Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment

Main Article Content

Maliheh Azizi
Fatemeh Fazeli
Mehrdad Mohammadi
Amin Mousavi Khaneghah

Keywords

bioactive compounds; herbal antioxidant; oil stability; natural preservative; color analysis

Abstract

This study aimed to incorporate the herbal essential oils (Ziziphora tenuior L. (Z. tenuior), Ferulago angulata (F. angulata), and Bunium persicum (B. persicum)) all in three levels (5, 7, and 10% w/w) and tertiary butyl hydroquinone (100, 200, and 300 ppm) to evaluate the oxidation stability of Iranian animal oil (IAO). Z. tenuior, F. angulata, and B. persicum (5, 7, and 10% w/w) and tertiary butyl hydroquinone (100, 200, and 300 ppm) were added to IAO. The physicochemical properties and color analysis, and sensory characteristics (odor, taste, rancidity, and overall acceptability) of the treatments were investigated on days 0, 7, 14, 21, and 28. The results showed that increasing the amounts of Z. tenuior, F. angulata, and B. persicum was associated with reducing acid, peroxide, and thiobarbituric acid values. It also lowered brightness and yellowness while the oxidative stability of the IAO significantly was increasing. It was concluded that the incorporation of B. persicum had the highest effectiveness regarding the proposed criteria with the least effect on sensory properties.

