Abstract
The oxidation rate and overall sensory acceptability of Iranian animal oil (IAO) during storage were evaluated after adding the bioactive essential oils extracted from medicinal herbs of Ziziphora tenuior, Ferulago angulata, and Bunium persicum. Results showed that the most dominant chemical constituents in Z. tenuior, F. angulata, and B. persicum essential oils were pulegone (12.77%), ferulagon (14.97%), and (+)-trans-carveol (57.70%), respectively. IAO contained more saturated fatty acids (67.43%, mainly palmitic and myristic acids) than unsaturated (32.27%, mostly oleic acid) ones. B. persicum essential oil compared to the other two oils significantly had more total flavonoid (1.08 mg quercetin equivalent/g), phenolic (123.2 mg GAE/g), carotenoid (591.31 mg/kg), and chlorophyll (24.32 mg/kg) contents. A significant dose-dependent increase in the overall sensory acceptability of IAO was found by increasing the concentration of B. persicum essential oil. Similar to tertiary butyl hydroquinone, the oil blend of IAO+10% B. persicum essential oil obtained the maximum overall sensory acceptability scores during 28 d cold storage due to the remarkable in vitro DPPH inhibition (83.45%) and ferric-reducing power (0.754 at Å700nm). A much slower formation rate in primary and secondary oxidation compounds in IAO rich in B. persicum essential oil during the storage was associated with the overall sensory acceptability data ( p < 0.01 , r = 0.951). Thus, this bioactive additive as a bio-preservative may well stabilize crude oils and emulsions.
Highlights
Oxidation of fats and oils is an adverse process that leads to undesirable effects on sensorial and nutritional properties by forming toxic compounds in foods [1]
This study was aimed to evaluate the blending effect of Iranian animal oil (IAO) with Ziziphora tenuior L. (ZT), Ferulago angulata (Schlecht.) Boiss (FA), and BPEOs compared to Tertiary butyl hydroquinone (TBHQ) on the organoleptic characteristics and the formation rate of oxidation products during the storage
The sun-dried leaves of each herb were initially oven-dried at 60 ± 1°C for 24 h until attaining a constant weight. e essential oils (EOs) were extracted after the appearance of the first drop of distillate at the time intervals of 5, 15, 30, 60, and 100 min. e oil was separated from water by adding 0.5 g Na2SO4 and stored at 4 ± 1°C until analysis time by gas chromatography-mass spectrometry (GC-MS). e EO yield was estimated on a dry-weight basis (v/w)
Summary
Oxidation of fats and oils is an adverse process that leads to undesirable effects on sensorial and nutritional properties by forming toxic compounds in foods [1]. Antioxidants are natural or synthetic substances that can be added to oilcontaining foodstuff products to prevent or delay the oxidation process [2]. Due to consumer concerns about the harmful effects of synthetic antioxidants on human health (i.e., the prevalence of cancer types and cardiovascular diseases) and safety standards, substituting these substances with plant antioxidants is an interesting strategy to develop safe and natural edible oil products [4]. Iranian animal oil (IAO) is Journal of Food Quality produced under a similar process to Yayik butter in Turkey and ghee in India with a difference in the last unit operation. The economic value of this commercial product can be profoundly reduced due to the formation of undesirable aroma/flavor and toxic components as a result of the high content of saturated fatty acids (SFAs) and cholesterol [7, 8]. erefore, it is necessary to apply some practical solutions for decreasing/preventing the development of off-flavor, off-odor, and other negative organoleptic characteristics
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