{"id":43766,"date":"2012-05-06T12:46:19","date_gmt":"2012-05-06T15:46:19","guid":{"rendered":"http:\/\/revistapesquisa.fapesp.br\/?p=43766"},"modified":"2012-12-06T12:56:14","modified_gmt":"2012-12-06T14:56:14","slug":"oregano-and-thyme-to-preserve-oils","status":"publish","type":"post","link":"https:\/\/revistapesquisa.fapesp.br\/en\/oregano-and-thyme-to-preserve-oils\/","title":{"rendered":"Oregano and thyme to preserve oils"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-43788\" title=\"\" src=\"http:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2012\/12\/015_Tecnociencia_195-2d-217x300.jpg\" alt=\"\" width=\"217\" height=\"300\" \/><span class=\"media-credits-inline\">daniel bueno<\/span>Oregano and thyme, culinary seasonings widely used in Italian cuisine, have been found to help preserve vegetable oils, which are subject to oxidation and changes in flavor when they come into contact with air. Nutritionist Patr\u00edcia Vieira Del R\u00e9, of the Federal University of Grande Dourados, analyzed the anti-oxidizing properties of the leaves of three plants used as seasoning \u2013 oregano, basil and thyme. Oregano and thyme extracts were found to be the most efficient for the preservation of soybean oil, in concentrations of three thousand milligrams per kilogram. This is an indication that the oleoresins and anti-oxidants of these plants could be used in the place of synthetic preservatives. Coauthor Neuza Jorge, of Paulista State University (Unesp), warns that the conclusions are not relevant \u2013 or might not be relevant \u2013 to people who use small quantities of seasonings and oils when cooking at home (<em>Ci\u00eancia e Tecnologia de Alimentos<\/em>, October).<\/p>\n","protected":false},"excerpt":{"rendered":"Herbs from Italian cuisine help preserve vegetable oils","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[168],"tags":[259],"coauthors":[785],"class_list":["post-43766","post","type-post","status-publish","format-standard","hentry","category-technoscience","tag-chemistry"],"acf":[],"_links":{"self":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/43766","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/comments?post=43766"}],"version-history":[{"count":0,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/43766\/revisions"}],"wp:attachment":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media?parent=43766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/categories?post=43766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/tags?post=43766"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/coauthors?post=43766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}