Investigating the effect of using the essential oils of Ferulago contracta, Rosmarinus officinalis and Lavandula officinalis L. on the acidity level of camelina oil during the storage period

Subject Areas : Journal of Food Safety and Processing

leyla Keyvanfar ¹ (Department of Food Science and Technology, Varamin‑Pishva Branch, Islamic Azad University, Varamin, Iran)
leila Nateghi ² (Associate professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.Varamin, Iran)
Ladan rashidi ³ (Department of Food and Agricultural Products, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), PO Box 31745‑139, Karaj, Iran)
Rezvan Pourahmad ⁴ (Department of Food Science and Technology, Varamin‑Pishva Branch, Islamic Azad University, Varamin, Iran)
Hamid Rashidi Nodeh ⁵ (Department of Food and Agricultural Products, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), PO Box 31745‑139, Karaj, Iran)

Received: 2021-10-28 Accepted : 2022-01-09 Published : 2022-02-20

Keywords: Essential oils, Ferulago contracta, Rosmarinus officinalis, Lavandula officinalis L, camelina oil,

Abstract :

Nowadays, due to the favorable effects of natural antioxidants such as essential oils of various plants and delaying or preventing the oxidation of food based on oil or fat, instead of synthetic antioxidants, it has received a lot of attention. In this study, the effect of using the essential oils of Ferulago contracta, Rosmarinus officinalis and Lavandula officinalis L.، extracted by steam distillation on the oxidative stability of camelina oil was investigated. The acidity level of oil containing different essential oils (at three levels of 100, 300 and 500 ppm) in accelerated conditions (putting oil samples at 65°C for 14 days) compared to oil containing antioxidants TBHQ synthesis (at two levels of 75 and 150 ppm) and without any antioxidant (control) were investigated. The results showed that the type of essential oil, storage time and also their interaction had a significant effect (p<0.01) on acidity, so that with increasing storage time, the amount of acidity increased significantly (p≤0.05) and with increasing the concentration of essential oil There was a significant decrease (p≤0.05) and after 14 days of storage, the lowest level of acidity belonged to the oil sample containing 500 ppm Rosmarinus officinalis essential oil. On the other hand, the amount of acidity in the oil samples containing 300 and 500 ppm of Ferulago contracta essential oil was not statistically significantly different compared to the samples of refined camellia oil containing the synthetic antioxidant TBHQ (75 and 150 ppm) (p>0.05). Therefore, the results indicated the beneficial effect of Ferulago contracta  and Rosmarinus officinalis essential oil in camelina oil and the possibility of replacing the synthetic antioxidant TBHQ.