بررسی اثر جدا و ترکیبی عصاره گیاه اوجی (Mentha aquatic) در پایدارسازی روغن آفتابگردان تحت شرایط حرارتی

Abdul Qadir, M. Shahzadi, S. K. Bashir, A. Munir, A. & Shahzad, S. (2017). Evaluation of Phenolic Compounds and Antioxidant and Antimicrobial Activities of Some Common Herbs. International journal of analytical chemistry, 1,1-6.

Abootalebian, M. Keramat, J. Kadivar, M. Ahmadi, F. & Abdinian, M. (2016). Comparison of total phenolic and antioxidant activity of different Mentha spicata and M. longifolia accessions. Annals of Agricultural Sciences, 61(2), 175-179.

Afshari, A. & Sayyed-Alangi Z. (2016). Antioxidant effect of leaf extracts from Cressa cretica against oxidation process in soybean oil. Food Science and nutrition, 1, 324-333.

Agregán, R., Lorenzo, J. M. Munekata, P. E. Dominguez, R. Carballo, J. & Franco, D. (2016). Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage. Food Research International. In press

Anwar, F. Bhanger, M. I. & Kazi, T. G. (2003). Relationship between Rancimat and Active Oxygen Method Values at Varying Temperatures for Several Oils and Fats. Journal of the American Oil Chemists' Society, 80 (2), 151–154.

AOCS. (1998). Official Methods and Recommended Practices of the AOCS, 5thed., Champaign.

Ban, G. H. & Kang, D. H. (2014). Effects of gamma irradiation for inactivating Salmonella Typhimurium in peanut butter product during storage. International Journal of Food Microbiology, 171, 48–53.

Benabdallah, A. Rahmoune, C. Boumendjel, M. Aissi, O. & Messaoud, C. (2016). Total phenolic content and antioxidant activity of six wild Mentha species (Lamiaceae) from northeast of Algeria. Asian Pacific Journal of Tropical Biomedicine, 6(9), 760-766.

Ben-Ali, M. Dhouib, K. Damak, M. & Allouche, N. (2014). Stabilization of Sunflower Oil During Accelerated Storage: Use of Basil Extract as a Potential Alternative to Synthetic Antioxidants. International Journal of Food Properties, 1, 1547-1559.

Ben Salem, M. Affes, H. Athmouni, K. Ksouda, K. Dhouibi, R. Sahnoun, Z. Hami, S. & Zeghal, K. M. (2017). Chemicals Compositions, Antioxidant and Anti-Inflammatory Activity of Cynara scolymus Leaves Extracts, and Analysis of Major Bioactive Polyphenols by HPLC. Evidence-Based Complementary and Alternative Medicine.

Bravi, E. Perretti, G. Falconi, C. Marconi, O. & Fantozzi, P. (2017). Antioxidant effects of supercritical fluid garlic extracts in sunflower oil. Journal of the Science of Food and Agriculture, 97(1),  102-107.

Choe, E. Min, & D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety, 5, 169–186.

Delfanian, M. Esmaeilzadeh Kenari, R. & Sahari, M. A. (2015). Antioxidative effect of loquat (Eriobotrya japonica Lindl.) fruit skin extract in soybean oil. Food science and nutrition, 3(1), 74-80.

Djeridane, A. Yousfi, M. Nadjemi, B. Boutassouna, D. Stocker, P. & Vidal, N. (2006). Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chemistry, 97, 654–660.

Donald, S. Prenzler, P. D. Autolovich, M. & Robards, K. (2001). Phenolic content and antioxidant activity of olive extracts. Food chemistry Journal, 73, 73-84.

Emamuzo, E.D., Miniakiri, S.I., Tedwin, E.J.O., Delesi, K.H. & Precious, A.  (2010). Effects of ethanol extract of leaves of Helianthus annus on the fecundity of Wistar rats. Asian Pacific Journal of Tropical Medicine, 3(6), 435-438.

Esmaeilzadeh kenari, R. Mohsenzadeh, F. & Raftani-Amiri, Z. (2014). Antioxidant activity and total phenolic compound of Dezful sesame cake extracts obtained by classical and ultrasound assisted extraction methods. Food Science and Nutrition, 2(4), 426-435.

Farag, R. S. Barats, E. L. & Amany, M. (2003). The influence of phenolic extracts obtained from the olive plant on the stability of sunflower oil. International journal of food science and technology, 38, 81-87.

Farahmandfar, R. Asnaashari, M. & Sayyad, R. (2015). Comparison antioxidant activity of Tarom Mahali rice bran extracted from different extraction methods and its effect on canola oil stabilization. Journal of food science and technology, 52(10), 6385-6394.

Farhoosh, R. & Moosavi, S. (2009). Evaluating the Performance of Peroxide and Conjugated Diene Values in Monitoring Quality of Used Frying Oils. Journal of Agriculture science and Technology, 11, 173-179.

Frankel, E.N. (1996). Antioxidants in lipid foods and their impact on food quality. Food Chemistry, 57, 51–55.

Firdos, A. Tariq, A. R. Imran, M. Niamat, I. Kanwal, F. & Mitu, L. (2017). Antioxidant potential of black pepper extract for the stabilization of sunflower oil. Bulgarian Chemical Communications, 45(1), 31-33.

Jäger, A. K. Almqvist, J. P. Vangsøe, S.A. Stafford, G.I. Adsersen, A. & Van Staden, J. (2007). Compounds from Mentha aquatica with affinity to the GABA-benzodiazepine receptor. South African Journal of Botany, 73(4), 518-521.

 Katalinic, V. Milos, M. Kulisic, T. & Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94, 550–557.

