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Hemmati, ., Ganjloo, A., Varmira, K., Bimakr, M. (2023). Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage. , 19(4), 399-414. doi: 10.22067/ifstrj.2021.69813.1033
َAlireza Hemmati; Ali Ganjloo; Kambiz Varmira; Mandana Bimakr. "Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage". , 19, 4, 2023, 399-414. doi: 10.22067/ifstrj.2021.69813.1033
Hemmati, ., Ganjloo, A., Varmira, K., Bimakr, M. (2023). 'Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage', , 19(4), pp. 399-414. doi: 10.22067/ifstrj.2021.69813.1033
Hemmati, ., Ganjloo, A., Varmira, K., Bimakr, M. Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage. , 2023; 19(4): 399-414. doi: 10.22067/ifstrj.2021.69813.1033

Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage

مجله پژوهشهای علوم و صنایع غذایی ایران
Article 1, Volume 19, Issue 4 - Serial Number 82, September and October 2023, Pages 399-414    PDF (944.66 K)
Document Type: Research Article
DOI: 10.22067/ifstrj.2021.69813.1033
Authors
َAlireza Hemmati1; Ali Ganjloo* 1; Kambiz Varmira2; Mandana Bimakr1
1Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
2Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
Abstract
Introduction
 It is believed that edible oils and fats with high levels of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils has high content of polyunsaturated fatty acids and so prone to oxidation. Generally, lipid oxidation leads to deterioration of nutritional quality and organoleptic properties of edible oils and fats as well as accelerate the development or progression of cancer, mutagenesis, carcinogenesis, aging and cardiovascular diseases through the formation of free radicals. Therefore, edible oils and fats fortification with antioxidant compounds in order to protect them against oxidation is essential. In recent years, numerous studies were carried out on exploration of natural and safe antioxidant compounds due to the consumers concerns about potential health risk of synthetic antioxidants, such as butylatedhydroxyanisole (BHA), butylatedhydroxytolene (BHT), tert-butylhydroquinone (TBHQ) and propylgallate (PG). In this regard, TBHQ as the most powerful synthetic antioxidant is prohibited as food additive in Japan, Canada and Europe. Ferulago angulata Boiss which called chavir or chavil belongs to the family of Apiacea consisting of 35–40 species that 8 species grow in Iran. It was reported that Ferulago species are used in folk medicine for their tonic, digestive, sedative, aphrodisiac properties from ancient times. Therefore, in the current study, the oxidation development of soybean oil enriched with F. angulata essential oil (EO) during accelerated storage was investigated.
 
Materials and Methods
 EO from freeze dried aerial parts of F. angulata was extracted through hydrodistillation using Clevenger type apparatus. Gas chromatography-mass spectrometry (GC-MS) was used to identify main components of the EO. Total phenolic and flavonoid content of the EO were assessed using Folin–Ciocalteu and aluminium chloride colorimetry methods, respectively. Antioxidant activity of EO was measured through 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) and reducing power (RP) tests. Then, the EO of F. angulata at three concentrations, i.e. 200 ppm (SO-200), 400 ppm (SO-400), and SO-Mixture (100 ppm TBHQ + 100 ppm EO) were added to soybean oil. The synthetic antioxidant of TBHQ at the concentration of 200 ppm was added as control. The effect of EO from freeze dried aerial parts of F. angulata on oxidative stability of soybean oil stored under accelerated conditions at 65 ºC for 24 days was evaluated through acidity, peroxide (PV), p-anisidine (p-An) and TOTOX values.
 
Results and Discussion
 Extraction yield, total phenolic and flavonoid contents of EO of F. angulata were 2.5% v/w, 188 mg GAE/g and 70.90 mg QE/g respectively. Furthermore, DPPH free radical scavenging activity and RP were 55.45-13.21% and 3.61-2.72 in the concentration range of 1.6-4.6 mg/ml of EO, respectively. Based on GC-MS analysis, the EO contains 41 natural compounds, representing 96.97% of the total EO. F. angulata EO could effectively reduce the acidity, PV and p-An values. For control sample, the maximum values of acidity, PV peroxide, p-An and TOTOX were 1.52 mg KOH/g, 10.60 meq O2/kg, 12.48 and 33.68 respectively after 24 days under accelerated conditions. While these values were 0.085 mg KOH/g, 4.5 meq O2/kg, 9.16 and 18.16 respectively for the soybean oil containing the lowest concentration of EO of F. angulata.
 
Conclusion
 The results confirmed the instability of soybean oil during storage as well as the ability of EO from F. angulata for soybean oil protection against oxidation. As a result, EO from aerial parts of F. angulata could be suggested as a natural and effective antioxidant to be used instead of TBHQ as a synthetic antioxidant for soybean oil stabilization.
Keywords
Accelerated storage; Essential oil; Ferulago angulata; Oxidation stability; Soybean oil
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