Volume 16, Issue 93 (2019)                   FSCT 2019, 16(93): 155-162 | Back to browse issues page

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Kheradmani M, Ataye salehi E, Esmailzadeh Kenari R. The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil. FSCT 2019; 16 (93) :155-162
URL: http://fsct.modares.ac.ir/article-7-29537-en.html
1- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran , eatayesalehi@yahoo.com
3- Department of Food Science and Technology, Agricultural Sciences and Natural Resources University, Sari, Iran
Abstract:   (2052 Views)
The use of synthetic antioxidants has reduced due to its harmful effects on consumer health. The present study was conducted to evaluate the antioxidant properties of Mentha pulegium as a source of natural antioxidants. In order to prepare extracts of Mentha pulegium from a methanol solution, a ratio of 5: 1 was used. The levels of tocopherol and phenolic compounds of the extracts were measured by spectrophotometric methods. Finally, methanolic extract of Mentha pulegium at concentrations of 400 ppm and 800 ppm was added to canola oil, and after heating for 24 hours at 180°C, color index, conjugated dienes value, acid value and peroxide value were evaluated to comparison with the sample containing TBHQ. The results showed that extract at concentration of 800ppm has thermal stabilization efficiency comparable to TBHQ(p<0.05). Therefore, Mentha extracts can be recommended as a potent source of natural antioxidants for the stabilization of canola oil or other unsaturated vegetable oils.
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Article Type: Original Research | Subject: Food quality control
Received: 2019/01/18 | Accepted: 2019/12/2 | Published: 2019/11/1

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