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Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil
Rubén Olmedo1, Pablo Ribotta2,3, Nelson R Grosso4
1Química Biológica, Facultad de Ciencias Agropecuarias (UNC), ICYTAC-CONICET, CC 509, 5000 Córdoba, Argentina.
Journal of Food Science and Technology
|June 7, 2019
Summary
Oregano essential oil (OEO) and butylated hydroxytoluene (BHT) combined offer superior antioxidant protection against lipid oxidation in sunflower oil. This synergistic effect presents a promising alternative to synthetic antioxidants in food preservation.
Area of Science:
- Food Science
- Chemistry
- Natural Products
Background:
- Lipid oxidation is a major concern in food preservation, leading to quality degradation.
- Synthetic antioxidants like butylated hydroxytoluene (BHT) are commonly used but face consumer scrutiny.
- Oregano essential oil (OEO), rich in phenolic compounds, presents a natural alternative with potential antioxidant benefits.
Purpose of the Study:
- To compare the antioxidant efficacy of OEO and BHT, both individually and in combination.
- To evaluate their impact on lipid oxidation in sunflower oil under accelerated storage conditions.
- To assess consumer acceptance and sensory impact of OEO in food products.
Main Methods:
- OEO composition analysis (gamma terpinene, terpinen-4-ol, carvacrol).
- DPPH radical scavenging activity and total phenolic content determination for OEO.
- Oven-heating of sunflower oil with varying concentrations of OEO and BHT for 14 days.
- Measurement of chemical indicators (peroxide value, p-anisidine value, conjugated dienes) and volatile compounds (hexanal, 2-heptanal, 2,4-decadienal).
- Consumer sensory testing using hedonic scales and discriminative duo-trio tests.
Main Results:
- OEO demonstrated significant DPPH inhibition (60%) and high total phenolic content (10 mg/g).
- Combined OEO and BHT exhibited the strongest protection against lipid oxidation, significantly reducing peroxide values compared to controls, OEO, or BHT alone.
- Consumer sensory tests showed higher acceptance scores for OEO-containing samples compared to the control, with significant sensory differences detected.
Conclusions:
- The synergistic antioxidant activity between OEO (termination-enhancing) and BHT (chain-breaking) effectively impedes lipid oxidation in sunflower oil.
- This combination offers a viable strategy to reduce reliance on synthetic antioxidants in the food industry.
- OEO shows potential as a natural food preservative with good consumer acceptance.
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