Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability

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Aghaeie A.; RANJBAR M.

Title

Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability

Author(s)

Aghaeie A. | RANJBAR M. | Issue Writer Certificate

Keywords

Essential oil

Flavonoids

Phenol

Sunflower oil

Tanacetum balsamita

Abstract

Introduction: There are several methods to prevent oxidation of oils, one of which is the use of antioxidants. Antioxidants are substances that reduce, delay, or stop oxidation reactions (Yang et al., 2016). The use of synthetic antioxidants endangers human health. For this reason, many efforts are being made to replace these compounds with natural compounds (Gunstone, 2011). The use of medicinal plants and their active ingredients as natural antioxidants are now considered by researchers. Different parts of plants such as fruits, leaves, seeds and oils, are a great source of polyPhenolic compounds such as various Flavonoids are important antioxidants (Alezandro et al., 2011). The effect of synthetic and natural antioxidants can be assessed by measuring primary and secondary lipid peroxidation in foods and biological systems. Solvent has an effective role in the extraction coefficient of bioactive compounds (Ye et al., 2015). Sunflower oil is one of the most widely used vegetable oils in the world and is rapidly oxidized due to its high content of unsaturated fatty acids such as linoleic acid. As a result, the quality of the oil is reduced and food safety is compromised due to the production of oxidized compounds (Mezza et al., 2017). Tanacetum balsamita is belongs to Asteraseae family (Hassan pouraghdam et al., 2008). Antioxidant activity of extracts of Tanacetum balsamita is mainly related to the Phenolic compounds. Therefore, the relationship between the amount of these compounds and their antioxidant activity has been investigated (Jamshidi et al., 2010). According to numerous applications of this plant in the fields of food and pharmaceutical, in this study, the compounds were isolated in Essential oil and of water, methanol, hexane and chloroforms extracts of the plant. The type of existing compounds was identified. Their effect on oxidation of Sunflower oil was studied. Materials and methods: The fresh shoots of the plant were collected from west of Isfahan in khordad 1397. Then they were dried in a dark place at room temperature. Essential oil was extracted by water distillation method using Clevenger's apparatus (Shahbazi, 2013). Water, methanol, hexane and chloroform extracts were prepared by soaking method (Moshafi et al., 2004). The amount of Phenol, Flavonoids and terpenoid of the extracts were measured by Folin-Sycaltol, aluminum chloride colorimetric and separation in ether methods. The DPPH method was used to evaluate the antioxidant properties of each extract. Essential components were determined by GCMS. The water distillation method is used to extract plants that are not damaged by boiling and their compounds are not altered or destroyed. Distillation was effective on the amount and composition of the Essential oil and continued distillation until the volume of the Essential oil obtained remained constant until the Essential oil was concentrated. The effect of extracts on delaying oxidative degradation in refined Sunflower oil was determined by measuring peroxide value, barbituric acid number and oxidation resistance time of samples. Result s and discussion: The results showed that methanolic extracts had the highest amount of flavonoid and total Phenol (12. 98 and 98. 38 mg/ml), the chloroform extract had the highest amount of tripnoyid (1320. 4 mg/g). In addition to extracting low molecular weight Phenols, methanol can also extract high molecular weight Phenols (Dai and Mumper, 201`0). The amount of Flavonoids in aqueous extract is lower than methanol. Therefore, polar organic solvents are more suitable for the extraction of flavonoid compounds (Chirinos et al., 2007). The highest percentage of inhibition was associated with methanolic extract with 68. 66%. Compounds in methanol extract have more inhibitory effect than other extracts. Methanol extract contains more Phenolic and flavonoid compounds. Antioxidant activity of plant extracts mainly depends on the concentration of Phenolic compounds (Alezandro et al., 2011). The compounds identified in the Essential oil were 1, 8 cineole, beta-thujone, cyclopentanol, cyclohexane and the beta bisabolin. Increasing the concentration of extract and Essential oil increased the antioxidant effect. Peroxide number decreased with increasing concentration of extract and Essential oil. Peroxides are the primary byproducts of lipid oxidation and can be estimated using the peroxide index. High values of peroxide value indicate less oxidative stability in oil samples (Malheiro et al., 2013). The results of the study of oil oxidative stability containing different concentrations of extract and Essential oil showed that methanolic extract concentration of 1000 ppm and Essential oil at 800 ppm concentration compared to other concentrations and control sample was more effective in the oxidative stability of Sunflower oil. They had a greater effect Compared to the synthetic antioxidant (BHT) at 200 ppm concentration. Methanolic extract helps to stabilize the oil due to its Phenolic compounds (Jafarian et al., 2013). The extract contains high levels of sugars and most of the Phenolic compounds are glycosidic forms that can be decomposed to aglycones and related sugars by heat. Therefore, at high temperatures the aldehyde agent in the sugar can react with the amine compounds. When the peroxide level reaches a certain level, aldehyde and ketone volatiles are created which are effective in producing unpleasant odor and taste of fatty substances and increase thiobarbituric index. Thiobarbituric acid assay is a good criterion for assessing the stability of vegetable oil (Raisi et al., 2015). Malondialdehyde results from the decomposition of hydroperoxides, so thiobarbituric acid is low in the early days, but over time the amount of primary oxidation products increased and decomposed. As a result, the barbituric acid index increased (Buta et al., 2013). Conclusion: Therefore, they can be used as a source of natural antioxidants. By comparing the extracts, it can be concluded that methanol is the best solvent for the extraction of Phenol, Flavonoids. On the other hand, the methanolic extract and Essential oil of the plant have a high inhibitory effect. Methanol extract and Essential oils with Suitable anti-radical effect can be replaced by BHT in Sunflower oil. Selection of the extract used in oil stability should be based on the amount of Phenolic compounds present. As the concentration of the extract increases, there will be more Phenolic compounds. Due to the increasing number of hydroxyl groups present in the reaction medium, the probability of donating hydrogen to free radicals and subsequently the inhibitory potency of the extract increases.

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APA: Copy

Aghaeie, A., & RANJBAR, M.. (2021). Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 30(4 ), 181-198. SID. https://sid.ir/paper/953742/en

Vancouver: Copy

Aghaeie A., RANJBAR M.. Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2021;30(4 ):181-198. Available from: https://sid.ir/paper/953742/en

IEEE: Copy

A. Aghaeie, and M. RANJBAR, “Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 30, no. 4 , pp. 181–198, 2021, [Online]. Available: https://sid.ir/paper/953742/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability