Influence of Zataria multiflora Boiss. essential oil on oxidative stability of sunflower oil |
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| Authors: | Mohammad Bagher Hashemi Mehrdad Niakousari Mohammad Jamal Saharkhiz Mohammad Hadi Eskandari |
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| Affiliation: | 1. Food Science and Technology Department, College of Agriculture, Shiraz University, Shiraz, Iran;2. Nanotechnology Institute, Shiraz University, Shiraz, Iran;3. Department of Horticulture Science, College of Agriculture, Shiraz University, Shiraz, Iran |
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| Abstract: | In this study, the influence of the application of 0.025%, 0.05% and 0.075% of Zataria multiflora Boiss. essential oil (EO) on oxidative stability of sunflower oil was examined and the EO was compared to butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) during storage at 37°C and 47°C. The main components of EO were identified as carvacrol (45.6%), p‐cymene (18.1%) and thymol (16.3%). Peroxide value (PV), anisidine value (AnV) and thiobarbituric acid (TBA) value measurement in sunflower oil showed that all concentrations of EO had a lower antioxidant effect in comparison to BHA and BHT. Samples supplemented with EO concentration of 0.075% were the most stable during storage at both temperatures (p<0.05). Furthermore, Totox value, antioxidant activity (AA), stabilization factor (F) and antioxidant power (AOP) determination confirmed efficacy of this EO as antioxidant in sunflower oil. EO also was able to reduce the stable 2,2‐diphenyl‐1‐picrylhydrazyl free radical (DPPH . ) with a 50% inhibition concentration (IC50) of 34.3 ± 0.8 µg/mL. The results indicate that EO could be used as a natural antioxidant in oils for food uses. |
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| Keywords: | Antioxidant activity Essential oil Sunflower oil Zataria multiflora Boiss |
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