Influence of Adding Essential Oils as Natural Antioxidants on Thermal Stability of Sunflower Oil | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 9, Volume 54, Issue 1, January 2023, Page 132-146 PDF (455.43 K) | ||||
| Document Type: Research papers | ||||
| DOI: 10.21608/ajas.2023.175260.1200 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Eslam M.A. Abd-Elhafeez  ; Salah H.M. Abou-El-Hawa; Mohamed R.A. Rashwan; Bolbol R. Ramadan
| ||||
| Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt. | ||||
| Abstract | ||||
| This study was designed to evaluate the effect of adding the essential oils (EOs) extracted from marjoram, peppermint, anise and fennel compared with synthetic antioxidants BHT, BHA to sunflower oil (SFO) on the oxidative stability during heat treatments (180±5°C for 18 h). Results showed that the aromatic plants contained of phenolic Substances (26.52 - 45.26 mg) can be used as natural antioxidants. Using of antioxidants (EOs and BHT, BHA) with SFO increased their oxidative stability compared with untreated SFO samples (control). Data demonstrated that the values of acid, peroxide, thiobarbituric acid (TBA value), conjugated diene and triene increased to the highest rates in SFO control (without antioxidant) compared to SFO + antioxidant, while the iodine value was significantly decreased in SFO control compared with SFO + antioxidant during heating. The data also showed that the thermal stability (Rancimat value) of SFO was enhanced by adding EOs. Generally the adding of EOs as natural antioxidants can definitely create a significant impact in the market as there is no adverse health effect on the usage of EOs as a natural compounds compare with synthetic antioxidant in food. | ||||
| Keywords | ||||
| Essential oils; natural antioxidants; oxidative stability; Rancimat value | ||||
|
Statistics Article View: 670 PDF Download: 529 |
||||
