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

Document Type : Research Article

Authors

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

Abstract

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.

Keywords

Main Subjects

References

[1] Marinova, E.M., Seizova, K.A., Totseva, I.R., Panayotova, S., Marekov, N., Momchilova, M. )2012(. Oxidative changes in some vegetable oils during heating at frying temperature. Bulgarian Chemical Communications., 44)1(, 6 – 57.
[2] Prior, R. L. (2004). Absorption and metabolism of anthocyanins: Potential health effects, in: Meskin, M., Bidlack, W.R., Davies, A.J., Lewis, D.S., Randolph, R.K. (Eds.), Phytochemicals: Mechanisms of action., Boca Raton., FL: CRC Press, pp 1–19.
[3] Mahdavi, D.L., Deshpande, S.S., Salunkhe, D.K. (1995). Food Antioxidant, 1st ed., New York, Marcel Dekker, Inc U.S.A, pp 54-102.
[4] Lee, S.J., Umano, K., Shibamoto, T., Lee, K.G. (2005). Identification of volatitle components in basil  (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food Chemistry., 91, 131 – 7.
[5] Mokbel, M.S., Watanabe, Y., Hashinaga, F., Suganuma, T. (2006).  Purification of antioxidant and antimicrobial substance of Ethyl acetate from Buntan (Citrus grandisosbeck) Fruit peel. Pakistan  Journal of Biological Sciences., 9 (1), 1445 - 50.
[6] عدولی، ب.؛ راهب، س.؛ گلعین، ب. (1384) ارقام و پایه های مرکبات. نشریه ترویجی، سازمان جهاد کشاورزی استان مازندران، ص 28-14.
[7] Moraes, T.M., Kushima, H., Moleiro, F.C., Santos, R.C., Machado Rocha, L.R., Marques, M.O., Vilegas, W., Hiruma-Lima, C.A. (2009). Effects of limonene and essential oil from (Citrus aurantium) on gastric mucosa: Role of prostaglandins and gastric mucus secretion. Chemico-Biological Interactions., 180, 499–505.
[8] امامی، ا.؛ آهی، ع. (1387) گیاه شناسی دارویی. دانشگاه علوم پزشکی ایران، تهران، ص 82- 25.
[9] Choi, H.S., Song, H.S., Ukeda, H., Sawamura, M. (2000). Radical-scavenging activities of citrus essential oils and their components: Detection using 1,1-diphenyl-2-picrylhydrazyl. Journal of Agricultural & Food Chemistry., 48, 4156–4161.
[10] Kirbaşlar, F.G., Tavman, A., Dülger, B., Türker, G. (2009). Antimicrobial activity of Turkish Citrus peel oils. Pakistan Journal of Botany., 41, 3207–3212.
[11] Wei, A., Shibamoto, T. (2010). Antioxidant/lipoxygenase inhibitory activities and chemical compositions of selected essential oils. Journal of Agricultural & Food Chemistry., 58, 7218–7225.
[12] Sonbol, F., Ibrahim, S.M., Mohamed, B.M. (1992). Antimicrobial activity of oil of bitter orange. Alexandria Journal of Pharmaceutical Science., 9, 107–109.
[13] Song, H.S., Ukeda, H., Sawamura, M. (2001). Antioxidative activities of Citrus peel essential oils and their components against linoleic acid oxidation. Food Science and Technology Research., 7, 50–56.
[14] Majnooni, M.B., Mansouri, K., Gholivand, M.B., Mostafaie, A., Mohammadi-Motlagh, H.R., Afnanzade, N.S., Abolghasemi, M.M., Piriyaei, M.) 2012). Chemical composition, cytotoxicity and antioxidant activities of the essential oil from the leaves of Citrus aurantium L. African Journal of Biotechnology., 11(2), 498-503.
[15] Sarrou, E., Chatzopoulou, P., Dimassi-Theriou, K., Therios, I. (2013). Volatile Constituents and Antioxidant Activity of Peel, Flowers and Leaf Oils of Citrus aurantium L. Growing in Greece.  Molecules Journal., 18, 10639-10647.
