Stabilization of sunflower oil by pennyroyal (Mentha piperita) extracts during accelerated storage

Figures & data

Table 1. The mixture used for examining anti-oxidative treatments.

Control(SFO)	SFO100*	SFO500*	SFO1000*	TBHQ (T100)
Sunflower oil (SFO) without antioxidant	SFO + 100 ppm	SFO + 500 ppm	SFO + 1000 ppm	100 ppm

*Amount of Mentha extract.

SFO: Sunflower oil; T: TBHQ.

Table 2. Independent variables and their coded and actual values used for optimization.

		Coded levels
Independent variables	Mathematical symbol	–α(axial)	–1	0	+1	+α(axial)
Heating temperature °C	X1	171.72	180	200	220	228.28
Heating time (min.)	X2	2.93	5	10	15	17.07

Figure 1. Sample of 1% agarose electrophoresis of large-subunit genes of enzyme Rubisco.

Figure 2. Change in peroxide value after 4 weeks of storage at 60°C in treated samples.

Figure 3. Changes in para-anisidine value after 4 weeks of storage at 60°C in treated samples.

Figure 4. Changes in rancimat over 4 weeks of storage in the treatments under study.

Table 3. Central composite design with experimental and predicted values for peroxide, anisidine, and racimat value.

			Coded variables
Standard	Run	Block	X1Temperature ºc		Response (Y1)	Response (Y2)	Response (Y3) rancimat
11	1	TBHQ100	200.00	10.00	3.59	34.69	5.39
4	2	TBHQ100	220.00	15.00	4.5	39.54	4.1
5	3	TBHQ100	171.72	10.00	2.36	27.43	5.5
7	4	TBHQ100	200.00	2.93	2.1	29	5.1
2	5	TBHQ100	220.00	5.00	3.9	34.65	4.8
3	6	TBHQ100	180.00	15.00	2.82	25.44	4.82
6	7	TBHQ100	228.28	10.00	4.68	39.59	5
12	8	TBHQ100	200.00	10.00	3.34	31.65	5.2
10	9	TBHQ100	200.00	10.00	3	33.55	5
13	10	TBHQ100	200.00	10.00	3.2	33.69	5.4
8	11	TBHQ100	200.00	17.07	4.64	39.87	4.95
9	12	TBHQ100	200.00	10.00	3.59	34.76	5.34
1	13	TBHQ100	180.00	5.00	2.44	26.66	6.11
5	1	SFO500	171.72	10.00	2.36	25.76	5.35
8	2	SFO500	200.00	17.07	4.2	36.42	5.4
1	3	SFO500	180.00	5.00	3.2	23.98	7.6
13	4	SFO500	200.00	10.00	3.4	28	6.45
11	5	SFO500	200.00	10.00	3.3	28	6.43
9	6	SFO500	200.00	10.00	3.51	28	6.72
2	7	SFO500	220.00	5.00	3.8	32.75	5.2
3	8	SFO500	180.00	15.00	2.77	22.76	5.54
4	9	SFO500	220.00	15.00	4.44	33.56	5.32
6	10	SFO500	228.28	10.00	4.2	33.92	5
10	11	SFO500	200.00	10.00	3.92	33.66	4.34
7	12	SFO500	200.00	2.93	2.2	26.57	7
12	13	SFO500	200.00	10.00	3.36	28	6.52

Table 4. Results of ANOVA and sunflower oil modeling containing antioxidant in peroxide, anisidine, and rancimat value.

R^2	Model	Test	Antioxidant
85% – 80%	Y = +1.93559 + 3.70096E-003X1 – 0.45904X2 Non significantY = –2.78056 + 0.14369X1	Peroxide Rancimat p-Anisidine	SFO 500
87%75%85%	Y = –4.67232 + 0.034631X1 + 4.30256E-003X2 + 5.50000E-004 X1X2 Y = +12.05345 – 0.031857X1 – 0.35005X2 Y = +9.79775 + 0.092793X1 – 2.57894X2	Peroxide Rancimat p-Anisidine	TBHQ100

Table 5. Optimization results of TBHQ₁₀₀.

Number	Temperature °C	Time (min)	Rancimat	Pv	Anisidine	Desirability
1	180	5	5.7424	2.7108	25.82	91.1%

Table 6. Optimization Results of SFO-500.

Number	Temperature °C	Time (min)	Rancimat	Pv	Anisidine	Desirability
1	180	5	7.3727	2.01	23.758	92.1%

Figure 5a. Response surface plotting of the effect of temperature and time on change of para-anasidine during frying after adding antioxidant (SFO 500 ppm).

Figure 5b. Response surface plotting of the effect of temperature and time on change of peroxide value during frying after adding antioxidant (SFO 500 ppm).

Figure 5c. Response surface plotting of the effect of temperature and time on change of Rancimat during frying after adding antioxidant (SFO 500 ppm).

Lee, S.J.; Umano, K.; Shibamoto, T.; Lee, K.G. Identification of Volatitle Components in Basil (Ocimumbasilicum L.) and Thyme Leaves (Thymusvulgaris L.) and Their Antioxidant Properties. Food Chemistry 2005, 91, 131–139.

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