| Article Details : |
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| | | Article Name : | | | In vitro investigations of Cumin oil as antioxidants
agent on fresh and fried edible oil | | Author Name : | | | FAROUG BAKHEIT MOHAMED AHMED | | Publisher : | | | Bridge Center | | Article URL : |  | | | Abstract : | | | This study was designed to determine the effect of cumin oil as
antioxidant on the chemical properties of stored sunflower oil. The
study is complementary to a previous study in which cumin oil was
used to demonstrate its effect on fried sunflower oil. Two samples of
sunflower oil were subjected to chemical tests before and after the
addition of cumin oil. In addition, four equal samples in volume of
sunflower oil were prepared and then the following steps were made,
nothing on the first sample, the second sample was transformed into a
water bath at the boiling point for 20 min, to the third sample cumin
oil added, and in the fourth both process addition and boiling
occurred. Also two of fried sun flower oil of taameia and fish was
prepared in the same above volume after purification and
filtration, after that to both samples cumin oil was added separately.
The six samples were then transferred to a storage environment similar
to that in the local market in Shendi area for a period of time from 10
October 2017 to 10 April 2018. At the end of storage the samples were
investigated to assess their chemical properties. The results showed a
difference in the values of the properties, where there was a clear
decrease in the values of peroxide and acidity, while an increase in the
saponification value was observed and this may be attributed to
antioxidant compounds in cumin oil, reaction between hydroxyl group
compounds of cumin with acid groups of sample oil which lead to
decline carboxyl groups in oil, and could be due to increase of ester
formation result from previous reactions respectively for three chemical properties. In addition, the investigations resulted in a clear reduction
in the peroxide value of the mixtures oil compared with pure sunflower
oil and unexpectedly for the temperature, the boiling of fresh and
mixture oil before storage had appeared a decrease in peroxide value.
| | Keywords : | | | Cumin, Spices, Antioxidant, Peroxide, Saponification,
Taameia |
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