Document Type : Complete scientific research article
Authors
1
Department of Health and Food Technology, Comprehensive Applied Science University, Baharavaran Center, Qom, Iran
2
Islamic Azad University, Mahalat Branch, Department of Chemistry, Mahalat, Iran.
3
Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran
10.22069/fppj.2025.22925.1844
Abstract
Background and objectives: Oils and fats are among the most important ingredients in the diet and valuable sources of energy for humans, which act as solvents and are therefore very suitable carriers for fat-soluble vitamins (18). These compounds, along with carbohydrates and proteins, not only protect body tissues, but are also effective in metabolic processes. Edible fats and oils are chemically unstable and sensitive to oxidation, especially when exposed to oxygen, light, moisture, heat, enzymes and rare metals (42). Soybean oil is widely used in cooking and frying processes. This oil, rich in unsaturated fatty acids, contains about 23% of monounsaturated fatty acids (MUFA) and 58% of polyunsaturated fatty acids (PUFA), which has a high potential for oxidation (Ali et al. al., 2019). Soybean oil is extracted from the seeds of soybean (Glycine max) and is known as one of the most widely used edible vegetable oils in the world, which has domestic and industrial uses due to its unique compounds and characteristic features. It is abundan
The aim of this study was to investigate and compare the effect of ethanolic extract of Cinnamon (Cinnamomum verum) and Ajwain (Trachyspermum ammi L.) seed at 200 and 400 ppm and TBHQ as the synthetic antioxidant on concentration of 100 ppm on the most important chemical properties of soybean oil during the first and twelfth days.
Materials and methods: In order to evaluate the antioxidant properties of the extracts in soybean oil, the maceration method was used to extract.
Results: The results showed that with increasing storage time, all parameters studied increased. This increase in the treatments containing two extract was significantly lower than the control sample and TBHQ treatment. Treatments containing 400 ppm of Cinnamon extract had the lowest peroxide, anisidine, totox value and acidity during storage, while the control sample and TBHQ treatment with the highest levels of peroxide, anisidine, totux and thiobarbituric acid (TBA). The lowest TBA on the final day was shared by two treatments containing Cinnamon extracts. In contrast, the highest acidity was related to 200 ppm of Cinnamon extract. Except for acidity, the treatment contained TBHQ, which had the highest levels of peroxide, anisidine, totox and TBA in comparison with the treatments containing two cinnamon and ajwain extracts.
Conclusion: It can be concluded that ethanolic extract of Cinnamon with a concentration of 400 ppm had a more significant effect on the chemical properties of soybean oil.
Key words: Antioxidant, soybean oil, Cinnamomum verum, Trachyspermum ammi L., extract.
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