Comparison of antioxidant activity of essential oil of Myrtus communis and synthetic antioxidants on the physicochemical properties of potato chips and its extracted oil during storage

Lipid oxidation causes organoleptic and nutritional degradation of edible oils; to prevent this effect antioxidants are used. In current study، constituents of the essential oil of Myrtus communisas flavoring have been assayed and its antioxidant activity has been investigated. The essential oil of M. communis was extracted by a Clevenger-type apparatus and its chemical composition was analyzed by GC/MS. The essential oil was added to the frying oil of potato chips at 3000 ppm concentration and its antioxidant effect was analyzed on produced chips by peroxide value، TBA and acidity of the extracted oil of potato chips. BHA and TBHQ were used as general antioxidants at 200 ppm and oxidation reduction trend was assayed during 60 days storage. Also fried potato chips were analyzed from physical aspect (hardness and color). Results indicated that the essential oil had less peroxide value، TBA and acidity value than blank but during shelf-life its increase slope was more than blank (without any antioxidant). BHA، TBHQ and essential oil were caused more hardness in potato chips without any significant difference. From the color test aspect، samples containing BHA، TBHQ and essential oil had more lightness. According to the results of research، the essential oil of M. communis as natural antioxidant can be used in foods that are processed without heat.