STUDY ON SOME ESSENTIAL O,ILS AS NATURAIL PRESERVATIVE AGENTS IN FOOD. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 7, Volume 28, Issue 12, December 2003, Page 8241-8256 PDF (1.21 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2003.246692 | ||||
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| Author | ||||
| Faten R. Moussa | ||||
| Medical and aromatic plant department , horticultural Research lnstltute, agriculture research center I Giza, Egypt | ||||
| Abstract | ||||
| The present study was done to study the antioxidant activity of four essentiat oils namely thyme .elove • cumin and caraway as preservatives agents in refined cottonseed oil in the comparison with synthetic BHA by using three differerl concentrations of the oils (300,500.700 ppm) and 200 ppm Buoly!ated hydroxy anIsole (BHA). The physico - chemical properties of the oil$ were determined. Also, t e chemical composition was determined by GLC Analysis. The main components were identified . The antioxidant activity of these oils revealed thai all the tested essent~1 oils had different antioxidant activity and the effect was increased by increasing oils concentration from 300 to 700 ppm. Clove oil had the highest antioxidant activity on cottonseed 041 comparison with the control sample and, it retched 93.7 % of Synthetic BHA antioxidant effect, followed by thyme oil which represented 87.5 % of BHA . On the other hand, caraway essential oil was the lowest one which 'It representsd 62.5 o~ of BHA effect. in addition, cumin 011 had a moderate effect and represented 75 % of BHA action. The addition of clove , thyme and cumin essential oils at the minimum inhibitory concentration 300-700 ppm to cottonseed oil did not atter the acceptability of cottonSfled 011 used for processing food. | ||||
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