Improving Storage Stability of Pistachio Oil Packaged in Different Containers by Using Rosemary (Rosmarinus officinalis L.) and Peppermint (Mentha piperita) Essential Oils

Abstract

In this study, the antioxidant capacity of rosemary (REO) and peppermint (PEO) essential oils along with butylated hydroxytoluene (BHT) is investigated on oxidative stability of pistachio oil packaged in glass and polyethylene terephthalate (PET). The essential oils (EOs) and their mixture are added at 1500 and 3000 ppm concentrations into the oil stored for 80 days at 60 °C under darkness. In order to evaluate the efficacy of antioxidants, peroxide value (PV), thiobarbituric acid, total phenolic compounds, oxidative stability index (OSI), conjugated dienes and trienes, free fatty acids (FFAs), and iodine value is measured at intervals of 20 days. The results show that natural antioxidants can reduce PV and FFA levels about five‐ and threefolds compared to control, respectively. The OSI in raw pistachio oil (16 h) reduces to 5 h, while in treated sample by REO the reduction is only to 13 h after storage. Generally, the results reveal that in all measured parameters, following order can be observed for antioxidant activity: 3000 ppm REO>3000 ppm PEO>100 ppm BHT >1500 ppm REO >1500 ppm mixed >1500 ppm PEO > control. Moreover, the findings show that glass container is better than PET to retard oxidation process. Practical Application: Pistachio oil is known as a functional and commercial oil that is susceptible to oxidation due to its high level of unsaturated fatty acids. In this work, rosemary and mint essential oils as natural antioxidant are applied for improving oxidation stability of pistachio oil. Antioxidant capacity of rosemary (REO) and peppermint (PEO) essential oils is investigated on oxidative stability of pistachio oil packaged in glass and polyethylene terephthalate (PET). The essential oils are added at 1500 and 3000 ppm concentrations into the oil stored for 80 days at 60 ºC under darkness. The results reveal that in all measured parameters, following order can be observed for antioxidant activity: 3000 ppm REO >3000 ppm PEO >100 ppm BHT >1500 ppm REO >1500 ppm mixed >1500 ppm PEO > control. The findings show that glass container is better than PET to retard oxidation process.

Effect of tomato (Solanum lycopersicum L.) lycopene-rich extract on the kinetics of rancidity and shelf-life of linseed (Linum usitatissimum L.) oil

“…Zhang, Yang, Zu, Chen, Wang, and Liu ( 2010) observed the protective effects of carnosic acid addition on sunflower oil during 21 days at 60 °C, and reported significant lower FFA, PV and p-AV than those of the sunflower oil control as well as of oil enriched (200 mg/kg) with synthetic antioxidants (BHT and BHA). Similarly, essential rosemary and peppermint oils delayed FFA, PV, conjugated dienes and trienes formation in pistachio oil stored at 60 °C for 80 days (Esmaeili, Goli, Shirvani, & Shakerardakani, 2018).…”

Rosmarinus plants: Key farm concepts towards food applications

“…officinalis , have been conceived as economically important species for food and pharmaceutics, besides being well‐known for its biological activities (Barreto et al, ; da Silva Bomfim et al, ; Kiran & Prakash, ; Mezza et al, ). Their possible use in packaging (Esmaeili, Goli, Shirvani, & Shakerardakani, ), as an adjuvant of the antibiotic therapy (Barreto et al, ) and even as insecticide (Alipour & Saharkhiz, ; Badreddine, Olfa, Samir, Hnia, & Lahbib, ) have also been proposed. For instance, () reported that R .…”

“…Rosmarinus plants, particularly R. officinalis, have been conceived as economically important species for food and pharmaceutics, besides being well-known for its biological activities (Barreto et al, 2014;da Silva Bomfim et al, 2015;Kiran & Prakash, 2015;Mezza et al, 2018). Their possible use in packaging (Esmaeili, Goli, Shirvani, & Shakerardakani, 2018), as an adjuvant of the antibiotic therapy (Barreto et al, 2014) and even as insecticide (Alipour & Saharkhiz, 2016;Badreddine, Olfa, Samir, Hnia, & Lahbib, 2015) have also been proposed. For instance, (2012) reported that R. officinalis supplementation in dairy ewes affects their milk positively and alleviates the lactation-associated stress and improved the organic production quality in animals.…”

Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil

“…In two investigations, improvement in canola oil oxidative stability using Baneh kernel oil and its unsaponifiable matters were evaluated (Sharayei, Farhoosh, Poorazarang, & Haddad Khodaparast, ). On the other hand, various studies have been carried out regarding the effects of packaging on the quality of Pistacia species (Esmaeili, Goli, Shirvani, & Shakerardakani, ; Ozturk, Sagdic, Yalcin, Capar, & Hakan Asyali, ; Raei & Jafari, ), but despite the determination of high nutritional value and the excellent oxidative stability of Baneh kernel oil, no research was performed on Baneh kernel packaging. Therefore, it seems crucial to investigate the suitable materials for Baneh kernel packaging.…”