Background: Autoxidation is considered to be the main route of edible oil deterioration, which pr... more Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. The unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. The microwave heating is a rapid method when compared with other methods of heating. Objective: In this research, the effect of microwave heating on the oxidative stability of soybean oil amended with either of Satureja hortensis L. (SHEO) and Zataria multiflora Boiss (ZMEO) essential oils was evaluated and compared with synthetic antioxidant (butylated hydroxyl toluene= BHT; 200 ppm). Methods: Soybean oil containing with SHEO (200 and 1000 ppm), ZMEO (200 and 1000 ppm) and BHT (200 ppm) were heated using microwave oven (600 W) for 25 min and spectrophotometer was used to determine UV absorption. Peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT) indices were measured. Results: Statistical results showed that PV after 25 min were increased in all treatments and the stability of soybean oil treated with synthetic antioxidant (BHT, 200 ppm) was higher than oil treated with the studied essential oils (SHEO and ZMEO, 200 and 1000 ppm). Diene and triene indices increased during the heating. There was a positive correlation between PV, diene and triene indices during the process of microwave heating. Conclusion: The two essential oils (SHEO and ZMEO, in concentrations of 200 and 1000 ppm) showed fairly good antioxidant activities as compared with BHT (200 ppm) in soybean oil control sample (refined-bleached-deodorized soybean oil without any additives).
Background: It has been considered by researchers to study the possibility of replacing chemical ... more Background: It has been considered by researchers to study the possibility of replacing chemical food additives (synthetic antioxidants) by natural products (medicinal plants). Objective: This study investigated the antioxidant properties of Satureja hortensis L. essential oil (SHEO) on safflower oil oxidation. Methods: Different assays have been used to evaluate the antioxidant activity of SHEO: total phenol content (TPC), DPPH • , ABTS +• , ferric thiocyanate (FTC), β-carotene bleaching. For evaluation of SHEO effect on safflower oil oxidation, peroxide value (PV), conjugated dienes (CD), and tiobarbituric acid (TBA) indices were compared with BHT (a synthetic antioxidant). Results: TPC of SHEO was determined to be 293.7 mg gallic acid equivalent in 1 ml of sample and IC 50 was 0.71 mg/ml in DPPH•. 0.4 and 0.1 mg/ml of SHEO at all time (1, 5, 10, 15 min) showed the highest and lowest antiradical ABTS°+ activity (118.2 and 26.6 μg/ml AscAE =Ascorbic acid equivalent) in 15 min. In FTC and FTC-TBA, 8 mg/ml SHEO showed the highest activity. In β-carotene bleaching of 0.1-2 mg/ml SHEO, 0.1 has the minimum (%9.02), and 1 and 2 has the maximum inhibitory effects (%34.33 and %36.86 inhibitions). 4 mg/ml of SHEO had the highest inhibitory effect in the safflower oil test and that peroxide does not have significant difference with 0.1 mg/ml BHT. Conclusion: Antioxidant activities of SHEO concentrations increased in all indices (p< 0.05) and various concentrations were able to slow down the oxidation process.
