Volume 21, Issue 153 (2024)                   FSCT 2024, 21(153): 144-156 | Back to browse issues page

‎ 10.22034/FSCT.21.153.144

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keivanfar L, Nateghi L, Rashidi L, Pourahmad R, Rashidi nodeh H. Investigating the effect of essential oils of Ferulago contracta , Rosmarinus officinalis and Lavandula officinalis plants on the thermal stability of camellia oil under accelerated conditions. FSCT 2024; 21 (153) :144-156
URL: http://fsct.modares.ac.ir/article-7-71747-en.html
Investigating the effect of essential oils of Ferulago contracta , Rosmarinus officinalis and Lavandula officinalis plants on the thermal stability of camellia oil under accelerated conditions
Leila Keivanfar1 , Leila Nateghi 2, Ladan Rashidi1 , Rezvan Pourahmad3 , Hamid Rashidi nodeh4
1- گروه محصولات غذایی و کشاورزی، پژوهشکده صنایع غذایی و فراورده های کشاورزی، انسیتوی پژوهشی استاندارد، کرج، ایران
2- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. , leylanateghi@yahoo.com
3- گروه علوم و صنایع غذایی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
4- اداره استاندارد
Abstract:   (961 Views)
Nowadays, due to the favorable effects of natural antioxidants such as the essential oils of various plants and delaying or preventing the oxidation of food based on oil or fat, instead of synthetic antioxidants, it has received a lot of attention. In this study, the effect of using the essential oils of Ferulago contracta, Rosmarinus officinalis and Lavandula officinalis plants extracted by steam distillation (at three levels of 100, 300 and 500 ppm) on the thermal stability of camellia oil extracted by cold pressing method under accelerated conditions (maintenance of oil at 65°C for 14 days) was investigated in comparison with camellia oil containing synthetic antioxidant TBHQ. Data analysis was done by one-way analysis of variance (ANOVA) in SPSS25 software and comparing means using Duncan's multiple range test. The results showed that the type of essential oil, storage time and also their interaction had a significant effect (p<0.01) on the peroxide, anisidine and TOTOX value, so that with the increase in the storage time of the samples, the peroxide, anisidine and TOTOX value increased significantly (p<0.05) and with increasing the concentration of essential oils, it decreased significantly (p<0.05). After 14 days of storage in accelerated conditions, according to the results related to the total oxidation (TOTOX value), using the essential oil of Ferulago contracta and Rosmarinus officinalis (at the level of 500 ppm), the oxidation resistance of camellia oil compared to camellia oil samples containing the synthetic antioxidant TBHQ, it increased and the shelf life and use of camelina oil for frying became suitable.

 
Keywords: essential oil, Ferulago contracta, Rosmarinus officinalis, Lavandula officinalis, Camelina sativa oil
Full-Text [PDF 407 kb]   (607 Downloads)    
Article Type: Original Research | Subject: Oil and products technology
Received: 2023/09/28 | Accepted: 2024/02/17 | Published: 2024/09/22
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