Loading...
Please wait, while we are loading the content...
Similar Documents
Efecto de extractos de oregano (Origanum vulgare L.) ante la oxidación en aceite vegetal comestible Effect of oregano (Origanum vulgare L.) extracts before oxidation in edible vegetable oil
| Content Provider | Semantic Scholar |
|---|---|
| Author | López, Ivette Sojo, Carlos Abreu Linares, Óscar Castaño Medina-Martínez, Carlos García-Pantaleón, David M. |
| Copyright Year | 2011 |
| Abstract | The aim of this research was to evaluate the effect of oregano (Origanum vulgare L.) organic extracts before lipid oxidation. Two samples of oregano leaves were used: fresh and solar dried leaves. Both were ground and extracted with 100 mL of propylene glycol (PG), using two proportions of leaves: E1 (3 g of fresh leaves) and E2 (0.35 g of dried leaves). The extracts were added to deodorized soybean oil in the following proportions: 0.5%, 1.0% and 1.5%. E2 extracts (total phenolic contents 0.124 mg of tannic acid equivalent) showed antioxidant activity (P<0.05). Oregano is an alternative for natural antioxidants production. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.revfacagronluz.org.ve/PDF/suplemento_diciembre_2011/v28supl1a2011ta_628.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |