ArticleJournal of food science and technology2020
Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 14 citations in OpenAlex.
- The Effect of Peppermint and Thyme Oils on Stabilizing the Fatty Acid Profile of Sunflower Oil.Molecules (Basel, Switzerland) · 2024Article
- Oregano and thyme by-products of olive oil aromatization process with microwave assisted extraction as a rich source of bio-active constituents.Frontiers in nutrition · 2024Article
- Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes.Foods (Basel, Switzerland) · 2023Article
- Application of Artificial Neural Network Based on Traditional Detection and GC-MS in Prediction of Free Radicals in Thermal Oxidation of Vegetable Oil.Molecules (Basel, Switzerland) · 2021Article
- Herbal Additives Substantially Modify Antioxidant Properties and Tocopherol Content of Cold-Pressed Oils.Antioxidants (Basel, Switzerland) · 2021Article
- Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties.Journal of food science and technology · 2020Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the paper was to study how the process of aromatisation with marjoram affected the composition of volatile fraction and antioxidant properties of rapeseed oil. Different methods of aromatisation were used: direct addition of marjoram essential oil, classical macerations of marjoram herb, and maceration assisted with ultrasound or microwave. The dominant aromatic component in the volatile fraction was γ-terpinene with concentration in the range from 3.15 μg/mL (microwave assisted maceration) to 8.82 μg/mL (classic maceration with shaking). The content of this compound in the mixture of rapeseed oil with essential oil was 152.09 μg/mL. The sample aromatized by the direct addition of essential oil contained the highest amount of volatile substances but simultaneously it had the lowest antioxidant activity.
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Registered trials
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