Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep‐frying of Chinese Maye

Abstract

The deep‐frying process for plenty of fried products using vegetable oils needs safe and effective antioxidants. In the present exploration, the nutmeg essential oil (NEO) was employed as a potential antioxidant for sunflower oil during the deep‐frying of Chinese Maye at 180°C for 30 hr. In the comparative study, the additions for NEO at 0.12 g/kg, TBHQ at 0.12 g/kg, BHA at 0.08 g/kg, and BHT at 0.08 g/kg to sunflower oil were able to obviously improve its oxidative stability during the deep‐frying process, and their antioxidant effects were in the relative order: TBHQ at 0.12 g/kg > NEO at 0.12 g/kg > BHA at 0.08 g/kg > BHT at 0.08 g/kg (p < .05). Besides, NEO at 0.12 g/kg could markedly ameliorate the sensory properties including flavor, taste, crispness, and overall acceptability of the fried products, Chinese Maye (p < .05 or p < .01). In addition, using antioxidant activity‐guided fractionation, three active compounds including limonene, terpinolene, and geranyl acetate were isolated from NEO. Among them, limonene was demonstrated to not only significantly increase the oxidative stability of sunflower oil in the deep‐frying process, but also significantly increase the sensory properties of the fried products, Chinese Maye (p < .05 or p < .01). Consequently, limonene could be employed as antioxidants in sunflower oil for the deep‐frying of Chinese Maye, and the sunflower oil flavored by NEO could be used as frying oils for its oxidative stability and unique flavor.

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

“…However, the saturated fatty acid percentage, including palmitic, stearic and behenic acids, was markedly increased (p < 0.05 or p < 0.01). Quite interestingly, the result in oleic acid content, which elevated approximately 5% after accelerated storage, was different from our previous study, and the variances may be caused by the origin of sunflower seeds [7]. After the addition of TBHQ, compared with the control group, the transformations of percentages for all fatty acids were memorably restricted (p < 0.01).…”

“…The results herein favorably verified the hypothesis above, and the sensory evaluation manifested that the sunflower oil flavored by essential oil of Huai C. morifolium was confirmed to possess better sensory attributes. As a consequence, HCEO could be used as flavored oils in sunflower oil and improve its sensory properties and oxidative stability, which was in agreement with previous reports [6,7].…”

“…In a previous study, sunflower oil flavored with Punica granatum cv. Heyinshiliu peel essential oil (800 mg/kg) showed better sensory properties and oxidative stability during accelerated storage [7]. Therefore, the flavored oils, prepared by essential oils obtained from herbs and spice extraction, are considered as a prominent approach to enhance the overall qualities of vegetable oils.…”

The variation of oxidative stability and sensory attributes of sunflower oil induced by essential oil from Magnolia liliflora Desr. during high‐temperature storage

“…(Magnoliaceae), which was collected from Vietnam, was identified to contain thirty-four constituents including sabinene (35.4%), b-pinene (16.3%), apinene (7.1%), b-elemene (6.2%) and b-caryophyllene (6.2%) (Chung et al, 2020). As reported, the place of origin usually plays an important role in the biosynthesis of the chemical compositions for the essential oils of plant materials (Wang et al, 2019a). Therefore, essential oils extracted from Magnoliaceae family plants may be rich in monoterpene, and the essential oils from plants of M. liliflora growing from different environments would consist of various chemical constituents.…”

Effect of Rosemary Extracts on Stabilitiy of Sunflower Oil Used in Frying

“…Artificial antioxidants have been used in food manufacturing, particularly in fats and fatty foods storage for many years 8 . Synthetic antioxidants commonly used in food systems include butylated hydroxytoluene BHT , butylated hydroxyanisole BHA and tertiary butylhydroquinone TBHQ 9,10 . However, the use of artificial antioxidants in Abstract: The oxidative stability of sunflower oil containing rosemary essential oil and extracts in the oil during frying were followed by measuring peroxide value.…”