TY - JOUR
T1 - Sunflower oil flavored by essential oil from Punica granatum cv. Heyinshiliu peels improved its oxidative stability and sensory properties
AU - Wang, Dongying
AU - Meng, Yudong
AU - Zhao, Xiangmei
AU - Fan, Wenchang
AU - Yi, Tao
AU - Wang, Xuede
N1 - Funding Information:
The authors acknowledge the financial support of the Doctor Research Fund of Henan University of Technology, Zhengzhou, China ( 2017BS032 ).
Publisher copyright:
© 2019 Elsevier Ltd. All rights reserved.
PY - 2019/8
Y1 - 2019/8
N2 - The preparation of flavored oils using essential oils of spices is considered as an effective method to obtain oils with good oxidative stability and consumers’ acceptance. In the present study, the flavored sunflower oil was produced by adding essential oil obtained from the peels of Punica granatum cv. Heyinshiliu (pomegranate, PPEO), which had significant antioxidant effects. During the accelerated storage of sunflower oil at 65 °C for 30 days, PPEO at 800 ppm not only can restrain the increases of its acidity value (AV), peroxide value (PV), p-anisidine value (AnV)and total oxidation values (TOTOX), but also can inhibit the improvements of thiobarbituric acid reactive substances (TBARS), total polar compounds (TPC), and the absorbance at 232 nm (K232)and 268 nm (K268)of sunflower oil. In addition, the change of fatty acid composition was inhibited as well. Additionally, the sunflower oil flavored by PPEO had better flavor, taste, appearance and overall acceptability in the sensory evaluation. Therefore, sunflower oil flavored by PPEO could be developed as a condiment in the cooking.
AB - The preparation of flavored oils using essential oils of spices is considered as an effective method to obtain oils with good oxidative stability and consumers’ acceptance. In the present study, the flavored sunflower oil was produced by adding essential oil obtained from the peels of Punica granatum cv. Heyinshiliu (pomegranate, PPEO), which had significant antioxidant effects. During the accelerated storage of sunflower oil at 65 °C for 30 days, PPEO at 800 ppm not only can restrain the increases of its acidity value (AV), peroxide value (PV), p-anisidine value (AnV)and total oxidation values (TOTOX), but also can inhibit the improvements of thiobarbituric acid reactive substances (TBARS), total polar compounds (TPC), and the absorbance at 232 nm (K232)and 268 nm (K268)of sunflower oil. In addition, the change of fatty acid composition was inhibited as well. Additionally, the sunflower oil flavored by PPEO had better flavor, taste, appearance and overall acceptability in the sensory evaluation. Therefore, sunflower oil flavored by PPEO could be developed as a condiment in the cooking.
KW - Essential oil
KW - Oxidative stability
KW - Pomegranate
KW - Sensory properties
KW - Sunflower oil
UR - http://www.scopus.com/inward/record.url?scp=85065389212&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2019.05.005
DO - 10.1016/j.lwt.2019.05.005
M3 - Journal article
AN - SCOPUS:85065389212
SN - 0023-6438
VL - 111
SP - 55
EP - 61
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -