Title of article :
Marzeh Khuzistani essential oil as a natural antioxidant in canola oil under forced conditions
Author/Authors :
Hashemi, S.M.B. fasa university of medical sciences - College of Agriculture - Food Science and Technology Department, ايران , Mousavi Khaneghah, A. islamic azad university - Department of Food Science and Technology, ايران , Khoshnoudi nia, S. ferdowsi university of mashhad - College of Agriculture - Food Science and Technology Department, مشهد, ايران , mehr, H. ferdowsi university of mashhad - College of Agriculture - Food Science and Technology Department, مشهد, ايران
Abstract :
The effects of ultrasound treatment (30 kHz, 100 W, 30 s), Ultraviolet (UV) irradiation (30 min), and marzeh khuzistani essential oil (0.08%) extracted by ohmic ultrasonic extractor on oxidation of canola oil were studied. GC-MS analyses of marzeh khuzistani essential oil (EO) revealed that carvacrol (88.6%) was the major component of EO. Peroxide value (PV), Anisidine value (AnV), Thiobarbituric acid (TBA) value, free fatty acid (FFA), iodine value (IV), and induction period (IP) were measured in canola oil and showed that EO had an antioxidant effect in comparison to BHT in sample oils treated or no treated by ultrasound and UV. In addition, EO was able to reduce the stable 2, 2-diphenyl-1-picrylhydrazyl free radical (DPPH) with a 50% inhibition concentration (IC50) of 29 ± 0.06 μg/mL. The results indicate that ultrasound and UV treatment increase oil oxidation but EO can act as antioxidant and increase oil stability. Therefore, EO could be used as a natural antioxidant in oils for food uses.
Keywords :
Marzeh khuzistani essential , oil , Ohmic ultrasonic extractor , Ultrasound treatment , UV treatment , Lipid oxidation
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
