Impact of Antioxidative Properties of Cumin and Tarragon Essential Oils on the Quality of Full-Fat White Cheese

Subject Areas : Microbiology

S.  Rafei ¹ (دانشجوی کارشناسی ارشد علوم و صنایع غذایی، واحد آیت اله آملی، دانشگاه آزاد اسلامی، مازندران، ایران)
M.  Azizkhani ² (استادیار گروه بهداشت مواد غذایی، دانشگاه تخصصی فناوری های نوین آمل، مازندران، ایران)
P.  Areaei ³ (استادیار گروه علوم و صنایع غذایی، واحد آیت اله آملی، دانشگاه آزاد اسلامی، مازندران، ایران)

Received: 2017-09-05 Accepted : 2017-09-05 Published : 2017-09-23

Keywords: Cumin Essential Oil, Full-fat White Cheese, Oxidative Stability, Tarragon&#x0D, &#x0D, Essential Oil,

Abstract :

Introduction: Oxidation occurrence in milk and dairy products causes rancidity that leads tochanges in odour and taste, loss of nutritional quality and safety. The aim of this investigationis to assess the antioxidant efficiency of cumin seed and tarragon essential oils (EOs) atdifferent concentrations in full-fat white cheese at 4°C over a 60-day period.Materials and Methods: The components of the extracted essential oils were determined bygas chromatography equipped with mass spectroscopy. In order to evaluate the antioxidantactivity of EOs in cheese, peroxide and tiobarbituric acid values were measured as means toevaluate the extent of oxidation during 60 days of storage.Results: The main compounds present in cumin EO consisted of cumin aldehyde, α-terpinene-7-ol and γ-terpinene and the main compounds present in tarragon EO consisted ofestragol, β-cis-Ocimene and β-trans-ocimene. Two percent concentration of essential oils ofcumin and tarragon exhibited the best antioxidant activity during 60 days of storage. Therewere not significant differences between the peroxide and tiobarbituric acid values of thesamples treated with 1% and 2% of cumin EO on the 60th day of storage. Final peroxide andtiobarbituric acid values of the samples containing 2% cumin and tarragon EOs were 0.19meq O2/kg, 0.07 mg MDA/kg and 0.16 meq O2/kg, 0.03 mg MDA/kg, respectively.Significant differences were observed as compared to the control sample.Conclusion: It was concluded that tarragon EO was more effective than cumin EO in order toprotect the oil against oxidation and cumin EO at the concentration of 1%, obtained thehighest overall score concerning the organoleptic acceptance.

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