Effect of Rosmarinus officinalis and Origanum majorana extracts on stability of sunflower oil during storage and repeated heating

Both rosemary(Rosmarinus officinalis)and marjoram(Origanum majorana)are abundant in phenolic compounds,exhibiting exceptional antioxidant activity.This study aims to assess the impact of rosemary and marjoram extracts on the stability of sunflower oil during storage and repeated heating.Sunflower oil supplemented with herbal extracts or butylated hydroxytoluene(BHA)at a concentration of 200 ppm was stored for six months under light and dark conditions at room temperature.Peroxide value(PV),p-anisidine value(An-V),and total oxidation(TOTOX)value were measured to monitor lipid oxidation progression.A significant difference(P<0.05)was observed between light and dark storage for all studied samples regarding oxidation parameters.The ethanolic extract of rosemary exhibited higher antioxidant activity compared to BHA and other extracts.Furthermore,sunflower oil supplemented with the ethanolic extract of rosemary underwent weekly treatment at 100℃for 30 min over four consecutive weeks.Although all oxidation indicators increased during repeated heating,the addition of rosemary and marjoram extracts as well as BHA significantly reduced these indicators.These findings demonstrate that both rosemary extracts and marjoram extracts can serve as natural antioxidants in edible oils.

Antioxidant Action of Rosemary and Oregano Extract in Pre-Cooked Meat Hamburger

The main goal is to compare the antioxidant potential of rosemary and oregano natural extracts in precooked beef burger by assessing the lipid oxidation extent and sensory analysis. Five formulations (F) of hamburger were prepared from beef and mechanically separated as follows: meat containing sodium erythorbate (F1);deodorized rosemary extract (F2);oregano extract (F3);rosemary plus oregano extracts (F4) and without antioxidant addition, denominated control formulation (CF). The samples were frozen at ?18°C for 24 hours, then submitted to heat treatment in an electric oven with internal controlled temperature of 75°C, and again frozen for a period of 30 days. The lipid oxidation extent (determined by thiobarbituric acid reactive substances— TBRS) was evaluated at 0, 15 during 30 days. After heating in plate to temperature of 75°C, the samples were submitted to color, taste and odor evaluation by 40 untrained tasters. The formulations F1, F2 and F4 presented lower concentrations of TBRS, whereas CF at day zero already showed very high values, indicating oxidation of the product. The samples showed good acceptance in the sensorial analysis.

Retardation of 4-Hydroxy-2-Transnonenal (HNE), a Toxic Aldehyde Formation by Antioxidants in Heat-Treated Corn Oil at Frying Temperature

The antioxidative properties of four antioxidants such as rosemary extracts (RE), tert-butylhydroquinone (TBHQ), ascorbyl palmitate (AP), citric acid (CA) and their mixtures were investigated on the formation of 4-hydroxy-2-transnonenal (HNE) in commercial corn oil heated at 185°C for up to 6 hours. Among the antioxidants 100 ppm RE and a mixture of 200 ppm tertiary butylated hydroquinone (TBHQ) + 100 ppm ascorbyl palmitate (AP) + 50 ppm citric acid (CA) exhibited excellent antioxidative activity, as determined by the thiobarbituric acid reaction (TBARS) assay, measuring the formations of the secondary lipid oxidation products and by high-performance liquid chromatography (HPLC), measuring the formation of the toxic α, β-unsaturated hydroxyaldehyde HNE after heat treatment of corn oil at 185°C up to 6 hours. TBHQ, AP and CA alone did not show much protective properties. The synergistic effects of TBHQ + AP + CA mixture shown to reduce the formation of HNE after 6 hours heat-treated corn oil by 27%. RE 100 ppm was also found to be a very effective antioxidant, reducing the formation of HNE after 6 hours heat-treated corn oil in the same condition by 29%.

Particle formulation of hydroalcoholic rosemary (Rosmarinus officinalis L.) extracts using a spouted bed

In this study,spouted bed technology was applied to the protection and functionalization of polyphenolic rosemary extracts.First,solid-liquid extraction was performed at 25℃with ethanol-water.The ethanol-water ratio was chosen to obtain high phenolic acid and diterpene concentrations in the extract.The selected solvent composition gave liquid extracts that could be directly added to a coating mixture for feeding into a spouted bed apparatus.Thus,no preliminary solvent exchange or evaporation of the extraction solvent to dryness was required.Food grade Paselli MD 6 maltodextrin and HiCap 100 modified starch were used as inert core and shell materials in the spouted bed encapsulation process under mild operating conditions.The antioxidant activity of the fresh extract was retained during processing,which indicated that the active constituents were preserved and quantitatively transferred into the encapsulated formulations,which were readily soluble in water.The obtained powders were composed of nearly spherical particles.Their compositions,water solubilities,and particle morphologies make them a strong candidate for food and beverage applications as natural antioxidants,preservatives,or functional ingredients.

Application of hurdle technology for the shelf life extension of European eel(Anguilla anguilla)fillets

Fresh fish,and especially fatty species,are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface.The implementation of a variety of“mild hurdles”may significantly decrease the rates of fish chemical degradation and microbiological spoilage,by better retaining the initial quality,compared to more intense preservation techniques.The aim of this work is the comparative study of different,single or combined,treatments at 15℃on the quality and shelf life of chilled eel fillets.Fish fillets were treated using osmotic solutions consisting of glycerol(30%–40%–45%)and 5%NaCl with and without former antioxidant impregnation by using Rosemary Serum.In all cases,water activity decreased to approximately 0.90 after 420 min of osmotic treatment.Untreated and osmotically treated fish fillets were subsequently stored at 4℃and their stability under chill conditions was assessed based on microbial growth and oxidative deterioration.Microbial growth of treated samples was significantly delayed,especially due to the osmotic step(OS)and the derived water activity decrease.Lipid oxidation,a major cause of rejection for fatty fish such as eel,was greatly inhibited in treated fillets,owing to both‘hurdles’,aw lowering(OS)and antioxidant impregnation with rosemary serum(RS/OS),showing the synergistic effect of these successive procedures.Shelf life of treated eel fillets exhibited a more than 10-fold increase,as compared to the untreated samples,based on chemical composition and a 2 to 3-fold shelf life improvement,in terms of microbial growth.