Antioxidative activity of sage (Salvia officinalis L.), savory (Satureja hortensis L.) and borage (Borago officinalis L.) extracts in rapeseed oil

European Journal of Lipid Science and Technology

Volumn 104, Issue 5, 2002, Pages 286-292

  Bandoniene, Donata ^a   Venskutonis, Petras R ^a   Gruzdiene, Dainora ^a   Murkovic, Michael ^b  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Acetone oleoresin; Antioxidant activity; Borage; Deodorised acetone extract; Rapeseed oil; Sage; Savory

Indexed keywords

ACETONE; ANTIOXIDANT; BORAGO OFFICINALIS EXTRACT; BUTYLCRESOL; PLANT EXTRACT; RAPESEED OIL; SALVIA OFFICINALIS EXTRACT; SATUREJA HORTENSIS EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; AUTOOXIDATION; BLEACHING; BORAGO OFFICINALIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DEODORIZATION; EXTRACTION; LIPID PEROXIDATION; METHODOLOGY; NONHUMAN; PLANT; SALVIA OFFICINALIS; SATUREJA HORTENSIS; TEMPERATURE DEPENDENCE; WEIGHT GAIN;

BORAGINACEAE; BORAGO OFFICINALIS; SALVIA; SALVIA OFFICINALIS; SATUREJA HORTENSIS; SINAPIS ARVENSIS;

EID: 0036015294     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200205)104:5<286::AID-EJLT286>3.0.CO;2-O     Document Type: Article

References (33)

1. Toxicological aspects of antioxidants used as food additives
2. An evaluation of the antioxidant and antiviral action of extracts of rosemary and provencal herbs
3. Antioxidant constituents in sage (Salvia officinalis)
4. Antioxidant activities of rosemary and sage extracts and vitamin E in a model meat system
5. Natural antioxidants from rosemary and sage
6. Antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat
7. 2 extraction
8. The antioxidant properties of spices in foods
9. Antioxidant and antitumor activity of rosemary leaves
10. High-performance liquid chromatographic determination of carnosic acid and carnosol in Rosmarinus officinalis and Salvia officinalis
11. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying
12. Antioxidant properties of extracts from tanshen (Salvia miltiorrhiza Bunge)
13. Study of the antioxidative effects of thyme, sage, juniper and oregano
14. Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil
15. Antioxidant activities of rosemary and sage extracts and vitamin E in a model meat system
16. The antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in dressing stored exposed to light or in darkness
17. Antioxidant and free radical-scavenging properties of ethanolic extracts of defatted borage (Borage officinalis L.) seeds
18. Scavenging of reactive-oxygen species and DPPH free radicals by extracts of borage and evening primrose meals
19. Antioxidant activity of rosemary and sage extracts in sunflower oil
20. Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity
21. Antioxidant activity of some plant extracts of the family Labiatae
22. The behaviour of phenolic antioxidants, synergist and their mixtures in two vegetable oils
23. The effects of antioxidants on changes in oils during heating and deep frying
24. Antioxidant activity of selected essential oil components in two lipid model systems
25. Isolation and structural elucidation of aroma constituents bound as glycosides from sage (Salvia officinalis)
26. Determination of the oxidative stability of fats and oils; comparison between the active oxygen method (AOCS Cd 12-57) and the rancimat method
27. Validation of the rancimat test for the assessment of the relative stability of fish oils
28. Stability of pumpkin seed oil