SENSORY CHARACTERISTICS OF COLD PRESSED SUNFLOWER OIL WITH THE ADDITION OF AROMATIC HERBS
Abstract
Cold pressed sunflower oil is an unrefined oil with great biological value and good sensory properties. Due to its chemical composition, this oil easily oxidizes, creating harmful products for human health. Various artificial and natural stabilizers are added to prevent oxidation. Essential oils or aromatic herbs are used as natural stabilizers, which also change the sensory properties of the oils.
The oil analysed in this paper is cold pressed sunflower oil to which fresh aromatic herbs have been added, such as rosemary, garlic, parsley and mint. One aromatic herb is added to each bottle of oil, and one bottle of oil is without additives (control). The oils are stored for 6 weeks in the dark, and then the sensory characteristics of these oils are assessed through validated questionnaires and sensory tests. The following characteristics of the oils were determined through a series of hedonistic and visual tests: aroma, colour, clarity, taste, crunchiness, and chewiness.
The aromatic herbs that are added do not affect the crispness and chewiness, but they do affect the smell, taste, colour, and clarity. The oil without additive and the oil with the addition of rosemary have the most acceptable smell and taste and the highest grades for colour and clarity. Apart from these two oils (without additive and with the addition of rosemary), there is also the oil with the addition of garlic.
References
Aguilar, F., Autrup, H., Barlow, S., Castle, L., Crebelli, R., Dekant, W., ... & Toldrá, F. (2008). Use of rosemary extracts as a food additive-Scientific opinion of the panel on food additives, flavourings, processing aids and materials in contact with food. EFSA J, 721, 1-29. https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2008.721
Akçar, H.H. & Gümüşkesen, A.S. (2011) Sensory evaluation of flavored extra virgin olive oil. GIDA 2011 36(5), 249-253. https://www.researchgate.net/publication/285777397_Sensory_evaluation_of_flavoured_extra_virgin_olive_oil
Al Soudy, M., E-Batawy, O.I., Abdel Fattah, A.A., Gohari, S.T., El-Dsouky, W.I. (2020) Production of function yoghurt drink fortified with different types of herbal extracts and its biological attributes in hepatitis rats. Journal of Agricultural Sciences, 28(1), 217-228. https://ajs.journals.ekb.eg/article_83163_7d1797fe24df0b863cb6b2e98ba33fa2.pdf
Ali, I.H., Dey, M., Alzubaidi, A.K., Alneamah, S.J.A., Altemimi, A.B., Pratap-Singh, A. (2021) Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes. Foods, 10(10), 2393. https://doi.org/10.3390/foods10102393
Amer, S.A. & Rizk, A.E. (2022) Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder. Food Production, Processing and Nutrition, 2022 4:4 1-17. https://fppn.biomedcentral.com/track/pdf/10.1186/s43014-022-00083-3.pdf
Ansary, J., Forbes-Hernandez, T.Y., Gil, E., Cianciosi, D., Zhang, J., Elexpuru-Zabaleta, M., Simal-Gandara, J., Giampieri, F., Battino, M. (2020) Potential health benefits of garlic based on human intervention studies: A brief Overview. Antioxidants (Basel), 9(7), 619. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7402177/
Babovic, N., Zizovic, I., Saicic, S., Ivanovic, J., Petrovic, S. (2010) Oxidative Stabilization of Sunflower Oil by Antioxidant Fractions from Selected Lamiaceae Herbs. Chemical Industry & Chemical Engineering Quaeterly, 16(4) 287-293 https://pdfs.semanticscholar.org/8fd6/8928f6094ccff3969a093d93a14efa40349d.pdf?_ga=2.91799122.919849603.1636663062-407337263.1586449393
Bendini, A., Barbieri, S., Valli, E., Buchecker, K., Canavari, M., Toschi, T.G. (2011) Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis. European Journal of Lipid Science and Technology, 113(11), 1375–1384. https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201100095
Bravi, E., Perretti, G., Falconi, C., Marconi, O., Fanrozzi, P. (2016) Antioxidant Effects of Supercritical Fluid Garlic Extracts in Sunflower Oil. Journal of the Science of Food and Agriculture, 97(1), 102-107 https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.7690
C. Agyare, C., Appiah, T., Boakye, Y.D., Apenteng, J.A. (2017) Petroselinum crispum: a Review. Medicinal Spices and Vegetables from Africa, 527-547. https://www.sciencedirect.com/science/article/pii/B978012809286600025X
Dimić, E. (2005) Cold pressed oils, Faculty of Technology , Novi Sad.
