Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
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admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
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en
jalali
1401
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gregorian
2023
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online
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fulltext
en
Effect of Pistacia atlantica (Bane) Essential Oil on Oxidative Stability of Sunflower Oil
تخصصي
Special
Original article
Original article
<div style="text-align: justify;"><span style="font-size:14px;"><span style="font-family:Times New Roman;"><span style="line-height:115%"><b><span style="line-height:115%">Background: </span></b><span style="line-height:115%">The antioxidant activity of Bane (<i>Pistacia atlantica</i>) has been proved in different researches. T<span style="color:#131413">his study evaluated the potential of </span>Bane (<i>Pistacia atlantica</i>) <span style="color:#131413">essential oil (as a natural antioxidant) on the oxidative stability of sunflower oil. </span><span style="font-family:"Times New Roman","serif""></span></span></span><br>
<span style="line-height:115%"><b><span style="line-height:115%">Methods:</span></b> <span style="line-height:115%">The essence of Bane was added to sunflower oil at concentrations of 200, 400,600,800, and 1,000 ppm. <span style="color:#231f20">Tertiary Butyl Hydroquinone</span><span style="color:#131413"> (TBHQ) was applied as </span>synthetic antioxidant. <span style="color:#131413">All samples with the control were stored at 65</span> ̊C for <span style="color:#131413">20 days. Gas Chromatography-Mass Spectrometry was used for the essence analysis. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, rancimat, </span><span style="color:#231f20">p-anisidine</span><span style="color:#231f20"> value (</span>P-AnVs<span style="color:#231f20">)</span><span style="color:#131413">, and peroxide value (</span>PV<span style="color:#131413">) were determined to assess the efficacy of differecnt concentration </span>of essence (200, 400,600,800, and 1,000 ppm)<span style="color:#131413">. </span>Data were analyzed by Statistical Analysis System</span><span lang="EN"><span style="line-height:115%"> (SAS</span></span><span style="line-height:115%">)</span><span lang="EN"><span style="line-height:115%"> version 9 Software.</span></span><span style="line-height:115%"><span style="font-family:"Times New Roman","serif""></span></span></span><br>
<span style="line-height:115%"><b><span style="line-height:115%">Results:</span></b> <span style="line-height:115%">The essential oil yield was 0.1% v/w. The basic components of essence were monoterpene and sesquiterpene hydrocarbons. Synthetic antioxidant had the highest scavenging activity, followed by the mixture sample<span style="color:#131413">. </span>PVs were in the range of 19.56-20.73 milliequivalents (meq)/kg for the treated samples after 20 days, while it was 38.74 on the 20<sup>th</sup> day for the control. For all treatments, PV was increased with increasing storage time. P-AnVs were 8.58-17.14 for stabilized samples and 18.02 for control sample on the 20<sup>th </sup>day of storage. In all stages, control sample had the highest P-AnV. For all samples, P-AnV increased as a subject of storage time.<span style="font-family:"Times New Roman","serif""></span></span></span><br>
<span style="line-height:115%"><b><span style="line-height:115%">Conclusion:</span></b> <i><span style="line-height:115%">P. atlantica</span></i><span style="line-height:115%"> (Bane) essential oil had a stabilizing effect on sunflower oil and can be used as a natural antioxidant to stabilize edible oil during storage.</span><br>
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<b><span style="line-height:115%"><span style="color:black">DOI:</span></span></b> <span style="line-height:115%">10.18502/jfqhc.10.1.11985</span></span></span></span></div>
Pistacia, Antioxidants, Oil, Volatile, Plant Oils, Sunflower oil
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http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1157-1&slc_lang=en&sid=1
E.
Sadeghi