Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices

Abstract Oxidation stability of essential oils isolated from different herbs and spices was observed during 10 weeks at 10 °C. The progression in hydroperoxides which was exhibited by the increase in peroxide values (p < 0.05) was observed in all essential oils with the increase in shelf life. Am...
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Autor*in:	Naeem, Ayeza [verfasserIn] Abbas, Tanveer [verfasserIn] Ali, Tahira Mohsin [verfasserIn] Hasnain, Abid [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	Essential oils Peroxide value TBARS value p-Anisidine value Correlation

Übergeordnetes Werk:	Enthalten in: Sensing and instrumentation for food quality and safety - New York, NY : Springer, 2007, 12(2017), 2 vom: 08. Dez., Seite 877-883
Übergeordnetes Werk:	volume:12 ; year:2017 ; number:2 ; day:08 ; month:12 ; pages:877-883

Links:	Volltext

DOI / URN:	10.1007/s11694-017-9702-3

Katalog-ID:	SPR02177238X

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allfields	10.1007/s11694-017-9702-3 doi (DE-627)SPR02177238X (SPR)s11694-017-9702-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE Naeem, Ayeza verfasserin aut Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Oxidation stability of essential oils isolated from different herbs and spices was observed during 10 weeks at 10 °C. The progression in hydroperoxides which was exhibited by the increase in peroxide values (p < 0.05) was observed in all essential oils with the increase in shelf life. Amongst all tested essential oils, EC showed the highest preventive capacity against lipid oxidation. Similarly, elevated levels of thiobarbituric acid reactive substances and p-anisidine of essential oils were observed when shelf duration progressed (p < 0.05). The essential oil of EC also showed the highest antioxidative potential during the study and a negative correlation with the lipid oxidation studies was observed. As lipid-based foods are vulnerable to oxidation which leaves them off-odour and simultaneously decrease in nutritional attributes. Therefore, the application of natural antioxidants such as essential oils can be a potent substitute to reduce the rate of lipid oxidation and rancidity of food items during prolonged shelf life. Prior to addition of these antioxidant rich essential oils, it is necessary to assess the oxidation behavior of these essences to determine their antiperoxidative mechanism when incorporated in food matrices. Essential oils (dpeaa)DE-He213 Peroxide value (dpeaa)DE-He213 TBARS value (dpeaa)DE-He213 p-Anisidine value (dpeaa)DE-He213 Correlation (dpeaa)DE-He213 Abbas, Tanveer verfasserin aut Ali, Tahira Mohsin verfasserin aut Hasnain, Abid verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 12(2017), 2 vom: 08. Dez., Seite 877-883 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:12 year:2017 number:2 day:08 month:12 pages:877-883 https://dx.doi.org/10.1007/s11694-017-9702-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 12 2017 2 08 12 877-883
spelling	10.1007/s11694-017-9702-3 doi (DE-627)SPR02177238X (SPR)s11694-017-9702-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE Naeem, Ayeza verfasserin aut Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Oxidation stability of essential oils isolated from different herbs and spices was observed during 10 weeks at 10 °C. The progression in hydroperoxides which was exhibited by the increase in peroxide values (p < 0.05) was observed in all essential oils with the increase in shelf life. Amongst all tested essential oils, EC showed the highest preventive capacity against lipid oxidation. Similarly, elevated levels of thiobarbituric acid reactive substances and p-anisidine of essential oils were observed when shelf duration progressed (p < 0.05). The essential oil of EC also showed the highest antioxidative potential during the study and a negative correlation with the lipid oxidation studies was observed. As lipid-based foods are vulnerable to oxidation which leaves them off-odour and simultaneously decrease in nutritional attributes. Therefore, the application of natural antioxidants such as essential oils can be a potent substitute to reduce the rate of lipid oxidation and rancidity of food items during prolonged shelf life. Prior to addition of these antioxidant rich essential oils, it is necessary to assess the oxidation behavior of these essences to determine their antiperoxidative mechanism when incorporated in food matrices. Essential oils (dpeaa)DE-He213 Peroxide value (dpeaa)DE-He213 TBARS value (dpeaa)DE-He213 p-Anisidine value (dpeaa)DE-He213 Correlation (dpeaa)DE-He213 Abbas, Tanveer verfasserin aut Ali, Tahira Mohsin verfasserin aut Hasnain, Abid verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 12(2017), 2 vom: 08. Dez., Seite 877-883 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:12 year:2017 number:2 day:08 month:12 pages:877-883 https://dx.doi.org/10.1007/s11694-017-9702-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 12 2017 2 08 12 877-883
