Efficiency of various plant essential oils in stabilization of canola oil and of its purified triacylglycerols
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Dosyalar
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the efficacy of thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), rosemary (Rosmarinus officinalis L.) and bay (Laurus nobilis) essential oils in stabilizing canola oil and its purified triacylglycerols (TAGs) during accelerated storage was investigated. beta-carotene bleaching test, 2,2 '-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging test and conjugated diene tests indicated the antioxidant activity of thyme to be comparable with that of synthetic antioxidants. In oven test, thyme was most effective in decreasing the conjugated diene (CD) content, peroxide value (PV) and the p-anisidine value (AV) of canola oil, being followed by rosemary and sage. The lowest specific extinction (K-232 and K-270) values during oxidation of essential oils supplemented TAGs were also obtained for thyme. The induction periods of canola oil increased slightly with essential oils. Protection factors were in the range of 1.10-1.19 at 110 degrees C, while the protection factors were high (1.01-4.08) in triacylglycerols at 80 degrees C. Based on the results, thyme was found to be suitable for the stabilization of vegetable oils.
Açıklama
Anahtar Kelimeler
Canola Oil, Antioxidant Activity, Purified Triacylglycerol, Induction Period, Essential Oils
Kaynak
Journal Of Essential Oil Research
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
26
Sayı
3
