Antioxidant activity of various plant extracts under ambient and accelerated storage of sunflower oil
Keywords:Antioxidant activity, Inhibition, Plant extracts, Sunflower oil
The present study was conducted to investigate the antioxidant potential of 11 medicinally or economically important plant materials indigenous to Pakistan. The materials were extracted with 80% methanol and examined for their antioxidant activity under different storage conditions using sunflower and soybean oils as oxidation substrates. Preliminary antioxidant activity assessment among the extracts was conducted with the TLC-test and by measuring percent inhibition of linoleic acid peroxidation. The rhizome of Iris germanica, leaves of Lawsonia alba, and M. oleifera, coffee (Coffee arabica) beans, rice (Oryza sativa) bran, wheat bran and oats (Avenis sativa) groats and hull, which showed higher antioxidant activity among the extracts, were further evaluated using soybean and sunflower oils as oxidation substrates. The vegetable oils were stabilized with extracts at a dosage of 0.12% (w/w), and individually subjected to accelerated (65 oC, 15 days) and ambient (6 months) storage. The oxidative deterioration level was monitored for the measurement of antioxidant activity index (AI), peroxide value (PV), conjugated dienes and trienes contents. Overall, the extracts of coffee beans, oat groats and hull, Iris germanica and M. oleifera leaves were found to be the most effective in extending oxidative stability, and retarding PV, primary and secondary oxidation products of soybean and sunflower oils. The order of efficiency of the plant extracts for stabilization of the subject oils was as follows: oat groats and hull > coffee beans > M. oleifera leaves > Lawsonia alba > Iris germanica > rice bran > wheat bran. Significant differences in the antioxidant potential of some of the extracts for stabilization of substrate oils were observed under ambient and accelerated storage conditions and thus demonstrated a variable antioxidant prospective of the extracts under different analytical protocols.
Abdalla A E, Roozen J P. 2001. The effect of stabilized extracts of sage and oregano on the oxidation of salad dressings. Eur. Food Res. Technol. 212, 550-551. doi:10.1007/s002170100288
Anwar F, Bhanger M I, Kazi T G. 2003a. Relationships of Rancimat and AOM values at varying temperatures for several oils and fats. J. Am. Oil Chem. Soc., 80, 151-155, doi:10.1007/s11746-003-0668-2
Anwar F, Bhanger M I, Yasmeen S. 2003b. Antioxidant activity of some natural extracts in corn oil. Advanced Research of Plant Lipids, Proceeding of 15-ISPL, May 12-17, 2002, Okazaki, Japan. Eds. N. Muarata, M.Yamada, I.Nishida et al., Kluwer Publishers Netherlands, pp. 24-27.
Att-u-Rehman, Choudhary M I, Nure-e.Alam M, Ndognii PO, Badarchiin V. 2000. Pharm. Bull. 48, 738-779.
Bandoniene D, Pukalskas A, Venskutomis P R, Gruzdiene D. 2000. Preliminary screening of antioxidants of some plants extracts in rapeseed oil. Food Res. Int. 23, 785-791.
Economou K D, Oreopoulou V, Thomopoulos C D. 1991. Antioxidant activity of some plant extracts of the family Labiateae. J. Am. Oil Chem. Soc. 68, 109-113. doi:10.1007/BF02662329
Emmons C L, Peterson D M. 1999. Antioxidant activity and phenolic contents of oat groats and hull. Cereal Chem. 76, 902-906. doi:10.1094/CCHEM.19220.127.116.112
Farag R S, Badei A Z M A, Baroty E. 1989. G.S.A. Influence of thyme and clove essential oils on cottonseed oil oxidation. J. Am. Oil. Chem. Soc. 66, 800-804. doi:10.1007/BF02653671
Gheldof N, Engeseth N J. 2002. Antioxidant capacity of honey from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. J. Agric. Food Chem. 50, 3050-3055. doi:10.1021/jf0114637
Gheldof N, Wang X-H, Engeseth N J. 2003. Buckwheat honey increases serum antioxidant capacity in human. J. Agric. Food Chem. 5, 1500-1505. doi:10.1021/jf025897t
Handa G, Kapil A, Sharma S, Singh J. 1997. Lawnermis acid: A new anticomplementry triterpenoid from Lawsonia Inermis. Ind. J. Chem. 38B, 2813-2815.
International Union of Pure and Applied Chemistry (IUPAC). 1987. Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th revised and enlarged ed., Paquot, C., Hautfenne A., Eds.; Blackwell Scientific Publications, London, U.K.
