Sunflower Oil Flavored by Spearmint through Conventional and Ultrasound-Assisted Maceration: Differences in Oxidative Stability, Microbial Contamination and Sensory Properties

The preparation of flavored vegetable oils using spice and herb plants is considered to be an indispensable opportunity for the application these plants. In present exploration, sunflower oil (SFO) samples by Mentha spicata L. (spearmint) were prepared maceration method (MM) ultrasound-assisted (UM). antioxidant effects, sensory evaluation oxidative stability during accelerated storage; physicochemical properties including levels acid value (AV), peroxide (PV) p-anisidine (AnV); specific extinction values at 232 nm (K232) 268 (K268) SFO measured. contents beneficial ingredients chlorophylls, carotenoids, polyphenols tocopherols, micro-organism colonies yeasts, molds, Listeria monocytogenes Enterobacteriaceae bacteria determined. results show that properties, ingredients, attributes in storage greater sample than control. Therefore, spearmint can developed as oils, widely employed future.