Abstract
The oxidative state of sunflower oil during high-temperature storage has been facing large challenges. In the study, the antioxidant effect of the essential oil of Angelica dahurica cv. Yubaizhi (ADEO) in sunflower oil was explored. In the high-temperature storage for 24 days at 65 °C, ADEO (800 ppm) was able to markedly inhibit the development of the acid value (AV), peroxide value (PV), p-anisidine value (AnV), total oxidation value (TOTOX), thiobarbituric acid reactive substances (TBARS), total polar compounds (TPC), and the absorbance at 232 and 268 nm (p < 0.01 or p < 0.05) of sunflower oil and to prominently inhibit the transformation between unsaturated fatty acids (UFA) and saturated fatty acids (SFA). Interestingly, the synergistic effect of ADEO (400 ppm) and tert-butyl hydroquinone (TBHQ, 100 ppm) was demonstrated. Furthermore, the sensory attributes such as flavor, taste, and overall acceptability of oxidized sunflower oil added by ADEO at 200, 400, and 800 ppm were memorably elevated (p < 0.05). Besides, one of its main compounds, myrcene, was demonstrated to be its active compound during the whole investigation. Consequently, TBHQ at 200 ppm could be substituted by ADEO at 800 ppm and myrcene at 69.8 ppm in the high-temperature storage at 65 °C of sunflower oil.
Highlights
During the high-temperature storage of oils and fats and of foods comprising fat, oxidative rancidity is still an important reason of their quality reduction, plenty of synthetic antioxidants have long been frequently applied, including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert-butyl hydroquinone (TBHQ) [1]
To search for effective natural antioxidants is highly necessary, after all, natural antioxidants have the following advantages compared with synthetic antioxidants [4]: (i) These natural antioxidants are often extracted from plants used for herbs and spices that have been consumed by people for quite a long history, which are not the case for synthetic antioxidants
Sunflower oil manufactured by Dongsheng, Shangqiu, China using Helianthus annuus obtained from Kuitun, China was purchased from the Shop of Dennis Supermarket at Hongzhuan Street, Zhengzhou, China
Summary
During the high-temperature storage of oils and fats and of foods comprising fat, oxidative rancidity is still an important reason of their quality reduction, plenty of synthetic antioxidants have long been frequently applied, including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert-butyl hydroquinone (TBHQ) [1]. For the most powerful synthetic antioxidant, TBHQ, several western countries like the USA have assessed its chemical toxicology and have established an upper limit of 200 ppm for its additive amount in foods. (i) These natural antioxidants are often extracted from plants used for herbs and spices that have been consumed by people for quite a long history, which are not the case for synthetic antioxidants. To search for effective natural antioxidants is highly necessary, after all, natural antioxidants have the following advantages compared with synthetic antioxidants [4]:
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