2019
DOI: 10.1002/fsn3.1333
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Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep‐frying of Chinese Maye

Abstract: The deep‐frying process for plenty of fried products using vegetable oils needs safe and effective antioxidants. In the present exploration, the nutmeg essential oil (NEO) was employed as a potential antioxidant for sunflower oil during the deep‐frying of Chinese Maye at 180°C for 30 hr. In the comparative study, the additions for NEO at 0.12 g/kg, TBHQ at 0.12 g/kg, BHA at 0.08 g/kg, and BHT at 0.08 g/kg to sunflower oil were able to obviously improve its oxidative stability during the deep‐frying process, an… Show more

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Cited by 20 publications
(16 citation statements)
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“…However, the saturated fatty acid percentage, including palmitic, stearic and behenic acids, was markedly increased (p < 0.05 or p < 0.01). Quite interestingly, the result in oleic acid content, which elevated approximately 5% after accelerated storage, was different from our previous study, and the variances may be caused by the origin of sunflower seeds [7]. After the addition of TBHQ, compared with the control group, the transformations of percentages for all fatty acids were memorably restricted (p < 0.01).…”
Section: Effects Of Hceo On Fatty Acid Compositioncontrasting
confidence: 94%
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“…However, the saturated fatty acid percentage, including palmitic, stearic and behenic acids, was markedly increased (p < 0.05 or p < 0.01). Quite interestingly, the result in oleic acid content, which elevated approximately 5% after accelerated storage, was different from our previous study, and the variances may be caused by the origin of sunflower seeds [7]. After the addition of TBHQ, compared with the control group, the transformations of percentages for all fatty acids were memorably restricted (p < 0.01).…”
Section: Effects Of Hceo On Fatty Acid Compositioncontrasting
confidence: 94%
“…The results herein favorably verified the hypothesis above, and the sensory evaluation manifested that the sunflower oil flavored by essential oil of Huai C. morifolium was confirmed to possess better sensory attributes. As a consequence, HCEO could be used as flavored oils in sunflower oil and improve its sensory properties and oxidative stability, which was in agreement with previous reports [6,7].…”
Section: Sensory Analysis Of Sunflower Oil Flavored By Hceosupporting
confidence: 92%
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“…(Magnoliaceae), which was collected from Vietnam, was identified to contain thirty-four constituents including sabinene (35.4%), b-pinene (16.3%), apinene (7.1%), b-elemene (6.2%) and b-caryophyllene (6.2%) (Chung et al, 2020). As reported, the place of origin usually plays an important role in the biosynthesis of the chemical compositions for the essential oils of plant materials (Wang et al, 2019a). Therefore, essential oils extracted from Magnoliaceae family plants may be rich in monoterpene, and the essential oils from plants of M. liliflora growing from different environments would consist of various chemical constituents.…”
Section: Chemical Composition Of Mleomentioning
confidence: 99%
“…Artificial antioxidants have been used in food manufacturing, particularly in fats and fatty foods storage for many years 8 . Synthetic antioxidants commonly used in food systems include butylated hydroxytoluene BHT , butylated hydroxyanisole BHA and tertiary butylhydroquinone TBHQ 9,10 . However, the use of artificial antioxidants in Abstract: The oxidative stability of sunflower oil containing rosemary essential oil and extracts in the oil during frying were followed by measuring peroxide value.…”
mentioning
confidence: 99%