Antioxidant activity evaluation of the combination of oregano (Origanum vulgare) and laurel (Laurus nobilis) essential oil as two natural “chain-breaking” antioxidants by direct measurement of sunflower oil oxidation

IF 3.4 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Biocatalysis and agricultural biotechnology Pub Date : 2024-10-01 DOI:10.1016/j.bcab.2024.103403

Carolina Florencia Cravero , Nicolle Stefani Juncos , Nelson Rubén Grosso , Rubén Horacio Olmedo

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引用次数: 0

Abstract

Antioxidants are commonly used to reduce oxidative damage in lipids, and essential oils offer natural alternatives with antioxidant properties. This research seeks to determine the antioxidant efficiency of the combination of laurel (laurus nobilis) and oregano (origanum vulgare) essential oils exhibiting a chain-breaking mechanism. To this end, an accelerated oxidation of sunflower vegetable oil was carried out at 60 °C for 28 days, in combination with concentrations of 0.05% w/w (1) and 0.02% w/w (2) of the essential oils. BHT at 0.02% w/w was used as a reference antioxidant. The chemical indicators of oxidation (dienes conjugated, peroxides, anisidine and TOTOX values) and volatiles (2-heptenal Z, 2,4-Decadienal EZ and EE) were determined. While no substantial differences were found between the studied concentrations of the essential oils, a decrease in the protective effect was observed when the concentration of laurel was increased. Interestingly, the antioxidant effect of both oregano and laurel essential oils was observed to be similar to that of BHT. The results suggest that the combination of these essential oils with chain-breaking antioxidant mechanisms might be used as an antioxidant in food.

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通过直接测量葵花籽油的氧化程度，评估牛至（Origanum vulgare）和月桂（Laurus nobilis）精油组合作为两种天然 "断链 "抗氧化剂的抗氧化活性

抗氧化剂通常用于减少脂质中的氧化损伤，而精油则是具有抗氧化特性的天然替代品。本研究旨在确定月桂（laurus nobilis）和牛至（origanum vulgare）精油的抗氧化效率。为此，我们在 60 °C 下对葵花籽植物油进行了为期 28 天的加速氧化，同时添加了浓度为 0.05% w/w （1）和 0.02% w/w （2）的精油。0.02% w/w 的 BHT 用作参考抗氧化剂。测定了氧化的化学指标（共轭二烯、过氧化物、甲氧基苯胺和 TOTOX 值）和挥发性物质（2-庚烯醛 Z、2,4-癸二烯醛 EZ 和 EE）。虽然所研究的精油浓度之间没有发现明显的差异，但当月桂的浓度增加时，保护效果有所下降。有趣的是，牛至和月桂精油的抗氧化效果与 BHT 相似。结果表明，这些具有断链抗氧化机制的精油组合可用作食品中的抗氧化剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Biocatalysis and agricultural biotechnology Agricultural and Biological Sciences-Agronomy and Crop Science

CiteScore

7.70

自引率

2.50%

发文量

308

审稿时长

48 days

期刊介绍： Biocatalysis and Agricultural Biotechnology is the official journal of the International Society of Biocatalysis and Agricultural Biotechnology (ISBAB). The journal publishes high quality articles especially in the science and technology of biocatalysis, bioprocesses, agricultural biotechnology, biomedical biotechnology, and, if appropriate, from other related areas of biotechnology. The journal will publish peer-reviewed basic and applied research papers, authoritative reviews, and feature articles. The scope of the journal encompasses the research, industrial, and commercial aspects of biotechnology, including the areas of: biocatalysis; bioprocesses; food and agriculture; genetic engineering; molecular biology; healthcare and pharmaceuticals; biofuels; genomics; nanotechnology; environment and biodiversity; and bioremediation.