Volume 10, Issue 1 (March 2023)
J. Food Qual. Hazards Control 2023, 10(1): 21-28 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Sadeghi E, Akbari M, Khanahmadi M, Azizi-Lalabadi M, Karami F. Effect of Pistacia atlantica (Bane) Essential Oil on Oxidative Stability of Sunflower Oil. J. Food Qual. Hazards Control 2023; 10 (1) :21-28
URL: http://jfqhc.ssu.ac.ir/article-1-834-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-834-en.html
Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran , farahnazk83@yahoo.com
Abstract: (269 Views)
Background: The antioxidant activity of Bane (Pistacia atlantica) has been proved in different researches. This study evaluated the potential of Bane (Pistacia atlantica) essential oil (as a natural antioxidant) on the oxidative stability of sunflower oil.
Methods: The essence of Bane was added to sunflower oil at concentrations of 200, 400,600,800, and 1,000 ppm. Tertiary Butyl Hydroquinone (TBHQ) was applied as synthetic antioxidant. All samples with the control were stored at 65 ̊C for 20 days. Gas Chromatography-Mass Spectrometry was used for the essence analysis. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, rancimat, p-anisidine value (P-AnVs), and peroxide value (PV) were determined to assess the efficacy of differecnt concentration of essence (200, 400,600,800, and 1,000 ppm). Data were analyzed by Statistical Analysis System (SAS) version 9 Software.
Results: The essential oil yield was 0.1% v/w. The basic components of essence were monoterpene and sesquiterpene hydrocarbons. Synthetic antioxidant had the highest scavenging activity, followed by the mixture sample. PVs were in the range of 19.56-20.73 milliequivalents (meq)/kg for the treated samples after 20 days, while it was 38.74 on the 20th day for the control. For all treatments, PV was increased with increasing storage time. P-AnVs were 8.58-17.14 for stabilized samples and 18.02 for control sample on the 20th day of storage. In all stages, control sample had the highest P-AnV. For all samples, P-AnV increased as a subject of storage time.
Conclusion: P. atlantica (Bane) essential oil had a stabilizing effect on sunflower oil and can be used as a natural antioxidant to stabilize edible oil during storage.
DOI: 10.18502/jfqhc.10.1.11985
Methods: The essence of Bane was added to sunflower oil at concentrations of 200, 400,600,800, and 1,000 ppm. Tertiary Butyl Hydroquinone (TBHQ) was applied as synthetic antioxidant. All samples with the control were stored at 65 ̊C for 20 days. Gas Chromatography-Mass Spectrometry was used for the essence analysis. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, rancimat, p-anisidine value (P-AnVs), and peroxide value (PV) were determined to assess the efficacy of differecnt concentration of essence (200, 400,600,800, and 1,000 ppm). Data were analyzed by Statistical Analysis System (SAS) version 9 Software.
Results: The essential oil yield was 0.1% v/w. The basic components of essence were monoterpene and sesquiterpene hydrocarbons. Synthetic antioxidant had the highest scavenging activity, followed by the mixture sample. PVs were in the range of 19.56-20.73 milliequivalents (meq)/kg for the treated samples after 20 days, while it was 38.74 on the 20th day for the control. For all treatments, PV was increased with increasing storage time. P-AnVs were 8.58-17.14 for stabilized samples and 18.02 for control sample on the 20th day of storage. In all stages, control sample had the highest P-AnV. For all samples, P-AnV increased as a subject of storage time.
Conclusion: P. atlantica (Bane) essential oil had a stabilizing effect on sunflower oil and can be used as a natural antioxidant to stabilize edible oil during storage.
DOI: 10.18502/jfqhc.10.1.11985
Type of Study: Original article |
Subject:
Special
Received: 21/10/15 | Accepted: 22/09/30 | Published: 23/03/15
Received: 21/10/15 | Accepted: 22/09/30 | Published: 23/03/15
References
1. Aissi O., Boussaid M., Messaoud C. (2016). Essential oil composition in natural populations of Pistacia lentiscus L. from Tunisia: effect of ecological factors and incidence on antioxidant and antiacetylcholinesterase activities. Industrial Crops and Products. 91: 56-65. [DOI: 10.1016/j.indcrop.2016. 06.025] [DOI:10.1016/j.indcrop.2016.06.025]
2. Alizadeh L., Nayebzadeh K., Mohammadi A. (2016). A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices. Journal of Food Science and Technology. 53: 611-620. [DOI: 10.1007/s13197-015-2062-2] [DOI:10.1007/s13197-015-2062-2] [PMID] [PMCID]
3. American Oil Chemists' Society (AOCS). (1990). Official methods and recommended practices of the American oil chemists' society. 4th edition. AOCS Press, Champaign, IL, USA.
