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Keklerin Raf Ömrü Üzerine Doğal Antioksidant Olarak Karanfil ve Limonotu Esansiyel Yağlarının Etkisi

Year 2017, Volume: 1 Issue: 2, 1 - 15, 01.07.2017

Abstract

Bu çalışmanın amacı karanfil (CEO) ve limonotu (LEO) esansiyel yağlarının doğal bir antioksitant olarak oda sıcaklığında muhafaza edilen keklerin raf ömrü üzerine etkisini araştırmaktadır. Doğal antioksidan ilave edilerek üretilen kekler sentetik antioksidan (BHA) içeren kekler ve kontrol (antioksidan içermeyen) keklerle karşılaştırılmıştır. Depolamanın farklı günlerinde lipid oksidasyonunu belirlemek için peoksit değeri (PV), TBA değeri ve yağ asidi profilindeki değişimler belirlenmiştir. İlave olarak organoleptik analizler yapılmıştır. PV bulguları kekteki esansiyel yağ miktarının artırılmasıyla lipid oksidasyonunun geciktirildiğini göstermiştir. Diğer taraftan, CEO ve LEO içeren örneklerdeki TBA değerlerinde artış muhafazanın sonunda kontrol keklerden önemli derecede daha yavay gerçekleşmiştir (P<0.05). Bununla birlikte karanfil esansiyel yağı içeren örneklerin genel kabul puanları olumsuz lezzet ve kokudan dolayı diğerlerinden oldukça düşük bulunmuştur. Elde edilen bulgulara göre kek hamuruna 600 ppm düzeyinde limonotu esansiyel yağı ilave edilmesinin yağ oksidasyonunun geciktirerek raf ömrünü artıracağı; karanfil yağının ise arzu edilmeyen duyusal etkisinden dolayı kullanılamayacağı sonucuna varılmıştır

