Oil Antioxidant Research Articles

Profiling of phenolic composition in camellia oil and its correlative antioxidant properties analysis.

Less research has been conducted on the association between camellia oil's (CO) phenolic composition and antioxidant capability. In this study, the phenolic profile of CO and its connection to antioxidant capacity were examined utilizing a combination of widely-targeted phenolic metabolomics and multivariate statistical analysis. A total of 751 phenolics were discovered. The WGCNA was used to link phenols to antioxidants, yielding 161 antioxidant-related phenols from the blue module. In response to several antioxidant assays, 59 (FRAP), 59 (DPPH), and 53 (ABTS) phenolics were identified as differential phenolic markers (DPMs). Further stepwise multiple linear regression revealed six DPMs that substantially influenced the antioxidant capacities. Nine metabolic pathways and their associated network mechanisms for the most significant phenolics were developed. This study sheds light on the phenolic content of CO, elucidates their role in antioxidant activity, and lays the groundwork for improving extraction techniques and generating improved product.

Potential anti-inflammatory activity of the Salvia fruticosa Mill. essential oil

Context: Salvia fruticosa, known as Greek sage, is a perennial shrub indigenous to the eastern Mediterranean. Historically, its leaves have been prized for their medicinal properties, particularly in traditional remedies for anti-inflammatory, antimicrobial, and digestive ailments. Aims: To evaluate the anti-inflammatory properties and possible mechanisms of action of Salvia fruticosa essential oil (EOSF). Methods: The essential oil was obtained from the aerial parts of the plant using hydrodistillation and then analyzed using gas chromatography and mass spectrometry. The anti-inflammatory effects of the essential oil were examined using established inflammation models, specifically carrageenan-induced paw edema and peritonitis. To investigate the anti-inflammatory effects of the essential oils, widely recognized inflammation models were employed, specifically carrageenan-induced paw edema and peritonitis. In addition, the essential oil's antioxidant activity was evaluated by measuring its ability to scavenge nitric oxide radicals and inhibit lipid peroxidation. Results: The primary constituents of the EOSF were found to be 1,8-cineol (eucalyptol) (45.5%), β-caryophyllene (9.2%), and β-pinene (6.5%). The results of the study demonstrated that EOSF displayed a significant reduction in edema, peritonitis, myeloperoxidase activity, and NOx-peritoneal lavage concentration induced by carrageenan. Moreover, the essential oil exhibited notable inhibition of nitric oxide radical production stimulated by sodium nitroprusside. Additionally, EOSF demonstrated the ability to prevent lipid peroxidation caused by Fe2+ or Fe2+ plus H2O2. Conclusions: The findings indicate that EOSF possesses anti-inflammatory properties, potentially attributed to its antioxidant capacity.

The effect of sesamol on endogenous substances and oxidative stability of walnut oil.

This study explored the effect of sesamol on the stability of walnut oil based on the changes of endogenous characteristics in the oxidation process, which provided a theoretical reference for the application of natural antioxidants in walnut oil. A total of 300 mg/kg sesamol (SP), compound antioxidant AC (sesamol 353.62 mg/kg, citric acid 149.60 mg/kg, and BHA 76.33 mg/kg) and 35% sesame oil (35%-SO) were added to walnut oil respectively; in addition, 200 mg/kg t-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and citric acid were used as controls and blank walnut oil to study their effects on peroxide value, acid value, carbonyl compounds, conjugated olefins, phenols, flavonoids, sterols, vitamin E, β-carotene, and 51 fatty acids of walnut oil and their correlation between endogenous antioxidant components. The results showed that the addition of SP, 35%-SO, and AC could inhibit the increase of peroxide value, acid value, and carbonyl compounds in walnut oil, and could inhibit the decrease of β-carotene, total phenols, total sterols, and vitamin E. SP and 35%-SO could inhibit the decrease of total flavonoids, and several antioxidants could inhibit the decrease of endogenous antioxidant components in walnut oil. At the same time, it can better inhibit the change of unsaturated fatty acids in walnut oil. By the end of oxidation, the unsaturated fatty acids of blank walnut oil decreased by 10.31%, but AC, SP, and 35%-SO treatment groups increased by 10.90, 5.09 and 4.13%, respectively. Indicating that it had a certain protective effect on unsaturated fatty acids in walnut oil. There was a certain correlation between the endogenous substances of walnut oil. so the addition of several antioxidants can enhance the endogenous antioxidants of walnut oil, inhibit the oxidation of unsaturated fatty acids, and inhibit the increase of carbonyl compounds, codienes, acid value, and peroxide value. SP and AC have better antioxidant effects on walnut oil and improve the stability of walnut oil.