allfields_unstemmed	10.1007/s11694-017-9702-3 doi (DE-627)SPR02177238X (SPR)s11694-017-9702-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE Naeem, Ayeza verfasserin aut Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Oxidation stability of essential oils isolated from different herbs and spices was observed during 10 weeks at 10 °C. The progression in hydroperoxides which was exhibited by the increase in peroxide values (p < 0.05) was observed in all essential oils with the increase in shelf life. Amongst all tested essential oils, EC showed the highest preventive capacity against lipid oxidation. Similarly, elevated levels of thiobarbituric acid reactive substances and p-anisidine of essential oils were observed when shelf duration progressed (p < 0.05). The essential oil of EC also showed the highest antioxidative potential during the study and a negative correlation with the lipid oxidation studies was observed. As lipid-based foods are vulnerable to oxidation which leaves them off-odour and simultaneously decrease in nutritional attributes. Therefore, the application of natural antioxidants such as essential oils can be a potent substitute to reduce the rate of lipid oxidation and rancidity of food items during prolonged shelf life. Prior to addition of these antioxidant rich essential oils, it is necessary to assess the oxidation behavior of these essences to determine their antiperoxidative mechanism when incorporated in food matrices. Essential oils (dpeaa)DE-He213 Peroxide value (dpeaa)DE-He213 TBARS value (dpeaa)DE-He213 p-Anisidine value (dpeaa)DE-He213 Correlation (dpeaa)DE-He213 Abbas, Tanveer verfasserin aut Ali, Tahira Mohsin verfasserin aut Hasnain, Abid verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 12(2017), 2 vom: 08. Dez., Seite 877-883 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:12 year:2017 number:2 day:08 month:12 pages:877-883 https://dx.doi.org/10.1007/s11694-017-9702-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 12 2017 2 08 12 877-883
allfieldsGer	10.1007/s11694-017-9702-3 doi (DE-627)SPR02177238X (SPR)s11694-017-9702-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE Naeem, Ayeza verfasserin aut Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Oxidation stability of essential oils isolated from different herbs and spices was observed during 10 weeks at 10 °C. The progression in hydroperoxides which was exhibited by the increase in peroxide values (p < 0.05) was observed in all essential oils with the increase in shelf life. Amongst all tested essential oils, EC showed the highest preventive capacity against lipid oxidation. Similarly, elevated levels of thiobarbituric acid reactive substances and p-anisidine of essential oils were observed when shelf duration progressed (p < 0.05). The essential oil of EC also showed the highest antioxidative potential during the study and a negative correlation with the lipid oxidation studies was observed. As lipid-based foods are vulnerable to oxidation which leaves them off-odour and simultaneously decrease in nutritional attributes. Therefore, the application of natural antioxidants such as essential oils can be a potent substitute to reduce the rate of lipid oxidation and rancidity of food items during prolonged shelf life. Prior to addition of these antioxidant rich essential oils, it is necessary to assess the oxidation behavior of these essences to determine their antiperoxidative mechanism when incorporated in food matrices. Essential oils (dpeaa)DE-He213 Peroxide value (dpeaa)DE-He213 TBARS value (dpeaa)DE-He213 p-Anisidine value (dpeaa)DE-He213 Correlation (dpeaa)DE-He213 Abbas, Tanveer verfasserin aut Ali, Tahira Mohsin verfasserin aut Hasnain, Abid verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 12(2017), 2 vom: 08. Dez., Seite 877-883 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:12 year:2017 number:2 day:08 month:12 pages:877-883 https://dx.doi.org/10.1007/s11694-017-9702-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 12 2017 2 08 12 877-883
allfieldsSound	10.1007/s11694-017-9702-3 doi (DE-627)SPR02177238X (SPR)s11694-017-9702-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE Naeem, Ayeza verfasserin aut Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Oxidation stability of essential oils isolated from different herbs and spices was observed during 10 weeks at 10 °C. The progression in hydroperoxides which was exhibited by the increase in peroxide values (p < 0.05) was observed in all essential oils with the increase in shelf life. Amongst all tested essential oils, EC showed the highest preventive capacity against lipid oxidation. Similarly, elevated levels of thiobarbituric acid reactive substances and p-anisidine of essential oils were observed when shelf duration progressed (p < 0.05). The essential oil of EC also showed the highest antioxidative potential during the study and a negative correlation with the lipid oxidation studies was observed. As lipid-based foods are vulnerable to oxidation which leaves them off-odour and simultaneously decrease in nutritional attributes. Therefore, the application of natural antioxidants such as essential oils can be a potent substitute to reduce the rate of lipid oxidation and rancidity of food items during prolonged shelf life. Prior to addition of these antioxidant rich essential oils, it is necessary to assess the oxidation behavior of these essences to determine their antiperoxidative mechanism when incorporated in food matrices. Essential oils (dpeaa)DE-He213 Peroxide value (dpeaa)DE-He213 TBARS value (dpeaa)DE-He213 p-Anisidine value (dpeaa)DE-He213 Correlation (dpeaa)DE-He213 Abbas, Tanveer verfasserin aut Ali, Tahira Mohsin verfasserin aut Hasnain, Abid verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 12(2017), 2 vom: 08. Dez., Seite 877-883 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:12 year:2017 number:2 day:08 month:12 pages:877-883 https://dx.doi.org/10.1007/s11694-017-9702-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 12 2017 2 08 12 877-883
