Minthostachys Mollis Essential Oil and Its Combination with Tert‐butylhydroquinone for Control of Lipid Oxidation

Abstract

AbstractLipid oxidation constitutes a problem because it affects food quality and safety. The aim is to study the effect of Minthostachys mollis essential oil and its combination with Tert‐butylhydroquinone (TBHQ) on lipid oxidation mechanisms to control lipid deterioration and maintain adequate food protection. An accelerated oxidation test with sunflower oil is carried out at 60 °C, and samples are extracted in triplicate every week (0, 7, 14, 21, and 28 days). Peroxide value, conjugated dienes, p‐anisidine, and oxidation volatiles compounds are measured. M. mollis showed low antioxidant activity (AA) and worse AA combined with TBHQ. However, combined TBHQ and M. mollis essential oil systems impact on the secondary reactions of lipid oxidation, which result in smaller amounts of oxidation volatile compounds.Practical applications: Nowadays, synthetic additives, compared to natural ones, presents a negative consumer perception. Regarding antioxidant activity, the essential oils show a good antioxidant response, but sometimes they do not have a very strong effect, unlike synthetic antioxidant such as Tert‐butylhydroquinone or butylated hydroxytoluene. The essential oil as an antioxidant in food system implies that they need to put a high concentration of it, bringing a strong odor to the food. However, the essential oil provides flavor to food with a good consumer perception. This combination can be used as an alternative to prevent lipid oxidation, using a lower concentration of both.