The Effect of Surfactant Formulation and Salam Leaf Extract (Syzygium Polyanthum) on The Durability of Soybean Oil

The antioxidants in salam leaf extract have polar properties that affect their effectiveness in oil, thus requiring a surfactant to enhance dispersion. This study aims to investigate the impact of surfactant addition on the dispersion of salam leaf extract antioxidants in soybean oil based on iodine value and free fatty acids. The research involved extracting salam leaves and determining the best formulation with a combination of salam leaf extract and sorbitan monooleate surfactant based on antioxidant activity. The best formulation was then blended into soybean oil, which was subsequently heated discontinuously for 12 hours. The results indicated that the treatment observed based on its antioxidant activity is 0.8% salam leaf extract and 1% Sorbitan monooleate surfactant with IC50 antioxidant activity of 105.4712 ppm and which belongs to the medium category. The analysis were then performed for this treatment in heating I to heating IV iodine number (102.95gI2/100g, 102.38gI2/100g, 102.14gI2/100g, and 101.23gI2/100g respectively) and the free fatty acid (0.0633%, 0.0652%, 0.1163%, and 0.1743%, respectively). The effectiveness of salam leaf extract based on iodine number, peroxide number, and free fatty acid parameters showed that the treatment with the addition of salam leaf extract combined with sorbitan monooleate surfactant gave better results than without the addition of sorbitan monooleate surfactant.

Watercress oil loaded with gel: evaluation of hemolysis inhibition, antioxidant, antimicrobial, and healing properties.

Plant-derived compounds are renowned for their remarkable pharmacological properties, holding immense promise for therapeutic interventions in human health. In this study, we aimed to assess the antimicrobial, anti-hemolytic, antioxidant, and wound healing attributes of watercress oil incorporated into Vaseline gel (OLG) compared to watercress oil alone. OLG was formulated through a meticulous process involving the addition of Vaseline gel to the oil under agitation conditions. High-performance liquid chromatography analysis of watercress oil unveiled a rich array of phenolic compounds, including gallic acid (10.18μg/mL), daidzein (3.46μg/mL), and hesperetin (3.28μg/mL). The inhibitory zones caused by watercress oil alone against a spectrum of pathogens, including Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Enterococcus faecalis, and Candida albicans, were measured at 25 ± 0.3, 26 ± 0.1, 22 ± 0.2, 25 ± 0.2, and 24 ± 0.1mm, respectively. Notably, OLG exhibited slightly larger zones of inhibition (27 ± 0.2, 30 ± 0.2, 24 ± 0.1, 28 ± 0.1, and 25 ± 0.3mm) against the same microbial strains. Furthermore, the minimum inhibitory concentration (MIC) of OLG against E. coli and E. faecalis was lower compared to watercress oil alone, indicating enhanced efficacy. Similarly, the minimum bactericidal concentration (MBC) of OLG was notably lower across all tested bacteria compared to watercress oil alone. Inhibition of bacterial hemolysis, particularly K. pneumoniae, was significantly enhanced with OLG treatment, showcasing reductions of 19.4%, 11.6%, and 6.8% at 25%, 50%, and 75% MIC concentrations, respectively, compared to watercress oil alone. The antioxidant activity of both oil and OLG was quantified with IC50 values of 2.56 and 3.02μg/mL, respectively. Moreover, OLG demonstrated remarkable efficacy in wound healing assays, with notable enhancements in migration rate, wound closure, and area difference compared to control cells. In light of the observed antibacterial, antifungal, anti-hemolytic, and wound healing properties of OLG, this formulation holds therapeutic potential in treating microbial infections and promoting wound healing.

Effect of Growing Regions on Discrimination of Turkish-Style Black Table Olives from Gemlik Cultivar.

