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Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties.

ABSTRACT: The aim of the paper was to study how the process of aromatisation with marjoram affected the composition of volatile fraction and antioxidant properties of rapeseed oil. Different methods of aromatisation were used: direct addition of marjoram essential oil, classical macerations of marjoram herb, and maceration assisted with ultrasound or microwave. The dominant aromatic component in the volatile fraction was ?-terpinene with concentration in the range from 3.15 ?g/mL (microwave assisted maceration) to 8.82 ?g/mL (classic maceration with shaking). The content of this compound in the mixture of rapeseed oil with essential oil was 152.09 ?g/mL. The sample aromatized by the direct addition of essential oil contained the highest amount of volatile substances but simultaneously it had the lowest antioxidant activity.

SUBMITTER: Kowalski R

PROVIDER: S-EPMC7026344 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature

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Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties.

Kowalski Radosław R Kowalska Grażyna G Pankiewicz Urszula U Włodarczyk-Stasiak Marzena M Sujka Monika M Mazurek Artur A

Journal of food science and technology 20191109 3

The aim of the paper was to study how the process of aromatisation with marjoram affected the composition of volatile fraction and antioxidant properties of rapeseed oil. Different methods of aromatisation were used: direct addition of marjoram essential oil, classical macerations of marjoram herb, and maceration assisted with ultrasound or microwave. The dominant aromatic component in the volatile fraction was γ-terpinene with concentration in the range from 3.15 μg/mL (microwave assisted macer ...[more]

PMID: 32123435

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