메뉴 건너뛰기




Volumn 18, Issue 5, 2015, Pages 1083-1092

Effects of Ultrasound Treatment, UV Irradiation and Avishan-e-Denaei Essential Oil on Oxidative Stability of Sunflower Oil

Author keywords

Avishan e Denaei essential oil; ipid oxidation; ohmic ultrasound extractor; Ultrasound treatment; UV treatment

Indexed keywords


EID: 84944681248     PISSN: 0972060X     EISSN: None     Source Type: Journal    
DOI: 10.1080/0972060X.2015.1039218     Document Type: Article
Times cited : (27)

References (32)
  • 1
    • 0037181320 scopus 로고    scopus 로고
    • Oxidative stability offish and algae oils containing long-chain polyunsaturated fatty acids in bulk and inoil-in-water emulsions
    • E.N.Frankel,, T.Satué-Gracia,, A.S.Meyer, and J.B.German, (2002). Oxidative stability offish and algae oils containing long-chain polyunsaturated fatty acids in bulk and inoil-in-water emulsions. J. Agric. Food Chem., 50: 2094–2099.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 2094-2099
    • Frankel, E.N.1    Satué-Gracia, T.2    Meyer, A.S.3    German, J.B.4
  • 2
    • 0034492226 scopus 로고    scopus 로고
    • Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogenous food systems
    • D.J.McClements, and E.A.Decker, (2000). Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogenous food systems. J. Food Sci., 65: 1270–1282.
    • (2000) J. Food Sci , vol.65 , pp. 1270-1282
    • McClements, D.J.1    Decker, E.A.2
  • 3
    • 0037051529 scopus 로고    scopus 로고
    • Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions
    • I.Medina,, I.Tombo,, M.T.Statué-Gracia,, J.B.German, and E.N.Frankel, (2002). Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions. J. Agric. Food Chem., 50: 2392–2399.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 2392-2399
    • Medina, I.1    Tombo, I.2    Statué-Gracia, M.T.3    German, J.B.4    Frankel, E.N.5
  • 4
    • 77956921780 scopus 로고    scopus 로고
    • Lipid oxidation and improving the oxidative stability
    • F.Shahidi,, Y.Zhong, (2010). Lipid oxidation and improving the oxidative stability. Chem. Soc. Rev., 11: 4067–79.
    • (2010) Chem. Soc. Rev , vol.11 , pp. 4067-4079
    • Shahidi, F.1    Zhong, Y.2
  • 6
    • 0024167349 scopus 로고
    • Ultrasonics in food engineering. Part 1. Introduction and experimental methods
    • M.J.W.Povey, and D.J.McClements, (1988). Ultrasonics in food engineering. Part 1. Introduction and experimental methods. J. Food Eng., 8: 217–245.
    • (1988) J. Food Eng. , vol.8 , pp. 217-245
    • Povey, M.J.W.1    McClements, D.J.2
  • 8
    • 80052674101 scopus 로고    scopus 로고
    • Antioxidant activity of Satureja bachtiarica Bunge essential oil in rapeseed oil irradiated with UV rays
    • M.B.Hashemi,, M.Niakousari,, M.J.Saharkhiz, (2011). Antioxidant activity of Satureja bachtiarica Bunge essential oil in rapeseed oil irradiated with UV rays. Eur. J. Lipid Sci. Technol., 113: 1132–1137.
    • (2011) Eur. J. Lipid Sci. Technol , vol.113 , pp. 1132-1137
    • Hashemi, M.B.1    Niakousari, M.2    Saharkhiz, M.J.3
  • 9
    • 0002237127 scopus 로고
    • Inhibited oxidation of lipids. I. complex estimation and comparison of the antioxidative properties of some natural and synthetic anti-oxidants
    • N.V.Yanishlieva, and E.M.Marinova, (1992). Inhibited oxidation of lipids. I. complex estimation and comparison of the antioxidative properties of some natural and synthetic anti-oxidants. Fat. Sci. Technol., 94: 374–379.
    • (1992) Fat. Sci. Technol , vol.94 , pp. 374-379
    • Yanishlieva, N.V.1    Marinova, E.M.2
  • 12
    • 0034912481 scopus 로고    scopus 로고
    • Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae
    • K.Triantaphyllou,, G.Blekas, and D.Boskou, (2001). Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae. Int. J. Food Sci. Nutr., 52: 313–317.
    • (2001) Int. J. Food Sci. Nutr , vol.52 , pp. 313-317
    • Triantaphyllou, K.1    Blekas, G.2    Boskou, D.3
  • 13
    • 84864064332 scopus 로고    scopus 로고
    • Effect of Satureja khuzestanica essential oil on oxidative stability of sunflower oil during accelerated storage