Jeong S, Kim S, Kim D, Jo S, Nam K, Ahn D, Lee S. 2004. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J. Agric. Food Chem. 52, 3389-3393. doi:10.1021/jf049899k
Kazuhisa Y. 2001. Oils and fats. Reito. 76, 405-409.
Laandrault N, Pouchert P, Ravel P, Gase F, Cros G, Teissedro P-L. 2001. Antioxidant activities and phenolic level of French wines from different varieties and vintages. J. Agric. Food Chem. 49, 3341-3343. doi:10.1021/jf010128f
Liu S, Manson J E, Lee I M, Cole S R, Hennekens C H, Willett W C, Buring J E 2000. Fruit and vegetable intake and risk of cardiovascular disease: the women’s health study. Am. J. Clin. Nutr. 72, 922-928.
McGinely L. 1991. Analysis and quality control for processing and processed fats. In: Analysis of Oilseeds, Fats and Fatty Foods, Eds.; Rossell, J.B.; Pritchard, J. L.R., Elsevier Applied Science, London, New York, pp. 460-470.
Metha R L, Joseph F Z, Yang S S. 1994. Ajwan as a source of natural lipid antioxidants, J. Agric Food Chem. 42, 1420-1422. doi:10.1021/jf00043a006
Metrohm Application Bulletin No. 204/ 1e. 1993. Oxidative stability of Oils and Fats-Rancimat Method; Mterohm A.G., Switzerland.
Mitsuda H, Yasumoto K, Iwami K. 1966. Antioxidant action of indole compounds during the autoxidation of linoleic acid. Eiyoto Shokuryo. 19, 210-214.
Osawa T, Namiki M A. 1981. A novel type of antioxidants isolated from leaf wax of eucalyptus leaves. Agric. Biol. Chem. 45, 725-739.
Peterson D M. 2001. Oat antioxidants. J. Cereal Sci. 33, 115-129. doi:10.1006/jcrs.2000.0349
Pezzuto J M, Park E J. 2002. Autoxidation and antioxidants In: Encyclopedia of Pharmaceuticals Technology2nd Edition, Vol. 1 Eds; Swarbrick, J and Boylan, J.C., Marcel Dekker, Inc., New York, pp.97-113.
Plumb G, Geoffrey W, Price K P, Williamson G. 1999. Antioxidant properties of flavonol glycosides from green beans. Redox Rep. 4, 123-127. doi:10.1179/135100099101534800
Saleem A, Ahotupa M, Pihlaja K, 2001. Total phenolics concentration and antioxidant potential of medicinal plants of Pakistan. Z. Naturforsch. 56, 973-978.
Shahidi F. 1997. Natural antioxidants: an overview, In: Natural Antioxidants, Chemistry, Health Effects and Applications, Ed. F. Shahidi, AOCS Press Champaign, Illinois, USA, pp.1-10.
Siddhuraju P, Becker K. 2003. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of Drum stick tree (Moringa oleifera Lam.) leaves. J. Agric. Food Chem. 51, 2144-2155. doi:10.1021/jf020444+
Velioglu, Mazza S G, Gao L, Oomah B D. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem. 46, 4113-4117.
Wang S-Y, Chang H-N, Lin K-T, Lo C-P, Yang N-S, Shyur L-F. 2003. Antioxidant properties and phytochemical characteristics of extracts from Lactuca indica. J. Agric. Food Chem. 51, 1506-1512. doi:10.1021/jf0259415
Wyen D V, Takacsova M, Jakubik T, Dang M. 2000. Antioxidant effects of thyme in rape-seed oil, Biologia (Bratislava), 55, 277-281.
Yoon S H, Kim S K, Shin M G, Kim K H. 1985. Comparative study of physical methods for lipid oxidation measurement. J. Am. Oil Chem. Soc, 62, 1487-1489. doi:10.1007/BF02541899
Yoshida H, Takagi S. 1999. Antioxidative effects of sesamol and tocopherols at various concentrations in oils during microwave heating. J.Sci. Food Agric. 79, 220-226. doi:10.1002/(SICI)1097-0010(199902)79:2<220::AID-JSFA173>3.0.CO;2-8
Zuo Y, Wang C, Zhan J. 2002. Separation, characterization, and quantification of benzoic and phenolics antioxidants in American Cranberry fruit by GC-MS, J. Agric. Food Chem. 50, 3789-3794. doi:10.1021/jf020055f
How to Cite
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.