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author	Naeem, Ayeza
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topic_title	630 640 ASE Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices Essential oils (dpeaa)DE-He213 Peroxide value (dpeaa)DE-He213 TBARS value (dpeaa)DE-He213 p-Anisidine value (dpeaa)DE-He213 Correlation (dpeaa)DE-He213
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title	Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices
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title_full	Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices
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title_sort	effect of storage on oxidation stability of essential oils derived from culinary herbs and spices
title_auth	Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices
abstract	Abstract Oxidation stability of essential oils isolated from different herbs and spices was observed during 10 weeks at 10 °C. The progression in hydroperoxides which was exhibited by the increase in peroxide values (p < 0.05) was observed in all essential oils with the increase in shelf life. Amongst all tested essential oils, EC showed the highest preventive capacity against lipid oxidation. Similarly, elevated levels of thiobarbituric acid reactive substances and p-anisidine of essential oils were observed when shelf duration progressed (p < 0.05). The essential oil of EC also showed the highest antioxidative potential during the study and a negative correlation with the lipid oxidation studies was observed. As lipid-based foods are vulnerable to oxidation which leaves them off-odour and simultaneously decrease in nutritional attributes. Therefore, the application of natural antioxidants such as essential oils can be a potent substitute to reduce the rate of lipid oxidation and rancidity of food items during prolonged shelf life. Prior to addition of these antioxidant rich essential oils, it is necessary to assess the oxidation behavior of these essences to determine their antiperoxidative mechanism when incorporated in food matrices.
abstractGer	Abstract Oxidation stability of essential oils isolated from different herbs and spices was observed during 10 weeks at 10 °C. The progression in hydroperoxides which was exhibited by the increase in peroxide values (p < 0.05) was observed in all essential oils with the increase in shelf life. Amongst all tested essential oils, EC showed the highest preventive capacity against lipid oxidation. Similarly, elevated levels of thiobarbituric acid reactive substances and p-anisidine of essential oils were observed when shelf duration progressed (p < 0.05). The essential oil of EC also showed the highest antioxidative potential during the study and a negative correlation with the lipid oxidation studies was observed. As lipid-based foods are vulnerable to oxidation which leaves them off-odour and simultaneously decrease in nutritional attributes. Therefore, the application of natural antioxidants such as essential oils can be a potent substitute to reduce the rate of lipid oxidation and rancidity of food items during prolonged shelf life. Prior to addition of these antioxidant rich essential oils, it is necessary to assess the oxidation behavior of these essences to determine their antiperoxidative mechanism when incorporated in food matrices.
abstract_unstemmed	Abstract Oxidation stability of essential oils isolated from different herbs and spices was observed during 10 weeks at 10 °C. The progression in hydroperoxides which was exhibited by the increase in peroxide values (p < 0.05) was observed in all essential oils with the increase in shelf life. Amongst all tested essential oils, EC showed the highest preventive capacity against lipid oxidation. Similarly, elevated levels of thiobarbituric acid reactive substances and p-anisidine of essential oils were observed when shelf duration progressed (p < 0.05). The essential oil of EC also showed the highest antioxidative potential during the study and a negative correlation with the lipid oxidation studies was observed. As lipid-based foods are vulnerable to oxidation which leaves them off-odour and simultaneously decrease in nutritional attributes. Therefore, the application of natural antioxidants such as essential oils can be a potent substitute to reduce the rate of lipid oxidation and rancidity of food items during prolonged shelf life. Prior to addition of these antioxidant rich essential oils, it is necessary to assess the oxidation behavior of these essences to determine their antiperoxidative mechanism when incorporated in food matrices.
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title_short	Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices
url	https://dx.doi.org/10.1007/s11694-017-9702-3
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