Abstract
Flavored oils, as one of the most important condiments in cuisine, are widely used in vegetable oils all over the world. The oxidative stability and sensory qualities of sunflower oil, flavored by essential oil obtained from Chrysanthemum × morifolium Ramat. (HCEO) extraction, were studied. After the accelerated storage at 65 °C for 30 days, HCEO (1600 mg/kg) was able to markedly inhibit the increase in some important indicators of lipid alteration, among which acidity, peroxide, ρ-anisidine and total oxidation values, together with other parameters (thiobarbituric acid reactive substances, conjugated dienes and trienes). Finally, it was observed that the sunflower oil flavored by HCEO (1600 mg/kg) restrain the modifications of fatty acid compositions and showed improved sensory properties in respect to non-added oil. Consequently, HCEO can be considered a valid additive for flavored vegetable oils with antioxidant effects.
Highlights
All over the world, flavored vegetable oils are seasonings widely used in cooking [1,2].In Mediterranean countries, flavored olive oils are interesting products that have increasingly attracted the interest of consumers for their improved sensory and nutritional properties [3]
Sunflower oil produced by China Oil and Foodstuffs Corporation (COFCO) was obtained from Jingdong Mall (Beijing, China) with the sunflower seeds harvested in Ukraine
Value-added sunflower oil was produced using an essential oil extracted from flowers of Huai C. morifolium
Summary
All over the world, flavored vegetable oils are seasonings widely used in cooking [1,2].In Mediterranean countries, flavored olive oils are interesting products that have increasingly attracted the interest of consumers for their improved sensory and nutritional properties [3]. Essential oils obtained from spices and herbs are a rich source of bioactives for preparing flavored oils. Essential oils derived from herbs and spices had been demonstrated to provide pleasing flavors and acceptable odors and ameliorate the oxidative stability and sensory properties of vegetable oils [5]. Chandran et al reported that coconut oils (CCO) showed improved oxidative stability after flavoring with black pepper and ginger essential oil (1%). These authors found that, during the accelerated storage, CCO had antioxidant effects similar to CCO supplemented with synthetic antioxidants (tert-butyl hydroquinone, TBHQ) at a concentration of 200 mg/kg [6]. The flavored oils, prepared by essential oils obtained from herbs and spice extraction, are considered as a prominent approach to enhance the overall qualities of vegetable oils
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