The Effect of Ferulago angulata (Schlecht) Boiss Essential Oil on Stabilization of Sunflower Oil During Accelerated Storage

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• 作者：Ehsan Sadeghi ; Farahnaz Karami and Alireza Etminan
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：191K
• ISSN：1745-4549

文摘

This study has considered the effect of Ferulago angulata essential oil on stabilization of sunflower oil (SFO). A Clevenger-type apparatus was used to extract the essence. It was analyzed by Gas Chromatography-Mass Spectrometry (GC/MS). The essential oil at concentrations of 125, 250, 500 and the mixture (60 ppm tertiary butyl hydroquinone (TBHQ) + 60 ppm Essential oil) were added to oil. As standard, TBHQ of 120 ppm was used as control. The content of free fatty acid (FFA), Antioxidant Activity Index (AAI), P-Anisidine Value (P-AnV) and Peroxide Value (PV) were measured to determine the efficacy of F. angulata. Sensory evaluation was performed by 9 point Hedonic scale. Results showed that SFO-250 and then SFO-500, SFO-Mixture and SFO-125 had maximum effects on stabilization of oil. In sensory evaluation, SFO-500 had the highest score. As a result, F. angulata is an effective antioxidant that can stabilize SFO.