Dimic, E., Premovic, T., Takaci, A., Vujasinovic, V., Radocaj, O., Dimic, S., (2015) Uticaj kvaliteta semena na oksidativnu stabilnost hladno presovanog ulja suncokreta. Hemijska industrija, 69(2), 175-184. http://www.doiserbia.nb.rs/img/doi/0367-598X/2015/0367-598X1400032D.pdf
Eftinzjijoska H., Pavlovska G. (2019), Stability of oil from oil seed rape with garlic under various conditions. Journal of agriculture and Plant sciences, JAPS, 17(1), 51-56. https://js.ugd.edu.mk/index.php/YFA/article/view/2868
El-Sayed, S.M. & Youssef, A.M (2019) Potential application of herbs and spices and their effects in functional dairy products, Heliyon, 5(6), e01989. https://www.researchgate.net/publication/334104327_Potential_application_of_herbs_and_spices_and_their_effects_in_functional_dairy_products
Genena, K. A., Hense, H., Smania, A., Souza, S. M. (2008) Rosemary (Rosemarinus officinalis) – a study od the composition, antioxidant and antimicrobial activities od extracts obtained with supercritical cabon dioxide. Food Science and Technology 28 (2), 463-469. https://www.scielo.br/j/cta/a/8sV8RrdSKHHmhVctQVs8Qtc/?format=pdf&lang=en
Ghafoor, K., Yüksel, B., AL Juhaimi, F., Özcan M. M., Uslu, N., Babiker E.E., Ahmed, I.M.A., Azmi, I.U. (2020) Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts. Journal of Oleo Science, 69(10) 1219-1230. https://www.jstage.jst.go.jp/article/jos/69/10/69_ess20149/_article
Habib, E.E., Shamsia, S.M., Awad, S.A., Ziena, H.M. (2017) Physicochemical and sensory properties of Labneh fortified with Salvia Officinalis. Alexandria Science Exchange Journal, 38, 761-769. https://asejaiqjsae.journals.ekb.eg/article_4202.html
Hamad, M.N.F., Taha, E.M., Mohamed, W.M. (2017) Effect of fortification palm oil with some spices on physic-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese, Indian J Dairy Sci, 70(1), 23-31. https://www.researchgate.net/publication/313889969_Effect_of_fortification_palm_oil_with_some_spices_on_physico-chemical_composition_microbiological_analysis_sensory_evaluation_and_economic_study_of_Tallaga-like_cheese
Issaoui, M., Flamini, G., Souid, S., Bendini, A., Barbieri, S., Gharbi, I., Tosehi, T.G., Cioni, P.L., Hammami, M. (2016) How the addition of spices and herbs to virgin olive oil to produce flavored oils affects consumer acceptance. Natural Product Communications, 11(6), 775-780. https://journals.sagepub.com/doi/pdf/10.1177/1934578X1601100619
Konuskan, D.B., Arslan, M., Oksuz, A. (2019) Physicochemical properties of cold pressed sunflower, peanut, rapeseed, mustard and olive oils grown in the Eastern Mediterranean region. Saudi Journal of Biological Sciences, 26(2), 340–344. https://www.sciencedirect.com/science/article/pii/S1319562X18300883
Labban, L., El-Sayed, U.M., Ibrahim, Y.M. (2014) The effects of rosemary (Rosmarinus officinalis) leaves powder od glucose level, lipid profile and lipid perodoxation, International Journal of Clinical Medicine, 5(6), 297-304. https://www.researchgate.net/publication/261142713_The_Effects_of_Rosemary_Rosmarinus_officinalis_Leaves_Powder_on_Glucose_Level_Lipid_Profile_and_Lipid_Perodoxation
Lesnik, S., Furlan, V., Bren, U. (2021) Rosemary (Rosmarinus officinalis L.): extraction techmiques, analytical methods and health-promoting biological effects. Phytochemistry Reviews, 20(4), 1-56. https://www.researchgate.net/publication/349622676_Rosemary_Rosmarinus_officin), (alis_L_extraction_techniques_analytical_methods_and_health-promoting_biological_effects