[16] Trabelsi, D., Ammar, A.H., Bouabdallah, F., Zagrouba, F. (2014). Antioxidant and Antimicrobial Activities of Essential Oils and. Methanolic Extracts of Tunisian Citrus aurantium L. Journal of Environmental Science, Toxicology and Food Technology., 8(5), 18-27.
[17] Ellouze, I., Abderrabba, M., Sabaou, N., Mathieu, F., Lebrihi, A., Bouajila, J. (2012). Season's variation impact on Citrus aurantium leaves essential oil: chemical composition and biological activities. Journal of Food Science., 77(9), 173-180.
[18] Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture., 16, 144–153.
[19] Burits, M., Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phytotherapy Research., 14, 323–328.
[20] Halliwell, B., Guteridge, J.M.C. (1989).  Free Radicals in Biology and Medicine, 2nd ed., Clarendon Press, Oxford, UK, pp 78-120.
[21] AOCS. (1998). Official Methods and Recommended Practices of the American Oil Chemist’s Society,                     5th Ed., pp. 8–53.
[22] Roozen, J., Frankel, E., Kinsella, J. (1994).  Enzymic and auto-xidation of lipids in low fat foods: model of linoleic acid in emulsion hexadecane. Food Chemistry., 50, 33-38.
[23] McDonald, R.E., Hultin, H.O. (1987). Some characteristics of the enzymic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle. Food Science., 52, 15-21, 27.
[24] IUPAC standard methods for the analysis of oils, fats and derivatives. (1987). Determination of the p-Anisidine Value, Oxford: Alden Press. Method 2.504 (7th ed., pp 210–211).
[25] Wanasundara, U.N., Shahidi, F. (1995). Storage stability of microencapsulated seal blubber oil. Food Lipids., 2, 73–86.
[26] هاشمی شهرکی، م.، ضیایی فر، الف. م.، کاشانی نژاد، م. و قربانی، م. (1393) بهینه سازی اعمال نیروی گریز از مرکز جهت کاهش جذب روغن با استفاده از روش سطح پاسخ و الگوریتم ژنتیک. نشریه پژوهش­های علوم و صنایع غذایی ایران، جلد 10، شماره 1، ص26-15.
[27]   مصدق، م.؛ کمالی­نژاد، م.؛ شریف آبادی، آ.؛ اصفهانی، ب. (1383) بررسی و مقایسه روغن فرار حاصل از برگ سه گیاه نارنج، لیمو ترش و نارنگی. فصلنامه گیاهان دارویی، شماره یازدهم، ص 30-25.
[28] Karimi, E., Oskoueian, E., Hendra, R., Oskoueian, A., Hawa, Z.E.  (2012). Phenolic Compounds Characterization and Biological Activities of Citrus aurantium Bloom. Molecules., 17, 1203-1218.
[29] Garau, M.C., Simal, S., Rossello, C., Femenia, A. (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry., 104, 1014-1024.
[30] Moulehi, I., Bourgou , S., Ourghemmi, I., Tounsi, M.S. (2012). Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium  L.) seeds  extracts. Industrial Crops and Products., 39, 74-80.
[31] Ben Hsouna, A., Hamdi, N., Ben Halima, N.,  Abdelkafi, S. (2013). Characterization of essential oil from Citrus aurantium L. flowers: antimicrobial and antioxidant activities. Journal of Oleo Science., 10,763-72.
[32] طاها نژاد، م.؛ برزگر، م.؛ سحری، م. ع.؛ نقدی بادی، ح. (1391) ارزیابی فعالیت ضد­رادیکالی عصاره پنیرک و کاربرد آن در سامانه روغن. فصلنامه گیاهان دارویی، سال یازدهم، دوره دوم، شماره چهل و دوم، ص97-86.
[33] Siahpoosh, A., Amraee, F. (2011). Antioxidant Capacity of Various Extracts of Asteragalus Morinus Boiss Aerial Parts.  Journal of Shahid Sadoughi University of Medical Sciences., 19, 437-444.
[34] Yassari, S., Yasari, E.  (2013). Effects of extracts of Thompson orange peels on the stability of canola oil. International Journal of Agriculture and Crop Sciences., 5(5), 410-420.
Innovative Food Technologies
Volume 2, Issue 2
March 2015
Pages 43-57

Files

History

  • Receive Date: 28 August 2014
  • Revise Date: 23 September 2014
  • Accept Date: 24 February 2015

Share

How to cite

Statistics