Abstract 143 | PDF Downloads 46 XML Downloads 6 HTML Downloads 13

References

Ahmed, A.F., Attia, F.A.K, Liu, Z., Li, C., Wei, J. and Kang, W., 2019. Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants. Food Science and Human Wellness 8(3): 299–305. https://doi.org/10.1016/j.fshw.2019.07.004
Alizadeh, L., Nayebzadeh, K. and Mohammadi, A., 2016. A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulate on oil oxidation during deep frying of potato slices. Journal of Food Science and Technology 53(1): 611–620. https://doi.org/10.1007/ s13197-015-2062-2
AOCS, 2017. “American Oil Chemists’ Society” 2-Thiobarbituric Acid Value. Direct Method. Official Method Cd 19-90. The American Oil Chemists’ Society ; Urbana, IL.
Amiri, M.S. and Joharchi, M.R., 2016. Ethnobotanical knowledge of Apiaceae family in Iran: a review. Avicenna Journal of Phytomedicine 6(6): 621–635. https://doi.org/10.22038/ajp.2016.6696
Amiri-Rigi, A., Mohammadifar, M.A., Emam-Djomeh, Z. and Mohammadi, M., 2011. Response surface optimisation of spray dryer operational parameters for low-phenylalanine skim milk powder. International Journal of Food Science & Technology 46(9): 1830–1839. https://doi.org/10.1111/j.1365-2621.2011.02688.x
Agregán, R., Barba, F.J., Gavahian, M., Franco, D., Khaneghah, A.M., Carballo, J., et al. 2019. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels. Journal of the Science of Food and Agriculture 99(10): 4561–4570. https://doi.org/10.1002/jsfa.9694
Bakhtiar, A., Khaghani, S., Ghasemi Pirbalouti, A., Gomarian, M. and Chavoshi, S., 2021. Essential oil variation among different populations of Ziziphora tenuior L. cultivated at semiarid climate. Journal of Essential Oil Research 1–9. https://doi.org/10.1080/10412905.2021.1909666
Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods – a review. International Journal of Food Microbiology 94(3): 223–253. https://doi.org/10.1016/j. ijfoodmicro.2004.03.022
Casarotti, S.N. and Jorge, N., 2014. Antioxidant activity of rosemary extract in soybean oil under thermoxidation. Journal of Food Processing and Preservation 38(1): 136–145. https://doi.org/10.1111/j.1745-4549.2012.00755.x
Chalabi, M., Bahrami, G. and Mostafaie, A., 2018. Kermanshahi roghan and yoghurt: comparison of fatty acid profiles and lipid qualities. International Journal of Dairy Technology 71(4): 893– 897. https://doi.org/10.1111/1471-0307.12541
Dakah, A., Zaid, S., Suleiman, M. and Dakka, M., 2019. Chemical components and antibacterial activities of essential oil of wild, in vitro and acclimatised plants of Ziziphora tenuior L. International Food Research Journal 26(2): 723–730. Available from: http://www.ifrj.upm.edu.my/26%20(02)%202019/(39).pdf
Darughe, F., Barzegar, M. and Sahari, M.A., 2012. Antioxidant and antifungal activity of Coriander (Coriandrum sativum L.) essential oil in cake. International Food Research Journal 19(3): 1253–1260.
Ehsani, A., Hashemi, M., Naghibi, S.S., Mohammadi, S. and Khalili Sadaghiani, S., 2016. Properties of Bunium persicum essential oil and its application in Iranian white cheese against Listeria monocytogenes and Escherichia coli O157: H7. Journal of Food Safety 36(4): 563–570. https://doi.org/10.1111/jfs.12277
Gharibzahedi, S.M.T., Rostami, H. and Yousefi, S., 2015. Formulation design and physicochemical stability characterization of nanoemulsions of nettle (Urtica dioica) essential oil using a model-based methodology. Journal of Food Processing and Preservation 39(6): 2947–2958. https://doi.org/10.1111/jfpp.12546
Ghasemi Pirbalouti, A., Izadi, A., Malek Poor, F. and Hamedi, B., 2016. Chemical composition, antioxidant and antibacterial activities of essential oils from Ferulago angulata. Pharmaceutical Biology 54(11): 2515–2520. https://doi.org/10.3109/13880209.2 016.1162816
Guo, Q., Gao, S., Sun, Y., Gao, Y., Wang, X. and Zhang, Z., 2016. Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage. Industrial Crops and Products. 94: 82–88. https://doi.org/10.1016/j.indcrop.2016.08.032
Hashemi, S.M.B., Brewer, M.S., Safari, J., Nowroozi, M., Sherahi, M.H.A., Sadeghi, B., et al. 2016. Antioxidant activity, reaction mechanisms, and kinetics of Matricaria recutita extract in commercial blended oil oxidation. International Journal of Food Properties 19(2): 257–271. https://doi.org/10.1080/10942912.2 015.1020438
Hashemi, S.M.B., Khaneghah, A.M. and de Souza Sant’Ana, A. eds., 2017. Essential oils in food processing: chemistry, safety and applications. John Wiley & Sons. https://doi.org/10.1002/9781119149392
Hassanzadazar, H., Taami, B., Aminzare, M. and Daneshamooz, S., 2018. Bunium persicum (Boiss.) B. Fedtsch: an overview on phytochemistry, therapeutic uses and its application in the food industry. Journal of Applied Pharmaceutical Science 8(10): 150– 158. https://doi.org/10.7324/JAPS.2018.81019
Hazrati, S., Ebadi, M.T., Mollaei, S. and Khurizadeh, S., 2019. Evaluation of volatile and phenolic compounds, and antioxi-dant activity of different parts of Ferulago angulata (schlecht.) Boiss. Industrial Crops and Products 140: 111589. https://doi.org/10.1016/j.indcrop.2019.111589
Henry, C.J.K. and Heppell, N., 2002. Nutritional losses and gains during processing: future problems and issues. Proceedings of the Nutrition Society 61(1): 145–148. https://doi.org/10.1079/ PNS2001142
