alexa Sensory Thresholds of Selected Phenolic Constituents from Thyme and their Antioxidant Potential in Sunflower Oil


Journal of Food & Industrial Microbiology

Author(s): Alain Bitar, Tarek Ghaddar, Amal Malek, Tharwat Haddad, Imad Toufeili

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The odor detection thresholds of carvacrol (5-isopropyl-2-methyl-phenol), thymol (2-isopropyl-5-methyl-phenol) and p-cymene 2,3-diol (2,3-dihydroxy-4-isopropyl-1-methyl-benzene) in sunflower oil, determined by the three-alternative, forced-choice procedure, were 30.97, 124 and 794.33 mg kg−1, respectively. Sunflower oil containing 13, 70, or 335 mg kg−1 of carvacrol, thymol or p-cymene 2,3-diol, respectively, was judged to be similar (P < 0.01) in taste and odor to its antioxidant-free counterpart. The rate constant of sunflower oil oxidation, measured from the increase in peroxide value during storage at 25 °C, was 9.2 × 10−9 mol kg−1 s−1 while the rate constants were 9.3 × 10−9, 9.8 × 10−9, and 4.3 × 10−9 mol kg−1 s−1 in the presence of 13 mg kg−1 carvacrol, 70 mg kg−1 thymol, and 335 mg kg−1p-cymene 2,3-diol, respectively. At a level of 335 mg kg−1, p-cymene 2,3-diol did not impart flavor taints and effected a 46.7% reduction in the rate of oxidation of sunflower oil. These findings indicate that the diphenolic p-cymene 2,3-diol could potentially replace synthetic antioxidants and is a valuable addition to the antioxidants used by the food industry in its quest to meet consumer demands for synthetic-additives-free and ‘natural’ foods.

This article was published in Journal of the American Oil Chemists' Society and referenced in Journal of Food & Industrial Microbiology

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