Basil and Cinnamon Essential Oils Improve Oxidative Stability and Fatty Acid Composition of Vegetable Oil Blends During Deep-Frying
Year: 2026
Type: article
Abstract: The present study evaluated the effects of basil essential oil (BEO) and cinnamon essential oil (CEO) on the oxidative stability and fatty acid degradation of vegetable oil blends during deep-frying. Three vegetable oil blends (OB1, OB2, and OB3), formulated with different n-6/n-3 fatty acid ratios, were supplemented with essential oils at concentrations of 200, 400, 800, and 1200 ppm and subjected to repeated deep-frying at 180 ± 5 °C for 8 h with periodic sampling. Changes in fatty acid composition, peroxide value (PV), acid value (AV), malondialdehyde (MDA), and p-anisidine value (AnV) were performed to characterize lipid oxidation under thermal stress. Prolonged frying significantly increased oxidation indices and accelerated the degradation of polyunsaturated fatty acids, particularly n-3 fatty acids, leading to an increased n-6/n-3 ratio. However, supplementation with basil and cinnamon essential oils effectively inhibited lipid oxidation and reduced fatty acid degradation compared with the control. Both essential oils decreased PV, AV, MDA, and AnV in a concentration-dependent manner, with more pronounced effects at 800 and 1200 ppm. Kinetic analysis showed that MDA formation followed a zero-order model, while PV changes fitted a first-order kinetic model, with R2 values ranging from 0.857 to 0.932. These findings suggest that basil and cinnamon essential oils enhance the oxidative stability of vegetable oil blends during deep-frying by reducing lipid oxidation and slowing unsaturated fatty acid degradation, highlighting their potential as natural antioxidants for frying oil applications.
Source: Foods
Authors: Tran Thi Ly, Pham Thi Vinh, Ligang Yang, Guiju Sun
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,499
OpenAlex ID: W7165849402