Marzeh Khuzistani essential oil as a natural antioxidant in canola oil under forced conditions

Hashemi S. M. B., . and Mousavi Khaneghah A., . and Khoshnoudi Nia S., . and Mahdavian Mehr H., . Marzeh Khuzistani essential oil as a natural antioxidant in canola oil under forced conditions. pp. 2091-2102. ISSN 22317546

The effects of ultrasound treatment (30 kHz 100 W 30 s) Ultraviolet (UV) irradiation (30 min) and marzeh khuzistani essential oil (0.08) extracted by ohmic ultrasonic extractor on oxidation of canola oil were studied. GC-MS analyses of marzeh khuzistani essential oil (EO) revealed that carvacrol (88.6) was the major component of EO. Peroxide value (PV) Anisidine value (AnV) Thiobarbituric acid (TBA) value free fatty acid (FFA) iodine value (IV) and induction period (IP) were measured in canola oil and showed that EO had an antioxidant effect in comparison to BHT in sample oils treated or no treated by ultrasound and UV. In addition EO was able to reduce the stable 2 2-diphenyl-1-picrylhydrazyl free radical (DPPH) with a 50 inhibition concentration (IC50) of 29 0.06 g/mL. The results indicate that ultrasound and UV treatment increase oil oxidation but EO can act as antioxidant and increase oil stability. Therefore EO could be used as a natural antioxidant in oils for food uses.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(05)%202013/8%20IFRJ%2...

Abstract

The effects of ultrasound treatment (30 kHz 100 W 30 s) Ultraviolet (UV) irradiation (30 min) and marzeh khuzistani essential oil (0.08) extracted by ohmic ultrasonic extractor on oxidation of canola oil were studied. GC-MS analyses of marzeh khuzistani essential oil (EO) revealed that carvacrol (88.6) was the major component of EO. Peroxide value (PV) Anisidine value (AnV) Thiobarbituric acid (TBA) value free fatty acid (FFA) iodine value (IV) and induction period (IP) were measured in canola oil and showed that EO had an antioxidant effect in comparison to BHT in sample oils treated or no treated by ultrasound and UV. In addition EO was able to reduce the stable 2 2-diphenyl-1-picrylhydrazyl free radical (DPPH) with a 50 inhibition concentration (IC50) of 29 0.06 g/mL. The results indicate that ultrasound and UV treatment increase oil oxidation but EO can act as antioxidant and increase oil stability. Therefore EO could be used as a natural antioxidant in oils for food uses.

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Item Type:	Article
AGROVOC Term:	Essential oils
AGROVOC Term:	Canola (oil)
AGROVOC Term:	Ultrasound
AGROVOC Term:	Oxidation
AGROVOC Term:	Peroxides
AGROVOC Term:	Free fatty acids
AGROVOC Term:	Antioxidants
AGROVOC Term:	Lipids
AGROVOC Term:	Aerial parts
AGROVOC Term:	Wild plants
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21312

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