Effect of thermo-degradation on the thermal stability, antioxidant and sensory properties of lemongrass essential oil during storage

IF 3.4 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI:10.1016/j.jspr.2026.102987

Maria Paz Corradi , Nicolle Stefani Juncos , Carolina Florencia Cravero Ponso , Rubén Horacio Olmedo

引用次数: 0

Abstract

The objective of this work was to evaluate the modification caused by thermal degradation on the antioxidant activity and essence intensity (EI) of lemongrass essential oil (LEO - Cymbopogon flexuosus). LEO was exposed to a temperature of 60 °C for 60 days, with samples taken every 15 days: EO0, EO15, EO30, EO45 and EO60. The chemical composition (gas chromatography) and sensory analysis for EI were determined. They were applied at 0.02% w/w in vegetable oil as an oxidation substrate, and chemical, volatile and sensory indicators of oxidation were determined. The β-citral/α-citral ratio changed from 1.26 in EO0 to 0.78 in EO60, leading to a decrease in antioxidant efficiency that declined as exposure to thermal degradation increased. The EI decreased considerably in LEO, with a cut-off point being the value of EO30, which has a citral ratio greater than 1.0.

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热降解对香茅精油贮藏过程中热稳定性、抗氧化性和感官性能的影响

研究了热降解对香茅精油（Cymbopogon flexuosus）抗氧化活性和精油浓度的影响。LEO在60°C的温度下暴露60天，每15天采集一次样品：EO0、EO15、EO30、EO45和EO60。测定了EI的化学成分（气相色谱法）和感官分析。以0.02% w/w的浓度在植物油中作为氧化底物，测定了氧化的化学、挥发性和感官指标。β-柠檬醛/α-柠檬醛的比值从EO0的1.26变化到EO60的0.78，导致抗氧化效率下降，随着热降解暴露的增加而下降。在LEO中EI明显下降，临界值为EO30，其柠檬醛比大于1.0。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.