Comparative Effect of Bunium persicum and Rosmarinus officinalis Essential Oils and Their Synergy with Citric Acid on the Oxidation of Virgin Olive Oil |
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| Authors: | Malihe Keramat Mahmoud Aminlari Seyed Shahram Shekarforoush |
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| Affiliation: | 1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran;2. Department of Basic Sciences, School of Veterinary Medicine, Shiraz University, Shiraz, Islamic Republic of Iran;3. Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Islamic Republic of Iran |
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| Abstract: | The objective of this study was to evaluate the effect of Bunium persicum and Rosmarinus officinalis essential oils on the oxidation of virgin olive oil during accelerated storage. The synergistic effect between citric acid and antioxidants of natural and synthetic types was investigated. The B. persicum and R. officinalis essential oils significantly retarded the oxidation of virgin olive oil. Their antioxidant capacity was comparable to butylatedhydroxytoluene and better than β-carotene. Here we show that when natural and synthetic antioxidants are combined with citric acid, they produce an extra antioxidant effect, hence the manifestation of synergy. Generally, the essential oils of B. persicum and R. officinalis can be applied to increase the oxidative stability of virgin olive oil. |
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| Keywords: | Bunium persicum Oxidation Rosmarinus officinalis Synergy Virgin olive oil |
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