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Information Journal Paper

Title

The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil

Pages

  155-162

Abstract

 The use of synthetic antioxidants has reduced due to its harmful effects on consumer health. The present study was conducted to evaluate the antioxidant properties of Mentha pulegium as a source of natural antioxidants. In order to prepare extracts of Mentha pulegium from a methanol solution, a ratio of 5: 1 was used. The levels of tocopherol and phenolic compounds of the extracts were measured by spectrophotometric methods. Finally, methanolic extract of Mentha pulegium at concentrations of 400 ppm and 800 ppm was added to Canola oil, and after heating for 24 hours at 180° C, color index, conjugated dienes value, acid value and peroxide value were evaluated to comparison with the sample containing TBHQ. The results showed that extract at concentration of 800ppm has Thermal stabilization efficiency comparable to TBHQ. Therefore, Mentha extracts can be recommended as a potent source of natural antioxidants for the stabilization of Canola oil or other unsaturated vegetable oils.

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    • Cite

    APA: Copy

    Kheradmandi, M., ATAYE SALEHI, E., & ESMAEILZADEH KENARI, R.. (2019). The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(93 ), 155-162. SID. https://sid.ir/paper/72130/en

    Vancouver: Copy

    Kheradmandi M., ATAYE SALEHI E., ESMAEILZADEH KENARI R.. The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(93 ):155-162. Available from: https://sid.ir/paper/72130/en

    IEEE: Copy

    M. Kheradmandi, E. ATAYE SALEHI, and R. ESMAEILZADEH KENARI, “The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 93 , pp. 155–162, 2019, [Online]. Available: https://sid.ir/paper/72130/en

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