Antioxidant properties of Mentha aquatica extract and its effectiveness in retarding lipid oxidation in canola oil during simulated frying and accelerated storage

Articles in Press

Document Type : Original Article

Authors
leila golestan 1
Nasereh Mahdian 2
1 Department of Food hygiene, SR.C.,Islamic Azad University, Tehran, Iran.
2 Department of Food Science and Technology,, Am.C.,, Islamic Azad University, Amol, Iran
10.22034/jfss.2026.598358.1023
Abstract
This study evaluated Mentha aquatica L. extract as a natural antioxidant for improving the stability of canola oil during accelerated storage and simulated frying. Ultrasound-assisted hydro-ethanolic extraction produced the highest phenolic content (530.25 ± 15.39 mg GAE/g) and strong in vitro antioxidant activity compared with the other extraction methods. The selected extract was added to canola oil at 600 and 1200 ppm and compared with 200 ppm TBHQ. During 60 days of storage at 60 °C, the 1200 ppm extract markedly reduced primary oxidation, with a peroxide value of 1.35 meq O₂/kg at day 60 compared with 3.83 meq O₂/kg in the blank. It also reduced secondary oxidation, with a carbonyl value of 15.30 μmol/g compared with 40.89 μmol/g in the blank, and limited total polar compounds to 12.85% compared with 35.41% in the blank. Under simulated frying at 180 °C for 24 h, the 1200 ppm extract also reduced oxidation, particularly total polar compounds, which reached 20.78% compared with 33.48% for TBHQ. A slight increase in color was observed in the extract-treated oil, which was likely related to chlorophyll pigments. Overall, the results show that ultrasound-assisted hydro-ethanolic extraction can produce a phenolic-rich M. aquatica extract with strong protective effects against oxidative deterioration of canola oil during storage and heating.

Graphical Abstract

Antioxidant properties of Mentha aquatica extract and its effectiveness in retarding lipid oxidation in canola oil during simulated frying and accelerated storage
Keywords
Mentha aquatica
natural antioxidant
canola oil
phenolic compounds
Journal of Food Safety and Science

Articles in Press, Accepted Manuscript
Available Online from 24 September 2026