title: Anti-rancidity effect of essential oils, application in the lipid stability of cooked turkey meat patties and potential implications for health.
abstract: Twenty-three commercial essential oils were tested for their anti-rancidity effect and potential implications to prolong the induction time of corn oil and extend the shelf life of cooked turkey patties. Moreover, the potential health benefit was investigated through DPPH, ABTS, β-carotene bleaching, FRAP, and α-amylase inhibitory assays. Essential oils' composition was investigated by GC-MS. Cumin, thyme, clove, and cinnamon oils improved oxidative stability and increased the induction time of the corn oil 1.5-3 fold. Clove and cinnamon oils were particularly effective in delaying lipid oxidation of cooked turkey patties (time of induction 11.04 and 9.43 h) compared with the plain burger (5.04 h). Both oils are also characterized by a potent radical scavenging activity in ABTS test (IC(50) values of 1.43 and 2.05 μg/ml for cinnamon and clove, respectively). In the α-amylase inhibitory assay, cumin and grape fruits were the most potent with IC(50) values of 21.88 and 23.95 μg/ml, respectively.
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria , Rende (CS) , Italy and.
authors.forename: Monica R
authors.initials: MR
authors.lastname: Loizzo
authors.forename: Rosa
authors.initials: R
authors.lastname: Tundis
authors.forename: Francesco
authors.initials: F
authors.lastname: Menichini
authors.forename: Garry
authors.initials: G
authors.lastname: Duthie
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D002935:Cinnamomum zeylanicum / Q000737:chemistry; D003296:Cooking / Q000379:methods*; D028527:Cuminum / Q000737:chemistry; D005503:Food Additives / Q000737:chemistry; D005519:Food Preservation; D005520:Food Preservatives / Q000737:chemistry*; D020128:Inhibitory Concentration 50; D050356:Lipid Metabolism; D008460:Meat / Q000032:analysis*; D009822:Oils, Volatile / Q000737:chemistry*; D010084:Oxidation-Reduction; D018384:Oxidative Stress; D010936:Plant Extracts / Q000737:chemistry; D027842:Syzygium / Q000737:chemistry; D046930:Thymus Plant / Q000737:chemistry; D014422:Turkeys; D000516:alpha-Amylases / Q000378:metabolism; D019207:beta Carotene / Q000737:chemistry
chemical_list: D000975:Antioxidants; D005503:Food Additives; D005520:Food Preservatives; D009822:Oils, Volatile; D010936:Plant Extracts; D019207:beta Carotene; D000516:alpha-Amylases
keywords: Antioxidant; chemical profile; hypoglycaemic; oxidative stability; shelf-life; turkey patties