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

The oxidative state of sunflower oil during high-temperature storage has been facing large challenges. In the study, the antioxidant effect of the essential oil of Angelica dahurica cv. Yubaizhi (ADEO) in sunflower oil was explored. In the high-temperature storage for 24 days at 65 °C, ADEO (800 ppm) was able to markedly inhibit the development of the acid value (AV), peroxide value (PV), p-anisidine value (AnV), total oxidation value (TOTOX), thiobarbituric acid reactive substances (TBARS), total polar compounds (TPC), and the absorbance at 232 and 268 nm (p < 0.01 or p < 0.05) of sunflower oil and to prominently inhibit the transformation between unsaturated fatty acids (UFA) and saturated fatty acids (SFA). Interestingly, the synergistic effect of ADEO (400 ppm) and tert-butyl hydroquinone (TBHQ, 100 ppm) was demonstrated. Furthermore, the sensory attributes such as flavor, taste, and overall acceptability of oxidized sunflower oil added by ADEO at 200, 400, and 800 ppm were memorably elevated (p < 0.05). Besides, one of its main compounds, myrcene, was demonstrated to be its active compound during the whole investigation. Consequently, TBHQ at 200 ppm could be substituted by ADEO at 800 ppm and myrcene at 69.8 ppm in the high-temperature storage at 65 °C of sunflower oil.

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“…The extraction of ADEO was carried out based on Wang et al's method [16]. The root parts of A. dahurica cv.…”

Section: Extraction Of Adeomentioning

confidence: 99%

“…The chemical analysis for the fatty acid composition were carried out according to Wang et al's method [16].…”

Section: Chemical Analysis Of Fatty Acid Compositionmentioning

confidence: 99%

Antioxidant Activity and Sensory Improvement of Angelica dahurica cv. Yubaizhi Essential Oil on Sunflower Oil during High-temperature Storage

et al. 2020

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“…As reported, the extraction yields and chemical compositions for the essential oils of plants were always significantly influenced by plenty of factors, including planting origin (genotype, variety), planting region (climate, soil, etc), or even the used extraction process(Wang et al, 2018(Wang et al, , 2017. The possible reason may be the different growing environments of the plant.…”

mentioning

confidence: 96%

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

Wang

Dong

Wang

et al. 2019

Food Science & Nutrition

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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.

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“…Sunower seed oil (SSO) mostly produced in the Russian Federation, Ukraine, Argentina and Turkey is one of the most consumed edible oils aer soybean oil, rapeseed oil and cotton seed oil, with an annual consumption of about 8.6 million tons. 1,2 SSO has been recognized as a healthy choice due to its desired composition of fatty acids (FAs), especially containing high contents of polyunsaturated fatty acids (PUFAs). 3,4 However, its high PUFA content is also associated with a high risk of oxidative deterioration, which involves the formation of primary peroxides (hydroperoxides) in the presence of oxygen, the degradation of peroxides and the formation of secondary products such as aldehydes, ketones, alcohols, lactones and tertiary oxidation products, resulting in undesirable avors, quality losses and shelf life reduction.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, the major concerns on the quality control of SSO during storage were related to the addition of natural extracts for improving the quality and oxidative stability. 2,7,8 By contrast, the effects of storage condition, involving in many complicated factors affecting the quality of vegetable oils, 5,6,9,10 have been rarely investigated on SSO. The limited evidences about the quality effects of light exposure, temperature and container on SSO were obtained under moderate conditions in a short storage period or a long period with few samplings, 6,10,11 which were insufficient to understand its required storage conditions.…”

Section: Introductionmentioning

confidence: 99%

Effects of storage condition on the physicochemical characteristics of sunflower seed oil

Yao

et al. 2019

RSC Adv.

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

Cited by 61 publications

References 27 publications

Antioxidant Activity and Sensory Improvement of Angelica dahurica cv. Yubaizhi Essential Oil on Sunflower Oil during High-temperature Storage

Antioxidant Activity and Sensory Improvement of Angelica dahurica cv. Yubaizhi Essential Oil on Sunflower Oil during High-temperature Storage

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

Effects of storage condition on the physicochemical characteristics of sunflower seed oil

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