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Antioxidant Effect Induced by the Essential Oil of Pituranthos scoparius in a Formulation of a Whey Spread Emulsion Научная публикация

Журнал Journal of Food Processing and Preservation
ISSN: 0145-8892 , E-ISSN: 1745-4549
Вых. Данные Год: 2017, Том: 41, Номер: 5, Номер статьи : e13163, Страниц : 12 DOI: 10.1111/jfpp.13163
Ключевые слова emulsion, essential oil, monoterpenes, oxidative stability
Авторы Chikhoune Anis 1 , Pavleca Jan Damjan 2 , Shashkov Mikhail 3,4 , Berroua Zahra 5 , Chebbi Kaissa 5 , Bougherra Hind 6 , Zeroual Brahim 7 , Aliane Khellaf 7 , Gagaoua Mohammed 1 , Boudjellal Abdelghani 1 , Vovk Irena 2 , Križman Mitja 2
Организации
1 Equipe Maquav, Laboratoire BIOQUAL, I.N. A.T.A.A, Universite Frères Mentouri Constantine, Route de Ain El-Bey, Constantine 25000, Algerie
2 Laboratory for Food Chemistry, National Institute of Chemistry, Hajdrihova 19, SI-1000 Ljubljana, Slovenia
3 Boreskov Institute of Catalysis SB RAS, Pr. Lavrentyeva. 5, Novosibirsk 630090, Russian Federation
4 Novosibirsk state University, 630090, Pyrogova st, 2, Novosibirsk 630090, Russian Federation
5 Departement des Technologies Alimentaires, I.N.A.T.A.A, Universite Frères Mentouri Constantine, Route de Ain El-Bey, Constantine 2500, Algerie
6 Departement de G enie des Proc ed es, Universite Abderrahmane Mira, Laboratoire des Materiaux Organiques, Bejaia 06000, Algerie
7 Cevital spa, nouveau quai, port de Bejaia, BP 334, Bejaia 06000, Algerie

Информация о финансировании (3)

1 University of Brothers Mentouri
2 Institute of Chemistry
3 Slovenian Research Agency

Реферат: This study falls within the framework of industrial exploitation of the essential oil recovered from Pituranthos scoparius. Chromatographic techniques, namely TLC, HPTLC, MHE-GC-FID-MS, GC XGC, and GC-FID-MS have been used for the characterization, identification and quantification of 48 compounds, divided into three major terpene groups: monoterpenes, diterpenes, and oxygenated compounds. The essential oil displayed an antioxidant activity, presented by a radical scavenging activity and evaluated by the TLC–DPPH· method. Tests conducted at laboratory scale showed high protection from lipid oxidation of the spread emulsion, with an oxidative stability of 20.82 h. A sensory evaluation was carried out on emulsions incorporated with the essential oil. The PCA analysis revealed the effect of some attributes on the segregation between the four emulsions formulated. These data suggest that the essential oil of Pituranthos scoparius is a possible and promising candidate as a biopreservative at an industrial scale for food preservation. Practical applications Essential oil of Pituranthos scoparius is traditionally used in folk medicine as a remedy for several illnesses. Its antibacterial properties are also exploited in the preservation of traditional cheese making. Whey is a by-product of cheese and casein industries, still considered as a waste. Valorization of this by-product in a whey spread emulsion is considered in the present work. Due to the bioactive compounds contained in the essential oil (such as terpinen-4-ol), the essential oil exhibits high antioxidant activity. As oxidation phenomena becomes a topical issue in fat and oil food industry, natural plants containing essential oils with high antioxidant properties are considered as good alternatives to synthetic antioxidants.
Библиографическая ссылка: Chikhoune A. , Pavleca J.D. , Shashkov M. , Berroua Z. , Chebbi K. , Bougherra H. , Zeroual B. , Aliane K. , Gagaoua M. , Boudjellal A. , Vovk I. , Križman M.
Antioxidant Effect Induced by the Essential Oil of Pituranthos scoparius in a Formulation of a Whey Spread Emulsion
Journal of Food Processing and Preservation. 2017. V.41. N5. e13163 :1-12. DOI: 10.1111/jfpp.13163 WOS Scopus РИНЦ CAPlus OpenAlex
Даты:
Поступила в редакцию: 3 февр. 2016 г.
Принята к публикации: 20 июл. 2016 г.
Опубликована online: 9 янв. 2017 г.
Опубликована в печати: 1 окт. 2017 г.
Идентификаторы БД:
Web of science: WOS:000412658000059
Scopus: 2-s2.0-85010868699
РИНЦ: 31014659
Chemical Abstracts: 2017:1618563
OpenAlex: W2569014167
Цитирование в БД:
БД Цитирований
Web of science 11
Scopus 10
РИНЦ 9
OpenAlex 14
Альметрики: