Stabilization of sunflower oil with Carum copticum Benth %26 Hook essential oil

作者：Hashemi Mohammad Bagher; Niakousari Mehrdad^*; Saharkhiz Mohammad Jamal; Eskandari Mohammad Hadi

来源：Journal of Food Science and Technology-Mysore, 2014, 51(1): 142-147.

DOI：10.1007/s13197-011-0484-z

• Carum copticum
• Essential oil
• Sunflower oil
• Antioxidant activity

In this study, application of various concentrations (0.025%, 0.05% and 0.075%) of Carum copticum essential oil (EO) were examined on oxidative stability of sunflower oil and there were compared to Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) during storage at 37 and 47 degrees C. The main compounds of EO were identified as thymol (50.07%), gamma-terpinene (23.92%) and p-cymene (22.9%). Peroxide value (PV), anisidine value (AnV) and thiobarbituric acid (TBA) value measurement in sunflower oil showed that all concentrations of EO had antioxidant effect in comparison to BHA and BHT. Samples added with EO at 0.075% were the most stable during storage at both temperatures (P%26lt;0.05). Furthermore, Totox value, antioxidant activity (AA), stabilization factor (F) and antioxidant power (AOP) determination confirmed efficacy of this EO as antioxidant in sunflower oil. EO also was able to reduce the stable free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) with a 50% inhibition concentration (IC50) of 20.3+/-0.9 mu g/mL. Therefore, the results indicate that EO could be used as a natural antioxidant in food lipids.

• 出版日期2014-1