Artemisia absinthium L. flower extract as an antioxidant in sesame oil

Background: Recently due to adverse effects of synthetic antioxidants, there has been a growing interest in the application of natural essential oil in vegetable oils. The present study investigated the chemical composition and antioxidant activity of clove essential oil (CEO) and its addition to sesame oil. Methods: composition and antioxidant activity of clove essential oil The CEO was prepared and analyzed by GC-MS. Then, total phenolic content (TPC), antioxidant activity and ferric reducing antioxidant power (FRAP) were determined. The CEO at different concentrations (0.02, 0.04, 0.06, and 0.08%) and TBHQ (0.02%) were added to sesame oil and samples were stored at 60 °C for 5 weeks. Peroxide value (PV), p-Anisidine value (p-AV), total oxidation (TOTOX) value and Thiobarbituric acid reactive substances (TBARs) were determined in sesame oil samples every week for 35 days. A total of 5 components including eugenol (96.25%), eugenol acetate (1.88%), trans-Caryophyllene (1.66%), α-humulene (0.16%), and caryophyllene oxide (0.06%) were determined as the main components of CEO. Results: The TPC of CEO was 345.95±7.85 mg GAE/g. Moreover, the antioxidant activity of CEO for DPPH (IC50) and FRAP methods was estimated 0.83 ± 0.11 mg/ml and 112.37±8.81 mM Fe2SO4. It was shown that peroxide, p-AV, TOTOX, and TBARS values of all sesame oil samples increased during 5 weeks of storage at accelerated conditions. TBHQ showed better function in preventing oil oxidation, but CEO had acceptable function especially in 0.08% concentration. Conclusion: The CEO in vegetable oil due to high phenolic content could retard lipid peroxidation. It could be mentioned that CEO could be considered as an alternative of synthetics ones in vegetable oils.

Fish oil is highly susceptible to lipid oxidation, which leads to safety loss during storage. Natural antioxidants can prevent lipid oxidation. Satureja bachtiarica Bunge, also known as savory, is an endemic species plant that contains the necessary bioactive compounds and possesses antioxidant activity suitable for this purpose. This study featured the effects of savory extract and its essential oil as stabilizing agents on kilka fish oil. We assessed the oxidative stability of fish oil fortified with of savory extract and essential oil in amounts of 0.5 and 1%. Then we compared their oxidative activity with that of samples treated with a synthetic antioxidant during 35 days at 40°C. The fish oil samples were tested for antioxidant activity, acid degree value, thiobarbituric acid-reactive substances, para-anisidine value, conjugated dienoic acids, peroxide value, total oxidation value, and free fatty acids. Savory essential oil at the concentration of 1% was more effective than other samples in reducing the rate of lipid oxidation in fish oil. On storage day 35, the control sample yielded the following data: peroxide value = 14.79 meq O2/kg, acid degree value = 32.49 mL/g, thiobarbituric acid-reactive substances = 5.82 mg MDA/g, para-anisidine value = 116.03, total oxidation index = 136.27. These results were significantly (p < 0.05) higher than those in the sample with 1 % savory essential oil: peroxide value = 9.52 meq O2/kg, acid degree value = 22.41 mL/g, thiobarbituric acid-reactive substances = 3.46 mg MDA/g, para-anisidine value = 78.3, total oxidation index = 108.09. The fish oil samples contained more unsaturated fatty acids (66.76–68.83%) than saturated fatty acids (31.13–32.6%). Savory essential oil demonstrated good potential as an effective natural antioxidant that extends the shelf life of fish oil.

Effect of sesame seeds or oil supplementation to the feed on some physiological parameters in Japanese Quail

Aim of this study was to evaluate the effect of star fruit (Averrhoa carambola L.) by-products (peel and residue) on stability of sesame (Sesamum indicum) oil against oxidation. Antioxidant properties of extract of peel and residue at different time durations of extraction were determined and found that peel contains higher antioxidant potential than residue. Thus, extract of peel obtained after 24 h extraction was used to study its effectiveness on oxidative stability of sesame oil during accelerated oven storage and frying using the butylated hydroxytoluene (BHT) (200 ppm) as the reference antioxidant (positive control) and oil without added antioxidant as the negative control. The oxidative stability of the oil was determined by evaluating peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) value, total oxidation (TOTOX) value, conjugated diene (CD) and conjugated triene (CT) values, and iodine value. Peel extract at different concentrations (200-1000 ppm) was tested. The oil added with peel extract exhibited higher stability against oxidation than the controls during oven storage test. Extract at 1000 ppm significantly increased the stability of sesame oil during frying as compared with controls. Thus, star fruit peel extract could be an alternative to synthetic antioxidants to suppress oxidation of edible oils.

