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Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake
Objective: Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic prope...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Mashhad University of Medical Sciences
2013
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4075711/ https://www.ncbi.nlm.nih.gov/pubmed/25050280 |
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author | Kordsardouei, Habibe Barzegar, Mohsen Sahari, Mohamad Ali |
author_facet | Kordsardouei, Habibe Barzegar, Mohsen Sahari, Mohamad Ali |
author_sort | Kordsardouei, Habibe |
collection | PubMed |
description | Objective: Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic properties of Zataria multiflora Boiss. (ZMEO) and Cinnamon zeylanicum essential oils (CZEO) have been checked as two natural preservatives in the cakes. Materials and Methods: The antioxidant activity of essential oils were determined by measuring thiobarbituric, peroxide, and free fatty acid values of prepared cakes during 60 days storage at 25 ˚C. Antifungal properties of essential oils were determined and given as the ratio of colony number in samples containing ZMEO and CZEO to the control. Results: Different concentrations of essential oils prevented oxidation rate and reducd preliminary and secondary oxidation products compared with butylate hydroxyanisole (BHA (100 and 200 ppm)) and control cakes. Moreover, ZMEO and CZEO at three concentrations (500, 1000, and 1500 ppm) reduced the fungal growth more than samples containing BHA (100 and 200 ppm) and the control. Conclusion: Our results showed that optimum concenteration of ZMEO and CZEO for using in the cakes was 500 ppm therefore it can be replaced instead of synthetic preservatives in foodstuffs. |
format | Online Article Text |
id | pubmed-4075711 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2013 |
publisher | Mashhad University of Medical Sciences |
record_format | MEDLINE/PubMed |
spelling | pubmed-40757112014-07-21 Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake Kordsardouei, Habibe Barzegar, Mohsen Sahari, Mohamad Ali Avicenna J Phytomed Original Research Paper Objective: Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic properties of Zataria multiflora Boiss. (ZMEO) and Cinnamon zeylanicum essential oils (CZEO) have been checked as two natural preservatives in the cakes. Materials and Methods: The antioxidant activity of essential oils were determined by measuring thiobarbituric, peroxide, and free fatty acid values of prepared cakes during 60 days storage at 25 ˚C. Antifungal properties of essential oils were determined and given as the ratio of colony number in samples containing ZMEO and CZEO to the control. Results: Different concentrations of essential oils prevented oxidation rate and reducd preliminary and secondary oxidation products compared with butylate hydroxyanisole (BHA (100 and 200 ppm)) and control cakes. Moreover, ZMEO and CZEO at three concentrations (500, 1000, and 1500 ppm) reduced the fungal growth more than samples containing BHA (100 and 200 ppm) and the control. Conclusion: Our results showed that optimum concenteration of ZMEO and CZEO for using in the cakes was 500 ppm therefore it can be replaced instead of synthetic preservatives in foodstuffs. Mashhad University of Medical Sciences 2013 /pmc/articles/PMC4075711/ /pubmed/25050280 Text en This is an Open Access article distributed under the terms of the Creative Commons Attribution License, (http://creativecommons.org/licenses/by/3.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Paper Kordsardouei, Habibe Barzegar, Mohsen Sahari, Mohamad Ali Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake |
title | Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake |
title_full | Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake |
title_fullStr | Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake |
title_full_unstemmed | Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake |
title_short | Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake |
title_sort | application of zataria multiflora boiss. and cinnamon zeylanicum essential oils as two natural preservatives in cake |
topic | Original Research Paper |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4075711/ https://www.ncbi.nlm.nih.gov/pubmed/25050280 |
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