Mousavi, R.S., Ghavami, M., Gharachorloo, M., Nateghi, L., Mahasti, P. (2012) Examination of the Effect of Mint and Basil Extracts on Sunflower Oil Stability. Advances in Environmental Biology, 6(7) 1891-1896. https://www.researchgate.net/publication/289757463_Examination_of_the_effect_of_mint_and_basil_extracts_on_sunflower_oil_stability
Nayak, P., Kumar, T., Gupta, A.K., Joshi, N.U. (2020) Peppermint a medicinal herb and treasure of health: A review. Journal of Pharmacognosy and Phytochemistry, 9(3), 1519-1528. https://www.phytojournal.com/archives/2020/vol9issue3/PartY/9-3-248-685.pdf
Niamat, I., Tariq, A.R., Imran, M., Kanwal, F., Mitu, L. (2016) Stabilization of Sunflower Oil with Extracts from Fenugreek, mint and liquorice. Bulgarian Chemical Communications, 48(4), 753-757. http://www.bcc.bas.bg/bcc_volumes/Volume_48_Number_4_2016/4062-Mitu-BCC-48-4-2016(753-757).pdf
Nieto, G., Ros, G., Castillo, J. (2018) Antioxidant and Antimicrobial Properties of Rosemary (Rosemarinus officinalis, L.): A Review, Medicines MDPI, 5(3), 98. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6165352/?report=classic
Olmedo, R.H. & Grosso, N.R. (2019) Oxidative Stability, Affective and Descriptive Sensory properties od roasted peanut flavored with oregano, laurel and rosemary essential oils as natural preservatives of food lipids. European Journal of Lipid Science and Technologu, 121(5), 1800428. https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201800428
Pardo, J.E., Escribano, J., Gomez, R., Alvarruiz, A. (2007) Physical-chemical and sensory quality evaluation of garlic cultvars. Journal of Food Quality, 30(5), 609-622. https://www.researchgate.net/publication/229988410_Physical-chemical_and_sensory_quality_evaluation_of_garlic_cultivars
Przygodzka, M., Zieliński, H., Ciesarová, Z., Kukurová, K., Lamparski, G. (2016) Effect of selected spices on chemical and sensory markers in fortified rye‐buckwheat cakes. Food Science and Nutrition, 4(4), 651-660. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930508/
Rababah, T.M., Feng, H., Yang, W., Yücel,S. (2012) Fortification of potato chips with natural plant extracts to enhace their sensory properties and storage stability. Journal of the American Oil Chemists’ Society, 89(8), 1419-1425. https://www.researchgate.net/publication/233382546_Fortification_of_Potato_Chips_with_Natural_Plant_Extracts_to_Enhance_their_Sensory_Properties_and_Storage_Stability
Rahbardar, M.G. & Hosseinzadeh, H. (2020) Therapeutic effect of rosemary (Rosmarinus officinalis L.) and its active constituents on nervous system disorders. Iran J. Basic Med Sci., 23(9), 1100-1112. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7491497/
Sitarek, M., Radzanowska, J., Wtulich, J., Dobrzynskf, J., Gajewski, M. (2015) Sensory characteristics of two parsley (Petroselenium sativum ssp. Cripum L.) cultivars depending on storage conditions. Annals of Warsaw University of Life Sciences SGGW, Horticulture and Landscape Architecture No 36, 33-45. https://www.researchgate.net/publication/320087008_Sensory_characteristics_of_two_parsley_Petroselinum_sativum_sspcrispum_L_cultivars_depending_on_storage_conditions
Tawfek, M.A.E.M & Ali, A.R.M. (2022) Effectiveness of Cardamom (Elettaria Cardamomum) or Bay leaf (Laurus Nobilis L.) powder in improving the quality of Labneh. Acta Sci. Pol. Technol. Aliment, 21(1), 39-52. https://www.food.actapol.net/pub/4_1_2022.pdf
Temelkovska, K. & Pavlovska, G. (2021) Reducing the oxidation of cold pressed sunflower oil by adding rosemary or parsley. International Journal of Food Science and Nutrition, 6(5), 65-69. https://www.academia.edu/85072979/Reducing_the_Oxidation_of_Cold_Pressed_Sunflower_Oil_by_Adding_Rosemary_or_Parsley
