Effect of essential oils on the oxidative stability of sunflower oil during storage

Abstract The main non-microbial cause of quality deterioration in lipid-containing food is lipid oxidation, the process in which, simplifying, unsaturated fatty acids react with molecular oxygen via a free radical mechanism. The use of substances with antioxidant properties during the manufacturing process can minimize the extent of lipid oxidation. This research aimed to determine the effect of selected essential oils on the quality and oxidative stability of sunflower oils. Sunflower oils were obtained by refining and cold-pressing and their quality and oxidative stability were studied during the different storage conditions: 20 °C and 5 °C at dark and with light exposure. Obtained results suggested that the antimicrobial and antioxidant properties of essential oils can positively affect the oxidative stability and consequently the quality of sunflower oils during storage, and implicate with further application of essential oils in the edible vegetable oil industry.