ArticleFood science & nutrition2018
Evaluation of antioxidant properties of lemon verbena (
Article in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 59 citations in OpenAlex.
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- Multiplicative Effects of Essential Oils and Other Active Components on Skin Tissue and Skin Cancers.International journal of molecular sciences · 2024Review
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- Phytochemistry and Biological Activities of Essential Oils from Six Aromatic Medicinal Plants with Cosmetic Properties.Antibiotics (Basel, Switzerland) · 2023Article
- Antibacterial Activity and Antibacterial Mechanism of Lemon Verbena Essential Oil.Molecules (Basel, Switzerland) · 2023Article
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- In Vitro and In Silico Evaluation of the Antimicrobial and Antioxidant Potential ofAntioxidants (Basel, Switzerland) · 2022Article
- Enrichment of Sunflower Oil with Ultrasound-Assisted Extracted Bioactive Compounds fromFoods (Basel, Switzerland) · 2022Article
- Simultaneous extraction of sunflower oil and active compounds from olive leaves using pressurized propane.Current research in food science · 2022Article
- Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets.Food science & nutrition · 2021Article
- Different effect of chemical refining process on Baneh (Food science & nutrition · 2021Article
- Phytochemical profiles of lemon verbena (Food science & nutrition · 2021Article
- Antitumor Potential ofAntioxidants (Basel, Switzerland) · 2021Article
- Spectral characterization, antioxidant, antimicrobial, cytotoxic, and cyclooxygenase inhibitory activities of Aloysia citriodora essential oils collected from two Palestinian regions.BMC complementary medicine and therapies · 2021Article
- Oilseed crop sunflower (Food science & nutrition · 2020Review
- The effect of encapsulated plant extract of hyssop (Food science & nutrition · 2020Article
- Frying stability of canola oil supplemented with ultrasound-assisted extraction ofFood science & nutrition · 2020Article
- Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Food science & nutrition · 2020Article
- Evaluation of antioxidant properties of lemon verbena (Food science & nutrition · 2018Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, lemon verbena essential oil as a natural antioxidant was used to increase the stability of sunflower oil, and stabilization effects in terms of storage conditions were compared with synthetic antioxidant (BHT). For this purpose, the antioxidant activity of the essential oil was determined by DPPH assay and β-carotene bleaching method. Then, lemon verbena essential oil (0, 400, 800, and 1,600 ppm) was added to sunflower oil without synthetic antioxidant and stored at 60°C for 60 days. Results from different parameters (peroxide value, free fatty acid, iodine value, total polar compound, carbonyl value, conjugated dienes, and oxidative stability index) were in agreement with each other, suggesting that lemon verbena essential oil (1,600 ppm) could act better than BHT in inhibition of lipid oxidation in sunflower oil and can be used as predominant alternative of synthetic antioxidants.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.