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<p>In this study, the effects of incorporating two natural essential oils turmeric essential oil (CLEO) and black cumin essential oil (BPEO) on the oxidative stability and sensory attributes of camelina sativa oil (CSO) were evaluated. The essential oils were added at concentrations of 500, 1000, 1500, and 2000 ppm, and their impacts on oxidation indices (peroxide value, anisidine value, acidity, thiobarbituric acid value, and Rancimat stability), free radical scavenging activity (DPPH), and sensory characteristics were monitored over 20 days of accelerated storage at 65&#xa0;°C. GC–MS analysis confirmed that cuminaldehyde (37.95%) was the predominant constituent in BPEO, whereas ar-turmerone (28.81%) was the major compound in CLEO. Increasing the concentration of each essential oil enhanced the DPPH radical scavenging activity, with CLEO exhibiting a higher total phenolic content and stronger antioxidant capacity than BPEO. Both CLEO and BPEO at concentrations of 500–2000 ppm effectively reduced acidity, peroxide, anisidine, and thiobarbituric acid values, while improving radical scavenging activity throughout storage. Sensory evaluation showed no significant differences between samples containing CLEO or BPEO and the control treatments. Overall, CLEO at 2000 ppm provided the greatest antioxidant effect, improving oxidative stability and offering a natural alternative to synthetic antioxidants such as TBHQ in CSO.</p>

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Oxidative stability of refined camelina sativa oil enriched with black cumin and turmeric essential oils

  • 期刊论文

  • 发表日期：

    2026年2月7日

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  • Sama Jafari Afshar,
  • Leila Nateghi

摘要

In this study, the effects of incorporating two natural essential oils turmeric essential oil (CLEO) and black cumin essential oil (BPEO) on the oxidative stability and sensory attributes of camelina sativa oil (CSO) were evaluated. The essential oils were added at concentrations of 500, 1000, 1500, and 2000 ppm, and their impacts on oxidation indices (peroxide value, anisidine value, acidity, thiobarbituric acid value, and Rancimat stability), free radical scavenging activity (DPPH), and sensory characteristics were monitored over 20 days of accelerated storage at 65 °C. GC–MS analysis confirmed that cuminaldehyde (37.95%) was the predominant constituent in BPEO, whereas ar-turmerone (28.81%) was the major compound in CLEO. Increasing the concentration of each essential oil enhanced the DPPH radical scavenging activity, with CLEO exhibiting a higher total phenolic content and stronger antioxidant capacity than BPEO. Both CLEO and BPEO at concentrations of 500–2000 ppm effectively reduced acidity, peroxide, anisidine, and thiobarbituric acid values, while improving radical scavenging activity throughout storage. Sensory evaluation showed no significant differences between samples containing CLEO or BPEO and the control treatments. Overall, CLEO at 2000 ppm provided the greatest antioxidant effect, improving oxidative stability and offering a natural alternative to synthetic antioxidants such as TBHQ in CSO.