Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry

Ivanišová¹,

Kačániová²,

Savitskaya³

et al. 2021

Herbs and Spices - New Processing Technologies

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The Effect of Sage Essential Oil on the Compositional Quality of Anchovy Fish Burger During Freeze Storage

Gomaa

Srour

Abdallah

2019

Journal of the Advances in Agricultural Researches

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The purpose of this study was to investigate the compositional quality and sensory evaluation of prepared European anchovy fish burgers supplemented with extracted sage essential oil (2%, 4% and 6%) during frozen storage at -18 °C for 4 months. Sage essential oil was extracted by hydrodistillation method and analyzed with GC-MS. The analysis of proximate chemical composition, fatty acid profile and sensory evaluation were carried out on prepared fish burger samples at zero time and after 4 month storage at -18 °C, while the analysis of fish burgers quality (peroxide value PV and free fatty acid FFA) were carried out periodically every month up to 4 month storage period. There was a significant decrease in moisture, protein and lipid of fish burgers after 4 month storage at -18 °C. The obtained results showed that PV and FFA were less increase in fish burger samples supplemented with sage essential oil than control samples. The investigated sage essential oil caused a significant improve the quality of fish burgers through retarded the spoilage and enhancement the polyunsaturated fatty acids of fish burgers during frozen storage, as compared to the control sample. These results could be due to the antioxidative effect of bioactive compounds (α-thujone, camphor, α-pinene and β-thujone) found in sage essential oil. In conclusion, the supplementation of anchovy fish burgers with sage essential oil showed a positive effect on the compositional quality and shelf life, anchovy fish burgers were of high quality and high acceptance even after 4 month storage at -18 °C.

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Valorization on the Antioxidant Potential of Volatile Oils of Lavandula angustifolia Mill., Mentha piperita L. and Foeniculum vulgare L. in the Production of Kefir

et al. 2022

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(1) Background: Natural antioxidants are health products found in many plants and may have a therapeutic effect on various diseases caused by oxidative stress. The purpose of this research is the antioxidant analysis of some kefir samples enriched with volatile oils extracted from three aromatic plants; (2) Methods: The volatile oils were extracted from lavender, fennel and mint. Four samples of kefir were made: kefir enriched with encapsulated lavender volatile oil, kefir enriched with encapsulated mint volatile oil, kefir enriched with encapsulated fennel volatile oil and a control sample without volatile oils. The analysis took place in three periods of storage: on the first day, on the 10th day and the 20th day; (3) Results: The antioxidant activity of kefir samples had decreased during the storage. The kefir sample with fennel and lavender volatile oil had the highest antioxidant activity, while the control sample had the lowest activity; (4) Conclusions: We can conclude that the volatile oils add value to the finished product.

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The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana

Cited by 4 publications

References 21 publications

Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry

Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry

The Effect of Sage Essential Oil on the Compositional Quality of Anchovy Fish Burger During Freeze Storage

Valorization on the Antioxidant Potential of Volatile Oils of Lavandula angustifolia Mill., Mentha piperita L. and Foeniculum vulgare L. in the Production of Kefir

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