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2012 International Conference on Nutrition and Food Sciences

作者： ZHANG Ying 1 WEN Sheng-Ping 1 ZHANG Ze-Sheng 2 + 1 Department of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin 300457 China 2 Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science and Technology Tianjin 300457 China

The main components of rosemary extract are Caffeic acid,Rosmarinic acid and Carnosic *** article studies the effects of rosemary extract on delaying *** drosophila with different dose of rosemary extract,the lifespan of drosophila is different *** test group can prolong the lifespan of drosophila in some *** the increase of rosemary extract,aging is delayed in a dose-response *** article also studies the content of maleic diadehyde（MDA）,the activity of catalase（CAT） and superoxide dismutase（SOD） on the 30 th day of drosophila being *** result shows that 3mg/mL test group could significantly decrease MDA content and increase the activities of CAT and *** extract can improve the antioxidant enzyme activity,inhibit the lipid peroxidation,and have the function of delaying aging,which might be one of the reasons for prolonging the lifespan of drosophila.

关键词： rosemary extract Drosophila Lifespan Antioxidant.

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Antioxidant Action of rosemary and Oregano extract in Pre-Cooked Meat Hamburger

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Food and Nutrition Sciences 2018年第7期9卷 806-817页

作者： Maria Raquel Manhani Maria Aparecida Nicoletti Andrea Carla Da Silva Barretto Graciele Riveres De Jesus Camila Munhoz Gabriel Ramos De Abreu Julia Zaccarelli-Magalhaes Andre Rinaldi Fukushima Instituto Federal de Sã o Paulo(IFSP) Campus SuzanoSuzanoBrazil Faculty of Pharmaceutical Sciences University of Sao PauloSao PauloBrazil Instituto de Biociencias Letras e Ciências Exatas de Sao Jose do Rio Preto Universidade Estadual Paulista Júlio de Mesquita FilhoSao Josédo Rio PretoBrazil Universidade Sao Judas Tadeu Sao PauloBrasil Department of Pathology School of Veterinary Medicine and Animal ScienceUniversity of Sao PauloSao PauloBrazil Health Science Institute Presbiterian Mackenzie UniversitySao PauloBrazil

The main goal is to compare the antioxidant potential of rosemary and oregano natural extracts in precooked beef burger by assessing the lipid oxidation extent and sensory analysis. Five formulations (F) of hamburger were prepared from beef and mechanically separated as follows: meat containing sodium erythorbate (F1);deodorized rosemary extract (F2);oregano extract (F3);rosemary plus oregano extracts (F4) and without antioxidant addition, denominated control formulation (CF). The samples were frozen at ?18°C for 24 hours, then submitted to heat treatment in an electric oven with internal controlled temperature of 75°C, and again frozen for a period of 30 days. The lipid oxidation extent (determined by thiobarbituric acid reactive substances— TBRS) was evaluated at 0, 15 during 30 days. After heating in plate to temperature of 75°C, the samples were submitted to color, taste and odor evaluation by 40 untrained tasters. The formulations F1, F2 and F4 presented lower concentrations of TBRS, whereas CF at day zero already showed very high values, indicating oxidation of the product. The samples showed good acceptance in the sensorial analysis.

关键词： rosemary extract Oregano extract Food Composition Food Preservation Food Quality Meat Product

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Effect of Rosmarinus officinalis and Origanum majorana extracts on stability of sunflower oil during storage and repeated heating

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Oil Crop Science 2024年第1期9卷 29-37页

作者： Ali Sahunie Department of Analytical and Food Chemistry Tishreen UniversityLattakiaSyria

Both rosemary(Rosmarinus officinalis)and marjoram(Origanum majorana)are abundant in phenolic compounds,exhibiting exceptional antioxidant *** study aims to assess the impact of rosemary and marjoram extracts on the stability of sunflower oil during storage and repeated *** oil supplemented with herbal extracts or butylated hydroxytoluene(BHA)at a concentration of 200 ppm was stored for six months under light and dark conditions at room *** value(PV),p-anisidine value(An-V),and total oxidation(TOTOX)value were measured to monitor lipid oxidation progression.A significant difference(Pextract of rosemary exhibited higher antioxidant activity compared to BHA and other ***,sunflower oil supplemented with the ethanolic extract of rosemary underwent weekly treatment at 100℃for 30 min over four consecutive *** all oxidation indicators increased during repeated heating,the addition of rosemary and marjoram extracts as well as BHA significantly reduced these *** findings demonstrate that both rosemary extracts and marjoram extracts can serve as natural antioxidants in edible oils.

关键词： Phenolic compounds BHA Marjoram extract rosemary extract Sunflower oil

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Application of hurdle technology for the shelf life extension of European eel(Anguilla anguilla)fillets

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Aquaculture and Fisheries 2023年第4期8卷 393-402页

作者： Maria C.Giannakourou Natalia Stavropoulou Theofania Tsironi Vladimiros Lougovois Vassiliki Kyrana Spyros J.Konteles Vassilia J.Sinanoglou Analysis&Design of Food Processes Laboratory of ChemistrySchool of Food SciencesDepartment of Food Science and TechnologyUniversity of West AtticaAgiouSpyridonos12243AigaleoAthensGreece Laboratory of Food Process Engineering Department of Food Science and Human NutritionAgricultural University of AthensIera Odos 75Athens11855Greece

Fresh fish,and especially fatty species,are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish *** implementation of a variety of“mild hurdles”may significantly decrease the rates of fish chemical degradation and microbiological spoilage,by better retaining the initial quality,compared to more intense preservation *** aim of this work is the comparative study of different,single or combined,treatments at 15℃on the quality and shelf life of chilled eel *** fillets were treated using osmotic solutions consisting of glycerol(30%–40%–45%)and 5%NaCl with and without former antioxidant impregnation by using rosemary *** all cases,water activity decreased to approximately 0.90 after 420 min of osmotic *** and osmotically treated fish fillets were subsequently stored at 4℃and their stability under chill conditions was assessed based on microbial growth and oxidative *** growth of treated samples was significantly delayed,especially due to the osmotic step(OS)and the derived water activity *** oxidation,a major cause of rejection for fatty fish such as eel,was greatly inhibited in treated fillets,owing to both‘hurdles’,aw lowering(OS)and antioxidant impregnation with rosemary serum(RS/OS),showing the synergistic effect of these successive *** life of treated eel fillets exhibited a more than 10-fold increase,as compared to the untreated samples,based on chemical composition and a 2 to 3-fold shelf life improvement,in terms of microbial growth.

关键词： Hurdle Eel fillets Osmotic treatment rosemary extract Shelf life

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