Hozhabri, A., Ganjkhanlou, M., Zali, A., Emami, A. and Akbari Afjani, A., 2014. Effect of fish oil and thyme essence on meat quality and meat oxidative stability of Mahabadi kids. Journal of Animal Science Research 23(4): 71–78. Available from: https://animalscience.tabrizu.ac.ir/article_1041.html?lang=en
Iqbal, S. and Bhanger, M.I., 2007. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry 100(1): 246–254. https://doi.org/10.1016/j.foodchem.2005.09.049
ISO, 2009. “International Organization for Standardization” Animal and vegetable fats and oils – Determination of acid value and acidity. ISO 660. Chemin de Blandonnet 8 CP 401 1214 Vernier, Geneva.
ISO. 2016. “International Organization for Standardization” Animal and vegetable fats and oils – Determination of oxidative stability (accelerated oxidation test). ISO 6886. Chemin de Blandonnet 8 CP 401 1214 Vernier, Geneva
ISO. 2017. “International Organization for Standardization” Animal and vegetable fats and oils – Determination of peroxide value – Iodometric (visual) endpoint determination. ISO 3960. Chemin de Blandonnet 8 CP 401 1214 Vernier, Geneva
Koushki, M., Khoshgozaran Abras, S., Mohammadi, M., Hadian, Z., Bagheri Poorfallah, N., Sharayei, P., et al. 2011. Physicochemical properties of mushrooms as affected by modified atmosphere packaging and CaCl2 dipping. African Journal of Agricultural Research 6(24): 5414–5421. Available from: http://www.academicjournals.org/AJAR
Mahboubi, M., 2019. Caraway as important medicinal plants in management of diseases. Natural Products and Bioprospecting 9(1): 1–11. https://doi.org/10.1007/s13659-018-0190-x
Mehraban Sangatash M., Karazhyan R., Hadad Khodaparast M.H., Habibi Najafi M.B., Beiraghi Toosi S., 2007. Effect of essential oil and extract of ziziphora clinopodioides on yoghurt starter cul-ture activity. Iranian Journal of Food Science and Technology 3(4): 47–55. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=279621
Mohammadi, M., Khorshidian, N. and Gharibzahedi, S.M.T., 2021. The extended oxidative and sensory stability of traditional dairy-based oil with steam-distilled essential oils extracted from the bioactive-rich leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum. Journal of Food Quality 2021: 6613198. https://doi.org/10.1155/2021/6613198
Mohammadi, M., Koushki, M.R., Ahmadian, F.S. and Moslemy, M., 2011. The impact of home freezing on the sensory characteris-tics of ready-to-use leafy vegetables. Journal of the Science of Food and Agriculture 91(3): 519–522. https://doi.org/10.1002/ jsfa.4215
Mostafaie, A., Gholamreza Bahrami, G. and Chalabi, M., 2018. Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles. Journal of Dairy Research 85(4): 472–475. https://doi.org/10.1017/S0022029918000626
Mousavi Khaneghah, A., 2016. An overview on some of important sources of natural antioxidants. International food research journal 23(3): 928–933.
Najafi, T., Eghtesadi, S., Rezaie, M. and Daneshvar, K., 2011. The effect of Kermanshahi animal oil on serum lipids profile in healthy men. Journal of Kermanshah University of Medical Sciences 14(4): e79442. Available from: https://www.sid.ir/en/ journal/ViewPaper.aspx?id=189449
Pradhananga, M. and Manandhar, P., 2018. Preservative effects of some selected spice oleoresins to stabilize the sunflower oil in comparison to tertiary butylhydroquinone. Food Science & Nutrition 6(2): 302–306. https://doi.org/10.1002/fsn3.555
Reitznerová, A., Uleková, M., Nagy, J., Marcin?ák, S., Semjon,  B., ?ertík, M., et al. 2017. Lipid peroxidation process in meat and meat products: a comparison study of malondialdehyde determination between modified 2-thiobarbituric acid spectrophotometric method and reverse-phase high-performance liquid chromatography. Molecules 22(11): 1988. https://doi.org/10.3390/molecules22111988
Salarabadi, A., Arbabi Bidgoli, S. and Madani, S.H., 2015. Roles of Kermanshahi oil, animal fat, dietary and non-dietary vitamin D and other nutrients in increased risk of premenopausal breast cancer: a case control study in Kermanshah, Iran. Asian Pacific Journal of Cancer Prevention 16(17): 7473–7478. https://doi.org/10.7314/apjcp.2015.16.17.7473
Serfert, Y., Drusch, S. and Schwarz, K., 2010. Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil. Food Chemistry 123(4): 968–975. https://doi.org/10.1016/j.foodchem.2010.05.047
Sharififar, F., Yassa, N. and Mozaffarian, V., 2010. Bioactivity of major components from the seeds of Bunium persicum (Boiss.) Fedtch. Pakistan Journal of Pharmaceutical Sciences 23(3): 300–304. https://pubmed.ncbi.nlm.nih.gov/20566444/
Stoilova, I., Koastanov, A., Stoyanova, A., Denev, P. and Gargova, S., 2007. Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry 102(3): 764–770. https://doi.org/10.1016/j.foodchem.2006.06.023
Tavakoli, J., Hashemi, S.M.B., Mousavi Khaneghah, A., Barba, F.J., Amorati, R., Esmaeilzadeh Kenari, R., et al. 2018. Improving the frying performance and oxidative stability of refined soybean oil by tocotrienol-rich unsaponifiable matters of Kolkhoung (Pistacia khinjuk) hull oil. Journal of the American Oil Chemists’ Society 95(5): 619–628. https://doi.org/10.1002/aocs.12065
Tiwari, B.K., Valdramidi, V.P., O’Donnell, C.P., Muthukumarappan, K., Bourke, P. and Cullen, P.J., 2009. Application of natural anti-microbials for food preservation. Journal of Agricultural and Food Chemistry 57(14): 5987–6000. https://doi.org/10.1021/ jf900668n
Wang, J., Sun, B., Cao, Y., Tian, Y. and Li, X., 2008. Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry 106(2): 804–810. https://doi.org/10.1016/j.foodchem.2007.06.062