Ângela Cláudia Rodrigues, Marcela Boroski, Natalia Sueme Shimada et al.|Journal of Photochemistry and Photobiology A Chemistry|2007
Cited by 236
Universidade Federal da Integração Latino-Americana
ORCID: 0000-0003-1621-5199Publishes on Water Quality Monitoring and Analysis, Phytochemicals and Antioxidant Activities, Meat and Animal Product Quality. 72 papers and 1.3k citations.
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To increase health benefits, dairy beverages can be enriched with omega-3 fatty acids, although these fatty acids are susceptible to oxidation. The use of oregano extract (OE) and oregano essential oil (OEO) as antioxidants in dairy beverages enriched with 2 g/100 g linseed oil was studied. The OE contained 269 mg gallic acid equivalents per gram and was shown by the DPPH radical assay to have powerful antioxidant activity. During 10 days of storage under light or heat conditions, color, conjugated diene hydroperoxides, hexanal, propanal, and dissolved oxygen concentrations were evaluated in dairy beverages containing various concentrations of OE or OEO. It was found that OE was more efficient than OEO in preventing the formation of conjugated dienes, hexanal, and propanal as well as the depletion of oxygen induced by heat or light oxidation. The addition of OE or OEO did not affect dairy beverage physical stability during storage.