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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

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JournalJournal of Agricultural and Food Chemistry
DatePublished - 27 Aug 2008
Issue number16
Volume56
Number of pages9
Pages (from-to)7151-7159
Original languageEnglish

Abstract

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.

    Research areas

  • lipid oxidation, fish oil, long-chain polyunsaturated fatty acids, olive mill wastewater, oregano, parsley, antioxidant, LIPID OXIDATION, NATURAL ANTIOXIDANTS, PHENOLIC-COMPOUNDS, PLANT-EXTRACTS, PHYSICOCHEMICAL PROPERTIES, ANTIMICROBIAL ACTIVITY, WASTE-WATERS, CAPACITY, FOOD, MAYONNAISE

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