Title of article :
Determination of Antioxidative Effect of Achillea Millefolium Essential Oil on Mayonnaise Stability by Rancimat Method
Author/Authors :
Ahmadi-Dastgerdi ، Asiye - Islamic Azad University, Science and Research Branch , Ezzatpanah ، Hamid - Islamic Azad University, Science and Research Branch , Asgary ، Sedighe - Isfahan University of Medical Sciences , Dokhani ، Shahram - Isfahan University of Technology , Rahimi ، Ebrahim - Islamic Azad University, Shahrekord Branch
Abstract :
Background and Aim: Lipid oxidation is the main chemical process affecting mayonnaise deterioration. Materials and Methods: In this research, the effect of different concentrations of Achillea millefolium essential oil in concentrations of 7.20, 5.85, and 3.83 mg/ml on the oxidative stability of mayonnaise was studied by Rancimat technique. Results: The induction time of the mayonnaise containing essential oil with concentration of 7.20 mg/ml was longer than that of mayonnaise with chemical antioxidant TBHQ in concentration of 0.12 mg/ml as positive control, while the control sample had a lower protective factor (P 0.05). Conclusion: This study suggests that the essential oil of Achillea millefolium could be used as natural antioxidant in mayonnaise, as a substitute to chemical antioxidant.
Keywords :
Achillea millefolium , Essential oil , Mayonnaise , Rancimat
Journal title :
Herbal Medicines Journal
Journal title :
Herbal Medicines Journal