    • M.B.Hashemi,, M.Niakousari,, M.J.Saharkhiz, and M.H.Eskandari, (2012). Effect of Satureja khuzestanica essential oil on oxidative stability of sunflower oil during accelerated storage. Nat. Prod. Res., 26: 1458–1463.
    • (2012) Nat. Prod. Res , vol.26 , pp. 1458-1463
    • Hashemi, M.B.1    Niakousari, M.2    Saharkhiz, M.J.3    Eskandari, M.H.4
  • 14
    • 85063425740 scopus 로고    scopus 로고
    • essential oil chemistry of the genus Thymus -a global view
    • Taylor and Francis: London and New York
    • E.Stahl-Biskup, (2002).essential oil chemistry of the genus Thymus -a global view. In: Thyme: The genus Thymus,eds. by Stahl-Biskup E and Sáez F. Taylor and Francis, London and New York, pp: 75–124.
    • (2002) Thyme: The genus Thymus,eds. by Stahl-Biskup E and Sáez F , pp. 75-124
    • Stahl-Biskup, E.1
  • 15
    • 0001074989 scopus 로고
    • Kovats, indices
    • E.Kovats, (1965). Kovats, indices. Adv. Chromatogr., 1: 229–231.
    • (1965) Adv. Chromatogr , vol.1 , pp. 229-231
    • Kovats, E.1
  • 16
    • 0033837710 scopus 로고    scopus 로고
    • Antioxidant activity of Nigella sativa essential oil
    • M.Burits, and F.Bucar, (2000). Antioxidant activity of Nigella sativa essential oil. Phytother. Res., 14: 323–328.
    • (2000) Phytother. Res , vol.14 , pp. 323-328
    • Burits, M.1    Bucar, F.2
  • 17
    • 84944696541 scopus 로고    scopus 로고
    • Official methods and recommended practices of the American Oil Chemist's Society
    • 5th ed, Methods Cd 8-53, Cd 18-90, Cd 19-90, IL, USA:
    • American Oil Chemist's Society. (1998). Official methods and recommended practices of the American Oil Chemist's Society. 5th ed. Methods Cd 8-53, Cd 18-90, Cd 19-90. American Oil Chemist's Society, S Champaign, IL, USA.
    • (1998) American Oil Chemist's Society, S Champaign
  • 18
    • 84944696542 scopus 로고    scopus 로고
    • Official methods and recommended practices of the American Oil Chemists Society
    • IL, USA:
    • American Oil Chemists’ Society. (1999). Official methods and recommended practices of the American Oil Chemists Society. Method Cd 3d-63. Champaign, IL, USA.
    • (1999) Method Cd 3d-63. Champaign
  • 19
    • 0003844733 scopus 로고
    • Official methods and recommended practice of the American oil chemists’ society
    • IL, USA:
    • D.Firestone, (1994). Official methods and recommended practice of the American oil chemists’ society, AOCS, Champaign, IL, USA.
    • (1994) AOCS, Champaign
    • Firestone, D.1
  • 21
    • 79251569875 scopus 로고    scopus 로고
    • Free radical scavenging capacity and anti-oxidant activity of ypung leaved and barks of Acacia nilotica (L.) Del. Int
    • S.S.Gowri,, S.Pavitha, and K.Vasantha, (2011). Free radical scavenging capacity and anti-oxidant activity of ypung leaved and barks of Acacia nilotica (L.) Del. Int. J. Pharm. Pharmsci., 3: 160–164.
    • (2011) J. Pharm. Pharmsci , vol.3 , pp. 160-164
    • Gowri, S.S.1    Pavitha, S.2    Vasantha, K.3
  • 22
    • 83455199063 scopus 로고    scopus 로고
    • Influence of Zataria multiflora Boiss essential oil on oxidative stability of sunflower oil
    • M.B.Hashemi,, M.Niakousari,, M.J.Saharkhiz, and M.H.Eskandari, (2011). Influence of Zataria multiflora Boiss essential oil on oxidative stability of sunflower oil. Eur. J. Lipid Sci. Technol., 113: 1520–1526.
    • (2011) Eur. J. Lipid Sci. Technol , vol.113 , pp. 1520-1526
    • Hashemi, M.B.1    Niakousari, M.2    Saharkhiz, M.J.3    Eskandari, M.H.4
  • 23
    • 79954419410 scopus 로고    scopus 로고
    • Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long term storage
    • H.Wang,, F.Liu,, L.Yang,, Y.Zu,, H.Wang,, S.Qu, and Y.Zhang, (2011). Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long term storage., Food Chem, 128: 93–99.
    • (2011) Food Chem , vol.128 , pp. 93-99
    • Wang, H.1    Liu, F.2    Yang, L.3    Zu, Y.4    Wang, H.5    Qu, S.6    Zhang, Y.7
  • 24
    • 43049156530 scopus 로고    scopus 로고
    • Pressing and super-critical carbon dioxide extraction of walnut oil
