Effect of Oregano, Thyme and Rosemary essential oils in comparison with tert-butyl hydroquinone on the quality characteristics of Nigella Sativa seed oil during storage

Authors
Roghayeh Soltani 1
Sodeif Azadmard Damirchi 2
Mehdi Gharakhani 3
Mohammadali Torbati 4
1 Ph.D Student, Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran.
2 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
3 Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran
4 Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences
10.52547/fsct.18.116.195
Abstract
Although synthetic antioxidants are effective in stabilizing oils against oxidation, because of their negative effects on the health of consumers, their use are being limited. Therefore, the use of natural antioxidants such as essential oils of some plants is increasing. In this study, the effect of three types of essential oils of oregano, thyme and rosemary as natural antioxidants at concentrations of 0 (control sample) 250, 500, 750 and 1000 ppm and synthetic antioxidant hydroquinone tertiary butyl (TBHQ) at a concentration of 100 ppm on the oil quality characteristics of Nigella Sative seed oil (OSI index, peroxide value, acidity and thymoquinone content) were evaluated on the extraction days, 30, 60 and 90 days of storage. The results showed that the highest and lowest peroxide values ​​were related to antioxidant-free oil (61.13 meqO2/kg oil) and oil containing 750 ppm rosemary essential oil (7.7 meqO2 / kg oil), respectively. The results also showed that the oil samples did not differ significantly in terms of acidity (p <0.05). Thymoquinone as the active ingredient of the oil was better preserved in oils containing essential oils, so that the highest and lowest values ​​were related to oils containing 750 ppm rosemary essential oil (1684 ppm) and oil without antioxidants (1230 ppm), respectively. In general, the results showed that rosemary essential oil at a concentration of 750 ppm instead of TBHQ can be used to stabilize black seed oil and maintain its properties.
Keywords
Natural antioxidant
Essential oil
Thermal stability
Nigella sativa

Subjects

[1] Ahmad, A., Husain, A., Mujeeb, M., Khan, S, A,. Najmi, A. K., Siddique, N. A., Damanhouri, Z. A., and Anwar, F. 2013. A review on therapeutic potential of Nigella sativa: a miracle herb. Asian Pacific Journal trop. Biomedical 3: 337-352.

[2] Mazaheri, Y., Fekri, A. Torbati, M, A,. Azadmard-Demirchi, S. 2019. A review of nutritional properties and useful properties of black seed oil, 2nd international congress and 25th national congress of food science and technology of Iran, Sari university of agricultural sciences and natural resources, science and science association Iranian food industry.
[3] Benkaci–Ali, F., A. Baaliouamer, B. Y. Meklati and F. Chemat. 2007. Chemical composition of seed essential oils from Algerian Nigella sativa extracted by microwave and hydrodistillation. Flavour and Fragrance Journal. 22(2): 148-153.
[4] Burits, M. and F. Bucar. 2000. Antioxidant activity of Nigella sativa essential oil. Phytotherapy Research. 14(5): 323-328.
[5] Gharachorlou, M. Ghavami, M. 2012. Oils and fats: Structures and chemical reactions. Islamic Azad University Publications.
[6] Anbudhasan, P. Surendraraj, A. Karkuzhali, S and Sathishkumaran, S. 2014. Natural antioxidants and Its benefits. International Journal of Food and Nutritional Sciences. 3(6):225-236.
[7] Attay-Salehi, E. Soleimanpour, N. 2019. Evaluation of the antioxidant effect of oregano essential oil on the oxidative stability of frying oil. Journal of Food Industry Research, 29(3): 1-11.
[8] Kheradmandi, M. Ataye-Salehi, E and Esmaeilzadeh-Kenari, R. 2019. The effect of Mentha Pulegium extract on thermal stability of Canola oil. JFST 93(16): 155-162.
[9] Shahsavari, N. Barzegar, M. Sahari, M and Naghdi-Badi, H. 2009. Evaluation of antioxidant activity of Zataria multiflora essential oil in soybean oil. Quarterly Journal of Medicinal Plants pp:56-68.
[10] Afkhami-Sarai, E. Azadmard-Damirchi, S. Gharekhani, M . 2019. Oil extraction from black cumin seeds incorporated with Rosemary leaf by cold screw press and evaluation of some of its qualitative properties. Journal of the food science and technology.
[11] Nasri, Z. 2011. Application and production methods of Rosemary extract and its antioxidants as additives in meat products, 20th National Congress of Food Science and Technology, Tehran, Sharif Industry University.
[12] Keramat, M. Golmakani, M, T. Lari, M, A. Alavi, N. Norouzi, M. Shekarforosh, Sh. 2017. Evaluation of oxidation stability of virgin olive oil using Rosemary essential oil. Journal of Food Science and Technology 60 (13):157-172.
[13] Esmaili, M. Goli, A. Shaker-Ardakani, H, A. 2016. The effect of using peppermint essential oil (Mentha piperita) on the shelf life of pistachio oil. Journal of Pistachio science and technology 2: 94-106.
[14] Lutterodt, H., M. Luther, M. Slavin, J.-J. Yin, J. Parry, J.-M. Gao and L. L. Yu. 2010. Fatty acid profile, Thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils. LWT-Food Science and Technology. 43(9): 1409-1413.
[15] Ghosheh, O. A., Houdi, A, A. and Crooks, P, A. 1999. High performance liquid chromatographic analysis of the pharmacologically active quinones and related compounds in the oil of the black seed (Nigella sativa L.). Journal of Pharmaceutical and Biomedical Analysis. 19(5): 757-762.
[16] Azadmard-Damirch, S. 2015. Extraction and refining technology of vegetable oils. Amidi publisher.Tabriz, Iran.
[17] Kiralan, M. 2014. Changes in Volatile Compounds of black Cumin (Nigella Sativa L.) seed oil during thermal oxidation. International Journal of Food Properties. 17(7): 1482-1489.
[18] Wang, Y. Z., Fu, S. G., Wang, S. Y., Yang, D. J., Wu, Y. H. S., & Chen, Y. C. 2018. Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil. LWT-Food Science and Technology 89: 210-216.
[19] Tarighati, H. Raftani-Amiri, Z. Esmailzadeh-Kenari, R. 2019. Evaluation of antioxidant effect of Mentha pulegium leaf extract on the oxidative stability of soybean oil. Journal of Food Science and Technology 92(16): 143-152.
[20] Karaman, K. 2020. Characterization of Saccharomyces cerevisiae based microcarriers for encapsulation of black cumin seed oil: Stability of thymoquinone and bioactive properties. Food Chemistry 313: 126129.
[21] Kiralan, M. Ultaş, M. Özaydin, A, G and Özdemır, N. 2017. Blends of cold pressed black cumin oil and sunflower oil with improved stability: A study based on changes in the levels of volatiles, tocopherols and thymoquinone during accelerated oxidation conditions. Journal of Food Biochemistry. 41(1): e12272.