Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorArslan, Derya
dc.date.accessioned2020-03-26T18:13:47Z
dc.date.available2020-03-26T18:13:47Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractAntioxidant effects of essential oils from rosemary (Rosmarinus officinalis), clove (Syzygium aromaticum) and cinnamon (Cinnamomum zeylanicum) were determined on hazelnut and poppy oils. These essential oils were added to the oils at concentrations of 0.25% and 0.5%. Butylated hydroxyanisole (BHA) at 0.02% level served as standard besides the control groups for comparison. The samples were stored 50 degrees C in darkness for 14 days. The antioxidant activity of the essential oils was determined by measuring peroxide values (meq O(2)/kg oil) at regular intervals. On the basis of peroxide value assay, the essential oils showed stronger antioxidant effect when compared to control groups. BHA was more effective than the essential oils, whilst it exhibited no antioxidative effect on the first few days of storage. Amongst the investigated essential oils, the cinnamon oil was the most effective on retarding lipid oxidation of crude oils, which was followed by clove and rosemary oils. (C) 2011 Published by Elsevier Ltd.en_US
dc.description.sponsorshipSelcuk University, Office of Scientific Research Projects (S.U.-BAP, Konya-Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis work was supported by Selcuk University, Office of Scientific Research Projects (S.U.-BAP, Konya-Turkey).en_US
dc.identifier.doi10.1016/j.foodchem.2011.01.055en_US
dc.identifier.endpage174en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage171en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2011.01.055
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26150
dc.identifier.volume129en_US
dc.identifier.wosWOS:000292440300025en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntioxidant effecten_US
dc.subjectSpiceen_US
dc.subjectEssential oilen_US
dc.subjectHazelnut oilen_US
dc.subjectPoppy oilen_US
dc.titleAntioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oilsen_US
dc.typeArticleen_US

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