title: Stabilization of sunflower oil with Carum copticum Benth & Hook essential oil.
abstract: In this study, application of various concentrations (0.025%, 0.05% and 0.075%) of Carum copticum essential oil (EO) were examined on oxidative stability of sunflower oil and there were compared to Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) during storage at 37 and 47 °C. The main compounds of EO were identified as thymol (50.07%), γ- terpinene (23.92%) and p-cymene (22.9%). Peroxide value (PV), anisidine value (AnV) and thiobarbituric acid (TBA) value measurement in sunflower oil showed that all concentrations of EO had antioxidant effect in comparison to BHA and BHT. Samples added with EO at 0.075% were the most stable during storage at both temperatures (P < 0.05). Furthermore, Totox value, antioxidant activity (AA), stabilization factor (F) and antioxidant power (AOP) determination confirmed efficacy of this EO as antioxidant in sunflower oil. EO also was able to reduce the stable free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) with a 50% inhibition concentration (IC50) of 20.3 ± 0.9 μg/mL. Therefore, the results indicate that EO could be used as a natural antioxidant in food lipids.
authors.affiliation: Food Science and Technology Department, College of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Mohammad Bagher
authors.initials: MB
authors.lastname: Hashemi
authors.affiliation: Food Science and Technology Department, College of Agriculture, Shiraz University, Shiraz, Iran ; Nanotechnology Institute, Shiraz University, Shiraz, Iran.
authors.forename: Mehrdad
authors.initials: M
authors.lastname: Niakousari
authors.affiliation: Department of Horticulture Science, College of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Mohammad Jamal
authors.initials: MJ
authors.lastname: Saharkhiz
authors.affiliation: Food Science and Technology Department, College of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Mohammad Hadi
authors.initials: MH
authors.lastname: Eskandari
keywords: Antioxidant activity; Carum copticum; Essential oil; Sunflower oil