141
Views
48
CrossRef citations to date
0
Altmetric
Research Article

Preservation of alpha-tocopherol in sunflower oil by herbs and spices

Pages 327-339 | Published online: 06 Jul 2009

  • Akguel A & Ayar A (1993): Doga Turkish Antioxidant Effects of Turkish spices J. Agric. Forestry 17(4), 1061-1068.
  • Amr AS (1991): Effectiveness of synthetic and potential natural antioxidants in improving the stability of sheep's anhydrous butter fat during long term storage. J. Sci. Food Agric. 55(1), 75- 85.
  • Bjoneboe A, Gunn E & Drevon CA (1990): Absorption, transport and distribution of Vitamin E. J. Nutr. 120, 233-242.
  • Buettner GR (1993): The pecking order of free radicals and antioxidants: lipid peroxidation, a-tocopherol and ascorbate. Arch. Biochem. Biophys. 300(2), 535- 543.
  • Burton GW & Ingold KU (1981): Autoxidation of biological molecules. 1. The antioxidant activity of vitamin E and related chain breaking phenolic anti-oxidants in vitro. J. Am. Chem. Soc. 103, 6472- 6477.
  • Carlsson DJ, Suprunchuk T & Wiles DM (1976): Photooxidation of unsaturated oils: effects of singlet oxygen quenchers. J. Am. Oil Chem. Soc. 53, 656- 660.
  • Cuvelier ME, Berset C & Richard H (1994): Antioxidant constituents in sage (Salvia officinalis) J. Agric. Food Chem. 42, 665- 669.
  • Cuvelier ME, Richard H & Berset C (1996): Antioxidative activity and phenolic Composition of pilot-plant and commercial extracts of sage and rosemary J. Am. Oil Chem. Soc. 73(5), 645- 652.
  • Delaveau P (1991): Turmeric, Med. Nutr, 27(2), 95- 96.
  • Djarmati Z, Jankov RM, Schwirtlich E, Djulinac B & Djordjevic B: (1991) High antioxidant activity of extracts obtained from sage by supercritical CO2 extraction. J. Am. Oil Chem. Soc. 68(10), 731- 734.
  • Donnelly JK & Robinson DS (1995): Invited review: free radicals in foods. Free Rad. Res. 22(2), 147- 176.
  • Fahrenholtz SR, Doleiden DH, Trozzole AM & Lamola AA (1974): On the quenching of singlet oxygen by a-tocopherol. Photochem. Photobiol. 20, 505- 510.
  • Felice M, de Leonardis T & de Comes S (1993): Flavouring of edible oils. Effects on autoxidation. Indust. Aliment. 32(313), 249- 253.
  • Foote CS, Ching TY & Geller GG (1974): Chemistry of singlet oxygen XVIII. Rates of reaction and quenching of a-tocopherol and singlet oxygen. Photochem. Photobiol. 20, 511- 514.
  • Frankel EN, Huang SW, Prior E & Aeschbach R (1996): Evaluation of antioxidant activity of rosemary extracts, carnosol and carnosic acid in bulk vegetable oils and fish oil and their emulsions. J. Sci. Food Agric. 72(2), 201-208.
  • Gerard D, Quirin KW & Schwarz E (1995): CO2-extracts from rosemary and sage. Food Marketing & Technol. 9(5), 46- 55.
  • Gordon MH & Kourimska L (1995): Effect of antioxidants on losses of tocopherols during deep-fat frying. Food Chem. 52, 175-177.
  • Gordon MH & Mursi E (1994): A comparison of oil stability based on the metrohm Rancimat with storage at 20°C. J. Am. Oil Chem. Soc. 71(6), 649- 651.
  • Halliwell B (1991): Reactive oxygen species in living systems: source, Biochemistry and Role in Human Disease. Am. J. Med. 91(3), 145- 225.
  • Halliwell B, Gutteridge JMC & Cross CE (1992): Free radicals, antioxidants and human disease: where are we now? J. Lab. Clin. Med. 119(6) 598- 620.
  • Hopia AI, Huang SW, Schwarz K, German JB & Frankel EN (1996): Effect of different lipid systems on antioxidant activity of rosemary constituents carnosol and carnosic acid with and without alpha-tocopherol. J. Agric. Food Chem. 44(8), 2030- 2036.
  • Kamal-Eldin & Appelqvist L (1996): The chemistry and antioxidant properities of tocopherols and tocotrienols. Lipids 31(7), 671-701.
  • Lee EC & Min DB (1988): Quenching mechanisms of b-carotene on the chlorophyll sensitised photooxidation of soybean oil. J. Food Sci. 53, 1894 -1896.
  • Madsen HL & Bertelsen G (1995): Spices as antioxidants. Trends Food Sci. Technol. 6(8), 271- 277.
  • Maillard B, Ingold KU & Scaniano JC (1983): Rate constants for the reactions of free radicals with oxygen in solution. J. Am. Chem. Soc. 105, 5095 -5099.
  • Marinova EM & Yanishleva NV (1997): Antioxidant activity of extracts from selected species of the family Lamaciaeinsunfloweroil.Food Chem.58(3), 245-248.
  • Masuda T, Isobe J, Jitoe A & Nakatani N (1992): Antioxidative curcuminoids from rhizomes of Curcuma xanthorrhiza. Phytochem. 31(10), 3645 -3647.
  • Morgan DA, Shaw DB, Sidebottom MJ, Soon TC & Taylor RS (1985): The function of bleaching earths in processing of palm, palm kernel and coconut oil. J. Am. Oil Chem. Soc. 62, 292- 299.
  • Morrissey PA, Buckley DJ & Sheehy PJ (1994): Vitamin E and meat quality, Proc. Nut. Soc. 53, 289- 295.
  • Niki E, Noguchi N, Tsuchihashi H & Gotoh N (1995): Interaction among vitamin C, vitamin E and b-carotene. Am. J. Clin. Nutr. 62(Suppl.), 1322S -1326S.
  • Noguchi N, Komuro E, Niki E, & Wilson RL (1994): Action of curcumin as an anti-oxidant against lipid peroxidation.J. JapanOil Chem. Soc.43(12), 1045-1051.
  • Ozcan M, Akgul A, Singh AR, Aramouni FM & Zayas JF (1995): Stability of sunflower oil flavored with garlic, basil and rosemary extracts. IFT Annual Meeting 1995, poster, p. 197.
  • Reynhout G (1991): The effect of temperature on the induction time of a stabilized oil. J. Am. Oil Chem. Soc. 68(12), 983- 984.
  • Sharma SC, Mukhtar H, Sharma SK & Krishna CR (1972): Biochem. Pharmacol. 21, 1210 -1215.
  • Singh AR, Aramouni FM & Zayas JF (1995): Stability of sunflower oil flavoured with garlic, basil and rosemary extracts, 1995 IFT Annual Meeting, p. 197.
  • Takacsova M, Pribela A & Faktorova M (1995): Study of the antioxidative effects of thyme, sage, juniper and oregano. Nahrung 39(3), 241- 243.
  • Wong JW, Hashimoto K & Shibamoto T (1995): Antioxidant activities of rosemary and sage extracts and vitamin E in a model meat system. J. Agric. Food Chem. 43(10), 2707- 2712.
  • Yoshida H (1993): Influence of fatty acids of different
  • unsaturation on the oxidation of purified vegetable oils
  • during microwave irradiation, J. Sci. Food Agric. 62,
  • 41-47.
  • Young CL & Jong HY (1993): Antioxidative effects of volatile oil and oleoresin extracted from rosemary, sage, clove and nutmeg. Korean J. Food Sci. Technol. 25(4), 351-354.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.