The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum
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 constit...
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| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/6613198 |
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| author | Mehrdad Mohammadi Nasim Khorshidian Seyed Mohammad Taghi Gharibzahedi |
| author_facet | Mehrdad Mohammadi Nasim Khorshidian Seyed Mohammad Taghi Gharibzahedi |
| author_sort | Mehrdad Mohammadi |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-6a5a42b8a0a14f3893ebec5ce0117a36 |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
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| series | Journal of Food Quality |
| spelling | doaj-art-6a5a42b8a0a14f3893ebec5ce0117a362025-08-20T02:06:04ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/66131986613198The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicumMehrdad Mohammadi0Nasim Khorshidian1Seyed Mohammad Taghi Gharibzahedi2Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, IranDepartment of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, IranYoung Researchers and Elites Club, Lahijan Branch, Islamic Azad University, Lahijan, IranThe 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.http://dx.doi.org/10.1155/2021/6613198 |
| spellingShingle | Mehrdad Mohammadi Nasim Khorshidian Seyed Mohammad Taghi Gharibzahedi The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum Journal of Food Quality |
| title | The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum |
| title_full | The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum |
| title_fullStr | The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum |
| title_full_unstemmed | The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum |
| title_short | The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum |
| title_sort | extended oxidative and sensory stability of traditional dairy based oil with steam distilled essential oils extracted from the bioactive rich leaves of ziziphora tenuior ferulago angulata and bunium persicum |
| url | http://dx.doi.org/10.1155/2021/6613198 |
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