Influence of the essential oil of Mentha spicata cv. Henanshixiang on sunflower oil during the deep-frying of Chinese Maye

Abstract Sunflower oil is faced with serious problems including oxidation during the deep-frying of Chinese Maye, so a search for natural antioxidants is quite necessary. In the present study, after deep-fried for 30 h, the addition of the essential oil of the aerial parts from M. spicata cv. Henanshixiang (MSEO) to sunflower oil at 0.08 g/kg not only significantly restrained the increase of total polar compounds (TPC), thiobarbituric acid (TBA), conjugated dienes, conjugated trienes, polymer and viscosity of sunflower oil by 48.4%, 41.4%, 64.6%, 42.4%, 61.8 and 26.7% (p