Antioxidant properties of three aromatic herbs (rosemary, thyme and lavender) in oil-in-water emulsions

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Gabriela Gallego, M., Gordon, M. H., Segovia, F. J., Skowyra, M. and Almajano, M. P. (2013) Antioxidant properties of three aromatic herbs (rosemary, thyme and lavender) in oil-in-water emulsions. Journal of the American Oil Chemists Society, 90 (10). pp. 1559-1568. ISSN 0003-021X doi: 10.1007/s11746-013-2303-3

Abstract/Summary

Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. Selected aromatic plant extracts from leaves, flowers and stems of rosemary, thyme and lavender were investigated for their antioxidant activity. The total polyphenol content was determined by the Folin-Ciocalteu assay and the antioxidant capacity was determined by the Trolox equivalent antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl, oxygen radical absorbance capacity and ferric-reducing antioxidant power assays. For all four antioxidant assays, the extracts from thyme flowers, lavender leaves and thyme leaves had the highest antioxidant activity, followed by rosemary stems, rosemary leaves, and lavender stems, and the lavender flowers and thyme stems had the lowest antioxidant activity. The antioxidant activity was correlated with the polyphenol content, although minor deviations were observed. In oil-in-water emulsion, extracts from rosemary leaves and thyme leaves were most effective at retarding oxidation followed by the rosemary stems and thyme flowers. Extracts from thyme flowers and lavender leaves were less effective in the emulsion than predicted by the homogeneous antioxidant assays. This study demonstrated the potential use of plants extract as substitutes for synthetic antioxidants.

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Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/35728
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Uncontrolled Keywords	Antioxidant, Herbs, Lipid oxidation, Polyphenol, Free Radicals, oil-in-water emulsions.
Publisher	Springer
Download/View statistics	View download statistics for this item

Deposit Details

Date Deposited:	22 Jan 2014 11:10	Date item deposited into CentAUR
Last Modified:	25 Aug 2024 05:36	Date item last modified

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