Gemlik is a cultivar that grows in a distinct region of Turkiye and is ideal for brine fermentation of brine black table olives. Bursa Protected Designated Origin (PDO) and Izmir non-PDO Gemlik table olives have high levels of oleic acid (74%), total phenol (190 mg/kg), and dry matter (57%), while being low in linoleic acid (8%). The pH values and salt contents were observed to be in the range of 4.1 to 4.3 and 3.9% to 4.8%, respectively. During the fermentation of Gemlik table olives, a mass transfer occurred, resulting in a reduction in reducing sugar and total sugar contents as well as an increase in the salt content of the olives. Despite the reduction of phenolic content in both Gemlik PDO and non-PDO table olives, their antioxidant capacity remains high after fermentation. The oil content, antioxidant activity, phenolic contents, palmitic, palmitoleic, oleic, and linoleic acids were all found to be significant variables in distinguishing between Gemlik PDO and non-PDO table olives using PLS-DA analysis. There is a statistically significant correlation between the phenolic content and oleic (0.588) and linoleic (-0.659) acids (p < 0.05). Bursa PDO and Izmir non-PDO exhibit enhanced nutritional quality and antioxidant activity, unequivocally differentiating them from Hatay and Mersin non-PDO Gemlik table olives with 98% accuracy through discriminant analysis (p < 0.05). PLS-DA and DA can effectively identify variations in the quality of Turkish-style black table olives preserved in brine, originating from PDO and non-PDO growing areas.

Olive oil increase catalase activity and gluthatione peroxidase level in hyperglycemic rats

Background: Diabetes mellitus is the most common endocrine disease globally. Hyperglycemia in diabetes mellitus is known to trigger oxidative stress. The activity of glutathione peroxidase (GSH-Px) is decreased in diabetic conditions. Catalase activity acts as a defense system to prevent the formation of free radicals (oxidants) in the human body. Objective: This study aimed to determine the effectiveness of olive oil antioxidants on catalase activity and GSH-Px levels in hyperglycemic rats. Methods: Adult male Wistar rats were randomized into three groups (n: 8): untreated control (Control), alloxan-induced untreated (Alloxan), and alloxan-induced treatment (Treatment) of olive oil at 25 mL/day for 14 days. Catalase activities were measured using the spectrophotometry method, and GSH-Px levels were analyzed using an enzyme-linked immunosorbent assay (ELISA). Results: Administration of olive oil increased catalase activity compared to the untreated group in alloxan-induced rats. The average level of glutathione peroxidase was higher in the treatment group than in alloxan-induced rats. Conclusion: Antioxidants in olive oil increased catalase activity and glutathione peroxidase levels in alloxan-induced hyperglycemic rats.

Antioxidant and Sunscreen Activities of Cananga Oil and Its Formulation Test as A Facial Spray

Antioxidant and Sunscreen Activities of Cananga Oil and Its Formulation Test as A Facial Spray

Anti-inflammatory, antioxidant, antiangiogenic, and therapeutic efficacy of neroli oil in rats with endometriotic lesions.

Endometriosis is a serious health problem among women of reproductive age, with pelvic pain and infertility. Given the limited success of current treatments, this study explores Neroli oil (N.O.) effects on inflammation, oxidation, angiogenesis, and tissue remodeling implicated in endometriosis. Albino Wistar female rats were used to simulate an endometriosis model. Groups were established for comparison: a control, an endometriosis model, a N.O.-treated group, and a N.O.-treated group postendometriosis induction. The study focused on Tumor necrosis factor-alpha (TNF-α), Interleukin 6, Interleukin 8, vascular endothelial growth factor (VEGF), myeloperoxidase, Matrix metalloproteinase-1 (MMP-1), nitric oxide, superoxide dismutase, catalase, and anti-mullerian hormone values, as well as histopathological evaluations of endometriotic foci. AMH values showed a significant increase in the endometriosis group treated with N.O. compared with the endometriosis group (p < 0,01).A statistically significant decrease was found in MMP-1 level in the endometriosis group that underwent N.O. (p < 0.001). Increased CAT (p < 0.0001) and decrease in nitric oxide (p < 0.01) are found in N.O.-treated endometriosis group. TNF-α levels in the endometriosis group showed a statistically significant increase in the endometriosis group when compared with the control and sham group (p < 0.001, p < 0.01 respectively). In our study, a statistically significant increase was observed in VEGF levels (p < 0.001) in endometriosis group and significant decrease in the N.O. administered endometriosis model group. Groups treated with N.O. showed decreased inflammation and congestion scores. Histopathological assessments demonstrated reduced inflammation and tissue remodeling signs in endometriotic foci. This study highlights the potential of N.O. in the treatment of endometriosis, owing to its anti-inflammatory, antioxidant, and antiangiogenic properties that can disrupt chronic processes. Our findings lend support to utilization of herbal remedies for the management of endometriosis, thereby emphasizing the necessity for additional comprehensive investigations in the future.

Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction.

The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO2 (sc-CO2) extraction of two varieties of Peruvian beans (Phaseolus vulgaris L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation. The results revealed that the best extraction conditions for WB and RB were 396.36 Bar, 40.46 °C, with an efficiency of 1.65%; and 391.995 Bar, 44.00 °C, with an efficiency of 1.12%, respectively. The WB and RB oils presented a high degree of polyunsaturation (63.2 and 52.8%, respectively), with oleic, linoleic, and linolenic fatty acids prevailing. Gamma-tocopherol was the predominant antioxidant in both oils. The residual flours (WB and RB) obtained after extraction with sc-CO2 had a high average content of proteins (23%), carbohydrates (61%), and minerals (3%). The limiting amino acids of WB were: Fen + Tyr, Leu, Lys, and in RB, only Leu was limiting. The viscosity of the solutions (20%) of the WB and RB flours mainly adjusted to the Waele's Ostwald model (r = 0.988). It is concluded that both products (oil and bean flour) obtained in an optimized manner using an eco-friendly technology with sc-CO2 have high nutrient and bioactive component content and can be used in the development of new ingredients and healthy foods of plant origin.

Biochemical characterization of chamomile essential oil: Antioxidant, antibacterial, anticancer and neuroprotective activity and potential treatment for Alzheimer's disease

Alzheimer’s disease (AD) causes dementia among older adults, increasing the global burden of dementia. Therefore, this study investigates the potential neuroprotective, antioxidant, and anticancer effects of chamomile essential oil (CCO) in Alzheimer’s disease. CCO’s main volatile compounds (VOCs) were α-bisabolol, camazulene, and bisabolol oxide A, representing 81 % of all VOCs. CCO scavenged 93 % of DPPH free radicals and inhibited the pathogenic bacteria, i.e., Staphylococcus aureus and Salmonella typhi, besides reducing 89 % of brain cancer cell lines (U87). Eighty albino rats were randomized into four groups: standard control, Alzheimer’s disease group caused by AlCl3, and treated groups. The results indicated that the mean value of tumor necrosis factor α (TNF-α), amyloid precursor protein (APP), amyloid beta (Aβ), caspase-3, & B-cell lymphoma 2 (Bcl-2) was significantly elevated due to the harmful effect of AlCl3; however, CCO downregulated these values, and this effect was attributed to the considerable volatile compounds and phenolic compounds content. Additionally, CCO rats showed a significant increment in noradrenergic (NE), dopaminergic (DO), and serotoninergic systems with relative increases of 50, 50, and 14 % compared to diseased rats. The brain histology of CCO-treated rats showed a significant reduction in neuronal degeneration and improved brain changes, and its histology was close to that of the control brain. The results indicated that CCO offers a new strategy that could be used as an antioxidant and neuroprotective agent for AD due to its considerable contents of antioxidants and anti-inflammatory compounds.

Eco-friendly miniaturized kapok-fiber supported liquid-phase extraction coupled with gas chromatography-flame ionization detector for high-throughput edible oil preparation and low-cost determination of synthetic antioxidants

The addition of synthetic phenolic antioxidants can effectively delay or prevent oxidation of edible oils. However, excessive use of these antioxidants can have negative impacts, which emphasizes the importance of accurate analysis methods to determine their presence in edible oils. Given the large number of food samples involved in regulatory purposes, there is a need to develop high-throughput and cost-effective detection methods for routine analysis. However, the existing methods are not suitable, indicating a need for further improvement. This study presents a technique that combines miniaturized-kapok fiber-supported liquid-phase extraction (mini-KF-SLE) with gas chromatography-flame ionization detection (GC-FID) to determine synthetic antioxidants like 3-tert-butyl-4-hydroxyanisole, 3,5-di-tert-butyl-4-hydroxytoluene, and tert-butylhydroquinone in edible oils. The mini-KF-SLE device consists of 20mg of kapok fibers placed in a 1mL pipette tip attached to a pipette. The extraction procedure involves three simple steps: loading the oil sample (150mg), adding the extractant (150µL of ACN), and eluting the extractant by applying air pressure using a pipette. The developed mini-KF-SLE-GC-FID method shows satisfactory quantitation ability (R2>0.99) and detection limits of 0.4–0.5µg/g. Moreover, the relative standard deviations for all analytes were below 9.2%, indicating good precise of the method for routine analysis. The proposed method also exhibits excellent environmental friendliness, as evidenced by three widely recognized metrics. Overall, the mini-KF-SLE-GC-FID method provides a convenient, low-cost, environmentally friendly, and easy to automate alternative for routinely determining synthetic antioxidants in edible oils.

