Antioxidant Activity and Sensory Improvement of Angelica dahurica cv. Yubaizhi Essential Oil on Sunflower Oil during High-temperature Storage

Abstract

The oxidative state of sunflower oil during high-temperature storage has been facing large challenges. In the study, the antioxidant effect of the essential oil of Angelica dahurica cv. Yubaizhi (ADEO) in sunflower oil was explored. In the high-temperature storage for 24 days at 65 °C, ADEO (800 ppm) was able to markedly inhibit the development of the acid value (AV), peroxide value (PV), p-anisidine value (AnV), total oxidation value (TOTOX), thiobarbituric acid reactive substances (TBARS), total polar compounds (TPC), and the absorbance at 232 and 268 nm (p < 0.01 or p < 0.05) of sunflower oil and to prominently inhibit the transformation between unsaturated fatty acids (UFA) and saturated fatty acids (SFA). Interestingly, the synergistic effect of ADEO (400 ppm) and tert-butyl hydroquinone (TBHQ, 100 ppm) was demonstrated. Furthermore, the sensory attributes such as flavor, taste, and overall acceptability of oxidized sunflower oil added by ADEO at 200, 400, and 800 ppm were memorably elevated (p < 0.05). Besides, one of its main compounds, myrcene, was demonstrated to be its active compound during the whole investigation. Consequently, TBHQ at 200 ppm could be substituted by ADEO at 800 ppm and myrcene at 69.8 ppm in the high-temperature storage at 65 °C of sunflower oil.

Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage

“…The results in TBARS, K 232 and K 268 described that HCEO at 1600 mg/kg was able to restrict the generation of MDA, conjugated diene and conjugated triene in sunflower oil during the accelerated storage. In consequence, HCEO could effectively retard the lipid degradation and ameliorate the oxidative stability of sunflower oil samples, which was in agreement with our previous study results [15]. (TBHQ) sunflower oil added with TBHQ at 200 mg/kg, (200 mg/kg) sunflower oil added with HCEO at 200 mg/kg, (400 mg/kg) sunflower oil added with HCEO at 400 mg/kg, (800 mg/kg) sunflower oil added with HCEO at 800 mg/kg, (1600 mg/kg) sunflower oil added with HCEO at 1600 mg/kg.…”

“…Moreover, in many countries, the use of butylated hydroxytoluene and butylated hydroxyanisole has been also restricted [14]. Therefore, it is quite meaningful to explore natural antioxidants such as essential oils from herbs and spices, which provide good antioxidant activity and improved sensory properties [15][16][17].…”

Experimental Investigation of Stability of Vegetable Oils Used as Dielectric Fluids for Electrical Discharge Machining

“…However, due to the higher content of unsaturated fatty acids, one of the main issues related to vegetable oils is the loss of their stability, due to several factors such as heating, exposure to light or oxygen, etc. [33][34][35][36]. EDM processing may involve high processing times (depending on the complexity of part and the expected quality), and thus, long periods of light and oxygen exposure, as well as high temperatures (depending on the processed material and the applied working regime).…”

The Angelica dahurica: A Review of Traditional Uses, Phytochemistry and Pharmacology

“…It was reported that the extraction yield of volatile oil from A. dahurica root cultivated in yuzhou, China is 1.4% (ml/g), including α-pinene (44.91%), myrcene (8.72%), terpinen-4-ol (8.01%), 1-dodecanol (6.43%) and sabinene (3.42%). These volatile oils were confirmed to show obvious antioxidant activity (Wang D. et al, 2020). All the identified volatile oils are listed in Table 4 and their structural formulas are displayed in Supplementary Figure S2.…”