The effect of herb extracts on the off-odor formation from lipid oxidation

被引：1

作者：

Ohta, Kaho ^{[1
,2
]}

Miyazaki, Mao ^{[1
]}

Shiratsuchi, Haruna ^{[1
]}

Kobayashi, Hiroshi ^{[1
]}

Ishikawa, Hiroya ^{[1
]}

机构：

[1] Fukuoka Womens Univ, Food Lab Hlth & Environm Sci, 1-1-1 Kasumigaoka, Fukuoka 8138529, Japan

[2] Kumamoto Keiwa Inc, 8-5-1 Nagamine Higashi, Kumamoto 8618038, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2022年 / 28卷 / 05期

关键词：

off-odor; GC; spearmint; rosmarinic acid; lipid oxidation; ROSMARINIC ACID; ANTIOXIDANT ACTIVITIES; ALPHA-TOCOPHEROL; ESSENTIAL OIL; AUTOXIDATION; OFFICINALIS; QUERCETIN; MYRICETIN; LEAVES; L;

D O I：

10.3136/fstr.FSTR-D-22-00060

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hexanal has been widely used as an index of oxidized odor. However, off-odor components have different threshold values, and the antioxidant mechanisms for lipid oxidation and off-odor formation might differ. This study investigated the antioxidative activity of herb extracts for inhibiting various off -odor components, including hexanal, derived from lipid oxidation. Linoleic acid emulsions to which each herbal extract (spearmint, German chamomile, echinacea or lemongrass) was added were subjected to an oxidation reaction at 37 degrees C for 5 h. Hydroperoxide was evaluated by the ferric thiocyanate method and the volatiles were analyzed by high-performance gas chromatography. As a result, spearmint (Perillaceae herbs) showed high antioxidant activity for lipid oxidation and off-odor formation. The catechol structure of rosmarinic acid, the main component of spearmint, contributed to its activities. Moreover, the degree of inhibiting off-odor formation differed depending on the precursor of the off-odor component or the antioxidants used.

引用

页码：373 / 380

页数：8

共 50 条

[1] The combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation
Ohta, Kaho
Motohira, Yuna
Maruishi, Yuki
Minami, Ikuko
Kobayashi, Hiroshi
Ishikawa, Hiroya
[J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2023, 29 (06) : 481 - 488
[2] Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin
Fu, Xiangjin
Xu, Shiying
Wang, Zhang
[J]. FOOD RESEARCH INTERNATIONAL, 2009, 42 (01) : 85 - 90
[3] Antioxidant activity of plant extracts on the inhibition of citral off-odor formation
Liang, CP
Wang, MF
Simon, JE
Ho, CT
[J]. MOLECULAR NUTRITION & FOOD RESEARCH, 2004, 48 (04) : 308 - 317
[4] Effect of antioxidants on the production of off-odor volatiles and lipid oxidation in irradiated turkey breast meat and meat homogenates
Lee, EJ
Ahn, DU
[J]. JOURNAL OF FOOD SCIENCE, 2003, 68 (05) : 1631 - 1638
[5] Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties
Nam, KC
Ahn, DU
[J]. MEAT SCIENCE, 2003, 63 (01) : 1 - 8
[6] Prevention of pinking, off-odor, and lipid oxidation in irradiated pork loin using double packaging
Nam, KC
Min, BR
Lee, SC
Cordray, J
Ahn, DU
[J]. JOURNAL OF FOOD SCIENCE, 2004, 69 (03) : C214 - C219
[7] Reduction of irradiation off-odor and lipid oxidation in ground beef by α-tocopherol addition and the use of a charcoal pack
Sohn, S. H.
Jang, A.
Kim, J. K.
Song, H. P.
Kim, J. H.
Lee, M.
Jo, C.
[J]. RADIATION PHYSICS AND CHEMISTRY, 2009, 78 (02) : 141 - 146
[8] Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat
Nam, KC
Ahn, DU
[J]. POULTRY SCIENCE, 2003, 82 (09) : 1468 - 1474
[9] Potent inhibitory effects of black tea theaflavins on off-odor formation from citral
Ueno, T
Kiyohapa, S
Ho, CT
Masuda, H
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (08) : 3055 - 3061
[10] Composition, formation mechanism, and removal method of off-odor in soymilk products
Ji, Guo-Zhi
Li, Xiao-Min
Dong, Yang
Shi, Yu-Dong
[J]. JOURNAL OF FOOD SCIENCE, 2022, 87 (12) : 5175 - 5190

← 1 2 3 4 5 →