A Comparative Study on Some Oils as Natural Antioxidants | ||
| Assiut Journal of Agricultural Sciences | ||
| Volume 55, Issue 2, April 2024, Pages 68-79 PDF (844.84 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajas.2024.268425.1334 | ||
| Authors | ||
| Amira Y. A. Amen; Mohamed R.A. Rashwan; Rofida F. Moftah* | ||
| Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt. | ||
| Abstract | ||
| Over the past few years, several scientific researchers investigated that the rosemary, sweet almond and thyme oils are now recognized as essential components of functional foods.This study evaluates the quantities of flavonoids, total phenolic content (TPC), antioxidant properties, and fatty acid composition of almond, thyme, and rosemary oils. The results of the fatty acid analysis showed that the two oils had different profiles;sweet almond oil had considerable amounts of the important fatty acids;oleic and linoleic acids, while almond oil was rich in monounsaturated fatty acids (MUFA) and low in saturated fatty acids.Moreover, rosemary oil had the highest phenolic content among the other investigated oils; thyme oil had the highest flavonoids and antioxidant activity among the other oils. These results highlight the beneficial nutritional and functional qualities of almond, thyme, and rosemary oils, indicating their potential use as food components or nutritional supplements with positive health effects. | ||
| Keywords | ||
| Almond; Thyme; and rosemary; Oils | ||
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