Trifunschi, S. & Ardelean, D. (2012) Quantification of Phenolic and Flavonoids from Petroselinum Crispum Extracts. Journal Medical Aradean, 15(1-4), 83-86. http://jmedar.ro/pdf/vol15/iss1-4/16%20JMA%202012%20-Trifunschi,Ardelean.pdf
Ulrich, D., Bruchmüller, T., Krüger, H., Marthe, F. (2011) Sensory Characteristics and Volatile Profiles of Parsley (Petroselinum crispum [Mill.] Nym.) in Correlation to Resistance Properties against Septoria Blight (Septoria petroselini). J. Agric. Food Chem., 59, 19, 10651-10656. https://pubs.acs.org/doi/full/10.1021/jf202120d
Yanishlieva, V. N., Marinova, E., Pokorny, J. (2006) Natural Antioxidants from Herbs and Spices. European Journal of Lipid Science and Technology, 108(9), 776-793. https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.200600127
Zhang, J., Li, M., Zhang, H., Pang, X. (2022) Comparative investigation od aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study. Food Chemistry, 371(1), 131104. https://www.sciencedirect.com/science/article/abs/pii/S0308814621021105?via%3Dihub
Akçar, H.H. & Gümüşkesen, A.S. (2011) Sensory evaluation of flavored extra virgin olive oil. GIDA 2011 36(5), 249-253. https://www.researchgate.net/publication/285777397_Sensory_evaluation_of_flavoured_extra_virgin_olive_oil
Al Soudy, M., E-Batawy, O.I., Abdel Fattah, A.A., Gohari, S.T., El-Dsouky, W.I. (2020) Production of function yoghurt drink fortified with different types of herbal extracts and its biological attributes in hepatitis rats. Journal of Agricultural Sciences, 28(1), 217-228. https://ajs.journals.ekb.eg/article_83163_7d1797fe24df0b863cb6b2e98ba33fa2.pdf
Ali, I.H., Dey, M., Alzubaidi, A.K., Alneamah, S.J.A., Altemimi, A.B., Pratap-Singh, A. (2021) Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes. Foods, 10(10), 2393. https://doi.org/10.3390/foods10102393
Amer, S.A. & Rizk, A.E. (2022) Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder. Food Production, Processing and Nutrition, 2022 4:4 1-17. https://fppn.biomedcentral.com/track/pdf/10.1186/s43014-022-00083-3.pdf
Ansary, J., Forbes-Hernandez, T.Y., Gil, E., Cianciosi, D., Zhang, J., Elexpuru-Zabaleta, M., Simal-Gandara, J., Giampieri, F., Battino, M. (2020) Potential health benefits of garlic based on human intervention studies: A brief Overview. Antioxidants (Basel), 9(7), 619. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7402177/
Babovic, N., Zizovic, I., Saicic, S., Ivanovic, J., Petrovic, S. (2010) Oxidative Stabilization of Sunflower Oil by Antioxidant Fractions from Selected Lamiaceae Herbs. Chemical Industry & Chemical Engineering Quaeterly, 16(4) 287-293 https://pdfs.semanticscholar.org/8fd6/8928f6094ccff3969a093d93a14efa40349d.pdf?_ga=2.91799122.919849603.1636663062-407337263.1586449393
Bendini, A., Barbieri, S., Valli, E., Buchecker, K., Canavari, M., Toschi, T.G. (2011) Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis. European Journal of Lipid Science and Technology, 113(11), 1375–1384. https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201100095
Bravi, E., Perretti, G., Falconi, C., Marconi, O., Fanrozzi, P. (2016) Antioxidant Effects of Supercritical Fluid Garlic Extracts in Sunflower Oil. Journal of the Science of Food and Agriculture, 97(1), 102-107 https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.7690
C. Agyare, C., Appiah, T., Boakye, Y.D., Apenteng, J.A. (2017) Petroselinum crispum: a Review. Medicinal Spices and Vegetables from Africa, 527-547. https://www.sciencedirect.com/science/article/pii/B978012809286600025X
Dimić, E. (2005) Cold pressed oils, Faculty of Technology , Novi Sad.
