Novel Natural Antioxidant for Stabilization of Edible Oil: The Ajowan (Carum copticum) Extract Case

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 2, 2004, Pages 169-172

  Bera, D ^a   Lahiri, D ^a   Nag, A ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Ajowan extract; Ajowan powder; Antioxidants; Bahera oil; Flaxseed oil; Linolenic acid 18:3(9, 12, 15)

Indexed keywords

ANTIOXIDANTS; COLUMN CHROMATOGRAPHY; COMPOSITION; EVAPORATION; EXTRACTION; MOLECULAR STRUCTURE; OXIDATION; SOLUBILITY; SOLUTIONS; SOLVENTS;

AJOWAN EXTRACTS; AJOWAN POWDER; BAHERA OILS; FLAXSEED OIL; LINOLENIC ACIDS;

OILS AND FATS;

CARUM; CARUM CARVI; TRACHYSPERMUM COPTICUM;

EID: 1942541494     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0876-9     Document Type: Article

References (9)

1. Nakatam, N., T. Y. Achiban, and K. Kituzaka, Biochemical and Chemical Aspects of Free Radicals, in Proceedings of the 4th Biennial General Meeting of the Society for Free Research, Kyoto, Japan (April 1988), pp. 453-466.
2. Frankel, E.N., In Search of Better Methods to Evaluate Natural Antioxidants and Oxidative Stability in Food Lipids, Trends Food Sci. Technol. 4:220-224 (1993).
3. Ito, N., M. Hirose, S. Fukushima, H. Tsuda, H.T. Shirai, and M. Tatematsu, Studies on Antioxidants: Their Carcinogenic and Modifying Effects on Chemical Carcinogenesis, Food Chem. Toxicol 24:1071-1082 (1986).
4. Addis, P.B., and G.L. Warner, The Potential Aspects of Lipid Oxidation Products in Food, in Free Radicals and Food Additives, edited by O.I. Aruoma and B. Halliwell, Taylor & Francis, London, 1991, pp. 140-150.
5. Barlow, S.N., Toxicological Aspects of Antioxidants Used as Food Additives, in Food Antioxidants, edited by B.J.F. Hudson, Elsevier, Amsterdam, 1990, pp. 253-307.
6. Nag, A., Stabilization of Flaxseed Oil with Capsicum Antioxidant, J. Am. Oil Chem. Soc. 77:799-800 (2000).
7. David, P., The Chemical Analysis of Foods, 3rd edn., Churchill, London, 1970.
8. Bryant, M.C., Antioxidants and Their Laboratory Control, 1st edn., Butterworths, London, 1968, pp. 26-27.
9. Adegoke, G.O., M. Vijaykumar, A.G. Gopalkrishna, M.C. Varadraj, K. Sambahiah, and B.R. Lokesh, Antioxidants and Lipid Oxidation in Foods, J. Food Sci. Technol. 35:283-293 (1998).