Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil-in-water emulsions enriched in fish oil

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.

PY - 2008/8/27

Y1 - 2008/8/27

N2 - The antioxidant activity of oregano, parsley, olive mill wastewaters (OMWW), Trolox, and ethylene-diaminetetraacetic 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.

AB - The antioxidant activity of oregano, parsley, olive mill wastewaters (OMWW), Trolox, and ethylene-diaminetetraacetic 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.

KW - lipid oxidation

KW - fish oil

KW - long-chain polyunsaturated fatty acids

KW - olive mill wastewater

KW - oregano

KW - parsley

KW - antioxidant

KW - LIPID OXIDATION

KW - NATURAL ANTIOXIDANTS

KW - PHENOLIC-COMPOUNDS

KW - PLANT-EXTRACTS

KW - PHYSICOCHEMICAL PROPERTIES

KW - ANTIMICROBIAL ACTIVITY

KW - WASTE-WATERS

KW - CAPACITY

KW - FOOD

KW - MAYONNAISE

UR - http://www.scopus.com/inward/record.url?scp=51649108398&partnerID=8YFLogxK

U2 - 10.1021/jf801154r

DO - 10.1021/jf801154r

M3 - Article

SN - 1520-5118

VL - 56

SP - 7151

EP - 7159

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 16

ER -