Abstract
In recent years, the use of natural preservatives for protection of vegetable oils against microbial and chemical deterioration is one of the interesting issues. The purpose of this study was to evaluate the preservative activity of Satureja khuzistanica essential oil (SKEO) against microbial and chemical deterioration in sesame and flaxseed vegetable oils. Chemical composition of SKEO, chemical profiles, antioxidant and preservative potencies of inoculated vegetable oils with different concentration of SKEO were determined. Carvacrol was the main component of SKEO. The chemical profile of vegetable oils in presence of SKEO had no changes. Sesame and flaxseed vegetable oils had the IC50 equal to 26 and 22 µg/ml, respectively. Inoculation the SKEO (1%v/v) in vegetable oils decreased the IC50 for vegetable oils. SKEO showed promised antimicrobial activity against food microorganisms. Inoculation the SKEO (0.75%v/v) in sesame oil inhibited completely the bacteria and fungi after 14 days. Flaxseed oil inoculated with SKEO (1% v/v and lower concentrations) decreased the bacteria and fungi populations after 28 days. Therefore, the use of SKEO as natural preservative can protect vegetable oils from deterioration; also it gives the vegetable oils the other pharmacological effects such as anti-inflammatory and analgesic effects with applications in different industries.
Highlights
Inadequate drying process of oilseeds or poor situation in extracting the vegetable oils from oilseeds usually leads to microbial contamination in final products (Okpokwasili and Molokwu, 1996)
Nitrites, sulfites as antimicrobial agents and butylated hydroxyltoluene (BHT), butylated hydroxyanisole (BHA), tocopherols and ascorbic acid as antioxidants are used for prevention the vegetable oils from spoilage
Chemical composition of S. khuzistanica essential oil Thirty five different components were identified in S. khuzistanica oil, representing 93.2% of total essential oil composition
Summary
Inadequate drying process of oilseeds or poor situation in extracting the vegetable oils from oilseeds usually leads to microbial contamination in final products (Okpokwasili and Molokwu, 1996). Replacement the chemical and synthetic ones with natural agents in vegetable oils has great importance for many consumers of food, pharmaceutical and cosmetic industries in different parts of the worlds. In these years, the use of essential oils as natural preservatives and antioxidants has increased as a new approach to overcome on these adverse effects (Davidson and Taylor., 2007; Lambert et al, 2001; Mahboubi et al, 2014; SmithPalmer et al, 2001). The aim of this study was to evaluate the preservative and antioxidant potencies of S. khuzistanica essential oil in sesame and flaxseed oils These vegetable oils are two popular vegetable oils in different industries. Due to a positive relation between the chemical composition of essential oil and biological activities, we analyzed the chemical composition of S. khuzistanica essential oil and fatty acid profiles of vegetable oils in presence of this essential oil as natural preservative
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