    • M.L.Martínez,, M.A.Mattea, and D.M.Maestri, (2008). Pressing and super-critical carbon dioxide extraction of walnut oil. J. Food Eng., 88: 399–404.
    • (2008) J. Food Eng. , vol.88 , pp. 399-404
    • Martínez, M.L.1    Mattea, M.A.2    Maestri, D.M.3
  • 25
    • 84862703210 scopus 로고    scopus 로고
    • Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating
    • N.Roderigues,, R.Malheiro,, S.Casal,, C.Asensio-S-Manzanera,, A.Bento, and J.A.Pereira, (2012). Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating., Food and Chemical Toxi-cology., 50: 2894–2901.
    • (2012) Food and Chemical Toxi-cology. , vol.50 , pp. 2894-2901
    • Roderigues, N.1    Malheiro, R.2    Casal, S.3    Asensio-S-Manzanera, C.4    Bento, A.5    Pereira, J.A.6
  • 26
    • 84871077488 scopus 로고    scopus 로고
    • Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions
    • M.L.Martinez,, M.C.Penci,, V.Lxtaina,, P.D.Ribotta,, D.Maestri, (2013). Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions. LWT-Food Sceince and Technology., 51: 44–50.
    • (2013) LWT-Food Sceince and Technology , vol.51 , pp. 44-50
    • Martinez, M.L.1    Penci, M.C.2    Lxtaina, V.3    Ribotta, P.D.4    Maestri, D.5
  • 27
    • 79956149166 scopus 로고    scopus 로고
    • Autioxidation of unsaturated lipids in food emulsion
    • Y.Sun,, W.Wang,, H.Chen, and C.Li, (2011). Autioxidation of unsaturated lipids in food emulsion. Food Sci. and Nutr., 51: 453–466.
    • (2011) Food Sci. and Nutr , vol.51 , pp. 453-466
    • Sun, Y.1    Wang, W.2    Chen, H.3    Li, C.4
  • 28
    • 40849145282 scopus 로고    scopus 로고
    • Antioxidant and anti acetylcholinesterase activities of essential oils from Cymbopogons choenanthus L. Spreng. Determination of chemical composition by GC-mass spectrometry and 13C NMR
    • A.Khadri,, M.L.M.Serralheiro,, J.M.F.Nogueira,, M.Neffati,, S.Smiti, and M.E.M.Araujo, (2008). Antioxidant and anti acetylcholinesterase activities of essential oils from Cymbopogons choenanthus L. Spreng. Determination of chemical composition by GC-mass spectrometry and 13C NMR. Food Chem., 109: 630–637.
    • (2008) Food Chem. , vol.109 , pp. 630-637
    • Khadri, A.1    Serralheiro, M.L.M.2    Nogueira, J.M.F.3    Neffati, M.4    Smiti, S.5    Araujo, M.E.M.6
  • 30
    • 84864660423 scopus 로고    scopus 로고
    • Degradation of edible oil during food processing by ultrasound: electron paramagnetic resonance, physicochemical, and sensory appreciation
    • D.Pingret,, G.Durand,, A.S.Fabiano-Tixier,, A.Rockenbauer,, C.Ginies, and F.Chemat, (2012). Degradation of edible oil during food processing by ultrasound: electron paramagnetic resonance, physicochemical, and sensory appreciation. J. Agric. Food Chem., 60: 7761–7768.
    • (2012) J. Agric. Food Chem. , vol.60 , pp. 7761-7768
    • Pingret, D.1    Durand, G.2    Fabiano-Tixier, A.S.3    Rockenbauer, A.4    Ginies, C.5    Chemat, F.6
  • 31
    • 67349119179 scopus 로고    scopus 로고
    • Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays
    • K.I.Poulli,, G.A.Mousdis,, C.A.Georgiou, (2009). Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays. Food Chem., 117: 499–503.
    • (2009) Food Chem. , vol.117 , pp. 499-503
    • Poulli, K.I.1    Mousdis, G.A.2    Georgiou, C.A.3
  • 32
    • 2942612898 scopus 로고    scopus 로고
    • Phenolic acid derivatives with potential anticancer properties a structure-activity relationship study. Part 1: Methyl, propyl and octyl esters of caffeic and gallic acids
    • S.M.Fiuza,, C.Gomes,, L.J.Teixeira,, M.T.Girao da Cruz,, M.N.D.S.Cordeiro,, N.Milhazes,, F.Borgesa, and M.P.M.Marques, (2004). Phenolic acid derivatives with potential anticancer properties a structure-activity relationship study. Part 1: Methyl, propyl and octyl esters of caffeic and gallic acids. Bioorg. Med. Chem., 12: 3581–3589.
    • (2004) Bioorg. Med. Chem , vol.12 , pp. 3581-3589
    • Fiuza, S.M.1    Gomes, C.2    Teixeira, L.J.3    Girao da Cruz, M.T.4    Cordeiro, M.N.D.S.5    Milhazes, N.6    Borgesa, F.7    Marques, M.P.M.8


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.