Background: It has been considered by researchers to study the possibility of replacing
chemical ... more Background: It has been considered by researchers to study the possibility of replacing chemical food additives (synthetic antioxidants) by natural products (medicinal plants). Objective: This study investigated the antioxidant properties of Satureja hortensis L. essential oil (SHEO) on safflower oil oxidation. Methods: Different assays have been used to evaluate the antioxidant activity of SHEO: total phenol content (TPC), DPPH•, ABTS+•, ferric thiocyanate (FTC), β - carotene bleaching. For evaluation of SHEO effect on safflower oil oxidation, peroxide value (PV), conjugated dienes (CD), and tiobarbituric acid (TBA) indices were compared with BHT (a synthetic antioxidant). Results: TPC of SHEO was determined to be 293.7 mg gallic acid equivalent in 1 ml of sample and IC50 was 0.71 mg/ml in DPPH•. 0.4 and 0.1 mg/ml of SHEO at all time (1, 5, 10, 15 min) showed the highest and lowest antiradical ABTS°+ activity (118.2 and 26.6 μg/ml AscAE =Ascorbic acid equivalent) in 15 min. In FTC and FTC-TBA, 8 mg/ml SHEO showed the highest activity. In β-carotene bleaching of 0.1-2 mg/ml SHEO, 0.1 has the minimum (%9.02), and 1 and 2 has the maximum inhibitory effects (%34.33 and %36.86 inhibitions). 4 mg/ml of SHEO had the highest inhibitory effect in the safflower oil test and that peroxide does not have significant difference with 0.1 mg/ml BHT. Conclusion: Antioxidant activities of SHEO concentrations increased in all indices (p< 0.05) and various concentrations were able to slow down the oxidation process. Keywords: ABTS+•, Antioxidant activity, β-carotene bleaching, DPPH•, FTC, Safflower oil, Satureja hortensis L.
Background: Autoxidation is considered to be the main route of edible oil deterioration, which
pr... more Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. The unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. The microwave heating is a rapid method when compared with other methods of heating. Objective: In this research, the effect of microwave heating on the oxidative stability of soybean oil amended with either of Satureja hortensis L. (SHEO) and Zataria multiflora Boiss (ZMEO) essential oils was evaluated and compared with synthetic antioxidant (butylated hydroxyl toluene= BHT; 200 ppm). Methods: Soybean oil containing with SHEO (200 and 1000 ppm), ZMEO (200 and 1000 ppm) and BHT (200 ppm) were heated using microwave oven (600 W) for 25 min and spectrophotometer was used to determine UV absorption. Peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT) indices were measured. Results: Statistical results showed that PV after 25 min were increased in all treatments and the stability of soybean oil treated with synthetic antioxidant (BHT, 200 ppm) was higher than oil treated with the studied essential oils (SHEO and ZMEO, 200 and 1000 ppm). Diene and triene indices increased during the heating. There was a positive correlation between PV, diene and triene indices during the process of microwave heating. Conclusion: The two essential oils (SHEO and ZMEO, in concentrations of 200 and 1000 ppm) showed fairly good antioxidant activities as compared with BHT (200 ppm) in soybean oil control sample (refined- bleached- deodorized soybean oil without any additives). Keywords: Natural antioxidant, Microwave, Essential oil, Satureja hortensis, Zataria multiflora,
Background: Autoxidation is considered to be the main route of edible oil deterioration, which pr... more Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. The unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. The microwave heating is a rapid method when compared with other methods of heating. Objective: In this research, the effect of microwave heating on the oxidative stability of soybean oil amended with either of Satureja hortensis L. (SHEO) and Zataria multiflora Boiss (ZMEO) essential oils was evaluated and compared with synthetic antioxidant (butylated hydroxyl toluene= BHT; 200 ppm). Methods: Soybean oil containing with SHEO (200 and 1000 ppm), ZMEO (200 and 1000 ppm) and BHT (200 ppm) were heated using microwave oven (600 W) for 25 min and spectrophotometer was used to determine UV absorption. Peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT) indices were measured. Results: Statistical results showed that PV after 25 min were increased in all treatments and the stability of soybean oil treated with synthetic antioxidant (BHT, 200 ppm) was higher than oil treated with the studied essential oils (SHEO and ZMEO, 200 and 1000 ppm). Diene and triene indices increased during the heating. There was a positive correlation between PV, diene and triene indices during the process of microwave heating. Conclusion: The two essential oils (SHEO and ZMEO, in concentrations of 200 and 1000 ppm) showed fairly good antioxidant activities as compared with BHT (200 ppm) in soybean oil control sample (refined-bleached-deodorized soybean oil without any additives).
