Study of the possibility of application of tarragon essential oil in mayonnaise as a natural additive

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Noruzi F.; HOJJATI M.; JOOYANDEH H.; BARZEGAR H.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2018 | Volume:28 | Issue:3 Page(s): 85-92

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Title

Study of the possibility of application of tarragon essential oil in mayonnaise as a natural additive

Author(s)

Noruzi F. | HOJJATI M. | JOOYANDEH H. | BARZEGAR H. | Issue Writer Certificate

Keywords

MayonnaiseQ1

AntioxidantQ1

Essential oilQ1

Gas chromatographyQ2

Abstract

The aim of this study was to investigate the possibility of using tarragon (Artemisia dracunculus) Essential oil as an aromatic herb in preparing Mayonnaise to replace artificial Antioxidants. The oil of the fresh tarragon leaves was extracted by hydro-distillation technique using Clevenger apparatus and its volatile compounds were analyzed using GC/MS. The total phenol content of Essential oil was measured by Folin-Ciocalteu reagent and the antiradical activity of Essential oil was assessed by using ABTS and DPPH methods and compared with BHT as a synthetic Antioxidant. The Essential oil at different concentrations (500, 1000, 1500, and 2000 ppm) was added to Mayonnaise and its Antioxidant activity was evaluated under accelerated condition (90° C) during seven days by comparing peroxide and acid values and thiobarbituric acid with 100 and 200 ppm BHT. Twenty compounds were detected in tarragon Essential oil by GC/MS. Results showed that estragole (83. 39%), (E)-β-ocimene (6. 47%), (Z)-β-ocimene (5. 41%), and limonene (2. 19%) were the main components of tarragon Essential oil. Total phenol content of Essential oil was determined to be 13. 996 mg gallic acid equivalent in 1 gr of dried sample and EC50 was 3. 15 mg/ml in DPPH test. ABTS test showed that 2000 ppm of Essential oil had the highest antiradical activity. Peroxide, acid and thiobarbituric acid tests showed that the tarragon oil at high concentration could be replaced the synthetic Antioxidant in Mayonnaise. Also, the results of sensory evaluation test showed that different concentrations of Essential oil had no significant effect on organoleptic characteristics of Mayonnaise. In conclusion, tarragon Essential oil can be recommended to inhibit the oil oxidation and increase the shelf life of Mayonnaise as a natural Antioxidant.

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APA: Copy

Noruzi, F., HOJJATI, M., JOOYANDEH, H., & BARZEGAR, H.. (2018). Study of the possibility of application of tarragon essential oil in mayonnaise as a natural additive. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(3 ), 85-92. SID. https://sid.ir/paper/406822/en

Vancouver: Copy

Noruzi F., HOJJATI M., JOOYANDEH H., BARZEGAR H.. Study of the possibility of application of tarragon essential oil in mayonnaise as a natural additive. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(3 ):85-92. Available from: https://sid.ir/paper/406822/en

IEEE: Copy

F. Noruzi, M. HOJJATI, H. JOOYANDEH, and H. BARZEGAR, “Study of the possibility of application of tarragon essential oil in mayonnaise as a natural additive,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 3 , pp. 85–92, 2018, [Online]. Available: https://sid.ir/paper/406822/en

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