Title of article :
Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise
Author/Authors :
Gavahian, M. fasa university of medical sciences - Faculty of Agriculture - Food Science and Technology Department, ايران , Hashemi, S. M. B. fasa university of medical sciences - Faculty of Agriculture - Food Science and Technology Department, ايران , Mousavi Khaneghah, A. islamic azad university - Department of Food Science and Technology, ايران , Mazaheri Tehrani, M. ferdowsi university of mashhad - Faculty of Agriculture - Food Science and Technology Department, مشهد, ايران
Abstract :
In this study, essential oils (EOs) were extracted from Zenyan by Ohmic assisted hydro distillation (OAHD) and conventional hydro distillation (HD) methods and extraction parameters and extracted oil were compared. Mayonnaise with different formulation stored at 38°C and oxidative stability and sensory effects of produced sauce with different concentrations of EO (0.015%, 0.03% and 0.045%) which obtained by OAHD and HD were compared BHA and BHT. Quality parameters in mayonnaise showed that all concentrations of EO had antioxidant effect in comparison to BHA and BHT. Added with EOs at 0.045% were the most stable during storage. EOs also was able to reduce the stable free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) with a 50% inhibition concentration (IC50) (IC50 = 25 μg/mL, approximately). extraction of EOs by OAHD have the approximately same antioxidant activity in the studied food system and also Zenyan EOs can be used as an alternative for synthetic antioxidants in mayonnaise formulation.
Keywords :
Food formulation , Mayonnaise , Zenyan essential oil , Hydrodistillation , Ohmic assisted , hydrodistillation , GC , MS
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
