Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of Amomum villosum Lour.

Abstract

In this study, the essential oil of the fruits of Amomum villosum Lour. (AVEO) was extracted through steam distillation and the components of the AVEO were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Additionally, the antioxidant capacity in vitro of the AVEO was gauged using radical scavenging activity (DPPH, ABTS, superoxide anion) and ferric ion reducing antioxidant power (FRAP) assays; the antioxidant effect of a certain concentration of AVEO is even comparable to 0.08 mg/mL of butylated hydroxytoluene (BHT). Moreover, AVEO was applied to sunflower oil in a 30 h successive deep-frying experiment. Throughout the frying procedure, the sunflower oil-added antioxidant showed different degrees of benign changes in the physical and chemical parameters compared to the blank group, with 1 g/kg of AVEO being more consistent with 0.01 g/kg of tert-butyl hydroquinone (TBHQ), while 1.5 g/kg of essential oil revealed a stronger antioxidative capability. Meanwhile, the organoleptic characteristics of Chinese Maye, including its appearance, taste, flavor, and overall acceptability, were ameliorated when AVEO was added at 1.5 g/kg. Consequently, AVEO can be applied to substitute synthetic antioxidants as a natural antioxidant and flavoring agent during the deep-frying course of food.

A Novel Model for Evaluating the Natural Antioxidant Carnosic Acid to Improve the Stability of Rapeseed Oil in the Thermal Degradation

“…After 32 h of thermal degradation, the lowest TPC value was found in the CA-7 sample, at 26.00 ± 0.50%, which was under 27%. It meant that the addition of CA played a crucial role in thermal oxidation, extending the usage life of oil and reducing the efficiency of antioxidants [ 43 ]. The addition of 700 mg/kg CA can effectively delay the rapid growth of TPC value and extend the waste point of RSO.…”