Oxidative Stability of Virgin Olive Oil Supplemented withZataria multifloraBoiss. andRosmarinus officinalisL. Essential Oils During Accelerated Storage

Abstract

The aim of this study was to investigate the effects of Zataria multiflora Boiss. and Rosmarinus officinalis L. essential oils (EOs) on oxidative stability of virgin olive oil (VOO). Antioxidant activity indices (peroxide, p-anisidine, K 232 and K 268 values) of EOs were compared with those of BHT and b-carotene. As a result, the lowest peroxide value, p-anisidine value, K 232 and K 268 values were determined in samples containing BHT and Z. multiflora EO. The R. officinalis EO significantly reduced VOO oxidation with an induction period extension of 17.73%. Comparatively, BHT and Z. multiflora EO were more effective in reducing VOO oxidation, with an induction period extension of 63.72 and 48.90%, respectively. The b-carotene exhibited pro-oxidative effects toward primary and secondary oxidation products and reduced the induction period of VOO by 3.29%. It can be concluded that Z. multiflora and R. officinalis EOs can be used to extend the shelf life of VOO. PRACTICAL APPLICATIONSVOO is one of the few oils being consumed without any refining treatment. One of its most important quality problems is oxidative rancidity. Synthetic antioxidants such as BHA and BHT are used extensively to prevent oxidation. However, synthetic antioxidants are not permitted to be incorporated into olive oil. The current study investigated the effect of Zataria multiflora and Rosmarinus officinalis EOs as sources of natural antioxidants on the oxidation of VOO. The present results indicate that Z. multiflora and R. officinalis EOs can serve as natural antioxidants for improving the oxidative stability of VOO.

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

“…Recently, the essential oil of T. polium was demonstrated to control the elevation of TPC of canola oil during the storage [30]. Z. multifiora and Rosmarinus officinalis essential oils were demonstrated to hinder TBARS, K 232 , and K 268 of olive oil during the storage [32]. The results were in line with these reports.…”

“…The amount of MDA and polar compounds is determined as TBARS and TPC, respectively. In addition, conjugated dienes and conjugated trienes could be generated in the oxidation of edible oils, which in turn induce absorption peaks at 232 nm and 268 nm so that K 232 and K 268 nm could be applied to assess the levels of conjugated dienes and conjugated trienes [6,7,32]. During the high-temperature storage process, the values for TBARS, TPC, K 232 , and K 268 sharply rose in sample VI (Figure 1).…”

“…In high-temperature storage, the unsaturated fatty acids are always transformed to saturated fatty acid during the oxidation reaction [32]. Therefore, the fatty acid compositions of edible oils could be used as a reflection of the degree of oxidation.…”

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

“…The results were also in agreement with that of AV, PV, IV, AnV, TBARS, FFA, TPC and TOC, verifying the antioxidant effect of the essential oil in the storage of sunflower oil. Consequently, CEO was able to be used as natural antioxidant during the storage of sunflower oil to substitute the synthetic antioxidant, TBHQ (Keramat, et al, 2017).…”

Influence of UV and X-ray radiations on oxidative stability of soybean oil formulated with neroli oil as a natural antioxidant

“…β-Carotene had the highest conjugated diene compounds. Keramat et al [30] evaluated oxidative stability of virgin olive oil supplemented with Zataria multiflora and Rosmarinus officinalis essential oils in comparison with those of BHT and β-carotene. They reported that virgin olive oil supplemented with BHT and essential oils had significantly lower K 232 than control at the end of storage period, while K 232 of virgin olive oil containing β-carotene was higher than that of control at the same time.…”