References

  • Adejuwon, A.A., Esther, O,A. (2007). Hypoglycemic and hypolipidemic effects of fresh leaf aqueous extract of Cymbopogon citratus Stapf in rats. Journal of Ethnopharmacology, 112:440-444.
  • Akhila, A. (2010). Essential oil-bearing grasses: The genus cymbopogon. Medical and aromatic plants-industrial profiles, Taylor & francis Group, USA, pp:1-246.
  • Ames, B.M. (1983). Dietary carcinogens and anticarcinogens: Oxygen radical and degenerative diseases. Journal of Scie nce, 221(4617): 1256-1263.
  • AOAC (1994). Official Methods of Analysis 935.39. Baked products. Hydrogen-Ion Activity (pH).
  • AOAC (2000).Official methods of analysis, method ce 2-66.
  • AOAC (2012). Official Methods of Analysis 965.33. Peroxide Value of Oils and Fats.
  • AOAC (2012). Official Methods of Analysis 925.45 (A). Total solids and Moisture.
  • Baiano, C.A., Nobile D.M.A. (2005). Shelf life extension of almond paste pastries. Journal of Food Engineering, 66:487-495.
  • Baytop, T. (1999). Türkiye’de Bitkiler ile Tedavi. Nobel Tıp Kitabevi. Istanbul, s: 287.
  • Carlson, L.H.C., Machado, R.A.F., Spricigo, C.B., Pereira, L.K., Bolzan, A. (2001). Extraction of lemongrass essential oil with dense carbon dioxide. J. Supercritical Fluids, 21:33-39.
  • Chaieb, K., Zmantar, T., Ksouri, R., Hajlaoui, H., Mahbubani, K., Abdelly, C., Bakhrouf, A. (2007). Antioxidant properties of the essential oil of Eugenia caryophyllata and its antifungal activity against a large number of clinical Candida species. US National library of Medicine, 50 (5):403-6.
  • Çoban, Ö., Patır, B. (2010). Antioksidan Etkili Bazı Bitki ve Baharatların Gıdalarda Kullanımı. Teknolojik Araştırmalar, 5 (2):7-19.
  • Daglioglu, O., Tasan, M., Gecgel, U., Daglıoglu, F. (2004). Changes in Oxidative Stability of Selected Bakery Products during Shelf Life. Food Sci. Technol. Res., 10 (4), 464-468.
  • Decker, E. (1998). Strategies for manipulating the prooxidative / antioxidative balance of foods to maximize oxidative stability. Trends Food Science and Technology 9:241-248.
  • Francisco, V., Figueirinha, A., Neves, B.M., GarcíaRodríguez, C., Lopes, M.C., Cruz, M,T., Batista, M,T. (2011). Cymbopogon citratus as source of new and safe anti-inflammatory drugs: bio-guided assay using lipopolysaccharide-stimulated macrophages. Journal of Ethnopharmacology, 133 (2):818-827.
  • Francisco, V., Figueirinha, A., Neves, B.M., GarcíaRodríguez, C., Lopes, M.C., Cruz, M.T., Viana, G.S. B., Vale, T.G., Pinho, R.S.N., Matos, F.J.A. (2000). Antinociceptive effect of the essential oil from Cymbopogon citratus in mice. Journal of Ethnopharmacology, 70:323-327.
  • Gunaratne, T.M., Gunaratne, N.M., Navaratne, S.B. (2015). Selection of best packaging method to extend the shelf life of rice crackers. International Journal of Scientific & Engineering Research, 6 (2):638-645.
  • Hafez, A.A. (2012). Physico-chemical and sensory properties of cakes supplemented with different concentration of marjoram. Australian Journal of Basic and Applied Sciences. 6(13):463-470.
  • Hussien, H.A. (2016). Using Vegetable Puree as a Fat Substitute in Cakes. International Journal of Nutrition and Food Sciences, 5(4): 284-292
  • Hussein, A.E., Elbeltaqy, A.E., Gaafar, A.M. (2011). Production and quality evaluation of low calorie cake. American journal of food Technology. 6 (9):827-834.
  • Ibrahium, M.I., Abd El-Ghany, M.E., Ammar, M.S. (2013) Effect of Clove Essential Oil as Antioxidant and Antimicrobial Agent on Cake Shelf Life. World Journal of Dairy & Food Sciences, 8 (2):140-146.
  • Izzreen, I., Noriham, A. (2011). Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes. International Food Research Journal 18:583-587.
  • Jadhav, S.J., Nimbalkar, S.S., Kulkarni, A.D., Madhavi, D.L. (1996). Lipid oxidation in biological and food system. Food antioxidants technological, toxicological and health perspectives, Marcel Dekker, Inc., New York, pp: 5-64.
  • Kadıoğlu, Y. (2009). Türkiye’de Tüketilen Bisküvi ve Kek Tipi Ürünlerde Kullanılan Yağların Bileşim, Reolojik ve Mikroskobik Özellikleri. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek lisans tezi, Ankara.
  • Kamkar, M., Nazariborun, A., Hosseini, M. (2013). Analgesic effect of the aqueous and ethanolic extracts of clove. Avicenna J Phytomed. 3 (2):186-192.
  • Karik, Ü., Azkan, N. (2011). Farklı dikim aralıklarının limon otu (Lippia citriodora L.) bitkisinde herba ve uçucu yağ verimi ile uçucu yağın kalite özelliklerini etkisi, Bahçe, 40 (1):23-34
  • Karpinska, M., Borowski, J., Danowska-Oziewicz, M. (2001). The use of natural antioxidants in readyto-serve food. Food Chemistry, 72 (1):5-9.
  • Ke’ P.J., Cervants, E., Robles-Martinez, C. (1984). Determination of thiobarbituric acid Reactive substances (TBARS) in fish tissue by an improved distillation spectrophotometric method. J. Sci. Food Agric., 35:1248-1254.