Xiao Mo Xiang You (XMXY) is a traditional Chinese sesame oil variety that is obtained through a hot water flotation process. This unique process gives the oil a unique aroma, health benefits, and excellent product stability. Although XMXY is always the most expensive among all the sesame oil varieties, it is usually used as a flavoring in many traditional Chinese daily food products and is increasingly popular. In order to reveal the characteristics of the oil, the volatile components, sensory evaluation, and oxidation stability of five XMXY samples were, respectively, analyzed by using headspace solid-phase microextraction/gas chromatography-mass spectrometry, an electronic nose, sensory evaluation, and RapidOxy. Comparisons and multidimensional statistical analysis were also carried out to distinguish XMXY from roasted sesame oil (RSO) and cold-pressed sesame oil (CSO) samples. In total, 69 volatiles were identified from XMXY, RSO, and CSO samples. Some compounds possessed high odor activity value (OAV > 1) in XMXY, including heterocyclic compounds, phenols, and sulfur-containing compounds. Additionally, they were also the main volatile components that distinguish XMXY from RSO and CSO. Roasted and nutty aromas were the dominant aroma attributes of XMXY. XMXY had better flavor intensity and oxidation stability than the other two sesame oil samples. These results are very valuable for the quality control and product identification of traditional Chinese sesame oil.

Assessment of authenticity of sesame oil by modified Villavecchia Test and HPLC-ELSD analysis of triacylglycerol profile

SummaryIn this study, the effects of citric acid‐loaded Hβ zeolite (F), activated clay and their modified decolorizers on the nutrients, volatile compounds and harmful substances of sesame oil in the decolorization process were evaluated. The results showed that the decolorization effect of F was second only to that of activated clay, the yield of F‐treated sesame oil sample was not significantly different from that of other decolorizers. The formation of asarinin was detected only in the sesame oil samples treated with F and H (zinc chloride‐activated clay). Compared with the activated clay‐treated sesame oil samples, the retention of tocopherols in the F‐treated sesame oil sample was significantly increased by 23.11%, and the retention of phytosterols was increased by 4.85%. The removal rate of the harmful substances Norharman and Harman in the F‐treated sesame oil sample was 96.79%, which was second only to that of the activated clay. Additionally, the removal rate of the total volatile compounds was the highest at 69.47%. The effects of different decolorizers on the sesame oil samples were closely related to the specific surface area, pore size and surface acidic sites of these decolorizers. This study could provide ideas for the industrial application of leached sesame oil, such as cosmetics and base oils.

Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality

Sesame oils are widely consumed around the world, but a study on their lipid composition, oxidation stability, and free radical scavenging capacity is limited. In this article, characterizations of 13 sesame oils extracted by four different processing techniques are evaluated. The results show that triacylglycerol and fatty acid compositions are not significantly affected by the oil extraction technology. However, differences in minor component composition, oxidation stability, and free radical scavenging capacity among the various sesame oil samples are observed. Roasted sesame oils are much better than refined and cold pressed sesame oils, especially in terms of their oxidation stability and antioxidant capacity. Further, the results observed verify that qualities of the final oils can be affected by the processing technologies such as roasting and oil refining processes. This work may help manufacturers to produce sesame oil products with high nutritional value, abundant natural antioxidants, and better bioactive properties.Practical Applications: Four extraction methods are used to extract sesame oils from sesame seeds on an industrial‐scale. Roasting is a critical process to create natural antioxidants like Maillard reaction products and sesamol showing strong reductive activity, thus improving the antioxidant capacity and stability of the obtained oil product. The results also indicate that one should pay close attention to some specific crafts like roasting and oil refining during sesame oil processing procedure, which would intensively influence the character of the commercial oil product.In the present study, profiles of 13 sesame oils obtained by four different processing techniques (hot pressing, cold pressing, solvent extraction, and aqueous extraction) are evaluated. Differences of fatty acid and triacylglycerol compositions among the test sesame oils are not significant. However, the contents of minor component, oxidative stability, and in vitro antioxidant capacity are considerably different. Roasted sesame oils (HPSOs and SMSOs) are much better than the other two kinds (CPSOs and RSOs), which show superior oxidative stability and free radical scavenging capacity.

