Evaluation of Oxidative Stability of Cupcake Oil: Comparison of Antioxidant Properties of Dracocephalum kotschyi Essential Oil versus TBHQ

Abstract

AbstractGiven the phytochemical properties of Dracocephalum kotschyi, this research considers the effects of adding its essential oil to cupcakes and investigation of the its oil oxidative stability. At first D. kotschyi’s essential oil (DKEO) is identified and measured by GC/MS. The results show that the most important components of DKEO are α‐pinene (25.50%), geranial (14.01%), limonene (12.39%), and neral (11.07%). Chemical analyses on pH, acidity, peroxide value, p‐Anisidine value, and total oxidation value (TOTOX) show that increasing the concentration of DKEO reduces the oxidation rate and increases the oxidative stability of the cupcake's oil during storage. Sensory evaluation shows that DKEO used concentration does not have favorable effects on some organoleptic properties of cupcakes. Despite the positive effects of DKEO on maintaining the oxidative stability of cupcake's oil during baking and storage, lower concentrations of it are recommended, along with combinatory usages of this essential oil with other commonly used essential oils in the confectionery industry (such as cinnamon, ginger, and cardamom essential oils), whereby consumers can be gradually accustomed to new flavors.Practical applications: The present study introduces the Dracocephalum kotschyi as a rich source of antioxidants. In the present study, valuable data are presented to compare the application of natural antioxidants of D. kotschyi versus a synthetic antioxidant like tert‐butylhydroquinone (TBHQ) in a popular product. In addition, D. kotschyi is introduced as a natural antioxidant potential to the oil industry and oil‐dependent food industries, which can not only reduce the nutritional risks of synthetic antioxidants, but also increase the marketability of oil‐rich food products.