Background: It has been considered by researchers to study the possibility of replacing chemical ... more Background: It has been considered by researchers to study the possibility of replacing chemical food additives (synthetic antioxidants) by natural products (medicinal plants). Objective: This study investigated the antioxidant properties of Satureja hortensis L. essential oil (SHEO) on safflower oil oxidation. Methods: Different assays have been used to evaluate the antioxidant activity of SHEO: total phenol content (TPC), DPPH • , ABTS +• , ferric thiocyanate (FTC), β-carotene bleaching. For evaluation of SHEO effect on safflower oil oxidation, peroxide value (PV), conjugated dienes (CD), and tiobarbituric acid (TBA) indices were compared with BHT (a synthetic antioxidant). Results: TPC of SHEO was determined to be 293.7 mg gallic acid equivalent in 1 ml of sample and IC 50 was 0.71 mg/ml in DPPH•. 0.4 and 0.1 mg/ml of SHEO at all time (1, 5, 10, 15 min) showed the highest and lowest antiradical ABTS°+ activity (118.2 and 26.6 μg/ml AscAE =Ascorbic acid equivalent) in 15 min. In FTC and FTC-TBA, 8 mg/ml SHEO showed the highest activity. In β-carotene bleaching of 0.1-2 mg/ml SHEO, 0.1 has the minimum (%9.02), and 1 and 2 has the maximum inhibitory effects (%34.33 and %36.86 inhibitions). 4 mg/ml of SHEO had the highest inhibitory effect in the safflower oil test and that peroxide does not have significant difference with 0.1 mg/ml BHT. Conclusion: Antioxidant activities of SHEO concentrations increased in all indices (p< 0.05) and various concentrations were able to slow down the oxidation process.
Background: It has been considered by researchers to study the possibility of replacing
chemical ... more Background: It has been considered by researchers to study the possibility of replacing chemical food additives (synthetic antioxidants) by natural products (medicinal plants). Objective: This study investigated the antioxidant properties of Satureja hortensis L. essential oil (SHEO) on safflower oil oxidation. Methods: Different assays have been used to evaluate the antioxidant activity of SHEO: total phenol content (TPC), DPPH•, ABTS+•, ferric thiocyanate (FTC), β - carotene bleaching. For evaluation of SHEO effect on safflower oil oxidation, peroxide value (PV), conjugated dienes (CD), and tiobarbituric acid (TBA) indices were compared with BHT (a synthetic antioxidant). Results: TPC of SHEO was determined to be 293.7 mg gallic acid equivalent in 1 ml of sample and IC50 was 0.71 mg/ml in DPPH•. 0.4 and 0.1 mg/ml of SHEO at all time (1, 5, 10, 15 min) showed the highest and lowest antiradical ABTS°+ activity (118.2 and 26.6 μg/ml AscAE =Ascorbic acid equivalent) in 15 min. In FTC and FTC-TBA, 8 mg/ml SHEO showed the highest activity. In β-carotene bleaching of 0.1-2 mg/ml SHEO, 0.1 has the minimum (%9.02), and 1 and 2 has the maximum inhibitory effects (%34.33 and %36.86 inhibitions). 4 mg/ml of SHEO had the highest inhibitory effect in the safflower oil test and that peroxide does not have significant difference with 0.1 mg/ml BHT. Conclusion: Antioxidant activities of SHEO concentrations increased in all indices (p< 0.05) and various concentrations were able to slow down the oxidation process. Keywords: ABTS+•, Antioxidant activity, β-carotene bleaching, DPPH•, FTC, Safflower oil, Satureja hortensis L.
