Comparative Effect of <i>Bunium persicum</i> and <i>Rosmarinus officinalis</i> Essential Oils and Their Synergy with Citric Acid on the Oxidation of Virgin Olive Oil

Keramat, Malihe; Golmakani, Mohammad‐Taghi; Aminlari, Mahmoud; Shekarforoush, Seyed Shahram

doi:10.1080/10942912.2015.1126722

Cited by 31 publications

(15 citation statements)

References 35 publications

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“…[15] This indicates the existence of synergetic or antagonistic effects due to the complex multicomponent composition of the oils. [31][32][33] The in vitro antimicrobial activity of M. pulegium, M. requenii, and M. aquatica aerial parts of EOs was assayed against 13 bacterial and five yeast species. Table 4 shows the MIC of the different strains tested.…”

Section: Resultsmentioning

confidence: 99%

Essential oils from three species of Mentha harvested in Sardinia: chemical characterization and evaluation of their biological activity

Fancello

Zara

Petretto

et al. 2017

International Journal of Food Properties

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The chemical composition, antimicrobial activity, and antioxidant activity of Mentha (M.) requienii, M. pulegium L., and M. aquatica (L.) Huds from Sardinia, Italy, were tested. The chemical composition was determined by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Flame Ionization Detector (GC-FID) analyses. The antiradical activity was assessed by 2,2-Diphenyl-1-picrylhydrazyl and antioxidant capacity assay (ABTS) assay and minimal inhibition concentration was determined by microdilution broth analysis. The major components found in M. requienii EO were pulegone, menthone, and limonene; similarly, the major components of M. pulegium EO were pulegone and iso-menthone. By contrast, the major components of the essential oil (EO) from M. aquatica are terpinyl acetate and eucalyptol. The antioxidant activity of M. aquatica EO was higher than that of M. requienii and M. pulegium. The EO from M. requienii had good antifungal and antioxidant activities. In the concentration range tested, the mint EOs did not show any antibacterial activity against Staphylococcus aureus 20231 Deutsche SammLung von Mikroorganismen und Zellkulturen (DSMZ), Salmonella enterica subsp. bongori serovar 66:z41:-13772 DSMZ, and four strains of Listeria monocytogenes. Lactic acid bacteria (LAB) strains were not inhibited by the EOs tested, with the exception of Lactobacillus brevis, which showed slight sensitivity to M. pulegium and M. requenii EOs. Yeast strains were in general sensitive to the different Mentha EOs tested and were species and strain dependent.

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Section: Resultsmentioning

confidence: 99%

Essential oils from three species of Mentha harvested in Sardinia: chemical characterization and evaluation of their biological activity

Fancello

Zara

Petretto

et al. 2017

International Journal of Food Properties

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“…was used. Fatty acid methyl esters of linseed oil were prepared according to the method described by Keramat et al …”

Section: Methodsmentioning

confidence: 99%

A Kinetic Approach to the Oxidation of Linseed Oil as Influenced by Fruit Peel and Seeds of Pomegranate

Golmakani

Keramat

Darniyani

2019

Euro J Lipid Sci & Tech

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The objective of this research is to analyze the kinetic parameters of linseed oil by treating it with pomegranate peel and seeds at 353, 368, and 383 K using Rancimat. There are no significant differences (p < 0.05) between the oxidative stability indices of samples containing pomegranate peel and pomegranate seeds. In addition, the indices pertaining to the oxidative stability of linseed oil increase in value as the concentrations of pomegranate peel and seeds increase. Apart from the pomegranate peel at 0.1% and the quercetin, all other antioxidants are able to reduce the severity of temperature‐related parameters (i.e., temperature coefficient and Q10 values). In addition, these antioxidants are able to form an activated complex with lower levels of thermal energy (by reducing activation energy and enthalpy) but of more structured configuration (by reducing the frequency factor and entropy). A high correlation is found between the Gibbs free‐energy of activation and the oxidative stability index of samples. The most substantial increase in the Gibbs free‐energy of activation occurs by TBHQ, followed by gallic acid, quercetin, and pomegranate peel at 1%. Practical Applications: Linseed oil is characterized by its high amounts of essential polyunsaturated fatty acids (PUFAs). The high PUFA content of linseed oil contributes to its rapid oxidation. Pomegranate peel and seeds are valuable sources of natural antioxidants. Investigating the effect of pomegranate peel and seeds in reducing the dependence of linseed oil oxidation on temperature provides a range of valuable kinetic parameters. Nevertheless, this subject has received little attention so far. There are few published data regarding the effect of natural antioxidants on lipid oxidation by this approach. Accordingly, this study is designed to investigate the oxidation kinetics and mechanisms of linseed oil as manipulated by fruit peel and seeds of pomegranate. The results show that the fruit peel and seeds of pomegranate can improve the oxidative stability of linseed oil and reduce the severity of effects caused by undesirable temperatures that may increase the oxidation rate of linseed oil.

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“…Similar to PV results, the differences between inhibitory effects of β-carotene and BHT were more obvious at the latter stages of oxidation. Similarly, Keramat, Golmakani, Aminlari, & Shekarforoush (2016) reported that β-carotene reduced the oxidation of virgin olive oil to the same extent as BHT did after 21 days of storage, while BHT was found to be more effective than β-carotene after 42 days.…”

Section: Pv Av and Tvmentioning

confidence: 99%

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Golmakani¹,

Moosavi‐Nasab²,

Keramat³

et al. 2018

Turk. J. Fish. Aquat. Sci.

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The common kilka (Clupeonella cultriventris caspia), and the oil extracted from it, presented a good nutritional profile because of their rich chemical composition containing essential polyunsaturated fatty acids. The objective of this study was to evaluate how the extract of Spirulina (Arthrospira platensis) affected kilka oil oxidation in comparison with the effects of BHT and β-carotene. Kilka oil samples were stored at 60 °C for 15 days and chemical indicators of lipid oxidation were measured every three days. As a result, kilka oil samples treated with Spirulina extract exhibited a significantly lower Totox value and likewise lower amounts of peroxide and p-anisidine were observed when compared to the control group during storage. Spirulina extract and BHT increased the induction period of kilka oil by 38.94% and 35.54%, respectively. Comparatively, β-carotene was less effective in reducing kilka oil oxidation, with an induction period extension of 18.30%. The antioxidant powers of Spirulina extract, β-carotene, and BHT were 31.43, 19.47, and 29.71, respectively. Generally, the Spirulina extract was introduced as a powerful natural antioxidant that could effectively reduce the oxidation rate of kilka oil.

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Comparative Effect of Bunium persicum and Rosmarinus officinalis Essential Oils and Their Synergy with Citric Acid on the Oxidation of Virgin Olive Oil

Cited by 31 publications

References 35 publications

Essential oils from three species of Mentha harvested in Sardinia: chemical characterization and evaluation of their biological activity

Essential oils from three species of Mentha harvested in Sardinia: chemical characterization and evaluation of their biological activity

A Kinetic Approach to the Oxidation of Linseed Oil as Influenced by Fruit Peel and Seeds of Pomegranate

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