Sunflower Oil Flavored by Spearmint through Conventional and Ultrasound-Assisted Maceration: Differences in Oxidative Stability, Microbial Contamination and Sensory Properties

Abstract

The preparation of flavored vegetable oils using spice and herb plants is considered to be an indispensable opportunity for the application of these plants. In the present exploration, sunflower oil (SFO) samples flavored by Mentha spicata L. (spearmint) were prepared using the maceration method (MM) and ultrasound-assisted maceration (UM). The antioxidant effects, sensory evaluation and the oxidative stability during accelerated storage; the physicochemical properties including the levels for acid value (AV), peroxide value (PV) and p-anisidine value (AnV); and the specific extinction values at 232 nm (K232) and 268 nm (K268) of the SFO samples were measured. The contents of beneficial ingredients including chlorophylls, carotenoids, polyphenols and tocopherols, and the micro-organism colonies for yeasts, molds, Listeria monocytogenes and Enterobacteriaceae bacteria were determined. The results show that the physicochemical properties, beneficial ingredients, antioxidant effects, sensory attributes and the oxidative stability in accelerated storage were greater in the flavored SFO sample than the control. Therefore, the SFO flavored by spearmint can be developed as flavored vegetable oils, and the ultrasound-assisted maceration can be widely employed in the preparation of flavored vegetable oils in the future.