  • Lean, L.P., Suhaila, M. (1999). Antioxidative and Antimycotic effect of turmeric, lemon-grass, Betel leaves, Clove, Black Pepper Leaves and Garcinia Atroviridis on butter cakes, J. Sci. Food Agric., 79:1817-1822.
  • Lee, K.G., Shibamoto, T. (2001). Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry] Food Chemistry, 74:443-448.
  • Villalobos, M.C. (2015). Antioxidant activity and citral content of different tea preparations of the above-ground parts of lemongrass (Cymbopogon citratus Stapf.). Journal of Agricultural and Food Chemistry, 46 (3):1111-1115.
  • Milind, P., Deepa, K. (2011). Clove: A Champion Spice. International Journal of research in Ayurveda and Pharmacy, 2 (1):47-54.
  • Mirghani, M.E.S., Liyana, Y., Parveen, J. (2012). Bioactivity analysis of lemongrass (Cymbopogon citratus) essential oil. International Food Research Journal, 19:569-575.
  • Moraes, E.A., Dantas, M.I., Dayane, S., Morais, D.C., Ribeiro, S.M.R. (2010). Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour. Ciência e Tecnologia de Alimentos Recebido, 30 (4): 974-979.
  • Moskowitz, H.R., & Sidel, J.L. (1971). Magnitude and hedonic scales of food acceptability. Journal of Food Science, 36:677-680.
  • Ojo, O.O., Kabutu, F.R., Bello, M., Babayo, U. (2006). Inhibition of paracetamol induced oxidative stress in rats by extracts of lemongrass (Cymbopogon citratus) and green tea (Camellia sinensis) in rats. African Journal of Biotechnology 5:1227-1232
  • Oskoueian, E., Maroufyan, E., Goh, Y.M., Ramezani-Fard, E., Ebrahimi, M. (2013). Clove Essential Oil Improves Lipid Peroxidation and Antioxidant Activity in Tilapia Fish Fillet Cooked by Grilling and Microwaving. Engineering and Technology International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 7 (12):1176-1178.
  • Özen, Ö.B., Eren, M., Pala, A. Soyer, A. (2011). Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle. International Journal of Food Science and Technology, 46:724-731.
  • Pearson, D. (1970). The chemical analysis of food (6 ed.). J and A Churchill 104 Gloucester Place, London, pp: 508
  • Pengelly, A. (2004). The Constituents of medicinal plants (Eds): An Introduction to the chemistry and therapeutics of herbal medicine. CABI Publishing, United Kingdom, pp: 85-103
  • Quan, L., Li, S. F., Tian, S. J., Xu, H., Lin, A.Q., Gu, L. (2004). Determination of organochlorine pesticides residue in Ginseng root by orthogonal array design Soxhlet Extraction and gas chromatography. Chromatographia, 1:89-39.
  • Rossel, J.B. (2005). Measurements of rancidity. In: Allen, J.C., Hamilton, R.J. (eds) Rancidity in Foods. 3rd Edn. Blackie Academic and Professional, Glasgow, UK, pp: 487-495.
  • Saatchi, A., Kadivar, M., Soleimanian, Z.S., Abaee, M.S. (2014). Application of some antifungal and antioxidant compounds extracted from some herbs to be used in cakes as biopreservatives. J. Agr. Sci. Tech., 16:561-568.
  • Sang, W., Shao, X., Tony Jin, Z. (2014) Texture attribute, retrogradation properties and microbiological shelf life of instant rice cake. Journal of Food Processing and Preservation, 39 (6):1832-1838.
  • Santos, A.L., Chierice, G,O., Alexander, K.S. Riga, A., Matthews, E. (2009). Characterization of the raw essential oil eugenol extracted from Syzygium aromaticum L. J. Therm. Anal. Calorim, 96:821-825.
  • Sawyerr, E. (1982). Traditional medicine in Sierra Leone - a critical appraisal. Nigerian Journal of Pharmacy, 13:28-33.
  • Schaneberg, B.T., Khan, I.A. (2002). Comparison of extraction methods for marker compounds in the essential oil of lemongrass by GC. J. Agric. Food Chem., 50:1345-1349.
  • Sowmya, M., Jeyarani, T., Jyotsna, R., Indrani, D. (2009). Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids, 23:1827-1836.
  • Tajidin, N.E., Ahmad, S.H, Rosenani, A.B., Azimah, H., Munirah, M. (2012). Chemical composition and citral content in lemongrass (Cymbopogon citratus) essential oil at three maturity stages. African Journal of Biotechnology, 11 (11):2685-2693.
  • Torres, R. & Ragadio, A. (1996). Chemical composition of the essential oil of Philippine Cymbopogon citrates (DC) Stapf. Philippine Journal of Science, 125:147-156.
  • Turan, F., Gürağaç, R., Sayın, S. (2012). Su ürünleri yetistiriciliğinde esansiyel yağlar. Türk Bilimsel Derlemeler Dergisi, 5 (1):35-40.
  • Vural, H. (2014). Ağız ve diş sağlığında kullanılan bitkiler üzerinde farmakognozik çalışmalar. Erciyes Üniversitesi, Eczanılık Fakültesi, Farmakognozi Anabilim Dalı, Bitirme ödevi, Kayseri.
  • Wqsowicz, E., Gramza, A., Heoe, M., Jelen, H., Korczak, J., Maecka, M., Szkudlarz, S.M., Rudzinska, M., Samotyja, S., Wojtasiak, R.Z. (2004). Oxidation of lipids in food. Polish Journal of Food And Nutrition And Science, 13 (54):87-100

