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Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil-in-water emulsions enriched in fish oil.
J Agric Food Chem. 2008 Aug 27; 56(16):7151-9.JA

Abstract

The antioxidant activity of oregano, parsley, olive mill wastewaters (OMWW), Trolox, and ethylenediaminetetraacetic acid (EDTA) was evaluated in bulk oils and oil-in-water (o/w) emulsions enriched with 5% tuna oil by monitoring the formation of hydroperoxides, hexanal, and t-t-2,4-heptadienal in samples stored at 37 degrees C for 14 days. In bulk oil, the order of antioxidant activity was, in decreasing order (p < 0.05), OMWW > oregano > parsley > EDTA > Trolox. The antioxidant activity in o/w emulsion followed the same order except that EDTA was as efficient an antioxidant as OMWW. In addition, the total phenolic content, the radical scavenging properties, the reducing capacity, and the iron chelating activity of OMWW, parsley, and oregano extracts were determined by the Folin-Ciocalteau, oxygen radical absorbance capacity, ferric reducing antioxidant power, and iron(II) chelating activity assays, respectively. The antioxidant activity of OMWW, parsley, and oregano in food systems was related to their total phenolic content and radical scavenging capacity but not to their ability to chelate iron in vitro. OMWW was identified as a promising source of antioxidants to retard lipid oxidation in fish oil-enriched food products.

Authors+Show Affiliations

Nestle Research Centre, Lausanne, Vers-Chez-les-Blanc, 1000 Lausanne, Switzerland.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18636737

Citation

Jimenez-Alvarez, D, et al. "Antioxidant Activity of Oregano, Parsley, and Olive Mill Wastewaters in Bulk Oils and Oil-in-water Emulsions Enriched in Fish Oil." Journal of Agricultural and Food Chemistry, vol. 56, no. 16, 2008, pp. 7151-9.
Jimenez-Alvarez D, Giuffrida F, Golay PA, et al. Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil-in-water emulsions enriched in fish oil. J Agric Food Chem. 2008;56(16):7151-9.
Jimenez-Alvarez, D., Giuffrida, F., Golay, P. A., Cotting, C., Lardeau, A., & Keely, B. J. (2008). Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil-in-water emulsions enriched in fish oil. Journal of Agricultural and Food Chemistry, 56(16), 7151-9. https://doi.org/10.1021/jf801154r
Jimenez-Alvarez D, et al. Antioxidant Activity of Oregano, Parsley, and Olive Mill Wastewaters in Bulk Oils and Oil-in-water Emulsions Enriched in Fish Oil. J Agric Food Chem. 2008 Aug 27;56(16):7151-9. PubMed PMID: 18636737.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil-in-water emulsions enriched in fish oil. AU - Jimenez-Alvarez,D, AU - Giuffrida,F, AU - Golay,P A, AU - Cotting,C, AU - Lardeau,A, AU - Keely,Brendan J, Y1 - 2008/07/18/ PY - 2008/7/19/pubmed PY - 2008/10/7/medline PY - 2008/7/19/entrez SP - 7151 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 16 N2 - The antioxidant activity of oregano, parsley, olive mill wastewaters (OMWW), Trolox, and ethylenediaminetetraacetic acid (EDTA) was evaluated in bulk oils and oil-in-water (o/w) emulsions enriched with 5% tuna oil by monitoring the formation of hydroperoxides, hexanal, and t-t-2,4-heptadienal in samples stored at 37 degrees C for 14 days. In bulk oil, the order of antioxidant activity was, in decreasing order (p < 0.05), OMWW > oregano > parsley > EDTA > Trolox. The antioxidant activity in o/w emulsion followed the same order except that EDTA was as efficient an antioxidant as OMWW. In addition, the total phenolic content, the radical scavenging properties, the reducing capacity, and the iron chelating activity of OMWW, parsley, and oregano extracts were determined by the Folin-Ciocalteau, oxygen radical absorbance capacity, ferric reducing antioxidant power, and iron(II) chelating activity assays, respectively. The antioxidant activity of OMWW, parsley, and oregano in food systems was related to their total phenolic content and radical scavenging capacity but not to their ability to chelate iron in vitro. OMWW was identified as a promising source of antioxidants to retard lipid oxidation in fish oil-enriched food products. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18636737/Antioxidant_activity_of_oregano_parsley_and_olive_mill_wastewaters_in_bulk_oils_and_oil_in_water_emulsions_enriched_in_fish_oil_ L2 - https://doi.org/10.1021/jf801154r DB - PRIME DP - Unbound Medicine ER -