Background: Autoxidation is considered to be the main route of edible oil deterioration, which
pr... more Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. The unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. The microwave heating is a rapid method when compared with other methods of heating. Objective: In this research, the effect of microwave heating on the oxidative stability of soybean oil amended with either of Satureja hortensis L. (SHEO) and Zataria multiflora Boiss (ZMEO) essential oils was evaluated and compared with synthetic antioxidant (butylated hydroxyl toluene= BHT; 200 ppm). Methods: Soybean oil containing with SHEO (200 and 1000 ppm), ZMEO (200 and 1000 ppm) and BHT (200 ppm) were heated using microwave oven (600 W) for 25 min and spectrophotometer was used to determine UV absorption. Peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT) indices were measured. Results: Statistical results showed that PV after 25 min were increased in all treatments and the stability of soybean oil treated with synthetic antioxidant (BHT, 200 ppm) was higher than oil treated with the studied essential oils (SHEO and ZMEO, 200 and 1000 ppm). Diene and triene indices increased during the heating. There was a positive correlation between PV, diene and triene indices during the process of microwave heating. Conclusion: The two essential oils (SHEO and ZMEO, in concentrations of 200 and 1000 ppm) showed fairly good antioxidant activities as compared with BHT (200 ppm) in soybean oil control sample (refined- bleached- deodorized soybean oil without any additives). Keywords: Natural antioxidant, Microwave, Essential oil, Satureja hortensis, Zataria multiflora,
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chemical food additives (synthetic antioxidants) by natural products (medicinal plants).
Objective: This study investigated the antioxidant properties of Satureja hortensis L. essential
oil (SHEO) on safflower oil oxidation.
Methods: Different assays have been used to evaluate the antioxidant activity of SHEO: total
phenol content (TPC), DPPH•, ABTS+•, ferric thiocyanate (FTC), β - carotene bleaching. For
evaluation of SHEO effect on safflower oil oxidation, peroxide value (PV), conjugated dienes
(CD), and tiobarbituric acid (TBA) indices were compared with BHT (a synthetic antioxidant).
Results: TPC of SHEO was determined to be 293.7 mg gallic acid equivalent in 1 ml of sample
and IC50 was 0.71 mg/ml in DPPH•. 0.4 and 0.1 mg/ml of SHEO at all time (1, 5, 10, 15 min)
showed the highest and lowest antiradical ABTS°+ activity (118.2 and 26.6 μg/ml AscAE
=Ascorbic acid equivalent) in 15 min. In FTC and FTC-TBA, 8 mg/ml SHEO showed the highest
activity. In β-carotene bleaching of 0.1-2 mg/ml SHEO, 0.1 has the minimum (%9.02), and 1 and
2 has the maximum inhibitory effects (%34.33 and %36.86 inhibitions). 4 mg/ml of SHEO had
the highest inhibitory effect in the safflower oil test and that peroxide does not have significant
difference with 0.1 mg/ml BHT.
Conclusion: Antioxidant activities of SHEO concentrations increased in all indices (p< 0.05)
and various concentrations were able to slow down the oxidation process.
Keywords: ABTS+•, Antioxidant activity, β-carotene bleaching, DPPH•, FTC, Safflower oil,
Satureja hortensis L.
produces undesirable odors and flavors during storage and heating. The unpleasant flavor of
oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids.
The microwave heating is a rapid method when compared with other methods of heating.
Objective: In this research, the effect of microwave heating on the oxidative stability of soybean
oil amended with either of Satureja hortensis L. (SHEO) and Zataria multiflora Boiss (ZMEO)
essential oils was evaluated and compared with synthetic antioxidant (butylated hydroxyl
toluene= BHT; 200 ppm).
Methods: Soybean oil containing with SHEO (200 and 1000 ppm), ZMEO (200 and 1000 ppm)
and BHT (200 ppm) were heated using microwave oven (600 W) for 25 min and
spectrophotometer was used to determine UV absorption. Peroxide value (PV), conjugated dienes
(CD) and conjugated trienes (CT) indices were measured.
Results: Statistical results showed that PV after 25 min were increased in all treatments and the
stability of soybean oil treated with synthetic antioxidant (BHT, 200 ppm) was higher than oil
treated with the studied essential oils (SHEO and ZMEO, 200 and 1000 ppm). Diene and triene
indices increased during the heating. There was a positive correlation between PV, diene and
triene indices during the process of microwave heating.