The present study reports about developing edible oil blends with improved quality and stability which together set up its market value and consumer acceptability. Antioxidant rich sesame (SES) and sunflower (SUN) oil help in fighting against free radicals and may reduce risk of developing chronic diseases. However, due to richness in polyunsaturated fatty acids these two oils are not found suitable for frying purposes compared to oleic acid rich canola (CNL) oil. We hypothesize that mixing these three oils together could help in release of oil blends with high amount of bioactive lipids, natural antioxidants and suitability for frying. Here twenty-six edible oil blends of CNL, SUN and SES oils were formulated and evaluated for their antioxidative profile and oil quality characteristics. On the basis of antioxidative results, out of three blending patterns, blends of CNL:SES and CNL:SUN:SES were found to be superior than the CNL:SUN oil blends. Smoke point of SUN (245.50°C) and SES (226.67°C) oil increased on blending with CNL (254.91°C) oil and was found to be in the range of 241.30 (35CNL:65SES) -250.27°C (80CNL:20SES) and 241.33 (30CNL:30SUN:40SES) -248.27°C (60CNL:20SUN:20SES) in oil blends which makes them suitable for cooking at higher temperatures. A percent increase of 6.06% to 9.4% was recorded in CNL:SES oil blends compared to SES oil alone. Blending SES and SUN oil with CNL oil also helped in reducing the acid value, iodine value, peroxide value, p-anisidine value and totox value which makes these oil blends less prone to oxidation. Based on the antioxidative and smoke point results, we recommend two oil blends viz., B25 (35CNL:65SES) and B3 (40CNL:30SUN:30SES) with improved quality and oxidative stability which need promotion in market.

Natural antioxidants have shown a remarkable reduction in oxidative stress due to excess formation of reactive oxygen species by enhancing antioxidant mechanism in the neurodegenerative disorders. Sesame seed oil (SO) is one of the most important edible oil in India as well as in Asian countries and has potent antioxidant properties thus the present study evaluated the neuroprotective effect of SO by using 6-Hydroxydopamine (6-OHDA)-induced Parkinson's disease model in mice. The mice were fed an SO mix diet for 15days and then 6-OHDA was injected into the right striatum of mice brain. Three weeks after 6-OHDA infusion, mice were sacrificed and the striatum was removed. The neuroprotective role of SO on the activities of antioxidant and non-antioxidant enzymes such as glutathione reductase (GR), glutathione-S-transferase (GST), glutathione peroxidase (GPx), catalase (CAT) and content of glutathione (GSH) and thiobarbituric acid reactive substance (TBARS) were studied in the striatum. The activities of all the above-mentioned enzymes decreased significantly in 6-OHDA group (Lesioned) when compared with Sham. The pretreatment of SO on antioxidant mechanism and dopamine level in the brain had shown some significant improvement in Lesion+SO (L+SO) group when compared with Lesioned group. However, NADPH oxidase subunit, Nox2 and inflammatory stimulator Cox2 expression was increased as well as antioxidant MnSOD level was decreased in Lesioned group while SO showed the inhibitory effect on the activation of Nox2 and Cox2 and restored MnSOD expression in L+SO group. Increased tyrosine hydroxylase (TH) expression in substantia nigra as well as dopamine and its metabolite DOPAC level in L+SO group also support our findings that SO may inhibit activation of NADPH oxidase dependent inflammatory mechanism due to 6-OHDA induced neurotoxicity in mice.

