The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum
Table 1
Concentration of the main chemical constituents of triple EOs and fatty acids of IAOa.
ZT-EO
BP-EO
FA-EO
IAO
Component
Conc. (%)
Component
Conc. (%)
Component
Conc. (%)
Fatty acid
Conc. (%)
Bornyl acetate
5.73 ± 0.03
β-Caryophyllene
0.41 ± 0.01
Carvacrol methyl ether
12.05 ± 0.06
Butyric acid (C4:0)
9.52 ± 0.11
Camphene
4.25 ± 0.02
Carvacrol
0.33 ± 0.01
Trans-Chrysanthenyl acetate
5.06 ± 0.02
Caproic acid (C6:0)
1.45 ± 0.02
1, 8-Cineole
5.99 ± 0.08
(−)-trans-Carveol
57.70 ± 0.84
p-Cymene
14.45 ± 0.07
Caprylic acid (C8:0)
3.09 ± 0.05
Limonene
5.73 ± 0.11
Carvone
1.48 ± 0.04
2, 5-Dimethoxy-p-cimene
8.31 ± 0.03
Capric acid (C10 : 0)
3.42 ± 0.05
(β)-Myrcene
5.47 ± 0.01
trans-(+)-Dihydrocarvone
0.31 ± 0.00
Ent-3 β-hydroxy-13-epi-manoyl oxide
10.62 ± 0.07
Lauric acid (C12 : 0)
1.35 ± 0.03
Isomenthone
7.48 ± 0.12
Limonene
35.50 ± 0.32
Ferulagon
14.97 ± 0.02
Myristic acid (C14 : 0)
13.10 ± 0.21
Neomenthone
4.30 ± 0.06
(+)-trans-Limonene oxide
2.01 ± 0.07
(Z)-β-Ocimene
11.58 ± 0.12
Palmitic acid (C16 : 0)
30.06 ± 0.35
Piperitenone
5.47 ± 0.08
(β)-Myrcene
0.48 ± 0.04
α-Pinene
11.07 ± 0.31
Stearic acid (C18 : 0)
3.46 ± 0.06
(E)-β-Ocimene
6.14 ± 0.04
Perillyl alcohol
0.34 ± 0.02
γ-Terpinene
11.86 ± 0.05
Arachidic acid (C20 : 0)
1.98 ± 0.04
α-Pinene
3.40 ± 0.07
α-Terpinolene
0.10 ± 0.00
trans-Vaccenic acid (C18:1t n-7)
5.02 ± 0.14
Pulegone
12.77 ± 0.14
Oleic acid (C18:1c n-9)
22.91 ± 0.19
Terpinen-4-ol
7.75 ± 0.23
Linoleic acid (C18 : 2 n-6)
4.11 ± 0.07
γ-Terpinene
6.24 ± 0.08
Linolenic acid (C18 : 3 n-3)
0.23 ± 0.01
α-Terpinolene
5.50 ± 0.04
α-Thujene
3.28 ± 0.03
Sabinene
4.48 ± 0.05
Spathulenol
5.94 ± 0.07
aEOs: ZT = Z. tenuior, FA = F. angulata, and BP = B. persicum; IAO = Iranian animal oil.
