Evaluation of antioxidant activity of essential oil from Citrus aurantium leaf compared with TBHQ in edible oil

Document Type : Research Article


1 MSc. Student, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University, Khouzestan, Iran

2 Assistant Professor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University, Khouzestan, Iran

3 Instructor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University, Khouzestan, Iran


In this study, the essential oil of Citrus aurantium leaves from Mollasani in Khouzestan province was extracted with hydrodistillation and its volatile components were identified by GC-MS. Total phenolic content was estimated with Folin-Ciocalteu reagent and the antiradical activity of essential oil was assessed by using DPPH (2, 2-diphenyl-1-picrylhydrazyl) and ABTS (2, 2’-azino-bis (3-ethylbenzthiazoline -6-sulphonic acid) assays. Results showed that total phenol content of essential oil was 7.1 mg gallic acid equivalent in 1 gr of dried sample and linalool (32.41%), alpha terpineol (16.51%), nerol (16.49%), and geranyl acetate (8.331%) were the main components in the essential oil of C. aurantium leaf. The antioxidant activity of essential oil was evaluated in frying oil by peroxide value, conjugated diene value, thiobarbituric acid index, P-Anisidine, and Totox index under forced condition during 7 days compared with TBHQ as a synthetic antioxidant. Oil samples containing different amounts of essential oil was examined to sensory evaluation. EC50 was 0.961 mg/ml in DPPH test and ABTS showed that 10 mg/ml of essential oil had the highest antiradical activity (0.098 mg/ml ascorbic acid equivalent). 800 ppm of C. aurantium essential oil had the same antioxidant activity of TBHQ in 100 ppm. Sensory evaluation results showed that essential oil up to 800 ppm had not significant change in organoleptic properties of oil. This essential oil could be used as natural antioxidant in edible oil.


Main Subjects

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