Investigation of Changes in Chemical Oxidation Indicators of Sunflower Oil Containing Rosemary Essential Oil during Accelerated Storage

Document Type : Research Paper


1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University,

2 Department of Food Science and Technology, University of Zabol, Iran


ABSTRACT: The purpose of this study was to investigate the preserving effect of rosemary essential oil in comparison with butylated hydroxytoluene (BHT) on sunflower oil during accelerated storage (60 °C) for 45 days. Essential oil composition was analyzed by GC-MS equipment. The essential oil at different concentrations and BHT (200 ppm) was added to sunflower oil and stored. Then, oxidative parameters were monitored for 45 days. The essential oil analysis revealed that 1,8-cineole (46.9%), camphor (15.5%), and α-pinene (13.2%) were the major components of rosemary essential oil. The results of accelerated oxidation assay showed that rosemary essential oil retards oxidation process in sunflower oil. The samples containing 2400 ppm essential oil had the highest antioxidant properties, but these properties were lower than the synthetic antioxidant of BHT. Based on these results, it can be said that rosemary essential oil has enough potential for use as a natural antioxidant in foods with high oil content.


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