پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 158 |
| تعداد شمارهها | 6,244 |
| تعداد مقالات | 67,920 |
| تعداد مشاهده مقاله | 115,602,292 |
| تعداد دریافت فایل اصل مقاله | 90,375,042 |
Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods | ||
| Journal of Food and Bioprocess Engineering | ||
| دوره 3، شماره 2، اسفند 2020، صفحه 128-137 اصل مقاله (727.99 K) | ||
| نوع مقاله: Review article | ||
| شناسه دیجیتال (DOI): 10.22059/jfabe.2020.308599.1063 | ||
| نویسندگان | ||
| Reza Farahmandfar* ؛ Behraad Tirgarian | ||
| Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran | ||
| چکیده | ||
| In recent years, the attention on essential oils (EOs) as natural additives of food products have been rapidly growing due to the extended health risk of synthetic preservatives. Artificial additives can minimize food spoilage, though the current generation is very health-conscious and believes in natural preservatives rather than the synthetic ones owing to their potential toxicity and other challenges. The utilization of EOs for shelf-life extension in foods is mostly due to their antioxidant attributes which can be verified by the massive number of researches published in this area. The intention of this paper is to analyze the methods which have been utilized for antioxidant activity measurement of EOs, highlighting their potential and usefulness as well as discussing the impact of EOs on oxidative stability of food products such as vegetable oils, meat and dairy products, particularly with regard to their potency, synergistic effects and principal components. | ||
| کلیدواژهها | ||
| Antioxidant activity؛ Essential oil؛ Food؛ Shelf-life | ||
| مراجع | ||
|
Alam, M. N., Bristi, N. J., & Rafiquzzaman, M. (2013). Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi pharmaceutical journal, 21(2), 143-152.
Asadi, Y., & Farahmandfar, R. (2020). Frying stability of canola oil supplemented with ultrasound‐assisted extraction of Teucrium polium. Food science & nutrition, 8(2), 1187-1196.
Asensio, C. M., Grosso, N. R., & Juliani, H. R. (2015). Quality preservation of organic cottage cheese using oregano essential oils. LWT-Food Science and Technology, 60(2), 664-671.
Asnaashari, E., Asnaashari, M., Ehtiati, A., & Farahmandfar, R. (2015). Comparison of adaptive neuro-fuzzy inference system and artificial neural networks (MLP and RBF) for estimation of oxidation parameters of soybean oil added with curcumin. Journal of Food Measurement and Characterization, 9(2), 215-224.
Asnaashari, M., Farhoosh, R., & Farahmandfar, R. (2016). Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro‐fuzzy inference system (ANFIS) and artificial neural network. Journal of the Science of Food and Agriculture, 96(13), 4594-4602.
Bagheri, H., Manap, M. Y. B. A., & Solati, Z. (2014). Antioxidant activity of Piper nigrum L. essential oil extracted by supercritical CO2 extraction and hydro-distillation. Talanta, 121, 220-228.
Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of essential oils–a review. Food and chemical toxicology, 46(2), 446-475.
Baser, K. H. C., & Buchbauer, G. (2015). Handbook of essential oils: science, technology, and applications: CRC press.
Boroski, M., Giroux, H. J., Sabik, H., Petit, H. V., Visentainer, J. V., Matumoto-Pintro, P. T., & Britten, M. (2012). Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations. LWT-Food Science and Technology, 47(1), 167-174.
Çakmakçı, S., Gündoğdu, E., Dağdemir, E., & Erdoğan, Ü. (2014). Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. Kafkas Univ Vet Fak Derg, 20(4), 533-539.
Chandran, J., Nayana, N., Roshini, N., & Nisha, P. (2017). Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger. Journal of food science and technology, 54(1), 144-152.
Choe, E., & Min, D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive reviews in food science and food safety, 5(4), 169-186.
Conde-Hernández, L. A., Espinosa-Victoria, J. R., Trejo, A., & Guerrero-Beltrán, J. Á. (2017). CO2-supercritical extraction, hydrodistillation and steam distillation of essential oil of rosemary (Rosmarinus officinalis). Journal of food engineering, 200, 81-86.
de Oliveira, T. L. C., de Carvalho, S. M., de Araújo Soares, R., Andrade, M. A., das Graças Cardoso, M., Ramos, E. M., & Piccoli, R. H. (2012). Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite. LWT-Food Science and Technology, 45(2), 204-212.
Dhifi, W., Bellili, S., Jazi, S., Bahloul, N., & Mnif, W. (2016). Essential oils’ chemical characterization and investigation of some biological activities: a critical review. Medicines, 3(4), 25.
