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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/38102
Acceder
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network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T09:54:02Zoai: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:34982025-09-29 09:54:02.675CONICET 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)
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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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