Katsube, T. Tabata, H. Ohta, Y. Yamasaki, Y. Anuurad, E. Shiwaku, K. & Yamane, Y. (2004). Screening for antioxidant activity in edible plant products: comparison of low-density lipoprotein oxidation assay, DPPH radical scavenging assay, and Folin-Ciocalteu assay. Journal of Agriculture and Food Chemistry, 52, 2391–2396.

Kothari V. Gupta A. & Naraniwal, M. (2012). Comparative study of various methods for extraction of antioxidant and antibacterial compounds from plant seeds. Journal of Natural Remedies, 12(2), 162-173.

Lianfu, Z. & Zelong, L. (2008). Optimization and comparison of ultrasound/ microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes. Ultrasound Sonochemistry, 15, 731‑737.

Malheiro, R. Rodrigues, N. Manzke, G. Bento, A. Pereira, J. A. & Casal, S. (2013). The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating. Industrial Crops and Products, 44: 37–43.

Manach, C. Scalbert, A. Morand, C. Remesy, C. & Jimenez, L. (2004). Polyphenol: food sources and bioavailability. American Journal of Clinical Nutrition, 79, 727-747.

Marinova, E. & Yanishlieva, N. (1997). Antioxidative activity of extracts from selected species of the family Lamiaceae in sunflower oil. Food Chemistry, 58, 245–248.

Martins, F. S. Conceição, E. C. Bandeira, E. S. & Silva, J. O. C. (2014). The effects of extraction method on recovery rutin from Calendula officinalis L.(Asteraceae). Pharmacognosy magazine, 10 (l3), 569-572.

Mezza, G. N. Borgarello, A.V. Grosso, N.R., Fernandez, H., Pramparo, M.C. & Gayol, M.F. (2017). Antioxidant activity of rosemary essential oil fractions obtained by molecular distillation and their effect on oxidative stability of sunflower oil. Food Chemistry, 242, 9-15.

Mojerlou, Z, Elhamirad, A. Esmaeilzadeh-Kenari, R. (2017). Comparing Antioxidant Activity of Ethanolic Olive Cake Extract with some Synthetic Antioxidants on Oxidative Stability of Soybean Oil. International Journal of Pharmaceutica Analytical Acta, 1(1), 9-12.

Naghshineh, M. Ariffin, A. A. Ghazali, H. M. Mirhosseini, H. & Mohammad, A.S. (2010). Effect of saturated/unsaturated fatty acid ratio on physicochemical properties of palm olein olive oil blend. Journal of American Oil Chemistry Society, 87, 255–262.

Olugbami, J. O. Gbadegesin, M. A. & Odunola, O. A. (2015). In vitro free radical scavenging and antioxidant properties of ethanol extract of Terminalia glaucescens. Pharmacognosy research, 7(1), 49-55.

Pokorny, J. Yanishlieva, N. & Gordon, M. (2001). Antioxidants in food. 1thed. New York. CRC Press, USA. pp: 107.

Pokorny, J. (2007). Are natural antioxidants better and safer than synthetic antioxidants? European Journal of Lipid Science and Technology, 109(6), 629–642.

Riera, E. Gallego‑Juarez, J. A. & Mason, T. J. (2006). Airborne ultrasound for the precipitation of smokes and powders and the destruction of foams. Ultrasound Sonochemistry, 13, 107‑116.

Sayyari, Z. & Farahmandfar, R. (2017). Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil. Food science and nutrition, 5(2), 266-272.

Schulte, E. (2004). Economical micro method for determination of polar components in frying fats. European Journal of Lipid Science and Technology, 106, 772–776.

Shahidi, F. & Zhong, Y. (2010). Lipid oxidation and improving the oxidative stability. Chemical Society Reviews, 39, 4067–4079.

Shi, J. Ma, C. Qi, D. Lv, H. Yang, T. Peng, Q. Chen, Z. & Lin, Z. (2015). Transcriptional responses and flavor volatiles biosynthesis in methyl jasmonate-treated tea leaves. BMC Plant Biology, 15, 233–252.

Suh, S. S. Hwang, J. Park, M. Park, H. S. & Lee, T. K. (2014). Phenol content, antioxidant and tyrosinase inhibitory activity of mangrove plants in Micronesia. Asian Pacific Journal of Tropical Medicine, 7, 531-735.

Szumny, A. Figiel, A. Gutiérrez-Ortíz, A. & Carbonell-Barrachina, Á. A. (2010). Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method. Journal of Food engineering, 97(2), 253-260.

Vinatoru, M. Mason, T. J. & Calinescu, I. (2017). Ultrasonically Assisted Extraction (UAE) and Microwave Assisted Extraction (MAE) of Functional Compounds from Plant Materials. Trends in Analytical Chemistry, 97, 159-178.

Voirin, B. Bayet, C. Faure, O. & Jullien, F. (1999). Free flavonoid aglycones as markers of parentage in Mentha aquatica, M. citrata, M. spicata and M. x piperita. Phytochemistry, 50(7), 1189-1193.

Yang, Y. Song, X. Sui, X. Qi, B. Wang, Z. Li, Y. & Jiang, L. (2016). Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability. Industrial Crops and Products, 80, 141-147.

White, P. J. (2008). Methods for measuring changes in deep-fat frying oils. Food Technology, 45, 75-80.

Zhang, H. F. Yang, X. H., Zhao, L. D. & Wang, Y. (2009). Ultrasonic‑assisted extraction of epidemic C from fresh leaves of Epimedium & extraction mechanism. Innovation in Food Science Emergency Technology, 10, 54‑60.

Zebelo, S. A. Bertea, C. M. Bossi, S. Occhipinti, A. Gnavi, G. Maffei, M. E. (2011). Chrysolina herbacea modulates terpenoid biosynthesis of MenthaaquaticaL. Plos One, 6, 1–10.