Conclusion: The two essential oils (SHEO and ZMEO, in concentrations of 200 and 1000 ppm)
showed fairly good antioxidant activities as compared with BHT (200 ppm) in soybean oil control
sample (refined- bleached- deodorized soybean oil without any additives).
Keywords: Natural antioxidant, Microwave, Essential oil, Satureja hortensis, Zataria multiflora,
chemical food additives (synthetic antioxidants) by natural products (medicinal plants).
Objective: This study investigated the antioxidant properties of Satureja hortensis L. essential
oil (SHEO) on safflower oil oxidation.
Methods: Different assays have been used to evaluate the antioxidant activity of SHEO: total
phenol content (TPC), DPPH•, ABTS+•, ferric thiocyanate (FTC), β - carotene bleaching. For
evaluation of SHEO effect on safflower oil oxidation, peroxide value (PV), conjugated dienes
(CD), and tiobarbituric acid (TBA) indices were compared with BHT (a synthetic antioxidant).
Results: TPC of SHEO was determined to be 293.7 mg gallic acid equivalent in 1 ml of sample
and IC50 was 0.71 mg/ml in DPPH•. 0.4 and 0.1 mg/ml of SHEO at all time (1, 5, 10, 15 min)
showed the highest and lowest antiradical ABTS°+ activity (118.2 and 26.6 μg/ml AscAE
=Ascorbic acid equivalent) in 15 min. In FTC and FTC-TBA, 8 mg/ml SHEO showed the highest
activity. In β-carotene bleaching of 0.1-2 mg/ml SHEO, 0.1 has the minimum (%9.02), and 1 and
2 has the maximum inhibitory effects (%34.33 and %36.86 inhibitions). 4 mg/ml of SHEO had
the highest inhibitory effect in the safflower oil test and that peroxide does not have significant
difference with 0.1 mg/ml BHT.
Conclusion: Antioxidant activities of SHEO concentrations increased in all indices (p< 0.05)
and various concentrations were able to slow down the oxidation process.
Keywords: ABTS+•, Antioxidant activity, β-carotene bleaching, DPPH•, FTC, Safflower oil,
Satureja hortensis L.
produces undesirable odors and flavors during storage and heating. The unpleasant flavor of
oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids.
The microwave heating is a rapid method when compared with other methods of heating.
Objective: In this research, the effect of microwave heating on the oxidative stability of soybean
oil amended with either of Satureja hortensis L. (SHEO) and Zataria multiflora Boiss (ZMEO)
essential oils was evaluated and compared with synthetic antioxidant (butylated hydroxyl
toluene= BHT; 200 ppm).
Methods: Soybean oil containing with SHEO (200 and 1000 ppm), ZMEO (200 and 1000 ppm)
and BHT (200 ppm) were heated using microwave oven (600 W) for 25 min and
spectrophotometer was used to determine UV absorption. Peroxide value (PV), conjugated dienes
(CD) and conjugated trienes (CT) indices were measured.
Results: Statistical results showed that PV after 25 min were increased in all treatments and the
stability of soybean oil treated with synthetic antioxidant (BHT, 200 ppm) was higher than oil
treated with the studied essential oils (SHEO and ZMEO, 200 and 1000 ppm). Diene and triene
indices increased during the heating. There was a positive correlation between PV, diene and
triene indices during the process of microwave heating.
Conclusion: The two essential oils (SHEO and ZMEO, in concentrations of 200 and 1000 ppm)
showed fairly good antioxidant activities as compared with BHT (200 ppm) in soybean oil control
sample (refined- bleached- deodorized soybean oil without any additives).
Keywords: Natural antioxidant, Microwave, Essential oil, Satureja hortensis, Zataria multiflora,