Sunflower oil flavored by essential oil from Punica granatum cv. Heyinshiliu peels improved its oxidative stability and sensory properties

Dongying Wang*, Yudong Meng, Xiangmei Zhao, Wenchang Fan, Tao YI, Xuede Wang

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)55-61
Number of pages7
JournalLWT - Food Science and Technology
Volume111
DOIs
Publication statusPublished - Aug 2019

Scopus Subject Areas

  • Food Science

User-Defined Keywords

  • Essential oil
  • Oxidative stability
  • Pomegranate
  • Sensory properties
  • Sunflower oil

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