Sayyad Ruhollah, Farahmandfar Reza
Department of Food Science and Technology, University of Khazar, Mahmudabad, Mazandaran Iran.
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran Iran.
J Food Sci Technol. 2017 Sep;54(10):3073-3081. doi: 10.1007/s13197-017-2743-0. Epub 2017 Aug 28.
The susceptibility of essential oil (EO) as an antioxidant for canola oil was studied. Major compounds of the EO were 11-acetoxyeudesman-4-α-ol (26.3%) and α-bisabolol (24.6%). Different concentrations (200, 600 and 1200 ppm) of EO and synthetic antioxidant BHA (200 ppm) were added to canola oil and incubated for 60 days at room temperature. Acid value (AV), peroxide value (PV), carbonyl value (CV), iodine value (IV), total phenolics (TP), total polar compounds (TPC) and oxidative stability index (OSI) of canola oil were determined. Antioxidant capacity of the EO was measured by DPPH and β-carotene-linoleic acid assays. Results exhibited that DPPH and β-carotene-linoleic acid experiment detections on the EO were analogous in high concentrations to those detected on BHA. Moreover, incorporated EO samples had better AV, PV, CV, IV, TP and TPC than control. EO at concentration of 600 ppm indicated higher antioxidant activity in canola oil compared with BHA.
研究了香精油（EO）作为菜籽油抗氧化剂的敏感性。该香精油的主要成分是11-乙酰氧基桉叶-4-α-醇（26.3%）和α-红没药醇（24.6%）。将不同浓度（200、600和1200 ppm）的香精油和合成抗氧化剂丁基羟基茴香醚（BHA，200 ppm）添加到菜籽油中，并在室温下孵育60天。测定了菜籽油的酸值（AV）、过氧化值（PV）、羰基值（CV）、碘值（IV）、总酚（TP）、总极性化合物（TPC）和氧化稳定性指数（OSI）。通过DPPH和β-胡萝卜素-亚油酸测定法测量了香精油的抗氧化能力。结果表明，在高浓度下，香精油的DPPH和β-胡萝卜素-亚油酸实验检测结果与丁基羟基茴香醚的检测结果相似。此外，添加香精油的样品在AV、PV、CV、IV、TP和TPC方面比对照更好。与丁基羟基茴香醚相比，600 ppm浓度的香精油在菜籽油中表现出更高的抗氧化活性。