4. Anwar F., Jamil A., Iqbal S., Sheikh M. (2006). Antioxidant activity of various plant extracts under ambient and accelerated storage of sunflower oil. Grasas y Aceites. 57: 189-197. [DOI: 10.3989/gya.2006.v57.i2.36] [DOI:10.3989/gya.2006.v57.i2.36]
5. Bozorgi M., Memariani Z., Mobli M., Salehi Surmaghi M.H., Shams-Ardekani. M.R., Rahimi R. (2013). Five Pistacia species (P. vera, P. atlantica, P. terebinthus, P. khinjuk, and P. lentiscus): a review of their traditional uses, phytochemistry, and pharmacology. The Scientific World Journal. 2013. [DOI: 10.1155/2013/219815] [DOI:10.1155/2013/219815] [PMID] [PMCID]
6. Farhoosh R., Tavassoli-Kafrani M.H. (2010). Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying. Food Chemistry. 122: 381-385. [DOI: 10.1016/j.foodchem.2010.02.066] [DOI:10.1016/j.foodchem.2010.02.066]
7. Fathollahi M., Aminzare M., Mohseni M., Hassanzadazar H. (2019). Antioxidant capacity, antimicrobial activities and chemical composition of Pistacia atlantica subsp. kurdica essential oil. Veterinary Research Forum. 10: 299-305. [DOI: 10.30466/vrf.2018.83910.2103]
8. Gourine N., Yousfi M., Bombarda I., Nadjemi B., Stocker P., Gaydou E.M. (2010). Antioxidant activities and chemical composition of essential oil of Pistacia atlantica from Algeria. Industrial Crops and Products. 31: 203-208. [DOI: 10.1016/j.indcrop.2009.10.003] [DOI:10.1016/j.indcrop.2009.10.003]
9. Gyamfi M.A., Yonamine M., Aniya Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology: The Vascular System. 32: 661-667. [DOI: 10.1016/S0306-3623(98)00238-9] [DOI:10.1016/S0306-3623(98)00238-9] [PMID]
10. Hashemi M.B., Niakousari M., Saharkhiz M.J., Eskandari M.H. (2014). Stabilization of sunflower oil with Carum copticum benth and hook essential oil. Journal of Food Science and Technology. 51: 142-147. [DOI: 10.1007/s13197-011-0484-z] [DOI:10.1007/s13197-011-0484-z] [PMID] [PMCID]
11. Hasheminya S.-M., Dehghannya J. (2020). Composition, phenolic content, antioxidant and antimicrobial activity of Pistacia atlantica subsp. kurdica hulls' essential oil. Food Bioscience. 34. 100510. [DOI: 10.1016/j.fbio.2019.100510] [DOI:10.1016/j.fbio.2019.100510]
12. Hatamnia A.A., Abbaspour N., Darvishzadeh R. (2014). Antioxidant activity and phenolic profile of different parts of Bene (Pistacia atlantica subsp. kurdica) fruits. Food Chemistry. 145: 306-311. [DOI: 10.1016/j.foodchem.2013.08. 031] [DOI:10.1016/j.foodchem.2013.08.031] [PMID]
13. Hatamnia A.A., Rostamzad A., Hosseini M., Abbaspour N., Darvishzadeh R., Malekzadeh P., Aminzadeh B.M. (2016). Antioxidant capacity and phenolic composition of leaves from 10 Bene (Pistacia atlantica subsp. kurdica) genotypes. Natural Product Research. 30: 600-604. [DOI: 10.1080/ 14786419.2015.1028060] [DOI:10.1080/14786419.2015.1028060] [PMID]
14. International Standard Organization (ISO). (2006). Animal and vegetable fats and oils - determination of oxidative stability (accelerated oxidation test). ISO 6886:2006. Geneva, Switzerland.
15. Iqbal S., Bhanger M.I. (2007). Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry. 100: 246-254. [DOI: 10.1016/j.foodchem.2005.09.049] [DOI:10.1016/j.foodchem.2005.09.049]
16. Iqbal S., Haleem S., Akhtar M., Zia-ul-Haq M., Akbar J. (2008). Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Research International. 41: 194-200. [DOI: 10.1016/j.foodres.2007.11. 005] [DOI:10.1016/j.foodres.2007.11.005]
17. Kostik V., Memeti S., Bauer B. (2013). Fatty acid composition of edible oils and fats. Journal of Hygienic Engineering and Design. 4: 112-116.
18. Küçükbay F.Z., Kuyumcu E., Çelen S., Azaz A.D., Arabacı T. (2014). Chemical composition of the essential oils of three Thymus Taxa from Turkey with antimicrobial and antioxidant activities. Records of Natural Products. 8: 110-120.
19. Mezza G.N., Borgarello A.V., Grosso N.R., Fernandez H., Pramparo M.C., Gayol M.F. (2018). Antioxidant activity of rosemary essential oil fractions obtained by molecular distillation and their effect on oxidative stability of sunflower oil. Food Chemistry. 242: 9-15. [DOI: 10.1016/j.foodchem. 2017.09.042] [DOI:10.1016/j.foodchem.2017.09.042] [PMID]
20. Nyam K.L., Wong M.M., Long K., Tan C.P. (2013). Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage. International Food Research Journal. 20: 695-701.
