The Effect ofFerulago angulata(Schlecht) Boiss Essential Oil on Stabilization of Sunflower Oil During Accelerated Storage

2016 ◽  
Vol 41 (1) ◽  
pp. e12745 ◽  
Author(s):  
Ehsan Sadeghi ◽  
Farahnaz Karami ◽  
Alireza Etminan
Keyword(s):  
Essential Oil ◽  
Sunflower Oil ◽  
Accelerated Storage

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

2011 ◽  
Vol 26 (15) ◽  
pp. 1458-1463 ◽  
Author(s):  
Mohammad Bagher Hashemi ◽  
Mehrdad Niakousari ◽  
Mohammad Jamal Saharkhiz ◽  
Mohammad Hadi Eskandari
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Accelerated Storage ◽  
Satureja Khuzestanica

Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage

LWT ◽  
2018 ◽  
Vol 98 ◽  
pp. 268-275 ◽  
Author(s):  
Dongying Wang ◽  
Wenchang Fan ◽  
Yifu Guan ◽  
Huina Huang ◽  
Tao Yi ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Coriandrum Sativum ◽  
Accelerated Storage

scholarly journals Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1199
Author(s):  
Yudong Meng ◽  
Haoduo Yang ◽  
Dongying Wang ◽  
Yuxiang Ma ◽  
Xuede Wang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Thiobarbituric Acid ◽  
Chrysanthemum Morifolium ◽  
Sensory Properties ◽  
Total Oxidation ◽  
Accelerated Storage ◽  
Chrysanthemum Morifolium Ramat

Flavored oils, as one of the most important condiments in cuisine, are widely used in vegetable oils all over the world. The oxidative stability and sensory qualities of sunflower oil, flavored by essential oil obtained from Chrysanthemum × morifolium Ramat. (HCEO) extraction, were studied. After the accelerated storage at 65 °C for 30 days, HCEO (1600 mg/kg) was able to markedly inhibit the increase in some important indicators of lipid alteration, among which acidity, peroxide, ρ-anisidine and total oxidation values, together with other parameters (thiobarbituric acid reactive substances, conjugated dienes and trienes). Finally, it was observed that the sunflower oil flavored by HCEO (1600 mg/kg) restrain the modifications of fatty acid compositions and showed improved sensory properties in respect to non-added oil. Consequently, HCEO can be considered a valid additive for flavored vegetable oils with antioxidant effects.

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

2011 ◽  
Vol 51 (1) ◽  
pp. 142-147 ◽  
Author(s):  
Mohammad Bagher Hashemi ◽  
Mehrdad Niakousari ◽  
Mohammad Jamal Saharkhiz ◽  
Mohammad Hadi Eskandari
Keyword(s):  
Essential Oil ◽  
Sunflower Oil ◽  
Carum Copticum

scholarly journals Antioxidant activity of citron peel (Citrus medica L.) essential oil and extract on stabilization of sunflower oil

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 32 ◽  
Author(s):  
Somayeh Okhli ◽  
Habibollah Mirzaei ◽  
Seyed Ebrahim Hosseini
Keyword(s):  
Essential Oil ◽  
Sunflower Oil ◽  
Oxidation Stability ◽  
Ethanolic Extract ◽  
Stability Index ◽  
Thiobarbituric Acid ◽  
Synthetic Antioxidants ◽  
Positive Effects ◽  
Methanolic Extracts ◽  
Citrus Medica

Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to prevent foods oxidation, especially oil-based or fat-based varieties, has been recently got considerable attention. In this study, the antioxidant effect of essential oil and extract from the citron fruit (Citrus medica L.) was investigated on the thermal stability of sunflower oil. Aqueous, ethanolic, and methanolic extracts of citron peel (800 ppm), BHT synthetic antioxidant (200 ppm), and citron peel essential oil (800 ppm) were added to sunflower oil. The oil oxidation stability was evaluated during 5 days through analyzing the values of peroxide, anisidine, thiobarbituric acid, totox, and oxidative stability index (OSI). Results showed that the peroxide, anisidine, and totox value had an increasing trend over time. The effects of storage time, extract, and essential oil were statistically significant in reducing the oxidation rate of sunflower oil during storage. Ultrasonic-assisted ethanolic extract at 30 min showed the highest OSI. The results of this study demonstrated the positive effects of citron peel extract essential oil and on sunflower oil stability and its superiority over synthetic antioxidants.

scholarly journals Effect of antioxidants on stability, nutritional values of refined sunflower oil during accelerated storage and thermal oxidation in frying

2012 ◽  
Vol 47 (2) ◽  
pp. 223-230 ◽  
Author(s):  
H Akhtar ◽  
I Tariq ◽  
S Mahmood ◽  
S Hamid ◽  
R Khanum
Keyword(s):  
Elevated Temperature ◽  
Thermal Oxidation ◽  
Sunflower Oil ◽  
Antioxidant Activities ◽  
Protective Effects ◽  
Pet Bottles ◽  
Frying Process ◽  
Accelerated Storage ◽  
Sunflower Oils ◽  
The Stability

Untreated sunflower oil (without antioxidants) was much more affected during long storage as well as by the thermal oxidation in 4 hours  frying process. The shelf life of oil was increased both during storage and in frying process at elevated temperature by the addition of synthetic  antioxidants. TBHQ (Tertiory butyl hydroquinone) BHT (Butylated hydroxyl toluene) BHA (Butylatd hydroxyl amine) and the mixture  of BHA and BHT used in the present study in 0.02, 0.02, 0.02 and 0.01+0.01 amount respectively to observe the stability of refined  sunflower when stored at 30°C for 21 weeks in transparent PET bottles. The stored oils (treated and untreated) when underwent in the  process of frying at the temperature of 180°C further deterioration of oils happened. The antioxidant activities and protective effects in stabilization  of sunflower oils during storage and in frying process measured in terms of POV (peroxide), FFA (free fatty acids), p-AnV (p- Anisidine value), Colour Index, RI (Refractive index), and fatty acid profile. Result indicated that TBHQ exhibited stronger antioxidant  activity during storage and gave maximum protection against thermal oxidation when oil subjected in the process of multiple frying for continous  four hours at elevated temperature. The results were indicated the effectiveness of antioxidants in the order like TBHQ > BHT > BHA  BHA+BHT. DOI: http://dx.doi.org/10.3329/bjsir.v47i2.11458 Bangladesh J. Sci. Ind. Res. 47(2), 223-230, 2012

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