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Journal of Food Science and Technology

, Volume 51, Issue 1, pp 142–147 | Cite as

Stabilization of sunflower oil with Carum copticum Benth & Hook essential oil

  • Mohammad Bagher Hashemi
  • Mehrdad Niakousari
  • Mohammad Jamal Saharkhiz
  • Mohammad Hadi Eskandari
Original Article

Abstract

In this study, application of various concentrations (0.025%, 0.05% and 0.075%) of Carum copticum essential oil (EO) were examined on oxidative stability of sunflower oil and there were compared to Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) during storage at 37 and 47 °C. The main compounds of EO were identified as thymol (50.07%), γ- terpinene (23.92%) and p-cymene (22.9%). Peroxide value (PV), anisidine value (AnV) and thiobarbituric acid (TBA) value measurement in sunflower oil showed that all concentrations of EO had antioxidant effect in comparison to BHA and BHT. Samples added with EO at 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 free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) with a 50% inhibition concentration (IC50) of 20.3 ± 0.9 μg/mL. Therefore, the results indicate that EO could be used as a natural antioxidant in food lipids.

Keywords

Carum copticum Essential oil Sunflower oil Antioxidant activity 

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Mohammad Bagher Hashemi
    • 1
  • Mehrdad Niakousari
    • 1
    • 2
  • Mohammad Jamal Saharkhiz
    • 3
  • Mohammad Hadi Eskandari
    • 1
  1. 1.Food Science and Technology Department, College of AgricultureShiraz UniversityShirazIran
  2. 2.Nanotechnology InstituteShiraz UniversityShirazIran
  3. 3.Department of Horticulture Science, College of AgricultureShiraz UniversityShirazIran

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