Changes in phytochemical properties and water use efficiency of peppermint (Mentha piperita L.) using superabsorbent polymer under drought stress

Water consumption management and the application of advanced techniques in the agricultural sector can significantly contribute to the efficient utilization of limited water resources. This can be achieved by improving soil texture, increasing water retention, reducing erosion, and enhancing seedling germination through the use of superabsorbent polymers. This study aimed to investigate the effect of Aquasource superabsorbent (AS) on the morphological characteristics, phytochemical properties, antioxidant content, and water use efficiency of peppermint. It was conducted under different irrigation management and using different superabsorbent levels. Therefore, a 3 × 4 factorial design was used to determine the effects of irrigation intervals (2-, 4-, and 6-day) and different levels of AS amount (zero [control], 0.5, 1, and 2 wt%). The effects of these factors on various parameters (morphological characteristics, essential oil percentage, nutrient, protein, proline, carotenoid, antioxidant, and chlorophyll content, leaf area index, relative water content, and water use efficiency [WUE]) were evaluated. The results showed that morphological characteristics and essential oil percentage decreased significantly under drought stress (increasing the irrigation intervals). However, the addition of 0.5 (wt%) AS improved plant growth conditions. Increasing the amount of superabsorbent used to 1 and 2 (wt%) decreased the measured traits, which indicates the creation of unsuitable conditions for plant growth. AS application improved the growth of the root more than the leaf yield of peppermint. A 0.5 (wt%) addition of AS resulted in root length increases of 3, 13, and 15%, respectively, at irrigation intervals of 2, 4, and 6 days, respectively. Additionally, at 0.5 (wt%) AS, root weight increased by 8, 15, and 16% in 2-, 4-, and 6-day irrigation intervals, respectively. Also, the height of the plant increased by 3, 5, and 17% at 2-, 4-, and 6-day irrigation intervals when 0.5 (wt%) of AS was used compared to the control. As well, essential oil percentage increased by 2.14, 2.06, and 1.63% at 2-, 4-, and 6-day irrigation intervals. The nutrient and protein contents decreased as irrigation intervals and AS usage increased, indicating a similar trend. However, compared with the control, the addition of 0.5 (wt%) of AS resulted in some improvements in nutrients and protein. The highest WUE (3.075 kg m−3) was attained in the 4-day irrigation interval and 1 wt% AS addition. This was followed closely by the 2-day irrigation interval with 1 wt% AS addition at 3.025 kg m−3, and the 4-day irrigation interval with 0.5 wt% AS addition, which reached 2.941 kg m−3. Overall, the use of AS in appropriate amounts (0.5 wt%) can reduce water consumption and enhance essential oil yield and WUE in peppermint cultivation in water-scarce arid and semi-arid regions.

GC-MS profiling of Pistachio vera L., and effect of antioxidant and antimicrobial compounds of it's essential oil compared to chemical counterparts

All elements of the pistachio tree are considered raw pistachio by-products. The soft hull makes up the majority of these by-products. It contains proteins, fats, minerals, vitamins, phenolics contents (TPC), and antioxidants. Early smiling pistachios are one of the most important sources of pistachio contamination with aflatoxin in the garden and processing stages. The present study aimed to evaluate pistachio hull essential oil (EO) composition, and antioxidant and antimicrobial properties under in vitro conditions. TPC, antioxidant, and antimicrobial activity were measured using the Folin–Ciocalteu reagent, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method, and serial dilution titration method, respectively. A gas chromatography system with a mass spectrometer (GC-MS) was utilized to determine the chemical components of the EO. The findings revealed that the quantity of TPC and anti-radical activity in IC50 were 245.43 mg gallic acid/mL and 206.32 µL/L, respectively. The free radical absorption activity of DPPH (%) increased with EO content. The inhibitory activity of EO on Staphylococcus aureus and Bacillus subtilis was much lower than that of streptomycin and penicillin. Aspergillus flavus was effectively inhibited by pistachio hull EO, comparable to fluconazole. The results obtained from GC-MS showed that the major compounds in pistachio hull essential oil include α-pinene (47.36%), terpinolene (10.57%), limonene (9.13%), and L-bornyl acetate (8.57%). The findings indicated that pistachio hull EO has potent antibacterial and antioxidant components and can be employed as a natural antimicrobial and antioxidant in food systems.

