Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter

European Journal of Lipid Science and Technology

Volumn 111, Issue 11, 2009, Pages 1118-1123

  Dagdemir, Elif ^a   Cakmakci, Songul ^a   Gundogdu, Engin ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Antioxidant; Butter stability; Essential oils; Origanum acutidens; Shelf life; Thymus haussknechtii

Indexed keywords

BACTERIA (MICROORGANISMS); ORIGANUM;

EID: 76849093817     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200800243     Document Type: Article

References (32)

1. E. N. Frankel: Recent advances in lipid oxidation. J Sci Food Agric. 1991, 54, 495-511.
2. A.-M. Lampi, V. Piironen, A. Hopia, P. Koivistoinen: Characterization of the oxidation of rapeseed and butter oil triacylglycerols by four analytical methods. LWT Food Sci Technol. 1997, 30, 807-813.
3. N. V. Yanishlieva, E. M. Marinova: Stabilisation of edible oils with natural antioxidants. Eur J Lipid Sci Technol. 2001, 103, 752-767.
4. D. Papadopoulou, I. G. Roussis: Inhibition of butter oxidation by N-acetyl-cysteine and glutathione. Eur Food Res Technol. 2008, 227, 905-910.
5. G. Lercker, M. F. Caboni: Natural antioxidants of foods. Some evaluations of analytical and methodological aspects. Ind Aliment. 1998, 37, 1121-1128.
6. K. Yagi: Lipid peroxides and human diseases. Chem Phys Lipids. 1987, 45, 337-341.
7. S. Kubow: Toxicity of dietary lipid peroxidation products. Trends Food Sci Technol. 1990, 1, 677-770.
8. M. Namiki: Antioxidants/antimutagens in food. Crit Rev Food Sci Nutr. 1990, 29, 273-300.
9. J. Pokorny: Natural antioxidants for food use. Trends Food Sci Technol. 1991, 2, 223-227.
10. G. Vardar-Unlu, F. Candan, A. Sokmen, D. Daferera, M. Polissiou, M. Sokmen, E. Donmez, B. Tepe: Antibacterial and antioxidant activity of the essential oil and methanol extracts of Thymus pectinatus Fisch. et Mey var. pectinatus (Lamiaceae). J Agric Food Chem. 2003, 51, 63-67.
11. A. Sokmen, M. Gulluce, H. A. Akpulat, D. Daferera, B. Tepe, M. Polissiou, M. Sokmen, F. Sahin: The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius. Food Control. 2004, 15, 627-634.
12. O. Gortzi, S. Lalas, I. Chinou, J. Tsaknis: Reevaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes. J Food Protect. 2006, 69, 2998-3005.
13. M. Hazzit, A. Baaliouamer, M. L. Faleiro, M. Gracü, A. Miguel: Composition of the essential oils of Thymus and Origanum species from Algeria and their antioxidant and antimicrobial activities. J Agric Food Chem. 2006, 54, 6314-6321.
14. I. Rasooli, S. A. Mirmostafa: Antibacterial properties of Thymus pubescens and Thymus serpyllum essential oils. Fitoterapia. 2002, 73, 244-250.
15. B. F. Dababneh: Antimicrobial activity and genetic diversity of Thymus species on pathogenic microorganisms. J Food Agric Environ. 2007, 5, 158-162.
16. P. H. Davis: Flora of Turkey and the East Aegean Islands. University Press, Edinburgh (UK) 1982, pp 349-382.
17. P. H. Davis: Flora of Turkey and the East Aegean Islands. University Press, Edinburgh (UK) 1988, Supplementum, p 209.
18. th Edn. Allured Publishing Corp., Carol Stream, IL (USA) 2007.
19. J. B. Rossell: Measurement of rancidity. In: Rancidity in Foods. Eds. J. C. Allen, R. J. Hamilton, Chapman & Hall, London (UK) 1994, pp. 22-53.
20. B. G. Tarladgis, B. M. Watts, M. T. A. Younathan: A destillation method for the quantitative determination of malonaldeyde in rancid foods. J Am Oil Chem Soc. 1960, 37, 44-48.
21. H. W. Ockerman: Quality Control of Post-Mortem Muscle Tissue. Animal Science Department, Ohio State University, OH (USA) 1985.
22. M. Atamer: Tereyaǧi Teknolojisi Uygulama Kilavuzu. Ankara Üniv. Ziraat Fak. Yay. No: 1314, Ankara (Turkey) 1993.
23. A. Kurt, S. Çakmakçi, A. Çaǧlar: Süt ve Mamülleri Muayene ve. Analiz Metotlari Rehberi. Atatürk Üniv. Ziraat Fak. Yay. No: 257, Erzurum (Turkey) 1996.
24. O. Sagdic, M. Arici, O. Simsek: Selection of starters for a traditional Turkish yayik butter made from yoghurt. Food Microb. 2002, 19, 303-312.
25. F. W. Bodyfelt, J. Tobias, G. M. Trout: The sensory evaluation of dairy products. Van Nastrand Reinhold, New York, NY (USA) 1988.
26. G. Ozkan, B. Simsek, H. Kuleasan: Antioxidant activities of Satureja cilicica essential oil in butter and in vitro. J Food Eng. 2007, 79, 1391-1396.
27. V. N. Yanishlieva, E. M. Marinovaa, M. H. Gordonb, V. G. Ranevaa: Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chem. 1999, 64, 59-66.
28. J. Pokorny: Major factors affecting the autoxidation of lipids. In: Autoxidation of Unsaturated Lipids. Ed. H. Chan, Academic Press, London (UK) 1987, pp. 141-206.
29. S. Ozturk, S. Cakmakci: The effect of antioxidants on butter in relation to storage temperature and duration. Eur J Lipid Sci Technol. 2006, 108, 951-959.
30. G. Ruberto, M. T. Baratta: Antioxidant activity of selected essential oil components in two lipid model systems. Food Chem. 2000, 69, 167-174.
31. R. S. Farag, M. N. Ali, S. H. Taha: Use of some essential oils as natural preservatives for butter. J Am Oil Chem Soc. 1990, 68, 188-191.
32. B. Bozin, N. Mimica-Dukic, N. Simin, G. Anackov: Characterization of the volatile composition of essential oils of some Lamiaceae species and the antimicrobial and antioxidant activities of the entire oils. J Agric Food Chem. 54, 1822-1828.