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. 2014 Jan;51(1):142-7.
doi: 10.1007/s13197-011-0484-z. Epub 2011 Sep 8.

Stabilization of sunflower oil with Carum copticum Benth & Hook essential oil

Mohammad Bagher Hashemi  1 , Mehrdad Niakousari  2 , Mohammad Jamal Saharkhiz  3 , Mohammad Hadi Eskandari  1
Affiliations

Stabilization of sunflower oil with Carum copticum Benth & Hook essential oil

Mohammad Bagher Hashemi et al. J Food Sci Technol. 2014 Jan.

Abstract

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 °C. The main compounds of EO were identified as thymol (50.07%), γ- 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 < 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 μg/mL. Therefore, the results indicate that EO could be used as a natural antioxidant in food lipids.

Keywords: Antioxidant activity; Carum copticum; Essential oil; Sunflower oil.

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Figures

Fig. 1
Fig. 1
PV of sunflower oil without antioxidant and with EO, BHA and BHT during storage at 47 (a) and 37 °C (b)
Fig. 2
Fig. 2
AnV of sunflower oil without antioxidant and with EO, BHA and BHT during storage at 47 (a) and 37 °C (b)
Fig. 3
Fig. 3
TBA value of sunflower oil without antioxidant and with EO, BHA and BHT during storage at 47 (a) and 37 °C (b)
Fig. 4
Fig. 4
Totox value of sunflower oil without antioxidant and with EO, BHA and BHT during storage at 47 (a) and 37 °C (b)
See this image and copyright information in PMC

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