Warning: Wrong parameter count for strstr() in /users/0028/jumar/www/public_html/food/sqlfunc.php on line 109
Zaborowska Z., Przygoński K., Bilska A., 2012. Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil. Acta Sci.Pol. Technol. Aliment. 11 (3), 283-291

Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 11 (3) 2012 pp. 283-291

Zofia Zaborowska1, Krzysztof Przygoński1, Agnieszka Bilska2

1Institute of Agricultural and Food Biotechnology in Warsaw, Department of Food Concentrates and Starch Products in Poznań, Poland
2
Institute of Meat Technology, the Poznań University of Life Sciences, Poznań, Poland

Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil

Abstract

 Background. Lipid oxidation is a main problem during food processing, storage and consumption leading to losses of quality, stability, safety and nutritive value. Antioxidants have been used to prevent oxidation changes and off – flavor development in food products. Aim of the research was to evaluate antioxidative effect of thyme ethanol extract on sunflower oil during its storage in different temperature conditions. Oil samples were stored in darkness at 4°C, 18°C, 38°C.

Material and methods. Samples of thyme (thymus vulgaris) were purchased at a local pharmacy in Poznań, Poland and sunflower oil was acquired from a local supermarket. Thyme extract was characterized by total polyphenol content. Antioxidant activity was estimated with use of DPPHand ABTSradicals scavenging methods. Ethanol extract of thyme at 1% level was added to sunflower oil. Peroxide value (PV), anisidine value (AV), totox value (TxV) and fatty acids (FA) content were taken as parameters for evaluation of effectiveness of thyme extract in stabilization of sunflower oil.
Results. High polyphenol content, DPPHand ABTSradicals scavenging activity of ethanol thyme extract were evaluated. Results from different parameters were in agreement with other researchers, suggesting the antioxidant effect of thyme on antioxidant stability. Results show that thyme extract prolonged stability of sunflower oil and it may be a potent antioxidant for its stabilization.
Conclusions. Ethanol thyme extract may be used as a natural antioxidant to prolong stability of oils.
Keywords: thyme extract, antioxidants, oxidation, sunflower oil
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue3/volume/8_3_2012.pdf

For citation:

MLA Zaborowska, Zofia, et al. "Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil." Acta Sci.Pol. Technol. Aliment. 11.3 (2012): 283-291.
APA Zaborowska Z., Przygoński K., Bilska A. (2012). Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil. Acta Sci.Pol. Technol. Aliment. 11 (3), 283-291
ISO 690 ZABOROWSKA, Zofia, PRZYGOńSKI, Krzysztof, BILSKA, Agnieszka. Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil. Acta Sci.Pol. Technol. Aliment., 2012, 11.3: 283-291.