Anti-rancidity effect of essential oils, application in the lipid stability of cooked turkey meat patties and potential implications for health

References

• Adams R. 1995. Identification of essential oil components by gas chromatography/mass spectroscopy. Carol Stream: Allured Publishing Co
   Google Scholar
• Amorati R, Foti MC. 2012. Oxidative stability and antioxidant properties of essential oils. In: Valgimigli L, editors. Essential oils as food additives. Nova Science Publishers Inc. p 75–95 (ISBN 978-1-62100-241-3)
   Google Scholar
• Béjaoui A, Boulila A, Boussaid M. 2013. Chemical composition and biological activities of essential oils and solvent extracts of Origanum vulgare subsp. glandulosum Desf. from Tunisia. J Med Plants Res 7:2429–2435
   Google Scholar
• Benzie IF, Strains JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–76
   PubMed Web of Science ®Google Scholar
• Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods – a review. Int J Food Microbiol 94:223–253
   PubMed Web of Science ®Google Scholar
• Chen X, Zheng Y, Shen Y. 2006. Voglibose (Basen, AO-128), one of the most important α-glucosidase inhibitors. Curr Med Chem 13:109–116
   PubMed Web of Science ®Google Scholar
• Chiasson JL. 2006. Acarbose for the prevention of diabetes, hypertension, and cardiovascular disease in subjects with impaired glucose tolerance: the Study to Prevent Non-Insulin-Dependent Diabetes Mellitus (STOP-NIDDM) Trial. Trial End Pract 1:25–30
   Google Scholar
• Cichosky A, Cansian R, De Oliveira D, Gaio I, Saggirato A. 2011. Lipid and protein oxidation in the internal part of Italian type salami containing basil essential oil (Ocimum basilicum L.). Ciencia Tecnol Aliment 31:436–442
   Google Scholar
• Duthie G, Campbell F, Bestwick C, Stephen S, Russell W. 2013. Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked turkey meat patties: implications for health. Nutrients 5:1241–1252
   PubMed Web of Science ®Google Scholar
• Edris AE. 2007. Pharmaceutical and therapeutic potentials of essential oils and their individual volatile constituents: a review. Phytother Res 21:308–323
   PubMed Web of Science ®Google Scholar
• Frank JG, Geil JV, Freaso R. 1982. Automatic determination of oxidation stability of oil and fatty products. Food Technol 36:71–76
   Web of Science ®Google Scholar
• İnanç T, Maskan M. 2012. The potential application of plant essential oils/extracts as natural preservatives in oils during processing: a review. J Food Sci Eng 2:1–9
   Google Scholar
• International Diabetes Federation. 2013. IDF Diabetes Atlas. 6th ed. Brussels, Belgium: International Diabetes Federation. Available at: http://www.idf.org/diabetesatlas. Accessed on 21 August 2014
   Google Scholar
• Jirovetz L, Buchbauer G, Stoilova I, Krastanov A, Stoyanova A, Schmidt E. 2007. Spice plants: chemical composition and antioxidant properties of Pimenta Lindl. essential oils, part 2: Pimenta racemosa (Mill.) J.W. Moore leaf oil from Jamaica. Ernährung/Nutrition 31:293–300
   Google Scholar
• Jumepaeng T, Prachakool S, Luthria DL, Chanthai S. 2013. Determination of antioxidant capacity and α-amylase inhibitory activity of the essential oils from citronella grass and lemongrass. Int Food Res J 20:481–485
   Google Scholar
• Kanner J. 2007. Dietary advanced lipid oxidation end products are risk factors to human health. Mol Nutr Food Res 51:1094–1101
   Google Scholar
• Kassem GM, Atta-Alla OA, Ali FHM. 2011. Improving the quality of beef burger by adding thyme essential oil and jojoba oil. Arch Zootec 60:787–795
   Google Scholar
• Kulisic T, Radonic A, Milos M. 2005. Inhibition of lard oxidation by fractions of different essential oils. Grasas y Aceites 56:284–291
   Web of Science ®Google Scholar
• Kwon YI, Vattem DA, Shetty K. 2006. Evaluation of clonal herbs of Lamiaceae species for management of diabetes and hypertension. Asia Pac J Clin Nutr 15:107–118
   PubMed Web of Science ®Google Scholar
• List GA, Erickson DR. 1985. In: Applewhite TH, editor. Baily's industrial oil and fat products. Vol. III, 4th ed. New York: Wiley. p 275–277
   Google Scholar
• Loizzo MR, Tundis R, Menichini F, Statti GA, Menichini F. 2008. Influence of ripening stage on health benefits properties of Capsicum annuum var. acuminatum L.: in vitro studies. J Med Food 11:184–189
   PubMed Web of Science ®Google Scholar
• Loizzo MR, Tundis R, Saab A, Statti GA, Menichini F. 2007. Comparative chemical composition, antioxidant and hypoglycaemic activities of Juniperus oxycedrus ssp. oxycedrus L. berry and wood oils from Lebanon. Food Chem 105:572–578
   Web of Science ®Google Scholar