Exploring the synergistic potential of wild nettle and olive oil: bioactive compounds, antioxidant capacity, and antibacterial properties

ABSTRACT This study delved into the incorporation of wild nettle (Urtica dioica L.) leaves powder with virgin olive oil, exploring its potential to enhance nutritional value and health benefits. The antioxidant, antibacterial, and mineral-enrichment attributes of the resultant nettle-infused olive oil were investigated. Phenolic composition analysis revealed that an optimal maceration time of 30–40 minutes leads to maximal phenolic and flavonoid contents (57.66 mg GAE/100 g and 67.18 mg QE/100 g, respectively). The infused oil demonstrated superior radical scavenging activity (DPPH and ABTS assays) compared to virgin olive oil. Notably, nettle infusion significantly elevates zinc (10.12 mg/kg) and iron (13.85 mg/kg) contents. Antibacterial assays exhibited enhanced inhibition diameters and lower MIC and MBC values for nettle-infused oil against various bacterial strains. The study’s findings underscore the potential of nettle infusion to enhance the nutritional and functional attributes of olive oil, holding promise for novel culinary and health applications.

Penyulingan Dan Karakterisasi Minyak Atsiri Dari Kulit Jeruk Peras (Citrus x microcarpa Bunge) Dengan Metode Distilasi Uap Air

In this study, squeezed orange peel was distilled by water vapor distillation method to extract its essential oil, which can be used as an antioxidant. The fixed variable is the weight of 3 kg of squeezed orange peel with a size of ±1 cm-2 cm and a temperature of 125 ℃ and a pressure of 1.2 bar. Independent variables are the ratio of squeezed orange peel:water 1:2, 1:3, 1:4, 1:5, sampling time, 3 hours 4 hours 5 hours and 6 hours. The dependent variables are essential oil yield analysis, essential oil density analysis, essential oil refractive index analysis, essential oil component analysis by GC-MS and essential oil antioxidant analysis by DPPH method. The most yield and volume of squeezed orange peel oil was obtained at a ratio of 1: 2 with a sampling time of 6 hours, namely as much as 1.2289% and 43 mL. From the density obtained, all samples of squeezed orange peel essential oil meet SNI 06-0009-1987 while the closest to ISO 3140, 2019 is the 1:2 ratio of squeezed orange peel essential oil. From the refractive index obtained, the closest to SNI 06-0009-1987 and ISO 3140, 2019 is the 1:2 ratio of squeezed orange peel essential oil. From the component test and antioxidant test, the highest dl-Limonene composition was obtained at a ratio of 1:5 with a sampling time of 6 hours, namely 54.94% and very strong antioxidant strength of 49.07 µg/mL.

The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better

AbstractChia oil (CO) is the vegetable source with the highest ω − 3 polyunsaturated fatty acids (PUFAs) proportion known to date (61%–70%). Although this is favorable from a nutritional point of view, higher contents of ω − 3 PUFAs result in shorter shelf life and poorer oxidative stability. The objective of this work was to design edible oil powders of CO co‐encapsulated with commercial antioxidant‐rich sources—containing β‐carotene (BC), astaxanthin (ASX), and vitamin E (VE), either alone or combined (BC–VE and ASX–VE)—to prolong its oxidative stability. To carry out this, spray‐dried microcapsules were produced through oil‐in‐water double‐layered emulsions using whey proteins and pectin. Spray‐dried capsules were stored at 4 and 30°C, and weekly determinations of primary and secondary oxidation compounds were carried out, by measuring peroxide value (PV) and thiobarbituric reactive substances. CO microcapsules with just one commercial antioxidant‐rich source played a key role to keep oxidative indicators below recommended limits (PV &lt; 15 meq kg−1 oil) when storing powders at 30°C, being ASX the best option, whereas there was no significant effect in oxidation when stored at 4°C. Nevertheless, when combining commercial antioxidant sources (BC–VE and ASX–VE), a marked prooxidant effect was observed, exceeding PV threshold at both temperatures after 2 months of storage.Practical Applications: Combination of chia oil and natural antioxidant commercial sources in edible powders constitutes a promising commodity to design potentially anti‐inflammatory nutritional interventions to prevent chronic noncommunicable diseases. This study contributes to show that mixing different antioxidants with chia oil might have a detrimental effect on oil oxidative stability during storage, so caution must be applied when formulating this type of functional ingredients as more is not always better. The goal of this contribution is that it was possible to obtain an easy‐to‐handle powder nutraceutical ingredient containing both chia oil and astaxanthin (using antioxidant concentrations that might have a significant effect on human health) that could be stored at 30°C up to 8 weeks, keeping oxidative indicators below the limits recommended by Codex Alimentarius (peroxide value &lt;15 meq kg−1 oil).

