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HOW PROPERTIES OF EDIBLE OILS ARE IMPROVED BY ESSENTIAL OILS


SONIA AMARIEI, GEORGE GUTT, CRISTINA E. HRETCANU *, ANA LEAHU, MIRCEA A. OROIAN, MARIA POROCH-SERIĆąAN, ALICE I. ROƞU
“Stefan cel Mare” University of Suceava, Faculty of Food Engineering, 13, Universitatii Street, 720229, Suceava, Romania
*Corresponding author: cristina.hretcanu@fia.usv.ro

Issue:

SCSCC6, Volume XVII, No. 3

Section:

Volume 17, No. 3 (2016)

Abstract:

The main aim of the present paper is to find out whether the addition of essential oils determines better oxidation stability and positive change of sensory and hedonic perception of edible oils. The oxidation stability of sunflower, corn and grape seed oils was analyzed in the presence of antioxidants in essential oils of rosemary (Rosmarinus officinalis), thyme (Thymus vulgaris) and basil (Ocimum basilicum) during storage, under conditions of accelerated oxidative processes (4 days, at 60 °C). The total phenolic compounds of these essential oils were determined by the Folin-Ciocalteu method. The DPPH method was used to evaluate the antioxidant capacity of basil, rosemary and thyme essential oils in comparison with known synthetic antioxidant L(+)-ascorbic acid. The addition of essential oils to edible oils, the amounts proposed in analyses, determines a favorable influence on their oxidation stability as well as their taste. The influence of addition of essential oils on the taste of edible oils was studied in two products consumed mainly at breakfast, bread and spinach leaves. The results recommend the use of these plant extracts as additives in edible oils rather than synthetic antioxidants.

Keywords:

DPPH method, essential oil, sensorial characterization, total polyphenol antioxidant.

Code [ID]:

CSCC6201603V03S01A0001 [0004448]

Full paper:

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