Abstract
Natural antioxidants are becoming a major focus because natural food ingredients are safer than synthetic types. The aim of this study was to investigate the protective effects of Thymus vulgaris and Bunium persicum essential oils (EO) on the oxidation of virgin olive oil (VOO) during accelerated storage. The antioxidant activities of EOs were compared with those of α-tocopherol and BHT. GC/MS analyses revealed that thymol (28.50%), p-cymene (27.14%), carvacrol (18.36%), and γ-terpinene (4.97%) are the main components of T. vulgaris EO, while cuminaldehyde (32.81%), γ-terpinene (16.02%) and p-cymene (14.07%) are the main components of B. persicum EO. Both EOs provided protection for the VOO, inhibiting the formation of primary and secondary oxidation products although T. vulgaris EO showed greater protection against the oxidation process than B. persicum EO. The effect of T. vulgaris essential oil on the oxidation inhibition of VOO was similar to that of BHT. α-Tocopherol showed no measurable effect on improving the oxidative stability of VOO. This study suggests that T. vulgaris and B. persicum EOs can be used to improve the oxidative stability of VOO.
Highlights
Virgin olive oil (VOO) is highly appreciated for its delicious taste and aroma, as well as for its nutritional properties
The total numbers of chemical constituents identified in the essential oils (EO) were measured to be 24 for B. persicum and 29 for T. vulgaris EO
Golmakani and Rezaei (2008) reported that thymol, carvacrol, p-cymene, and γ-terpinene were the major compounds of T. vulgaris EO
Summary
Virgin olive oil (VOO) is highly appreciated for its delicious taste and aroma, as well as for its nutritional properties. According to the Codex Alimentarius Commission, synthetic antioxidants are not permitted for use in VOO (Codex, 2011). Natural antioxidants such as tocopherols and their derivatives, which can be used as alternatives to BHA and BHT, exhibit little effectiveness in some systems and increase manufacturing costs. There is the need to identify alternative natural and safe sources of antioxidants to be incorporated into food products. These safer sources of antioxidants can be especially of plant origin, where relevant research has notably increased in recent years
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
