Effects of adding of peppermint essentioal oil on chemical quality indicators of peroxide, thiobarbituric acid, oxidative stability, induction period and sensory and organoleptic properties of refined soy oil

Message:
Article Type:
Research/Original Article (بدون رتبه معتبر)
Abstract:
Introduction

 One of the most reactions that related with edible oil spoilage is oxidative reactions that cuase undesirable change in taste, smell and texture. On the other hand, consumers are not preferred the desirable taste and smell. Thus, in this research to improve these limitations, production of flavored soy oil by peppermint essential oil was investigated.

Methods

 To find the minimal concentration addition of peppermint essential oil to improve oxidation stability (by determining the peroxide and TBA indices, oxidative stability index) and also organoleptical properties of soy oil (taste, smell and overall palatability), central composed design (CCD) with 13 experiments was used. In optimization design, the range of essential oil concentration and storage time were select (up to 8 day) and (0, 900 & 1800 ppm), respectively.

Results

 The results indicated that by increasing oil storage time in the oven (at 60oC) peroxide (p<0.01) and TBA (p<0.05) indices increased relatively and induction period and OSI decreased (p>0.05) that this action corresponding to reduction of organoleptic attributes of the oil. Also, the results showed that addition of essential oil to optimum value (1300 ppm) caused to decreased peroxide (p<0.01) and TBA (p>0.05) indexes and increased of induction period (p>0.05). Furthermore, the addition of essential oil to soybean oil in all concentrations had a positive effect on the perception of organoleptic attributes by panelist.

Conclusion

According to optimization properties, the minimum concentration of essential oil for production of flavored soybean oil was determined equal 1300 ppm. At optimum point (essential oil concentration of 1300 ppm), the values of responses such as peroxide value, TBA index, induction period, OSI, taste, smell and overall palatability were reported 0.034 meq O2/g, 0.023 meq MDA/kg, 7.33 h, 1.029, 9 cm, 8.43 cm and 17.43 cm, respectively.

Language:
Persian
Published:
Journal of Halal, Volume:5 Issue: 1, 2022
Pages:
48 to 62
magiran.com/p2463970  
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یک‌ساله به مبلغ 1,390,000ريال می‌توانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
توجه!
  • حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران می‌شود.
  • پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانه‌های چاپی و دیجیتال را به کاربر نمی‌دهد.
دسترسی سراسری کاربران دانشگاه پیام نور!
اعضای هیئت علمی و دانشجویان دانشگاه پیام نور در سراسر کشور، در صورت ثبت نام با ایمیل دانشگاهی، تا پایان فروردین ماه 1403 به مقالات سایت دسترسی خواهند داشت!
In order to view content subscription is required

Personal subscription
Subscribe magiran.com for 70 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!