Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite

@article{Oliveira2012AntioxidantEO,
  title={Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite},
  author={Thales Leandro Coutinho de Oliveira and Stephan Malfitano Carvalho and Rodrigo de Ara{\'u}jo Soares and Milene Aparecida Andrade and Maria das Graças Cardoso and Eduardo Mendes Ramos and Roberta Hilsdorf Piccoli},
  journal={Lwt - Food Science and Technology},
  year={2012},
  volume={45},
  pages={204-212}
}
Abstract This study aimed to evaluate the effect of adding winter savory (Satureja montana L.) essential oil (EO) at concentrations of 7.80, 15.60 and 31.25 μl/g on color and lipid oxidation (TBARS) in mortadella-type sausages formulated with different sodium nitrite (NaNO2) levels (0, 100 and 200 mg/kg) and stored at 25 °C for 30 days. The EO was extracted by hydrodistillation and analyzed by gas chromatography–mass spectrometry (GC–MS). Twenty-six chemical compounds were identified; the most… Expand
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Ethanol Extracts from Mistletoe (Viscum album L.) Act as Natural Antioxidants and Antimicrobial Agents in Uncooked Pork Patties during Refrigerated Storage
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The potential combined use of savory EO and minimal amounts of the synthetic additive, NaNO₂ to control C. perfringens in mortadella is suggested, which goes according to current market trends, where consumers are requesting natural products. Expand
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The purpose of this study was to examine chemical composition and the effects of Satureja montana L. (Lamiaceae) essential oil on the important enteric bacterial pathogens such as diarrheagenicExpand
Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs
Abstract De-odourised aqueous extracts of four commonly consumed herbs belonging to the Lamiaceae family, i.e. oregano ( Origanum vulgaris L.), rosemary ( Rosmarinus officinalis L.), sage ( SalviaExpand
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TLDR
Rosemary extracts showed higher antioxidant activity, even more than the phenol compounds separately, and ethanol oregano extracts containing high concentrations of phenols, mainly rosmarinic acid, efficiently prevented colour deterioration. Expand
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Abstract The chemical composition of the essential oil of Satureja montana L. subsp. montana (Lamiaceae), obtained from the air-dried plant material by hydrodistillation, was analyzed using GC andExpand
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TLDR
A comparison between conventional and alternative extraction methods to assess the best option to obtain bioactive compounds and the great potential of S. montana volatile supercritical fluid extract for the growth control and inactivation of Bacillus subtilis and Bacillus cereus is reported. Expand
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TLDR
The rosemary extract was more effective than BHA/BHT for preventing increased TBARS values or loss of red color in raw frozen sausage. Expand
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