New sensitive and specific analytical methods are needed for the analysis of sesamin, asarinin, and sesamolin in sesame seed oils, sesame dietary supplements, as well as in serum samples from clinical studies involving sesamin, asarinin, and sesamolin. The objective of this study was to develop a high performance liquid chromatographic (HPLC) method with photodiode array and fluorescent detectors and a gas chromatography mass‐spectrometry (GC/MS) method for the analysis of sesamin, asarinin (episesamin), and sesamolin in sesame oil and in serum samples. Sesame oil samples were extracted with methanol whereas the serum samples were extracted with ethyl acetate or n‐hexane. The individual lignans were analyzed by HPLC using reversed phase C18 columns. Analytical recoveries of sesamin, asarinin, and sesamolin from sesame oil were 92–94 % with two extractions. Recoveries from serum ranged from 87 to 97 %. The limit of quantitation with the fluorometric detector was 0.1 ng compared to 0.1 μg with the PDA detector. The concentrations of sesamin, asarinin, and sesamolin in Orchids and Sigma sesame oil were 0.4, 0, and 0.15 % and 0.19, 0.09, and 0 %, respectively. The identities of the individual lignans obtained by HPLC were confirmed by GC/MS and the concentrations of sesamin, asarinin, and sesamolin obtained with the fluorometric detector correlated with those obtained by GC/MS (r2 = 0.94, P < 0.001). The HPLC and GC/MS methods permit simple and efficient procedures for the analysis of sesamin, asarinin, and sesamolin in sesame oil samples as well as in serum samples.

Current treatments for cardiovascular and obesity-associated diseases, such as statin therapy, may be associated with several side effects. Products from food sources with polyphenolic compounds may represent promising agents in the treatment of cardiovascular and metabolic diseases with minimal side effects. Thus, we aimed to study the effect of sesame oil and simvastatin treatment on plasma lipid profile, nitric oxide generation, and oxidative load in obese Zucker rats. 12-week-old male Zucker rats were divided into the control and sesame oil- (1.25 ml/kg/day) treated Zucker lean groups, the control and sesame oil (1.25 ml/kg/day), or simvastatin (15 mg/kg/day) together with sesame oil-treated Zucker fa/fa groups, n = 6 in each group. The treatment lasted for 6 weeks. Sesame oil composition and plasma lipid profile were analyzed. Nitric oxide synthase (NOS) activity, endothelial NOS (eNOS), phosphorylated eNOS, and inducible NOS (iNOS) protein expressions were determined in the left ventricle and aorta. Oxidative load, measured as conjugated diene (CD) and thiobarbituric acid reactive substance (TBARS) concentrations, was detected in the liver. Neither sesame oil nor cotreatment with simvastatin affected plasma lipid profile in Zucker fa/fa rats. Sesame oil and similarly cotreatment with simvastatin markedly increased NOS activity and phosphorylated eNOS protein expressions in the left ventricle and aorta of Zucker fa/fa rats. There were no changes in eNOS and iNOS protein expressions within the groups and tissues investigated. Hepatic CD concentration was higher in Zucker fa/fa comparing Zucker lean rats, and sesame oil treatment decreased it significantly. Interestingly, this decrease was not seen after cotreatment with simvastatin. In conclusion, phosphorylation of eNOS and decreased oxidative load may significantly contribute to increase in total NOS activity with potential beneficial properties. Interestingly, simvastatin did not affect NO generation already increased by sesame oil in obese Zucker rats.

Modulation of blood pressure, lipid profiles and redox status in hypertensive patients taking different edible oils

Increased quinolinic acid (QA) accumulation has been found in many neurodegenerative diseases. Artemisia absinthium (A. absinthium) has been reported to have neuroprotective and antioxidant activities. This study was designed to evaluate the effect of A. absinthium in QAinduced neurotoxicity in OLN-93 Cells. OLN-93 cells were cultured in a DMEM medium containing 10% (v/v) fetal bovine serum, 100 units/ml penicillin, and 100 μg/ml streptomycin. The cells were pretreated with concentrations of A. absinthium extract for two h and then exposed to QA for 24 h. After 24 h cell viability, the level of malondialdehyde (MDA), reactive oxygen species (ROS), and apoptotic cells were quantitated in OLN-93 Cells. Pretreatment with A. absinthium extract prevented the loss of cell viability in OLN-93 cells. ROS generation, lipid peroxidation, and apoptosis in QA-injured OLN-93 cells were reduced following A. absinthium extract pretreatment. A. absinthium extract exerts its neuroprotective effect against QA-induced neurotoxicity via oxidative stress and apoptosis modulation.