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مقالات فارسیISIکنفرانسهاژورنالها

Eugenol and Clove (Syzygium aromaticum) Essential Oil Efficacy on Oxidative Stability of Sunflower Oil during Accelerated Storage

محل انتشار: مجله گیاهان دارویی و محصولات فرعی، دوره: 12، شماره: 4
سال انتشار: 1402
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 58

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استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این مقاله:
https://civilica.com/doc/1854996

شناسه ملی سند علمی:

JR_JJMPB-12-4_013

تاریخ نمایه سازی: 26 آذر 1402

چکیده مقاله:

This study aimed to formulate the Sunflower Oil (SFO) by Eugenol (EUG) as a substitute for clove essential oil (CEO) to extend the stability of SFO during accelerated storage. The oxidation rate in supplemented samples of SFO with ۵۰, ۱۵۰ and ۳۰۰ µg/ml concentrations of the CEO and EUG was evaluated by measuring Peroxide, Anisidine and Totox values during the ۱۲ days with three-day intervals under accelerated storage. Induction time for primary oxidation of the samples was measured by rancimat apparatus. Eugenol (۷۵.۲۹ %), Caryophyllene (۱۱.۸۱ %), Eugenol acetate (۶.۹۸ %) and α-Humulenen (۲.۹۴ %) were the major constituents of CEO, respectively.  Peroxide, Anisidine and Totox values increased in all treatments and had an upward trend during storage from zero to ۱۲th days. In comparison, EUG containing treatments at ۱۵۰ µg/ml had the lowest amount of Peroxide, Anisidine and Totox values with significant difference than CEO containing treatments at the last day of storage period (P<۰.۰۵). The treatments containing ۱۵۰ µg/ml concentrations of CEO and EUG showed the highest stability.

کلیدواژه ها:

Antioxidant activity ، Anisidine value ، PEROXIDE VALUE ، Syzygium aromaticum ، Totox value

نویسندگان

Fereshteh Ahmadian

Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran

Majid Aminzare

Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran

Mehran Mohseni

Department of Food and Drug control, School of Pharmacy, Zanjan University of Medical Science, Zanjan, Iran

MirJamal Hoseini

Department of Pharmacology and Toxicology, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran

Hassan Hassanzadazar

Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran

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