Volume 19, Issue 122 (2022)                   FSCT 2022, 19(122): 335-348 | Back to browse issues page


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Majdi B, Mehrnia M A, Barzegar H, Alizadeh behbahani B. Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil. FSCT 2022; 19 (122) :335-348
URL: http://fsct.modares.ac.ir/article-7-55011-en.html
1- Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , bahareh71majdi@gmail.com
2- Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3- Assistant Professor, Department of Food Industry Science and Technology, Faculty of Animal Sciences and Food Industry, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Abstract:   (1491 Views)
Nowadays, due to the proven adverse effects of synthetic antioxidants, much research has been done on using natural antioxidants, including natural extracts and essential oils, in the production of foods. One of these natural compounds is turmeric, which has traditionally been widely used in the food and pharmaceutical industries and is known as a functional food. in this research effect of turmeric essential oil on oxidative stability of soybean oil was evaluated. Turmeric essential oil was extracted using Clevenger apparatus. Different concentrations of turmeric essential oil were compared with synthetic antioxidant TBHQ during oxidation process of soybean oil for 14 days at 70 °C and peroxide value, acidity, iodine and anisidine value were measured. results showed that with increasing the concentration of turmeric essential oil, the amount of oxidation was significantly reduced. The highest antioxidant capacity were seen in samples containing 1000 ppm essential oil. Our research showed that turmeric essential oil could be used as effective natural antioxidant in oil industry.
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Article Type: Original Research | Subject: Oil and products technology
Received: 2021/08/21 | Accepted: 2021/10/23 | Published: 2022/04/5

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