Citrus × paradisi essential oil as a promising agent for margarine storage stability: Composition and antioxidant capacity

Abstract

Grapefruit (Citrus × paradisi, Algerian variety) essential oil obtained by hydro-distillation was evaluated as a substitute for vitamin E for margarine. The obtained IC50 values were: 39.92 ± 0.18, 15.09 ± 0.02, and 4.42 ± 0.03 mg/ml by the 2,2-diphenyl-1-picrylhydrazyl method, the reducing power and the β-carotene/linoleic acid tests, respectively. These results were higher compared to those of the synthetic antioxidants. Values for BHA in DPPH and -carotene/linoleic acid assays were 0.158 ± 0.003 and 0.032 ± 0.000 mg/ml, respectively. The result of ascorbic acid for reducing power was 0.053 ± 0.001 mg/ml. Analysis of composition showed 128 volatile compounds. The limonene was the major compound (67.22%) followed by trans-citral (5.39%) and isoauraptene (2.85%). All samples were fortified with 12.5, 50 and 100 µg/g of essential oil. The Rancimat test demonstrated that the lowest concentration of essential oil gave the best resistance to oxidation (22.6 hr). Novelty impact statement Grapefruit essential oil was used as a substitute for vitamin E for margarine, and it gave better resistance to oxidation than control samples. The presented solution could be successfully applied on an industrial scale.