Djouahri, A., Boudarene, L., & Meklati, B. Y. (2013). Effect of extraction method on chemical composition, antioxidant and anti-inflammatory activities of essential oil from the leaves of Algerian Tetraclinis articulata (Vahl) Masters. Industrial Crops and Products, 44, 32-36.
do Rosário Martins, M., Arantes, S., Candeias, F., Tinoco, M. T., & Cruz-Morais, J. (2014). Antioxidant, antimicrobial and toxicological properties of Schinus molle L. essential oils. Journal of ethnopharmacology, 151(1), 485-492.
Dolati, M., Rezaei, K., Vanak, Z. P., & Movahed, S. (2016). Study of the effects of essential oils of cumin, savory and cardamom as natural antioxidants on the flavor and oxidative stability of soybean oil during the storage. Journal of Essential Oil Bearing Plants, 19(1), 176-184.
El-Ahmady, S. H., Ashour, M. L., & Wink, M. (2013). Chemical composition and anti-inflammatory activity of the essential oils of Psidium guajava fruits and leaves. Journal of Essential Oil Research, 25(6), 475-481.
Farahmandfar, R., Asnaashari, M., Asadi, Y., & Beyranvand, B. (2019a). Comparison of bioactive compounds of matricaria recutita extracted by ultrasound and maceration and their effects on preventing sunflower oil during frying. Current Nutrition & Food Science, 15(2), 156-164.
Farahmandfar, R., Asnaashari, M., & Bakhshandeh, T. (2019b). Influence of ultrasound-assist and classical extractions on total phenolic, tannin, flavonoids, tocopherol and antioxidant characteristics of Teucrium polium aerial parts. Journal of Food Measurement and Characterization, 13(2), 1357-1363.
Farahmandfar, R., Asnaashari, M., Pourshayegan, M., Maghsoudi, S., & Moniri, H. (2018). Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time. Food science & nutrition, 6(4), 983-990.
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.
Farahmandfar, R., Asnaashari, M., & Sayyad, R. (2017). Antioxidant activity and total phenolic content of Capsicum frutescens extracted by supercritical CO2, ultrasound and traditional solvent extraction methods. Journal of Essential Oil Bearing Plants, 20(1), 196-204.
Farahmandfar, R., Esmaeilzadeh Kenari, R., Asnaashari, M., Shahrampour, D., & Bakhshandeh, T. (2019c). Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methods. Food science & nutrition, 7(2), 465-475.
Farahmandfar, R., & Ramezanizadeh, M. H. (2018). Oxidative stability of canola oil by Biarum bovei bioactive components during storage at ambient temperature. Food science & nutrition, 6(2), 342-347.
Farahmandfar, R., Tirgarian, B., Dehghan, B., & Nemati, A. (2020). Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods. Food science & nutrition, 8(1), 124-138.
Gad, A. S., & Sayd, A. F. (2015). Antioxidant properties of rosemary and its potential uses as natural antioxidant in dairy products—A review. Food and Nutrition Sciences, 6(01), 179.
Hashemi, M. B., Niakousari, M., Saharkhiz, M. J., & Eskandari, M. H. (2014). Stabilization of sunflower oil with Carum copticum Benth & Hook essential oil. Journal of food science and technology, 51(1), 142-147.
Hashemi, S. M. B., Khaneghah, A. M., & de Souza Sant'Ana, A. (2017). Essential oils in food processing: chemistry, safety and applications: John Wiley & Sons.
Hassoun, A., & Çoban, Ö. E. (2017). Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends in Food Science & Technology, 68, 26-36.
Hossain, M. A., & Shah, M. D. (2015). A study on the total phenols content and antioxidant activity of essential oil and different solvent extracts of endemic plant Merremia borneensis. Arabian Journal of Chemistry, 8(1), 66-71.
Kavoosi, G., & Rowshan, V. (2013). Chemical composition, antioxidant and antimicrobial activities of essential oil obtained from Ferula assa-foetida oleo-gum-resin: effect of collection time. Food chemistry, 138(4), 2180-2187.
Keramat, M., & Golmakani, M. (2016). Effect of Thymus vulgaris and Bunium persicum essential oils on the oxidative stability of virgin olive oil. Grasas y aceites, 67(4), 162.
Lorenzo, J. M., Batlle, R., & Gómez, M. (2014). Extension of the shelf-life of foal meat with two antioxidant active packaging systems. LWT-Food Science and Technology, 59(1), 181-188.
Lv, F., Liang, H., Yuan, Q., & Li, C. (2011). In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms. Food Research International, 44(9), 3057-3064.
