Determination of antiradical properties of some essential oils after thermal processing

Oxidation of fats causes rancidity and reduces sensory quality of foodstuffs. The use of antioxidant can solve these problems. Today, new tendency has created to use of natural compounds such as essential oils for preserving foodstuffs. In this study, we determined the effect of thermal processing on antiradical activity of Zatariamultiflora Boiss. essential oil (ZMEO) and Cinnamon zeylanicum essential oil (CZEO). at different temperatures (25°, 100 , 140° and 180° C) and times (1, 2 and 3 hours). The antiradical properties of ZMEO and CZEO were evaluated by using 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH°). At ambient temperature, EC50 of ZMEO and CZEO was 4026.67±2.2 and 2605.01±15.57 ppm,respectively. According to these results, ZMEO and CZEO showed good antiradical properties and resisted at common temperatures of food processing.Q

کلیدواژه ها:

Antiradical ، Zataria multiflora ، Cinnamon zeylanicum ، Essential oil ، ، Chemical composition