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...

Full description

Saved in:
Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022, Vol.28(5), pp.373-380
Main Authors: Ohta, Kaho, Miyazaki, Mao, Shiratsuchi, Haruna, Kobayashi, Hiroshi, Ishikawa, Hiroya
Format: Article
Language:English
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
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.FSTR-D-22-00060