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VOL. 9, ISSUE 3 (2024)
Potential use of essential oil extraction residue from myrtle leaves for the stabilization of corn oil
Authors
Meriem Abdessemed, Saoussen Bouacida, Hayet Ben Haj Koubaier, Nabiha Bouzouita, Ahmed Snoussi
Abstract
This study was designed to investigate the effect of essential oil (EO)
extraction residue from myrtle leaves on the oxidative stability of corn oil.
To this end, the oxidative stability of corn oil was evaluated under
accelerated oxidation conditions at 60 °C over time (21 days) by monitoring
acidity, the peroxide index and the L*, a* and b* color parameter values. The
findings demonstrated that the incorporation of myrtle leaves control and
residue extracts led to a notable reduction in the values of the parameters
assessed during the storage period (p < 0.05). Moreover, the results showed
that the extraction of EO by steam distillation significantly enhanced the
effect of the ethanolic extract of myrtle leaves on the stability of corn oil
(p < 0.05). Indeed, oil sample added with myrtle leaves residue extract
exhibited the lowest acidity value (0.16 ± 0.02%), the lowest peroxide index
(10.67 ± 0.58 meq O2/kg), and the most stable L*, a*, and b* color parameter
values (95.42 ± 0.05, -7.88 ± 0.10, 29.52 ± 0.18, respectively) compared to the
oil sample added with the addition of the myrtle control extract at the end of
the storage period. These results suggest the potential use of myrtle leaves EO
extraction residues to improve the oxidative stability of vegetable oils in the
food industry, thus contributing to environmentally and economically
sustainable practices through the valorization of aromatic and medicinal plant
residues from EO extraction industries.
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Pages:31-37
How to cite this article:
Meriem Abdessemed, Saoussen Bouacida, Hayet Ben Haj Koubaier, Nabiha Bouzouita, Ahmed Snoussi "Potential use of essential oil extraction residue from myrtle leaves for the stabilization of corn oil". International Journal of Food Science and Nutrition, Vol 9, Issue 3, 2024, Pages 31-37
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