香旱芹精油对葵花籽油在加速贮藏过程中氧化稳定性的影响。
Effect of Satureja khuzestanica essential oil on oxidative stability of sunflower oil during accelerated storage.
机构信息
Food Science and Technology Department, College of Agriculture, Shiraz University, Shiraz, Iran.
出版信息
Nat Prod Res. 2012;26(15):1458-63. doi: 10.1080/14786419.2011.606220. Epub 2011 Aug 8.
In this study, the application of various concentrations (0.02%, 0.04%, 0.06% and 0.08%) of Satureja khuzestanica essential oil (EO) was examined on the oxidative stability of sunflower oil and compared to butylated hydroxyanisole (BHA) during storage at 60°C. Gas chromatography (GC) and GC-mass spectrometry analyses of the oils revealed that carvacrol (87.7%) was the major component of EO. Peroxide value and anisidine value measurements in sunflower oil showed that all concentrations of EO had antioxidant effects in comparison to BHA. Oil samples supplemented with EO concentration of 0.08% were the most stable during storage (p < 0.05). EO also was able to reduce the stable free radical 2, 2-diphenyl-1-picrylhydrazyl with a 50% inhibition concentration (IC₅₀) of 31.5 ± 0.6 µg mL⁻¹. Therefore, the results indicate that EO could be used as a natural antioxidant in food lipids.
在这项研究中，考察了不同浓度（0.02%、0.04%、0.06%和 0.08%）的香薷精油（EO）在 60°C 下储存时对葵花籽油氧化稳定性的应用，并与丁基羟基茴香醚（BHA）进行了比较。通过气相色谱（GC）和 GC-质谱分析，发现香芹酚（87.7%）是 EO 的主要成分。过氧化值和茴香胺值的测量表明，与 BHA 相比，所有浓度的 EO 都具有抗氧化作用。在储存过程中，添加 0.08%EO 的油样最稳定（p<0.05）。EO 还能够减少稳定的自由基 2,2-二苯基-1-苦基肼，其 50%抑制浓度（IC₅₀）为 31.5±0.6μg·mL⁻¹。因此，结果表明 EO 可用作食品脂质中的天然抗氧化剂。
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