21. Okhli S., Mirzaei H., Hosseini S.E. (2020). Antioxidant activity of citron peel (Citrus medica L.) essential oil and extract on stabilization of sunflower oil. Oilseeds and Fats Crops and Lipids. 27: 32. [DOI: 10.1051/ocl/2020022] [DOI:10.1051/ocl/2020022]
22. Olmedo R., Ribotta P., Grosso N.R. (2018). Antioxidant activity of essential oils extracted from Aloysia triphylla and Minthostachys mollis that improve the oxidative stability of sunflower oil under accelerated storage conditions. European Journal of Lipid Science and Technology. 120: 1700374. [DOI: 10.1002/ejlt.201700374] [DOI:10.1002/ejlt.201700374]
23. Olmedo R.H., Asensio C.M., Grosso N.R. (2015). Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina. Industrial Crops and Products. 69: 21-28. [DOI: 10.1016/j.indcrop.2015.02.005] [DOI:10.1016/j.indcrop.2015.02.005]
24. Rezaie M., Farhoosh R., Sharif A., Asili J., Iranshahi M. (2015). Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil. Journal of Food Science and Technology. 52: 6784-6790. [DOI: 10.1007/s13197-015-1789-0] [DOI:10.1007/s13197-015-1789-0] [PMID] [PMCID]
25. Sadeghi E., Karami F., Etminan A. (2017). The effect of Ferulago angulata (Schlecht) boiss essential oil on stabilization of sunflower oil during accelerated storage. Journal of Food Processing and Preservation. 41: e12745. [DOI: 10.1111/jfpp. 12745] [DOI:10.1111/jfpp.12745]
26. Sadeghi E., Mahtabani A., Etminan A., Karami F. (2016). Stabilization of soybean oil during accelerated storage by essential oil of Ferulago angulata boiss. Journal of Food Science and Technology. 53: 1199-1204. [DOI: 10.1007/ s13197-015-2078-7] [DOI:10.1007/s13197-015-2078-7] [PMID] [PMCID]
27. Sharif A., Farhoosh R., Haddad Khodaparast M.H., Tavassoli Kafrani M.H. (2009). Antioxidant activity of Bene hull oil compared with sesame and rice bran oils during the frying process of sunflower oil. Journal of Food Lipids. 16: 394-406. [DOI: 10.1111/j.1745-4522.2009.01154.x] [DOI:10.1111/j.1745-4522.2009.01154.x]
28. Sousa G., Trifunovska M., Antunes M., Miranda I., Moldão M., Alves V., Vidrih R., Lopes P.A., Aparicio L., Neves M., Tecelão C., Ferreira-Dias S. (2021). Optimization of ultrasound-assisted extraction of bioactive compounds from Pelvetia canaliculata to sunflower oil. Foods. 10: 1732. [DOI: 10.3390/foods10081732] [DOI:10.3390/foods10081732] [PMID] [PMCID]
29. Spring O. (2021). Sesquiterpene lactones in sunflower oil. LWT - Food Science and Technology. 142: 111047. [DOI: 10.1016/j. lwt.2021.111047] [DOI:10.1016/j.lwt.2021.111047]
30. Tavakoli J., Estakhr P., Zarei Jelyani A. (2017). Effect of unsaponifiable matter extracted from Pistacia khinjuk fruit oil on the oxidative stability of olive oil. Journal of Food Science and Technology. 54: 2980-2988. [DOI: 10.1007/s13197-017-2737-y] [DOI:10.1007/s13197-017-2737-y] [PMID] [PMCID]
31. Wang D., Fan W., Guan Y., Huang H., Yi T., Ji J. (2018). Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage. LWT - Food Science and Technology. 98: 268-275. [DOI: 10.1016/j. lwt.2018.08.055] [DOI:10.1016/j.lwt.2018.08.055]
32. Wojtunik K.A., Ciesla L.M., Waksmundzka-Hajnos M. (2014). Model studies on the antioxidant activity of common terpenoid constituents of essential oils by means of the 2,2-diphenyl-1-picrylhydrazyl method. Journal of Agricultural and Food Chemistry. 62: 9088-9094. [DOI: 10.1021/ jf502857s] [DOI:10.1021/jf502857s] [PMID]
33. Ying Q., Wojciechowska P., Siger A., Kaczmarek A., Rudzińska M. (2018). Phytochemical content, oxidative stability, and nutritional properties of unconventional cold-pressed edible oils. Journal of Food and Nutrition Research. 6: 476-485. [DOI: 10.12691/jfnr-6-7-9] [DOI:10.12691/jfnr-6-7-9]
34. Zaporozhets O.A., Krushynska O.A., Lipkovska N.A., Barvinchenko V.N. (2004). A new test method for the evaluation of total antioxidant activity of herbal products. Journal of Agricultural and Food Chemistry. 52: 21-25. [DOI: 10.1021/jf0343480] [DOI:10.1021/jf0343480] [PMID]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
