Influence of the Essential Oil of Foeniculum vulgare Mill. on Sunflower Oil during the Deep-frying Process of Chinese Maye

Sunflower oil (SFO) is faced with serious oxidation problems during the deep-frying of Chinese Maye, and the search for natural antioxidants has become a focus of scientific research due to the potential toxicity of synthetic antioxidants. In the present study, the Foeniculum vulgare Mill. essential oil (FVEO), tert-butylhydroquinone (TBHQ) were added to SFO for a 30 h deep frying experiment and the results showed that FVEO added to sunflower oil at 1 g/kg was similar to that of TBHQ-0.01 g/kg, and FVEO-1.5 g/kg would promote the oxidation of SFO. FVEO to sunflower oil also prominently restrained the decrease of the sensory properties of the fried product, Chinese Maye, including appearance, taste, flavor and overall acceptance by 24.2%, 20.2%, 46.1% and 56.0% (p < 0.01 or p < 0.05), respectively. The results indicated that FVEO could be used as a natural antioxidant to replace TBHQ in the deep-frying process of SFO, but further research is needed on the key antioxidant constituent of FVEO.

 

Comments:

It seems like you've provided information from a scientific study on the use of Foeniculum vulgare Mill. essential oil (FVEO) as a natural antioxidant in sunflower oil (SFO) during deep frying of Chinese Maye. The study suggests that FVEO, when added to sunflower oil at a concentration of 1 g/kg, demonstrated antioxidant properties comparable to tert-butylhydroquinone (TBHQ) at 0.01 g/kg. However, it's noted that a higher concentration of FVEO (1.5 g/kg) promoted the oxidation of SFO.

Furthermore, the study highlights that the addition of FVEO to sunflower oil helped preserve the sensory properties of the fried product (Chinese Maye), including appearance, taste, flavor, and overall acceptance. The improvements in these sensory attributes were reported as 24.2%, 20.2%, 46.1%, and 56.0%, respectively.

The conclusion drawn from the study is that FVEO could be a natural alternative to synthetic antioxidants like TBHQ in the deep-frying process of sunflower oil. However, the study also suggests the need for further research to identify the key antioxidant constituents in FVEO.

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