Effect of Clove and Lemongrass Essential Oils as Natural Antioxidants on Cake Shelf Lif

Year 2017, Volume: 1 Issue: 2, 1 - 15, 01.07.2017

Abstract

The objective of this study was to evaluate the effect of clove and lemongrass essential oils (CEO and LEO) as natural antioxidants on cake shelf life at room temperature. The samples contain these natural antioxidants were compared with cake contains synthetic antioxidant (BHT) and control sample which produced without any addition. The variation in peroxide value (PV), Thiobarbutiric acid value (TBA) and fatty acids composition (%) within different storage periods were determined in order to evaluate the lipid oxidation. In additional, the cake organoleptic properties were investigated. The results of PV showed that lipid oxidation of cake delayed (P<0.05) when the concentration of essential oils in cake dough was increased. On the other hand, TBA values of cake that contain CEO and LEO were significantly lower (P>0.05) at the end of storage compared with control cake. However, it was found that the samples contain CEO were lower in overall acceptability (P<0.05) compared with control sample. In the conclusion, the addition of LEO in a level of 600 ppm was highly recommended to increase the shelf life of industrial cakes by delaying the oxidation of oils while the using of CEO was not recommeneded due to it’s undesirable sensory effects

References

  • Adejuwon, A.A., Esther, O,A. (2007). Hypoglycemic and hypolipidemic effects of fresh leaf aqueous extract of Cymbopogon citratus Stapf in rats. Journal of Ethnopharmacology, 112:440-444.
  • Akhila, A. (2010). Essential oil-bearing grasses: The genus cymbopogon. Medical and aromatic plants-industrial profiles, Taylor & francis Group, USA, pp:1-246.
  • Ames, B.M. (1983). Dietary carcinogens and anticarcinogens: Oxygen radical and degenerative diseases. Journal of Scie nce, 221(4617): 1256-1263.
  • AOAC (1994). Official Methods of Analysis 935.39. Baked products. Hydrogen-Ion Activity (pH).
  • AOAC (2000).Official methods of analysis, method ce 2-66.
  • AOAC (2012). Official Methods of Analysis 965.33. Peroxide Value of Oils and Fats.
  • AOAC (2012). Official Methods of Analysis 925.45 (A). Total solids and Moisture.
  • Baiano, C.A., Nobile D.M.A. (2005). Shelf life extension of almond paste pastries. Journal of Food Engineering, 66:487-495.
  • Baytop, T. (1999). Türkiye’de Bitkiler ile Tedavi. Nobel Tıp Kitabevi. Istanbul, s: 287.
  • Carlson, L.H.C., Machado, R.A.F., Spricigo, C.B., Pereira, L.K., Bolzan, A. (2001). Extraction of lemongrass essential oil with dense carbon dioxide. J. Supercritical Fluids, 21:33-39.
  • Chaieb, K., Zmantar, T., Ksouri, R., Hajlaoui, H., Mahbubani, K., Abdelly, C., Bakhrouf, A. (2007). Antioxidant properties of the essential oil of Eugenia caryophyllata and its antifungal activity against a large number of clinical Candida species. US National library of Medicine, 50 (5):403-6.
  • Çoban, Ö., Patır, B. (2010). Antioksidan Etkili Bazı Bitki ve Baharatların Gıdalarda Kullanımı. Teknolojik Araştırmalar, 5 (2):7-19.
  • Daglioglu, O., Tasan, M., Gecgel, U., Daglıoglu, F. (2004). Changes in Oxidative Stability of Selected Bakery Products during Shelf Life. Food Sci. Technol. Res., 10 (4), 464-468.
  • Decker, E. (1998). Strategies for manipulating the prooxidative / antioxidative balance of foods to maximize oxidative stability. Trends Food Science and Technology 9:241-248.
  • Francisco, V., Figueirinha, A., Neves, B.M., GarcíaRodríguez, C., Lopes, M.C., Cruz, M,T., Batista, M,T. (2011). Cymbopogon citratus as source of new and safe anti-inflammatory drugs: bio-guided assay using lipopolysaccharide-stimulated macrophages. Journal of Ethnopharmacology, 133 (2):818-827.
