Quick Menu

Upcoming Journals

British Journal of Applied Science & Technology

British Journal of Applied Science & Technology, ISSN: 2231-0843,Vol.: 3, Issue.: 4 (October-December)

Original-research-article

Antioxidant Activity and Preservative Effect of Thyme (Thymus schimperi R.)

 

Gebrehana A. Hailemariam1 and Shimelis A. Emire2*

1Bahir Dar University, School of Chemical and Food Engineering, Ethiopia.
2Addis Ababa University, Food Engineering Program, School of Chemical and Bio Engineering, Addis Ababa, Ethiopia.

 

Article Information

Editor(s):

(1) Abida Farooqi, Department of Environmental Sciences, Quiad-i-Azam University, Pakistan.

Reviewers:

(1) Anonymous

(2) Anonymous

(3) Anonymous

Complete Peer review History: http://www.sciencedomain.org/review-history/1847

 

Abstracts

 

Aims: To evaluate antioxidant activity and preservative effects of Thyme (Thymus Schimperi R.) on soybean oil, butter and meat food products.
Study Design: Complex factorial design.
Place and duration of study: Addis Ababa and Bahir Dar University, Ethiopia; between May 2010 to June 2012.
Methodology: Both leave and flower part of thyme was manually harvested, dried, milled, and sieved by 420-500µm mesh size. About 10g of prepared thyme was extracted and filtered using 125 mm diameter filter paper and stored at -18℃ till its antioxidant capacity and preservative effect of thyme was determined. Antioxidant activity of thyme crude extract was evaluated at 0.1% concentration as compared to 0.05% α-tocopherol and none-thyme extract treated soybean oil and butter samples using Rancimat and Schaal Oven test methods. The preservative effect of thyme was also studied by performing chemical and microbiological analysis on 0.1 and 0.2% thyme extract supplemented soybean oil, butter and meat for three consecutive weeks.
Results: Thyme extract increases the induction time of soybean oil from 1.92 to 3.25 hrs and five to six days as determined by Rancimat and Schaal Oven test; respectively. It also improves the induction time of butter to 5.28 hrs from 3.78hrs of control butter sample. Highest microbial load was obtained in controlled samples of butter and meat. Samples containing 0.2% thyme extract have lower value for all total viable microbes, mold & yeast and enterobacteriaceae counts of meat and butter.
Conclusion: Thyme extract significantly (P<0.05) improved both the microbial and oxidative stability of food samples. Thus, Thymus schimperi is a potential herb having antioxidant activity and preservative effect as it was evaluated on soybean oil, butter and meat. Thyme, which is abundantly available in Ethiopia, can be used as a source of antioxidant for production of shelf-stable food products via advance research and development activities.

 

Keywords :

Thymus schimperi; thyme extract; antioxidant activity; induction time; preservative effect.

 

Full Article - PDF    Page 1311-1326    Article Metrics

 

DOI : 10.9734/BJAST/2013/4563

Review History    Comments

Search this site

Advanced Search

Announcement & News

Nature (Impact Factor: 41.6) confirmed high standard of SDI journal and its editors

We are happy to inform that Nature (Impact Factor: 41.6) confirmed high standard of SDI journal and ...

ISI Thomson Reuters selected British Journal of Pharmaceutical Research for Emerging Sources Citation Index

We are delighted to inform that ISI Thomson Reuters selected British Journal of Pharmaceutical Resea...

SCOPUS selected Annual Research & Review in Biology (ARRB)

We are delighted to inform that famous indexing organization SCOPUS (from Elsevier) selected  A...

Index Copernicus Evaluation Result Released

We are delighted to inform that Index Copernicus (a leading indexing organization from Pol...

Journal Repository (JR): Permanent Digital Archiving of SDI journals

SDI is happy to announce that all our journals are now permanently archived in Journal Repository (J...

SDI journal got 35th ranking in Publons

We are delighted to announce (as of 04/01/2016) that British Journal of Medicine and Medical Re...

Growth of SDI and world publication market

As of 2014, total 25,064 journals are competing in World market of journal publication. In 2011, tot...

Science (IF: 31) report confirmed the high standard of SDI journal

As per a recent report (Link) of Science journal (present Impact factor 31), one of our journal (Bri...

SDI introduced Post-publication peer review by its comment section

SDI journals encourage Post-publication peer review by its comment section   Policy details a...

SDI promotes transparent Advanced OPEN peer review

We have migrated to transparent and toughest ‘Advanced OPEN peer review’ system (...



SCIENCEDOMAIN Awards

  • No Awards listed.

Browser Compatibility : Mozila firefox, Google Crome and IE 7 & above. Creative Commons License Terms & Condition   |   Privacy Policy   |   Join Us   |   Help   |   Contact Us
© Copyright 2010-2018, SCIENCEDOMAIN international. All rights reserved.