Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina
- Autores
- Olmedo, Rubén Horacio; Asensio, Claudia Mariana; Grosso, Nelson
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Food industries are looking for natural antioxidant to replace synthetic because these last ones are questioned due to healthy reasons. Essential oils are natural products that can have antioxidant activity, but their composition and antioxidant activity could change for thermal storage condition. The objective of this study was to evaluate the antioxidant effect and thermal stability of rosemary, oregano and laurel essential oils (EO). The major components of the essential oils were terpineol (E) Beta (55.5%), terpinen-4-ol (15.9%), and thymol (12.9%) in oregano; camphor (35.7%), verbenone (26.6%), and β-caryophyllene (15.8%) in rosemary EO; and linalool (45.0%), sabinene (31.9%), and methyl eugenol (14.3%) in laurel EO. The volatile composition of the EO changed during the thermal stability study. The antioxidant activity of the essential oils was analyzed measuring free-radical scavenging activity (FRSA) and total phenolic content; and performing a storage study of sunflower oil measuring the formation of peroxide and volatile oxidation compounds. The FRSA showed that laurel (61.74%), oregano (59.97%), and rosemary (48.23%) EOs showed better percentage inhibitions than BHT (8.76%). In the storage study of sunflower oil, samples with 0.10% oregano EO, 0.02% oregano EO, 0.02% laurel EO, and 0.10% rosemary EO showed better antioxidant properties, exhibiting less peroxide and anisidine values during storage. Also, 0.02% oregano EO in the storage study showed reduced formation of volatile compounds like hexanal, 2-heptenal, and 2,4-decadienal. The studied EOs have antioxidant activity and constitute natural potential agents that could be used as antioxidants in food products. Also, the studied EOs are compounds that change under high temperature conditions during storage, which could affect their potential antioxidant activity.
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina - Materia
-
Antioxidants
Essential Oils
Stability
Volatiles - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/38102
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Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in ArgentinaOlmedo, Rubén HoracioAsensio, Claudia MarianaGrosso, NelsonAntioxidantsEssential OilsStabilityVolatileshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Food industries are looking for natural antioxidant to replace synthetic because these last ones are questioned due to healthy reasons. Essential oils are natural products that can have antioxidant activity, but their composition and antioxidant activity could change for thermal storage condition. The objective of this study was to evaluate the antioxidant effect and thermal stability of rosemary, oregano and laurel essential oils (EO). The major components of the essential oils were terpineol (E) Beta (55.5%), terpinen-4-ol (15.9%), and thymol (12.9%) in oregano; camphor (35.7%), verbenone (26.6%), and β-caryophyllene (15.8%) in rosemary EO; and linalool (45.0%), sabinene (31.9%), and methyl eugenol (14.3%) in laurel EO. The volatile composition of the EO changed during the thermal stability study. The antioxidant activity of the essential oils was analyzed measuring free-radical scavenging activity (FRSA) and total phenolic content; and performing a storage study of sunflower oil measuring the formation of peroxide and volatile oxidation compounds. The FRSA showed that laurel (61.74%), oregano (59.97%), and rosemary (48.23%) EOs showed better percentage inhibitions than BHT (8.76%). In the storage study of sunflower oil, samples with 0.10% oregano EO, 0.02% oregano EO, 0.02% laurel EO, and 0.10% rosemary EO showed better antioxidant properties, exhibiting less peroxide and anisidine values during storage. Also, 0.02% oregano EO in the storage study showed reduced formation of volatile compounds like hexanal, 2-heptenal, and 2,4-decadienal. The studied EOs have antioxidant activity and constitute natural potential agents that could be used as antioxidants in food products. Also, the studied EOs are compounds that change under high temperature conditions during storage, which could affect their potential antioxidant activity.Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaElsevier Science2015-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/38102Olmedo, Rubén Horacio; Asensio, Claudia Mariana; Grosso, Nelson; Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina; Elsevier Science; Industrial Crops and Products; 69; 7-2015; 21-280926-6690CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2015.02.005info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0926669015001004info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:55Zoai:ri.conicet.gov.ar:11336/38102instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:53:56.017CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina |
title |
Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina |
spellingShingle |
Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina Olmedo, Rubén Horacio Antioxidants Essential Oils Stability Volatiles |
title_short |
Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina |
title_full |
Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina |
title_fullStr |
Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina |
title_full_unstemmed |
Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina |
title_sort |
Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina |
dc.creator.none.fl_str_mv |
Olmedo, Rubén Horacio Asensio, Claudia Mariana Grosso, Nelson |
author |
Olmedo, Rubén Horacio |
author_facet |
Olmedo, Rubén Horacio Asensio, Claudia Mariana Grosso, Nelson |
author_role |
author |
author2 |
Asensio, Claudia Mariana Grosso, Nelson |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Antioxidants Essential Oils Stability Volatiles |
topic |
Antioxidants Essential Oils Stability Volatiles |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Food industries are looking for natural antioxidant to replace synthetic because these last ones are questioned due to healthy reasons. Essential oils are natural products that can have antioxidant activity, but their composition and antioxidant activity could change for thermal storage condition. The objective of this study was to evaluate the antioxidant effect and thermal stability of rosemary, oregano and laurel essential oils (EO). The major components of the essential oils were terpineol (E) Beta (55.5%), terpinen-4-ol (15.9%), and thymol (12.9%) in oregano; camphor (35.7%), verbenone (26.6%), and β-caryophyllene (15.8%) in rosemary EO; and linalool (45.0%), sabinene (31.9%), and methyl eugenol (14.3%) in laurel EO. The volatile composition of the EO changed during the thermal stability study. The antioxidant activity of the essential oils was analyzed measuring free-radical scavenging activity (FRSA) and total phenolic content; and performing a storage study of sunflower oil measuring the formation of peroxide and volatile oxidation compounds. The FRSA showed that laurel (61.74%), oregano (59.97%), and rosemary (48.23%) EOs showed better percentage inhibitions than BHT (8.76%). In the storage study of sunflower oil, samples with 0.10% oregano EO, 0.02% oregano EO, 0.02% laurel EO, and 0.10% rosemary EO showed better antioxidant properties, exhibiting less peroxide and anisidine values during storage. Also, 0.02% oregano EO in the storage study showed reduced formation of volatile compounds like hexanal, 2-heptenal, and 2,4-decadienal. The studied EOs have antioxidant activity and constitute natural potential agents that could be used as antioxidants in food products. Also, the studied EOs are compounds that change under high temperature conditions during storage, which could affect their potential antioxidant activity. Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina |
description |
Food industries are looking for natural antioxidant to replace synthetic because these last ones are questioned due to healthy reasons. Essential oils are natural products that can have antioxidant activity, but their composition and antioxidant activity could change for thermal storage condition. The objective of this study was to evaluate the antioxidant effect and thermal stability of rosemary, oregano and laurel essential oils (EO). The major components of the essential oils were terpineol (E) Beta (55.5%), terpinen-4-ol (15.9%), and thymol (12.9%) in oregano; camphor (35.7%), verbenone (26.6%), and β-caryophyllene (15.8%) in rosemary EO; and linalool (45.0%), sabinene (31.9%), and methyl eugenol (14.3%) in laurel EO. The volatile composition of the EO changed during the thermal stability study. The antioxidant activity of the essential oils was analyzed measuring free-radical scavenging activity (FRSA) and total phenolic content; and performing a storage study of sunflower oil measuring the formation of peroxide and volatile oxidation compounds. The FRSA showed that laurel (61.74%), oregano (59.97%), and rosemary (48.23%) EOs showed better percentage inhibitions than BHT (8.76%). In the storage study of sunflower oil, samples with 0.10% oregano EO, 0.02% oregano EO, 0.02% laurel EO, and 0.10% rosemary EO showed better antioxidant properties, exhibiting less peroxide and anisidine values during storage. Also, 0.02% oregano EO in the storage study showed reduced formation of volatile compounds like hexanal, 2-heptenal, and 2,4-decadienal. The studied EOs have antioxidant activity and constitute natural potential agents that could be used as antioxidants in food products. Also, the studied EOs are compounds that change under high temperature conditions during storage, which could affect their potential antioxidant activity. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-07 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/38102 Olmedo, Rubén Horacio; Asensio, Claudia Mariana; Grosso, Nelson; Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina; Elsevier Science; Industrial Crops and Products; 69; 7-2015; 21-28 0926-6690 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/38102 |
identifier_str_mv |
Olmedo, Rubén Horacio; Asensio, Claudia Mariana; Grosso, Nelson; Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina; Elsevier Science; Industrial Crops and Products; 69; 7-2015; 21-28 0926-6690 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2015.02.005 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0926669015001004 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science |
publisher.none.fl_str_mv |
Elsevier Science |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842269257601122304 |
score |
13.13397 |