  • Francisco, V., Figueirinha, A., Neves, B.M., GarcíaRodríguez, C., Lopes, M.C., Cruz, M.T., Viana, G.S. B., Vale, T.G., Pinho, R.S.N., Matos, F.J.A. (2000). Antinociceptive effect of the essential oil from Cymbopogon citratus in mice. Journal of Ethnopharmacology, 70:323-327.
  • Gunaratne, T.M., Gunaratne, N.M., Navaratne, S.B. (2015). Selection of best packaging method to extend the shelf life of rice crackers. International Journal of Scientific & Engineering Research, 6 (2):638-645.
  • Hafez, A.A. (2012). Physico-chemical and sensory properties of cakes supplemented with different concentration of marjoram. Australian Journal of Basic and Applied Sciences. 6(13):463-470.
  • Hussien, H.A. (2016). Using Vegetable Puree as a Fat Substitute in Cakes. International Journal of Nutrition and Food Sciences, 5(4): 284-292
  • Hussein, A.E., Elbeltaqy, A.E., Gaafar, A.M. (2011). Production and quality evaluation of low calorie cake. American journal of food Technology. 6 (9):827-834.
  • Ibrahium, M.I., Abd El-Ghany, M.E., Ammar, M.S. (2013) Effect of Clove Essential Oil as Antioxidant and Antimicrobial Agent on Cake Shelf Life. World Journal of Dairy & Food Sciences, 8 (2):140-146.
  • Izzreen, I., Noriham, A. (2011). Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes. International Food Research Journal 18:583-587.
  • Jadhav, S.J., Nimbalkar, S.S., Kulkarni, A.D., Madhavi, D.L. (1996). Lipid oxidation in biological and food system. Food antioxidants technological, toxicological and health perspectives, Marcel Dekker, Inc., New York, pp: 5-64.
  • Kadıoğlu, Y. (2009). Türkiye’de Tüketilen Bisküvi ve Kek Tipi Ürünlerde Kullanılan Yağların Bileşim, Reolojik ve Mikroskobik Özellikleri. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek lisans tezi, Ankara.
  • Kamkar, M., Nazariborun, A., Hosseini, M. (2013). Analgesic effect of the aqueous and ethanolic extracts of clove. Avicenna J Phytomed. 3 (2):186-192.
  • Karik, Ü., Azkan, N. (2011). Farklı dikim aralıklarının limon otu (Lippia citriodora L.) bitkisinde herba ve uçucu yağ verimi ile uçucu yağın kalite özelliklerini etkisi, Bahçe, 40 (1):23-34
  • Karpinska, M., Borowski, J., Danowska-Oziewicz, M. (2001). The use of natural antioxidants in readyto-serve food. Food Chemistry, 72 (1):5-9.
  • Ke’ P.J., Cervants, E., Robles-Martinez, C. (1984). Determination of thiobarbituric acid Reactive substances (TBARS) in fish tissue by an improved distillation spectrophotometric method. J. Sci. Food Agric., 35:1248-1254.
  • Lean, L.P., Suhaila, M. (1999). Antioxidative and Antimycotic effect of turmeric, lemon-grass, Betel leaves, Clove, Black Pepper Leaves and Garcinia Atroviridis on butter cakes, J. Sci. Food Agric., 79:1817-1822.
  • Lee, K.G., Shibamoto, T. (2001). Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry] Food Chemistry, 74:443-448.
  • Villalobos, M.C. (2015). Antioxidant activity and citral content of different tea preparations of the above-ground parts of lemongrass (Cymbopogon citratus Stapf.). Journal of Agricultural and Food Chemistry, 46 (3):1111-1115.
  • Milind, P., Deepa, K. (2011). Clove: A Champion Spice. International Journal of research in Ayurveda and Pharmacy, 2 (1):47-54.
  • Mirghani, M.E.S., Liyana, Y., Parveen, J. (2012). Bioactivity analysis of lemongrass (Cymbopogon citratus) essential oil. International Food Research Journal, 19:569-575.
  • Moraes, E.A., Dantas, M.I., Dayane, S., Morais, D.C., Ribeiro, S.M.R. (2010). Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour. Ciência e Tecnologia de Alimentos Recebido, 30 (4): 974-979.
  • Moskowitz, H.R., & Sidel, J.L. (1971). Magnitude and hedonic scales of food acceptability. Journal of Food Science, 36:677-680.
  • Ojo, O.O., Kabutu, F.R., Bello, M., Babayo, U. (2006). Inhibition of paracetamol induced oxidative stress in rats by extracts of lemongrass (Cymbopogon citratus) and green tea (Camellia sinensis) in rats. African Journal of Biotechnology 5:1227-1232
