Effect of Satureja khuzestanica essential oil on oxidative stability of sunflower oil during accelerated storage

被引：22
|
作者：
Hashemi, Mohammad Bagher [1 ]
Niakousari, Mehrdad [1 ,2 ]
Saharkhiz, Mohammad Jamal [3 ]
Eskandari, Mohammad Hadi [1 ]
机构：
[1] Shiraz Univ, Food Sci & Technol Dept, Coll Agr, Shiraz, Iran
[2] Shiraz Univ, Nanotechnol Inst, Shiraz, Iran
[3] Shiraz Univ, Dept Hort Sci, Coll Agr, Shiraz, Iran
来源：
NATURAL PRODUCT RESEARCH | 2012年 / 26卷 / 15期
关键词：
Satureja khuzestanica; essential oil; sunflower oil; antioxidant activity; ANTIOXIDANT ACTIVITY; EXTRACT;
D O I：
10.1080/14786419.2011.606220
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, the application of various concentrations (0.02%, 0.04%, 0.06% and 0.08%) of Satureja khuzestanica essential oil (EO) was examined on the oxidative stability of sunflower oil and compared to butylated hydroxyanisole (BHA) during storage at 60 degrees C. Gas chromatography (GC) and GC-mass spectrometry analyses of the oils revealed that carvacrol (87.7%) was the major component of EO. Peroxide value and anisidine value measurements in sunflower oil showed that all concentrations of EO had antioxidant effects in comparison to BHA. Oil samples supplemented with EO concentration of 0.08% were the most stable during storage (p < 0.05). EO also was able to reduce the stable free radical 2, 2-diphenyl-1-picrylhydrazyl with a 50% inhibition concentration (IC50) of 31.5 +/- 0.6 mu gmL(-1). Therefore, the results indicate that EO could be used as a natural antioxidant in food lipids.
引用
收藏
页码：1458 / 1463
页数：6
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