Antioxidant activity of isolated compounds in non-volatile residue from orange essential oil.

Authors

  • L. Vargas-Arispuro Centro de Investigación en Alimentación y Desarrollo
  • B. I. Sanz Instituto de Tecnología Química, Universidad Politécnica de Valencia - CSIC
  • M. A. Martínez-Téllez Centro de Investigación en Alimentación y Desarrollo
  • E. Primo-Yúfera Instituto de Tecnología Química, Universidad Politécnica de Valencia - CSIC

DOI:

https://doi.org/10.3989/gya.1998.v49.i2.715

Keywords:

Alpha-tocopherol, Essential orange oil, Flavonoid, Natural antioxidant.

Abstract


There has been a growing interest in the food industry and in preventive medicine to search for «natural antioxidants». Therefore the objetive of this study was to evaluate the antioxidant activity of the non-volatile residue of essential orange oil in the oxidation of unrefined and freshly extracted olive oil. Essential orange oil was distilled to obtain a non-volatile residue and fracctionated on a Silica Gel 60 column. The antioxidant activity was determined by measuring peroxide value obtained after heating olive oil at 70 °C for 48 h. Six compounds were isolated and purified, four of these had antioxidant activity, α-tocopherol and three methoxylated flavones were identified using spectroscopic methods. This study confirmed that non-volatile fractions of essential orange oil contain natural antioxidants diferent from α-tocopherol.

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Published

1998-04-30

How to Cite

1.
Vargas-Arispuro L, Sanz BI, Martínez-Téllez MA, Primo-Yúfera E. Antioxidant activity of isolated compounds in non-volatile residue from orange essential oil. grasasaceites [Internet]. 1998Apr.30 [cited 2022Dec.10];49(2):159-64. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/715

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Section

Research