• Loizzo MR, Pugliese A, Bonesi M, De Luca D, O'Brien N, Menichini F, Tundis R. 2013. Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum L. cultivars. Food Chem Toxicol 53:392–401
   PubMed Web of Science ®Google Scholar
• Loizzo MR, Tundis R, Bonesi M, Menichini F, Mastellone V, Avallone L, Menichini F. 2012. Radical scavenging, antioxidant and metal chelating activities of Annona cherimola Mill. (cherimoya) peel and pulp in relation to their total phenolic and total flavonoid contents. J Food Comp Anal 25:179–184
   Web of Science ®Google Scholar
• Maritim AC, Sanders RA, Watkins JB. 2003. Diabetes, oxidative stress, and antioxidants: a review. J Biochem Mol Toxicol 17:24–38
   PubMed Web of Science ®Google Scholar
• Marles RJ, Farnsworth NR. 1995. Antidiabetic plants and their active constituents. Phytomedicine 2:137–189
   PubMed Web of Science ®Google Scholar
• McCue PP, Shetty K. 2004a. Inhibitory effects of rosmarinic acid extracts on porcine pancreatic amylase in vitro. Asia Pac J Clin Nutr 13:101–106
   PubMed Web of Science ®Google Scholar
• McCue PP, Shetty K. 2004b. Inhibitory effect of clonal oregano extracts against porcine pancreatic amylase in vitro. Asia Pac J Clin Nutr 13:401–408
   PubMed Web of Science ®Google Scholar
• Metrohm Stability Application Note R-12. Oxidative stability of different solid foodstuffs. Available at: http://partners.metrohm.com/GetDocument?action=get_dms_document&docid=873882. Accessed on 20 March 2013
   Google Scholar
• Miguel G, Simones M, Figueiredo A, Barroso J, Pedro L, Carvalho L. 2004. Composition and antioxidant activities of the essential oils of Thymus caespititius, Thymus camphoratus and Thymus mastichina. Food Chem 86:183–188
   Web of Science ®Google Scholar
• Mimica-Dukic N, Bozin B, Sokovic M, Mihajlovic B, Matavulj M. 2003. Antimicrobial and antioxidant activities of three Mentha species essential oils. Planta Med 69:413–419
   PubMed Web of Science ®Google Scholar
• Mimica-Dukic N, Bozin B, Sokovic M, Simin N. 2004. Antimicrobial and antioxidant activities of Melissa officinalis L. (Lamiaceae) essential oil. J Agric Food Chem 52:2485–2489
   PubMed Web of Science ®Google Scholar
• Oboh G, Ademosun AO, Odubanjo OV, Akinbola IA. 2013. Antioxidative properties and inhibition of key enzymes relevant to type-2 diabetes and hypertension by essential oils from black pepper. Adv Pharmacol Sci 2013:926047 (1–6)
   Google Scholar
• Özcan MM, Arslan D. 2011. Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils. Food Chem 129:171–174
   Web of Science ®Google Scholar
• Pokorný J. 1991. Natural antioxidants for food use. Trends Food Sci Technol 2:223–227
   Google Scholar
• Politeo O, Jukić M, Miloš M. 2006. Chemical composition and antioxidant activity of essential oils of twelve spice plants. Croatica Chem Acta 79:545–552
   Web of Science ®Google Scholar
• Sariçoban C, Yilmaz MT. 2014. Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties. Poult Sci 93:456–463
   PubMed Web of Science ®Google Scholar
• Talpur N, Echard B, Ingram C, Bagchi D, Preuss H. 2005. Effects of a novel formulation of essential oils on glucose-insulin metabolism in diabetic and hypertensive rats: a pilot study. Diabetes Obes Metab 7:193–199
   PubMed Web of Science ®Google Scholar
• Tomaino A, Cimino F, Zimbalatti V, Venuti V, Sulfaro V, De Pasquale A, Saija A. 2005. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chem 89:549–554
   Web of Science ®Google Scholar
• Tranchant J. 1995. Manuel Pratique de Chromatographie en phase gazeuse. Paris: Masson
   Google Scholar
• Tuğba İ, Medeni M. 2012. The potential application of plant essential oils/extracts as natural preservatives in oils during processing: a review. J Food Sci Eng 2:1–9
   Google Scholar
• Tundis R, Loizzo MR, Menichini F. 2010. Natural products as alpha-amylase and alpha-glucosidase inhibitors and their hypoglycaemic potential in the treatment of diabetes: an update. Mini Rev Med Chem 10:315–331
   PubMed Web of Science ®Google Scholar
• Umemura T, Kodama Y, Nishikawa A, Hioki K, Nomura T, Kanki K, Kuroiwa Y, et al. 2006. Nine-week detection of six genotoxic lung carcinogens using the rasH2/BHT mouse model. Cancer Lett 231:314–318
   PubMed Web of Science ®Google Scholar
• Waugh NR, Shyangdan D, Taylor-Phillips S, Suri G, Hall B. 2013. Screening for type 2 diabetes: a short report for the National Screening Committee. Health Technol Assess 17:1–90
   PubMed Web of Science ®Google Scholar
• Wsowicz E, Gramza A, Hes M, Jeleñ HH, Korczak J, Malecka, M. 2004. Oxidation of lipids in food. Pol J Food Nutr Sci 13:87–100
   Google Scholar
• Yagi K. 1987. Lipid peroxides and human diseases. Chem Phys Lipids 45:337–351
   PubMed Web of Science ®Google Scholar