Dimic, E., Premovic, T., Takaci, A., Vujasinovic, V., Radocaj, O., Dimic, S., (2015) Uticaj kvaliteta semena na oksidativnu stabilnost hladno presovanog ulja suncokreta. Hemijska industrija, 69(2), 175-184. http://www.doiserbia.nb.rs/img/doi/0367-598X/2015/0367-598X1400032D.pdf
Eftinzjijoska H., Pavlovska G. (2019), Stability of oil from oil seed rape with garlic under various conditions. Journal of agriculture and Plant sciences, JAPS, 17(1), 51-56. https://js.ugd.edu.mk/index.php/YFA/article/view/2868
El-Sayed, S.M. & Youssef, A.M (2019) Potential application of herbs and spices and their effects in functional dairy products, Heliyon, 5(6), e01989. https://www.researchgate.net/publication/334104327_Potential_application_of_herbs_and_spices_and_their_effects_in_functional_dairy_products
Genena, K. A., Hense, H., Smania, A., Souza, S. M. (2008) Rosemary (Rosemarinus officinalis) – a study od the composition, antioxidant and antimicrobial activities od extracts obtained with supercritical cabon dioxide. Food Science and Technology 28 (2), 463-469. https://www.scielo.br/j/cta/a/8sV8RrdSKHHmhVctQVs8Qtc/?format=pdf&lang=en
Ghafoor, K., Yüksel, B., AL Juhaimi, F., Özcan M. M., Uslu, N., Babiker E.E., Ahmed, I.M.A., Azmi, I.U. (2020) Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts. Journal of Oleo Science, 69(10) 1219-1230. https://www.jstage.jst.go.jp/article/jos/69/10/69_ess20149/_article
Habib, E.E., Shamsia, S.M., Awad, S.A., Ziena, H.M. (2017) Physicochemical and sensory properties of Labneh fortified with Salvia Officinalis. Alexandria Science Exchange Journal, 38, 761-769. https://asejaiqjsae.journals.ekb.eg/article_4202.html
Hamad, M.N.F., Taha, E.M., Mohamed, W.M. (2017) Effect of fortification palm oil with some spices on physic-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese, Indian J Dairy Sci, 70(1), 23-31. https://www.researchgate.net/publication/313889969_Effect_of_fortification_palm_oil_with_some_spices_on_physico-chemical_composition_microbiological_analysis_sensory_evaluation_and_economic_study_of_Tallaga-like_cheese
Issaoui, M., Flamini, G., Souid, S., Bendini, A., Barbieri, S., Gharbi, I., Tosehi, T.G., Cioni, P.L., Hammami, M. (2016) How the addition of spices and herbs to virgin olive oil to produce flavored oils affects consumer acceptance. Natural Product Communications, 11(6), 775-780. https://journals.sagepub.com/doi/pdf/10.1177/1934578X1601100619
Konuskan, D.B., Arslan, M., Oksuz, A. (2019) Physicochemical properties of cold pressed sunflower, peanut, rapeseed, mustard and olive oils grown in the Eastern Mediterranean region. Saudi Journal of Biological Sciences, 26(2), 340–344. https://www.sciencedirect.com/science/article/pii/S1319562X18300883
Labban, L., El-Sayed, U.M., Ibrahim, Y.M. (2014) The effects of rosemary (Rosmarinus officinalis) leaves powder od glucose level, lipid profile and lipid perodoxation, International Journal of Clinical Medicine, 5(6), 297-304. https://www.researchgate.net/publication/261142713_The_Effects_of_Rosemary_Rosmarinus_officinalis_Leaves_Powder_on_Glucose_Level_Lipid_Profile_and_Lipid_Perodoxation
Lesnik, S., Furlan, V., Bren, U. (2021) Rosemary (Rosmarinus officinalis L.): extraction techmiques, analytical methods and health-promoting biological effects. Phytochemistry Reviews, 20(4), 1-56. https://www.researchgate.net/publication/349622676_Rosemary_Rosmarinus_officin), (alis_L_extraction_techniques_analytical_methods_and_health-promoting_biological_effects
Mousavi, R.S., Ghavami, M., Gharachorloo, M., Nateghi, L., Mahasti, P. (2012) Examination of the Effect of Mint and Basil Extracts on Sunflower Oil Stability. Advances in Environmental Biology, 6(7) 1891-1896. https://www.researchgate.net/publication/289757463_Examination_of_the_effect_of_mint_and_basil_extracts_on_sunflower_oil_stability
Nayak, P., Kumar, T., Gupta, A.K., Joshi, N.U. (2020) Peppermint a medicinal herb and treasure of health: A review. Journal of Pharmacognosy and Phytochemistry, 9(3), 1519-1528. https://www.phytojournal.com/archives/2020/vol9issue3/PartY/9-3-248-685.pdf
