STUDY REGARDING THE USE OF SALVIA OFFICINALIS ESSENTIAL OIL IN FOOD PRODUCTS WITH A HIGH FAT CONTENT (MAYONNAISE)

  • Ana Viorica POP UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE
  • Cristina BOBEANU UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE
  • Anca FARCAS UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE
  • Maria TOFANA UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE
  • Dan VARBAN UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE
  • Cosmina BOGATEAN UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE
  • Sonia A. SOCACI UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE
DOI: https://doi.org/10.15835/buasvmcn-fst:12357
Keywords: essential oil, mayonnaise, Salvia officinalis

Abstract

In the last years, through the emerging technologies for food processing, new ways are proposed for replacing the synthetic antioxidants with natural occurring compounds extracted from plants and which exert a high antioxidant activity. Therefore, the aim of the present study was to assess the addition of Salvia officinalis essential oil and its impact on the physicochemical characteristics of homemade mayonnaise. The product was monitored for four months in order to highlight the possible physicochemical changes, by determining the peroxide, the free fatty acids and the pH values. During storage, the pH of all investigated samples, except mayonnaise sample containing 2 μl/g of sage essential oil, slightly increased. The peroxid values for all samples increased during storage period and were higher than the one obtained for the control sample. Also, an increase in the free fatty acids content was noticed for all studied samples. Following the results obtained it can be stated that Salvia officinalis essential oil could be useful to control the development of rancidity and to maintain the quality and extend the shelf life of mayonnaise.

References

Jantová S., Hudec R., Sekretá S., KuÄerák J., MeluÅ¡ová M., (2014). Salvia officinalis L. extract and its new food antioxidant formulations induce apoptosis through mitotochondrial/ caspase pathway in leukemia L1210 cells, Interdisciplinary Toxicology 7(3):146-153.

Rasmy N.M., Hassan A.A., Mervat I.F., El-Moghazy M.M., (2012). Assessment of the antioxidant activity of sage (Salvia officinalis L.) extracts on the shelf life of mayonnaise. World Journal of Dairy & Food Sciences 7(1): 28-40.

Tofană M. and Mureșan C., (2012), Controlul calităţii produselor finite de origine vegetală -Caiet de lucrări practice, Editura AcademicPres, Cluj-Napoca, pag.77.

Published
2016-11-28
Issue
Vol. 73 No. 2 (2016): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Short communications
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