  • Oskoueian, E., Maroufyan, E., Goh, Y.M., Ramezani-Fard, E., Ebrahimi, M. (2013). Clove Essential Oil Improves Lipid Peroxidation and Antioxidant Activity in Tilapia Fish Fillet Cooked by Grilling and Microwaving. Engineering and Technology International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 7 (12):1176-1178.
  • Özen, Ö.B., Eren, M., Pala, A. Soyer, A. (2011). Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle. International Journal of Food Science and Technology, 46:724-731.
  • Pearson, D. (1970). The chemical analysis of food (6 ed.). J and A Churchill 104 Gloucester Place, London, pp: 508
  • Pengelly, A. (2004). The Constituents of medicinal plants (Eds): An Introduction to the chemistry and therapeutics of herbal medicine. CABI Publishing, United Kingdom, pp: 85-103
  • Quan, L., Li, S. F., Tian, S. J., Xu, H., Lin, A.Q., Gu, L. (2004). Determination of organochlorine pesticides residue in Ginseng root by orthogonal array design Soxhlet Extraction and gas chromatography. Chromatographia, 1:89-39.
  • Rossel, J.B. (2005). Measurements of rancidity. In: Allen, J.C., Hamilton, R.J. (eds) Rancidity in Foods. 3rd Edn. Blackie Academic and Professional, Glasgow, UK, pp: 487-495.
  • Saatchi, A., Kadivar, M., Soleimanian, Z.S., Abaee, M.S. (2014). Application of some antifungal and antioxidant compounds extracted from some herbs to be used in cakes as biopreservatives. J. Agr. Sci. Tech., 16:561-568.
  • Sang, W., Shao, X., Tony Jin, Z. (2014) Texture attribute, retrogradation properties and microbiological shelf life of instant rice cake. Journal of Food Processing and Preservation, 39 (6):1832-1838.
  • Santos, A.L., Chierice, G,O., Alexander, K.S. Riga, A., Matthews, E. (2009). Characterization of the raw essential oil eugenol extracted from Syzygium aromaticum L. J. Therm. Anal. Calorim, 96:821-825.
  • Sawyerr, E. (1982). Traditional medicine in Sierra Leone - a critical appraisal. Nigerian Journal of Pharmacy, 13:28-33.
  • Schaneberg, B.T., Khan, I.A. (2002). Comparison of extraction methods for marker compounds in the essential oil of lemongrass by GC. J. Agric. Food Chem., 50:1345-1349.
  • Sowmya, M., Jeyarani, T., Jyotsna, R., Indrani, D. (2009). Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids, 23:1827-1836.
  • Tajidin, N.E., Ahmad, S.H, Rosenani, A.B., Azimah, H., Munirah, M. (2012). Chemical composition and citral content in lemongrass (Cymbopogon citratus) essential oil at three maturity stages. African Journal of Biotechnology, 11 (11):2685-2693.
  • Torres, R. & Ragadio, A. (1996). Chemical composition of the essential oil of Philippine Cymbopogon citrates (DC) Stapf. Philippine Journal of Science, 125:147-156.
  • Turan, F., Gürağaç, R., Sayın, S. (2012). Su ürünleri yetistiriciliğinde esansiyel yağlar. Türk Bilimsel Derlemeler Dergisi, 5 (1):35-40.
  • Vural, H. (2014). Ağız ve diş sağlığında kullanılan bitkiler üzerinde farmakognozik çalışmalar. Erciyes Üniversitesi, Eczanılık Fakültesi, Farmakognozi Anabilim Dalı, Bitirme ödevi, Kayseri.
  • Wqsowicz, E., Gramza, A., Heoe, M., Jelen, H., Korczak, J., Maecka, M., Szkudlarz, S.M., Rudzinska, M., Samotyja, S., Wojtasiak, R.Z. (2004). Oxidation of lipids in food. Polish Journal of Food And Nutrition And Science, 13 (54):87-100
There are 53 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Suhad Alrefaıe This is me

Kamil Bostan

Publication Date July 1, 2017
Published in Issue Year 2017 Volume: 1 Issue: 2

Cite

APA Alrefaıe, S., & Bostan, K. (2017). Effect of Clove and Lemongrass Essential Oils as Natural Antioxidants on Cake Shelf Lif. Aydın Gastronomy, 1(2), 1-15.

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