Niamat, I., Tariq, A.R., Imran, M., Kanwal, F., Mitu, L. (2016) Stabilization of Sunflower Oil with Extracts from Fenugreek, mint and liquorice. Bulgarian Chemical Communications, 48(4), 753-757. http://www.bcc.bas.bg/bcc_volumes/Volume_48_Number_4_2016/4062-Mitu-BCC-48-4-2016(753-757).pdf
Nieto, G., Ros, G., Castillo, J. (2018) Antioxidant and Antimicrobial Properties of Rosemary (Rosemarinus officinalis, L.): A Review, Medicines MDPI, 5(3), 98. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6165352/?report=classic
Olmedo, R.H. & Grosso, N.R. (2019) Oxidative Stability, Affective and Descriptive Sensory properties od roasted peanut flavored with oregano, laurel and rosemary essential oils as natural preservatives of food lipids. European Journal of Lipid Science and Technologu, 121(5), 1800428. https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201800428
Pardo, J.E., Escribano, J., Gomez, R., Alvarruiz, A. (2007) Physical-chemical and sensory quality evaluation of garlic cultvars. Journal of Food Quality, 30(5), 609-622. https://www.researchgate.net/publication/229988410_Physical-chemical_and_sensory_quality_evaluation_of_garlic_cultivars
Przygodzka, M., Zieliński, H., Ciesarová, Z., Kukurová, K., Lamparski, G. (2016) Effect of selected spices on chemical and sensory markers in fortified rye‐buckwheat cakes. Food Science and Nutrition, 4(4), 651-660. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930508/
Rababah, T.M., Feng, H., Yang, W., Yücel,S. (2012) Fortification of potato chips with natural plant extracts to enhace their sensory properties and storage stability. Journal of the American Oil Chemists’ Society, 89(8), 1419-1425. https://www.researchgate.net/publication/233382546_Fortification_of_Potato_Chips_with_Natural_Plant_Extracts_to_Enhance_their_Sensory_Properties_and_Storage_Stability
Rahbardar, M.G. & Hosseinzadeh, H. (2020) Therapeutic effect of rosemary (Rosmarinus officinalis L.) and its active constituents on nervous system disorders. Iran J. Basic Med Sci., 23(9), 1100-1112. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7491497/
Sitarek, M., Radzanowska, J., Wtulich, J., Dobrzynskf, J., Gajewski, M. (2015) Sensory characteristics of two parsley (Petroselenium sativum ssp. Cripum L.) cultivars depending on storage conditions. Annals of Warsaw University of Life Sciences SGGW, Horticulture and Landscape Architecture No 36, 33-45. https://www.researchgate.net/publication/320087008_Sensory_characteristics_of_two_parsley_Petroselinum_sativum_sspcrispum_L_cultivars_depending_on_storage_conditions
Tawfek, M.A.E.M & Ali, A.R.M. (2022) Effectiveness of Cardamom (Elettaria Cardamomum) or Bay leaf (Laurus Nobilis L.) powder in improving the quality of Labneh. Acta Sci. Pol. Technol. Aliment, 21(1), 39-52. https://www.food.actapol.net/pub/4_1_2022.pdf
Temelkovska, K. & Pavlovska, G. (2021) Reducing the oxidation of cold pressed sunflower oil by adding rosemary or parsley. International Journal of Food Science and Nutrition, 6(5), 65-69. https://www.academia.edu/85072979/Reducing_the_Oxidation_of_Cold_Pressed_Sunflower_Oil_by_Adding_Rosemary_or_Parsley
Trifunschi, S. & Ardelean, D. (2012) Quantification of Phenolic and Flavonoids from Petroselinum Crispum Extracts. Journal Medical Aradean, 15(1-4), 83-86. http://jmedar.ro/pdf/vol15/iss1-4/16%20JMA%202012%20-Trifunschi,Ardelean.pdf
Ulrich, D., Bruchmüller, T., Krüger, H., Marthe, F. (2011) Sensory Characteristics and Volatile Profiles of Parsley (Petroselinum crispum [Mill.] Nym.) in Correlation to Resistance Properties against Septoria Blight (Septoria petroselini). J. Agric. Food Chem., 59, 19, 10651-10656. https://pubs.acs.org/doi/full/10.1021/jf202120d
Yanishlieva, V. N., Marinova, E., Pokorny, J. (2006) Natural Antioxidants from Herbs and Spices. European Journal of Lipid Science and Technology, 108(9), 776-793. https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.200600127
Zhang, J., Li, M., Zhang, H., Pang, X. (2022) Comparative investigation od aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study. Food Chemistry, 371(1), 131104. https://www.sciencedirect.com/science/article/abs/pii/S0308814621021105?via%3Dihub
Published
2024-01-09
Section
Articles
