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The effect of herb extracts on the off-odor formation from lipid oxidation
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...
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Published in: | FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022, Vol.28(5), pp.373-380 |
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creator | Ohta, Kaho Miyazaki, Mao Shiratsuchi, Haruna Kobayashi, Hiroshi Ishikawa, Hiroya |
description | 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 °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. |
doi_str_mv | 10.3136/fstr.FSTR-D-22-00060 |
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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 °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. 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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 °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.</description><subject>Antioxidants</subject><subject>Catechol</subject><subject>Emulsions</subject><subject>Ferric thiocyanate</subject><subject>Gas chromatography</subject><subject>Herbs</subject><subject>Hexanal</subject><subject>Linoleic acid</subject><subject>lipid oxidation</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Odor thresholds</subject><subject>Odors</subject><subject>Off odor</subject><subject>Oxidation</subject><subject>Plant extracts</subject><subject>Rosmarinic acid</subject><subject>spearmint</subject><subject>Thiocyanates</subject><subject>Volatiles</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9UEtrGzEQXkoLTZP8gxwEPSuVRk8fS9KkDYFC456FrB3Va3ZXrqRA-u8re0sKOeQyM8x8j-HrugvOLgUX-lMsNV_ePKx_0GsKQBljmr3pTri1nIqVlW_bLKSkWjP9vvtQyo4xrlYWTrq79RYJxoihkhTJFvOG4FPNPtRC0kxqO6cYaepTJjHlydehrWNOExmH_dCT9DT0x-VZ9y76seD5v37a_bz5sr76Su-_3367-nxPg9K8Ur3iAIJtFGgVQFruIyiQptf9JkhEYRCC6dWGc8NEEFJD9AirGL2OqK047T4uuvucfj9iqW6XHvPcLB0YJZU2UvPXUcA4BymgoeSCCjmVkjG6fR4mn_84ztwhW3fI1h2yddcOwB2zbbTbhTZhPwQ_pnkcZvzvECcZU-qbFTtywDLVmnRMGNGKZZJpY5VpSneL0q5U_wuf7X2uQxhxsQfr1KG8eOMZFLY-O5zFX2zVncg</recordid><startdate>20220101</startdate><enddate>20220101</enddate><creator>Ohta, Kaho</creator><creator>Miyazaki, Mao</creator><creator>Shiratsuchi, Haruna</creator><creator>Kobayashi, Hiroshi</creator><creator>Ishikawa, Hiroya</creator><general>Japanese Society for Food Science and Technology</general><general>The Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>20220101</creationdate><title>The effect of herb extracts on the off-odor formation from lipid oxidation</title><author>Ohta, Kaho ; 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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 °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. 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subjects | Antioxidants Catechol Emulsions Ferric thiocyanate Gas chromatography Herbs Hexanal Linoleic acid lipid oxidation Lipid peroxidation Lipids Odor thresholds Odors Off odor Oxidation Plant extracts Rosmarinic acid spearmint Thiocyanates Volatiles |
title | The effect of herb extracts on the off-odor formation from lipid oxidation |
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