Chemical composition, antioxidant, antimicrobial and antiproliferative activities of the leaf essential oil of Roxburgh’s Cherry (Eugenia roxburghii), an underutilized species

Eugenia roxburghii (Myrtaceae), known as Roxburgh’s Cherry, is a wild edible fruit-producing plant having multiple use in traditional and folk medicines in India and Sri Lanka. In spite of its nutritional and medicinal importance, there is no report on the chemical composition and bioactivities of the essential oil (EO) of this species. In this article, the chemical composition of the leaf EO of E. roxburghii has been reported for the first time along with its antioxidant, antimicrobial and antiproliferative activities. GC–MS analysis of EO led to the identification of 41 compounds with β-caryophyllene (22.32%) as the major constituent. The EO exhibited strong antioxidant capacity in DPPH and ABTS assays with IC50 values of 15.12 ± 0.23 μg/mL and 7.32 ± 0.05 μg/mL, respectively. It also exhibited strong reducing power ability (EC50 = 1.47 ± 0.06 μg/mL). The EO showed highest sensitivity against enteric pathogenic bacteria, Shigella flexneri (ZOI = 24 ± 0.4 mm, MIC = 31.25 μg/mL) validating its ethnomedicinal claim against dysentery. Further, E. roxburghii EO showed significant antiproliferative activity against human colon (HCT-116, IC50 = 64.84 μg/mL) and prostatic adenocarcinoma (PC-3, IC50=70.11 μg/mL) cell lines. The present study suggests that EO can be used as an antiproliferative agent and for the treatment of enteric diseases.

Physicochemical Assessment, Characterization, Antioxidant and Antimicrobial Potential Study of Essential Oil Extracted from the Peel of Different Galgal (Citrus Pseudolimon) Cultivars

Physicochemical Assessment, Characterization, Antioxidant and Antimicrobial Potential Study of Essential Oil Extracted from the Peel of Different Galgal (Citrus Pseudolimon) Cultivars

Seasonal Variation in Essential Oil Composition and Antioxidant Capacity of Aniba canelilla (Lauraceae): A Reliable Source of 1-Nitro-2-phenylethane.

Aniba canelilla (Kunth) Mez essential oil has many biological activities due to its main compound 1-nitro-2-phenylethane (1N2F), followed by methyleugenol, a carcinogenic agent. This study analyzed the influence of seasonality on yields, antioxidant capacity, and 1N2F content of A. canelilla leaf and twig essential oils. Essential oils (EOs) were extracted with hydrodistillation and analyzed with gas chromatography coupled to mass spectrometry and a flame ionization detector. Antioxidant capacity was measured using the free radical scavenging method (DPPH). Chemometric analyses were carried out to verify the influence of climatic factors on the production and composition of EOs. 1-Nitro-2-phenylethane was the major constituent in A. canelilla EOs throughout the seasonal period (68.0-89.9%); methyleugenol was not detected. Essential oil yields and the 1N2F average did not show a statistically significant difference between the dry and rainy seasons in leaves and twigs. Moderate and significant correlations between major compounds and climate factor were observed. The twig oils (36.0 ± 5.9%) a showed greater antioxidant capacity than the leaf oils (20.4 ± 5.0%). The PCA and HCA analyses showed no statistical differences between the oil samples from the dry and rainy seasons. The absence of methyleugenolin in all months of study, described for the first time, makes this specimen a reliable source of 1N2F.