Study of the Effects of Essential Oils of Cumin, Savory and Cardamom as Natural Antioxidants on the Flavor and Oxidative Stability of Soybean Oil During the Storage

References

• Akon, C.C. and Min, D.B. (2002). Food lipids: Chemistry, Nutrition, and Biotechnology. Marcel Dekker, Inc. New York.
   Google Scholar
• Ayoughi, F., Barzegar, M., Sahari, M.A. and Naghdibadi, H. (2011). Chemical compositions of essential oils of Artemisia dracunculus L. and endemic Matricaria chamomilla L. and an evaluation of their antioxidative effects. J. Agric. Sci. Technol. 13: 79–88.
   Web of Science ®Google Scholar
• Baghalian, K. and NaghdiAbadi, H. (2000). Essential Oil Plants. Andarz Publications, Tehran, Iran.
   Google Scholar
• Frankel, E.N. (1998). Lipid oxidation. The Oily Press.
   Google Scholar
• Hadian, J. Ebrahimi, S.N. and Salehi, P. (2010). Variability of morphological and phytochemical characteristics among Saturejahortensis L. accessions ofIran. Ind. Crops Prod. 32: 62–69. doi: 10.1016/j.indcrop.2010.03.006
   Web of Science ®Google Scholar
• Hajhashemi, V., Sadraei, H., Ghannadi, A.R. and Mohseni, M. (2000). Antispasmodic and anti-diarrheal effect of Saturejahortensis L. essential oil. J. Ethnopharm. 71: 187–192. doi: 10.1016/S0378-8741(99)00209-3
   PubMed Web of Science ®Google Scholar
• Maarouu, S.H., Rezaei, K., Raftaniamiri, Z. and Mirzaei, F. (2015). Evaluating the effects of herbal essences from spearmint and wild thyme on the quality of camel's milk. Int. J. Food Sci. Technol. 50: 2168–2174. doi: 10.1111/ijfs.12855
   Web of Science ®Google Scholar
• Mazidi, S., Rezaei, K., Golmakani, M.T., Sharifan, A., Rezazadeh, S.H. (2012). Antioxidant activity of essential oil from Black Zira (Bunium persicum Boiss.) obtained by microwave-assisted hydrodistillation. J. Agri. Sci. Technol. 14: 1013–1022.
   Web of Science ®Google Scholar
• Mehenbacher, V.C., Sallee, E.M.,Walker, R.O., Hopper, T.H., Link W.E., Walker, R.C. and Firestone, D. (1997). Official Methods and Recommended Practices of the American Oil Chemists' Society. Champaign, IL.
   Google Scholar
• Moaveni, P. (2009). Essential Oil Plants, Azad University Publications, Tehran, Iran.
   Google Scholar
• Nair, K.K.P. (2006). The agronomy and economy of cardamom the queen of spice. Adv. Agron. 91: 179–471. doi: 10.1016/S0065-2113(06)91004-9
   Web of Science ®Google Scholar
• Najafi, F., Ebadi, M.T. and Abbasian, J. (2011). Harvesting Processes, Dry and Processing Medicinal and Aromatic Plants. Beheshti University Publications, Tehran, Iran.
   Google Scholar
• Peter, K.V. (2004). Herbs and Spices. CRC Press Washington, D.C. Publishing.
   Google Scholar
• Pokorny, J. (2001). Antioxidants in Food. CRC Press, Woodhead Publishing Ltd.
   Google Scholar
• Reineccius, G. (1994). Source Book of Flavors. Chapman and Hall, New York.
   Google Scholar
• Rezvanpanah, Sh., Rezaei, K., Golmakani, M.T., Razavi, S.H. (2011). Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation. Braz. J. Microb., 42(4):1453–1462. doi: 10.1590/S1517-83822011000400031
   PubMed Web of Science ®Google Scholar
• Roy, R.K. (1990). A Primer on the Taghuchi's Method. Society of Manufacturing Engineers Dearborn, Michigan.
   Google Scholar
• Ahin, F., Karaman,Y., Gulluce, M., Ooutçu, H., Engul, M., Adyguzel, A., Oztürk, S. and Kotan, R. (2003). Evaluation of antimicrobial activities of Saturejahortensis L. J. Ethnopharm. 87: 61–65. doi: 10.1016/S0378-8741(03)00110-7
   PubMed Web of Science ®Google Scholar
• Sefidkon, F., Jamzad, Z. and Mirza, M. (2004). Chemical variation in the essential oil of Saturejasahendica from Iran. Food Chem., 88: 325–328. doi: 10.1016/j.foodchem.2003.12.044
   Web of Science ®Google Scholar
• Tajkarimi, M.M., Ibrahim, S.A. and Cliver, D.O. (2010). Antimicrobial herb and spice compounds in food. Food Control. 21: 1199–1218. doi: 10.1016/j.foodcont.2010.02.003
   Web of Science ®Google Scholar
• Zargari, A. (1990). Medicinal Plants, 4th edn. University of Tehran Publications, Tehran, Iran.
   Google Scholar
• Zhang, H., Chen, F., Wang, Xi. and Yao, H.Y. (2006). Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents. Food Res. Int. 39: 833–839. doi: 10.1016/j.foodres.2006.03.007
   Web of Science ®Google Scholar