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Stabilization of soybean oil during accelerated storage by essential oil of ferulago angulata boiss

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Abstract

This study has been considered effect of Ferulago angulata essential oil on stabilizing soybean oil during accelerated storage. The essential oil was extracted by Clevenger-type apparatus. For analysis of the essential oil, GC/MS was used. Main components of the essential oil were monoterpene and sesquiterpene hydrocarbons. The essential oil of F. angulata at four concentrations, i.e. 125 (SBO-125), 250 (SBO-250), 500 (SBO-500) and SBO-Mixture (60 ppm TBHQ +60 ppm essential oil) were added to preheated refined soybean oil. TBHQ was used at 120 ppm as standard besides the control. Antioxidant activity index (AAI), free fatty acid (FFA) content, peroxide value (PV) and p-anisidine value (p-AnV) were served for appreciation of efficacy of F. angulata in stabilization of soybean oil. Results from different tests showed that SBO-mixture had highest effect and followed by SBO-TBHQ, SBO-250, SBO-125, SBO-500 and Ctrl. These results reveal F. angulata is a strong antioxidant and can be used instead of synthetic antioxidant.

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Acknowledgments

We thank for financial and technical support of Agro-industry Complex & Vegetable Oil of Mahidasht in province of Kermanshah.

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Authors and Affiliations

  1. Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran

    Ehsan Sadeghi & Farahnaz Karami

  2. Department of Food Science and Technology, College of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran

    Aidin Mahtabani

  3. Department of Plant Breeding, College of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran

    Alireza Etminan

Authors
  1. Ehsan Sadeghi
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  2. Aidin Mahtabani
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  3. Alireza Etminan
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  4. Farahnaz Karami
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Correspondence to Farahnaz Karami.

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Sadeghi, E., Mahtabani, A., Etminan, A. et al. Stabilization of soybean oil during accelerated storage by essential oil of ferulago angulata boiss. J Food Sci Technol 53, 1199–1204 (2016). https://doi.org/10.1007/s13197-015-2078-7

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  • DOI: https://doi.org/10.1007/s13197-015-2078-7

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