Mohamed, H. M., & Mansour, H. A. (2012). Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT-Food Science and Technology, 45(1), 79-87.
Noori, S., Zeynali, F., & Almasi, H. (2018). Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control, 84, 312-320.
Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food chemistry, 120(1), 193-198.
Ojeda-Sana, A. M., van Baren, C. M., Elechosa, M. A., Juárez, M. A., & Moreno, S. (2013). New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components. Food Control, 31(1), 189-195.
Olmedo, R. H., Nepote, V., & Grosso, N. R. (2013). Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils. LWT-Food Science and Technology, 53(2), 409-417.
Olszowy, M., & Dawidowicz, A. L. (2016). Essential oils as antioxidants: their evaluation by DPPH, ABTS, FRAP, CUPRAC, and β-carotene bleaching methods. Monatshefte für Chemie-Chemical Monthly, 147(12), 2083-2091.
Ritota, M., & Manzi, P. (2020). Natural preservatives from plant in cheese making. Animals, 10(4), 749.
Sadeghi, E., Mahtabani, A., Etminan, A., & Karami, F. (2016). Stabilization of soybean oil during accelerated storage by essential oil of ferulago angulata boiss. Journal of food science and technology, 53(2), 1199-1204.
Saleh, M. A., Clark, S., Woodard, B., & Deolu-Sobogun, S. A. (2010). Antioxidant and free radical scavenging activities of essential oils. Ethnicity & disease, 20(1), 78.
Sayyad, R., & Farahmandfar, R. (2017). Influence of Teucrium polium L. essential oil on the oxidative stability of canola oil during storage. Journal of food science and technology, 54(10), 3073-3081.
Sayyari, Z., & Farahmandfar, R. (2017). Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil. Food science & nutrition, 5(2), 266-272.
Sepahvand, R., Delfan, B., Ghanbarzadeh, S., Rashidipour, M., Veiskarami, G. H., & Ghasemian-Yadegari, J. (2014). Chemical composition, antioxidant activity and antibacterial effect of essential oil of the aerial parts of Salvia sclareoides. Asian Pacific journal of tropical medicine, 7, S491-S496.
Shahidi, F., & Zhong, Y. (2015). Measurement of antioxidant activity. Journal of functional foods, 18, 757-781.
Sharafati Chaleshtori, R., Rokni, N., Rafieian-Kopaei, M., Deris, F., & Salehi, E. (2015). Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger. Journal of Agricultural Science and Technology, 17(4), 817-826.
Šojić, B., Pavlić, B., Zeković, Z., Tomović, V., Ikonić, P., Kocić-Tanackov, S., & Džinić, N. (2018). The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages. LWT, 89, 749-755.
Teixeira, B., Marques, A., Ramos, C., Neng, N. R., Nogueira, J. M., Saraiva, J. A., & Nunes, M. L. (2013). Chemical composition and antibacterial and antioxidant properties of commercial essential oils. Industrial Crops and Products, 43, 587-595.
Tohidi, B., Rahimmalek, M., & Arzani, A. (2017). Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran. Food chemistry, 220, 153-161.
Victoria, F. N., Lenardão, E. J., Savegnago, L., Perin, G., Jacob, R. G., Alves, D., . . . da Silva Nascente, P. (2012). Essential oil of the leaves of Eugenia uniflora L.: antioxidant and antimicrobial properties. Food and chemical toxicology, 50(8), 2668-2674.
Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. (2010). Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages. Food Control, 21(4), 436-443.
Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. A. (2010). Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage. LWT-Food Science and Technology, 43(6), 958-963.
Wang, D., Fan, W., Guan, Y., Huang, H., Yi, T., & Ji, J. (2018). Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage. LWT, 98, 268-275.
Wu, Z., Li, H., Yang, Y., Zhan, Y., & Tu, D. (2013). Variation in the components and antioxidant activity of Citrus medica L. var. sarcodactylis essential oils at different stages of maturity. Industrial Crops and Products, 46, 311-316.
Ye, C.-L., Dai, D.-H., & Hu, W.-L. (2013). Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.). Food Control, 30(1), 48-53.
Zheljazkov, V. D., Astatkie, T., Jeliazkova, E. A., Tatman, A. O., & Schlegel, V. (2013). Distillation time alters essential oil yield, composition and antioxidant activity of female Juniperus scopulorum trees. Journal of Essential Oil Research, 25(1), 62-69. | ||
|
آمار تعداد مشاهده مقاله: 444 تعداد دریافت فایل اصل مقاله: 405 |
||