Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami

Abstract

Four formulations of Italian salami type were produced: without antioxidants; with essential oil of coriander essential oil (0.01%); with BHT ( 0.01%); and with Coriander essential oil and BHT (0.005 and 0.005%). The antioxidant activity of salamis was evaluated by the lipid oxidation, through the techniques of peroxide number and TBARS. The salami with the coriander essential oil exhibited reduction in lipid oxidation by increasing the shelf life of the product. The salami with the coriander essential oil and BHT showed no synergism between the antioxidants. The salami using BHT presented less antioxidant activity than that of the salami using coriander essential oil.