Theses and Dissertations from UMD

Permanent URI for this communityhttp://hdl.handle.net/1903/2

New submissions to the thesis/dissertation collections are added automatically as they are received from the Graduate School. Currently, the Graduate School deposits all theses and dissertations from a given semester after the official graduation date. This means that there may be up to a 4 month delay in the appearance of a give thesis/dissertation in DRUM

More information is available at Theses and Dissertations at University of Maryland Libraries.

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    Inhibitory Effect of Selected Spice and Fruit Seed Extracts on Lipid Oxidation in Fish Oil and Their Radical Scavenging and Antimicrobial Properties
    (2006-09-27) Luther, Marla West; Yu, Liangli; Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)
    Ethanol extracts of cumun-3 parsley, black currant, green river parsley, Chardonnay grape, Pinot noir grape and black raspberry seed flours and cranberry seed meal were evaluated for their capacity to suppress lipid oxidation, preserve fatty acids, inhibit microbial growth, and scavenge DPPH and peroxyl radicals (ORAC), and total phenolic content (TPC). All tested extracts suppressed lipid oxidation in fish oil. At a concentration range of 2.6-5.3 mg flour or meal equivalents/mL all extracts exhibited antibacterial activity against Escherichia coli and Listeria monocytogenes, except cumun-3 and green river parsley against L. monocytogenes. All tested seed flour and meal extracts exhibited DPPH radical quenching activity. Chardonnay exhibited the strongest ORAC of 663 µmol TE/g and highest TPC of 99 mg GAE/g seed flour. The data from this study suggest the potential of developing natural food preservatives from these seed flours and meal for improving food stability, quality, safety and consumer acceptance.