Using black cumin essential oil as an alternative synthetic antioxidants to produce a healthy product

Different kinds of oil are oxidized during storage and their quality decreases. Synthetic antioxidants are usually used to prevent oxidation, which is harmful to human health. Some natural compounds can be effective in inhibiting oil oxidation. In this survey, the effect of different levels of Kerman black cumin essential oil in three treatments of 200, 400 and 600 microliters per liter of oil and synthetic antioxidant TBHQ at two levels of 100 and 200 mg/kg in the oil, by performing free radical inhibition tests, peroxide number measurement and thiobarbituric acid test measurement (TBA) have Been investigated. The results of the oil oxidation process showed that the highest rate of oil spoilage and oxidation belonged to the control sample. The comparison of the antioxidant activity of different concentrations of essential oil showed that the concentration of 75% of cumin essential oil had the highest free radical inhibition percentage among all concentrations studied. Also, the oil containing 600 microliters of cumin essential oil showed the lowest peroxide number (10.66 mg of oxygen per 1000 grams of oil) and this concentration of essential oil had the best performance after TBHQ with a concentration of 100 mg/kg in reducing secondary oxidation, but this concentration of essential oil compared to TBHQ with a concentration of 200 mg/kg, it performed weaker in reducing secondary oxidation. The results of this research show that the best time to use oil without chemical antioxidants and containing Kerman black cumin essential oil is within the first month of production and before the formation of secondary oxidation products in this oil.