• Corpus ID: 14512055

Comparative Evaluation of Three Essential Oils as Functional Antioxidants and Natural Flavoring Agents in Ice Cream

@inproceedings{Ramadan2013ComparativeEO,
  title={Comparative Evaluation of Three Essential Oils as Functional Antioxidants and Natural Flavoring Agents in Ice Cream},
  author={Khaled M. A. Ramadan and Ihab S. Ashoush},
  year={2013}
}
Three essential oils, namely, thyme (Thymus vulgaris), basil (Ocimum basilicum) and marjoram (Majorana hortensis) were characterized by means of GC-MS and their antioxidant activity by different assays. Basil essential oil was higher in1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity than other two oils. Reducing power determined by ferricyanide method was found to be concentration-dependent for the tested essential oils; the basil essential oil was also found to have… 

Tables from this paper

Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Three Algerian Lamiaceae Species

TLDR
The antioxidant activity test’s results showed that the EOs exhibited important reducing powers but weak scavenging activities, and it was found that some EO samples have shown very interesting antimicrobial activities.

Insecticidal activity of Artemisia herba-alba and effects on wheat flour quality in storage

TLDR
Results indicated that A. herba-alba essential oil changed wheat flour physicochemical parameters but did not affect dough rheological parameters which correspond to international ISO standards.

Development of functional ice cream using basil oil microcapsules

The frozen dairy products like ice cream act as vehicles for incorporating natural-bioactive ingredients to provide various nutritional health benefits. Basil is valued for its medicinal and

References

SHOWING 1-10 OF 29 REFERENCES

Antioxidant Capacity of Macaronesian Traditional Medicinal Plants

TLDR
A good illustration of different phytomolecules (flavonoids, organic acids and selenocompounds), presents in leaves of the five traditional medicinal plants endemic to Macaronesia, all exhibiting antioxidant properties.

Effects of Fat Content on the Sensory Properties, Melting, Color, and Hardness of Ice Cream

Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%) and the corresponding total solids. All mixes were formulated to have similar freezing points and

Benefits and liabilities of vitamin A and carotenoids.

  • J. Olson
  • Chemistry
    The Journal of nutrition
  • 1996
TLDR
Vitamin A and carotenoids are often cited as members of a family of antioxidant vitamins that can show protective effects against oxidative stress and some chronic diseases, although in nature vitamin A seems to be protected from oxidation by other physiological antioxidants rather than serving a protective role itself.

Antioxidant Determinations by the Use of a Stable Free Radical

METHODS for measuring antioxidants and appraising antioxidant activity appear to be of two general types. If the chemical nature of the antioxidant is known, one may strive for a test specific for

Characterisation of ice cream containing flaxseed oil

Five batches of a 12% (w/w) fat ice cream formulation were prepared using different amounts of flaxseed oil (0%, 3%, 6%, 9% and 12% w/w) to replace milkfat. Meltdown rates, texture of ice cream,

Studies on products of browning reaction--antioxidative activities of products of browning reaction prepared from glucosamine

TLDR
The BGA team discusses the development of G-15, which aims to address the challenge of “superbugs” in the high-acid environment.

European market trends