Abstract:Given the phytochemical properties ofDracocephalum kotschyi, this research considers the effects of adding its essential oil to cupcakes and investigation of the its oil oxidative stability. At first D. kotschyi's essential oil (DKEO) is identified and measured by GC/MS. The results show that the most important components of DKEO are 𝜶-pinene (25.50%), geranial (14.01%), limonene (12.39%), and neral (11.07%). Chemical analyses on pH, acidity, peroxide value, p-Anisidine value, and total oxidation value (TOTOX… Show more
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