Effects of Ginger Extract on Olive Oil Stability Compared to Synthetic Antioxidant TBHQ

Olive oil, widely used in Mediterranean diets and Iran's culinary applications for salads and cooking, is prone to oxidative degradation due to its high oleic acid content, leading to rancidity, nutrient depletion, and ۲۰-۲۵% loss during storage. This study evaluated ginger extract's potential to inhibit olive oil oxidation compared to tert-butylhydroquinone (TBHQ). Methods involved ultrasonic-assisted extraction of ginger phenolics, addition at ۲۰۰-۵۰۰ ppm, and comparison with TBHQ. Parameters assessed were peroxide value (PV), anisidine value (AV) via spectrophotometry, oxidative stability using Rancimat method, and sensory evaluation. Conducted on ۳۰ liters of extra virgin olive oil from northern Iran orchards, results showed ginger extract at ۳۵۰ ppm reducing PV by ۴۰%, AV by ۳۸% after ۳۰-day storage at ۶۰°C, and extending Rancimat induction time by ۳۵%, outperforming TBHQ in odor preservation with scores improving from ۶.۲ to ۸.۳ on a ۹-point scale. Phenolic retention was ۲۸% higher than in TBHQ samples, enhancing antioxidant properties. Leveraging Iran's ginger cultivation, this approach promotes natural preservation, reducing synthetic additive reliance and supporting clean-label products. It could mitigate annual oxidative losses (approximately ۱۵۰,۰۰۰ tons) and boost market competitiveness.

کلیدواژه ها:

Ginger extract ، Olive oil stability ، TBHQ comparison ، Oxidative stability ، Food industries