Effect of Aromatic Plant Essential Oils on Oxidative Stability of Sunflower Oil During Heating and Storage

Authors

  • Sati Y.A. Al-Dalain Department of Medical Support, AI Karak University College, Al-Balqa Applied University, AL-Karak, Jordan
  • Ahmad H. Al-Fraihat Department of Applied Science, Ajloun University College, Al-Balqa` Applied University, Ajloun, Jordan
  • Etab T. Al Kassasbeh Department of Medical Support, AI Karak University College, Al-Balqa Applied University, AL-Karak, Jordan

DOI:

https://doi.org/10.3923/pjn.2011.864.870

Keywords:

Aromatic plants, fennel, ginger, lipid oxidation, rosemary, sunflower oil

Abstract

Oxidative degradation of lipids is a major factor limiting the shelf life of foods. The free radical reaction of lipid peroxidation is generally responsible for the deterioration of lipid-containing foods. Use of antioxidants during the manufacturing process can minimize the extent of lipid peroxidation. Spices and some herbs have received increased attention as sources of many effective antioxidants. The effect of essential oils extracted from fennel, rosemary and ginger on the oxidative stability of sunflower oil during storage at ambient temperature with light exposure was studied. The effect of heating time on the stability of oil was studied as well. The obtained results showed that the studied essential oil inhibited the formation of primary and secondary oxidation products during heating and storage of sunflower oil. It could be concluded that, essential oils of selected aromatic plants are promising as natural antioxidants.

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Published

15.08.2011

Issue

Vol. 10 No. 9 (2011)

Section

Research Article

License

Copyright (c) 2011 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Al-Dalain, S. Y., Al-Fraihat, A. H., & Al Kassasbeh, E. T. (2011). Effect of Aromatic Plant Essential Oils on Oxidative Stability of Sunflower Oil During Heating and Storage. Pakistan Journal of Nutrition, 10(9), 864–870. https://doi.org/10.3923/pjn.2011.864.870