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.

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

Sunflower oil flavored by essential oil from Punica granatum cv. Heyinshiliu peels improved its oxidative stability and sensory properties

LWT ◽  
2019 ◽  
Vol 111 ◽  
pp. 55-61 ◽  
Author(s):  
Dongying Wang ◽  
Yudong Meng ◽  
Xiangmei Zhao ◽  
Wenchang Fan ◽  
Tao Yi ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Punica Granatum ◽  
Sensory Properties

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 Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5688
Author(s):  
Cristina-Ramona Metzner Ungureanu ◽  
Mariana-Atena Poiana ◽  
Ileana Cocan ◽  
Andreea Ioana Lupitu ◽  
Ersilia Alexa ◽  
...  
Keyword(s):  
High Temperature ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Inhibitory Effect ◽  
Butylated Hydroxytoluene ◽  
Convective Heating ◽  
Total Oxidation ◽  
Freeze Dried ◽  
The Impact

This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.

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 Quality Parameters for Cold Pressed Edible Argan Oils

2013 ◽  
Vol 8 (1) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Bertrand Matthäus
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Sensory Quality ◽  
Screw Press ◽  
Raw Material ◽  
High Price ◽  
Argan Oil ◽  
Accelerated Storage ◽  
Cold Pressed

Argan oil belongs to the high-price vegetable oils on the market. Therefore, consumers have the right to purchase a high-quality product. The quality of edible vegetable oils is defined in food standards in which sensory quality is the most important feature. Additional parameters are defined to assess the identity of oils or to evaluate their oxidative state. The sensory quality of cold pressed argan oil is altered if the production has not been performed with reasonable care regarding raw material and extraction. Only oil from roasted seeds extracted by a screw-press had a sufficient sensory quality over a period of 20 weeks without unacceptable sensory attributes. Under accelerated storage conditions oil from roasted seeds extracted by a screw-press remained below the limits given by the Codex Alimentarius or the German guideline for Edible Fats and Oils for peroxide and totox value. Oil from unroasted seeds or oil from goat- digested roasted seeds and extracted by a screw-press, as well as oil from roasted seeds traditionally extracted, exceeded these limits. Initial oxidative stability of oil from unroasted seeds was significantly lower than that of the other oils. After 35 days under accelerated storage, oil from roasted seeds obtained using a screw-press showed the highest oxidative stability. Moreover, tocopherol and phytosterol compositions are useful features of argan oil.

Effects of Ultrasound Treatment, UV Irradiation and Avishan-e-Denaei Essential Oil on Oxidative Stability of Sunflower Oil

2015 ◽  
Vol 18 (5) ◽  
pp. 1083-1092 ◽  
Author(s):  
Seyed Mohammad Bagher Hashemi ◽  
Amin Mousavi Khaneghah ◽  
Yoosef Tavakolpour ◽  
Maryam Asnaashari ◽  
Hamed Mahdavian mehr
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Uv Irradiation ◽  
Sunflower Oil ◽  
Ultrasound Treatment
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