Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of <i>Amomum villosum</i> Lour.
In this study, the essential oil of the fruits of <i>Amomum villosum</i> 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...
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MDPI AG
2023-07-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/7/1429 |
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| author | Yunlong Zhao Haohao Wu Mengrui Qu Yuchen Liu Dongying Wang Haoduo Yang Yingying Wang Xuede Wang Francesca Blasi |
| author_facet | Yunlong Zhao Haohao Wu Mengrui Qu Yuchen Liu Dongying Wang Haoduo Yang Yingying Wang Xuede Wang Francesca Blasi |
| author_sort | Yunlong Zhao |
| collection | DOAJ |
| description | In this study, the essential oil of the fruits of <i>Amomum villosum</i> 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 <i>tert</i>-butyl hydroquinone (TBHQ), while 1.5 g/kg of essential oil revealed a stronger antioxidative capability. Meanwhile, the organoleptic characteristics of Chinese <i>Maye</i>, 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. |
| first_indexed | 2024-03-11T01:22:07Z |
| format | Article |
| id | doaj.art-f9666b3fce414530ae2669884940d184 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T01:22:07Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-f9666b3fce414530ae2669884940d1842023-11-18T18:05:51ZengMDPI AGAntioxidants2076-39212023-07-01127142910.3390/antiox12071429Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of <i>Amomum villosum</i> Lour.Yunlong Zhao0Haohao Wu1Mengrui Qu2Yuchen Liu3Dongying Wang4Haoduo Yang5Yingying Wang6Xuede Wang7Francesca Blasi8College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaDepartment of Pharmaceutical Sciences, University of Perugia, Via San Costanzo, 06126 Perugia, ItalyIn this study, the essential oil of the fruits of <i>Amomum villosum</i> 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 <i>tert</i>-butyl hydroquinone (TBHQ), while 1.5 g/kg of essential oil revealed a stronger antioxidative capability. Meanwhile, the organoleptic characteristics of Chinese <i>Maye</i>, 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.https://www.mdpi.com/2076-3921/12/7/1429oxidative stabilitynatural antioxidantflavoring agentdeep-frying<i>Amomum villosum</i> Lour. |
| spellingShingle | Yunlong Zhao Haohao Wu Mengrui Qu Yuchen Liu Dongying Wang Haoduo Yang Yingying Wang Xuede Wang Francesca Blasi Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of <i>Amomum villosum</i> Lour. Antioxidants oxidative stability natural antioxidant flavoring agent deep-frying <i>Amomum villosum</i> Lour. |
| title | Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of <i>Amomum villosum</i> Lour. |
| title_full | Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of <i>Amomum villosum</i> Lour. |
| title_fullStr | Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of <i>Amomum villosum</i> Lour. |
| title_full_unstemmed | Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of <i>Amomum villosum</i> Lour. |
| title_short | Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of <i>Amomum villosum</i> Lour. |
| title_sort | enhancement of oxidative stability of deep fried sunflower oil by addition of essential oil of i amomum villosum i lour |
| topic | oxidative stability natural antioxidant flavoring agent deep-frying <i>Amomum villosum</i> Lour. |
| url | https://www.mdpi.com/2076-3921/12/7/1429 |
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