Eugenol and Clove (Syzygium aromaticum) Essential Oil Efficacy on Oxidative Stability of Sunflower Oil during Accelerated Storage
نویسندگان
1 Department of Food and Drug control, School of Pharmacy, Zanjan University of Medical Science, Zanjan, Iran
2 Department of Pharmacology and Toxicology, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran
3 Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
4 Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
5 Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
doi
10.22034/jmpb.2022.128156چکیده
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 50, 150 and 300 µg/ml concentrations of the CEO and EUG was evaluated by measuring Peroxide, Anisidine and Totox values during the 12 days with three-day intervals under accelerated storage. Induction time for primary oxidation of the samples was measured by rancimat apparatus. Eugenol (75.29 %), Caryophyllene (11.81 %), Eugenol acetate (6.98 %) and α-Humulenen (2.94 %) 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 12th days. In comparison, EUG containing treatments at 150 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<0.05). The treatments containing 150 µg/ml concentrations of CEO and EUG showed the highest stability.
