Comparative evaluation of chemical composition, antioxidant capacity, and some contaminants in six Moroccan medicinal and aromatic plants

Bouzid, Hasna Ait; Oubannin, Samira; Ibourki, Mohamed; Bijla, Laila; Hamdouch, Aicha; Sakar, El Hassan; Harhar, Hicham; Majourhat, Kahlid; Koubachi, Jamal; Gharby, Saïd

doi:10.1016/j.bcab.2022.102569

Cited by 24 publications

(22 citation statements)

References 71 publications

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“…Te antioxidant properties of oregano have been confrmed previously [21,22,34]. Yarrow is also a good source of phenolic compounds that inhibit-free radicals [19,20,[34][35][36][37].…”

Section: Resultsmentioning

confidence: 92%

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The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts

Aliabadi

Ahmadi‐Dastgerdi

Nimavard

2023

Journal of Food Quality

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Oxidative stability of chia seed oil enriched with oregano (Origanum vulgare L.) and yarrow (Achillea millefolium) extracts at different concentrations (600, 1200, and 1800 ppm) was evaluated under accelerated oxidation conditions for 5 days. The total phenolic compounds and antioxidant activity of oregano extract were higher than the yarrow extract. With decreasing concentrations of extracts and increasing time, the oxidative stability of chia seed oil decreased significantly ( p < 0.05 ). At the first day, the acid value of chia seed oil did not show a significant difference, and the highest acid value was related to the control sample at the end of the storage period. The oil containing 1200 and 1800 ppm of oregano extract had the lowest acid, peroxide, anisidine, and Totox values. In the rancimat, the highest oxidative stability index (OSI) was shown in the sample containing 1800 ppm oregano extract, followed by yarrow extract. Our findings showed the potential of oregano and yarrow extracts by improving the oxidative stability of chia seed oil, especially at 1200 and 1800 ppm. At similar concentrations, oregano extract was more successful than yarrow extract in reducing the oxidation rate.

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“…Te antioxidant properties of oregano have been confrmed previously [21,22,34]. Yarrow is also a good source of phenolic compounds that inhibit-free radicals [19,20,[34][35][36][37].…”

Section: Resultsmentioning

confidence: 92%

“…Te phenolic compounds have antioxidant activity and play an important role in preventing oil autoxidation [33]. Te antioxidant properties of oregano have been confrmed previously [21,22,34]. Yarrow is also a good source of phenolic compounds that inhibit-free radicals [19,20,[34][35][36][37].…”

Section: Resultsmentioning

confidence: 98%

The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts

Aliabadi

Ahmadi‐Dastgerdi

Nimavard

2023

Journal of Food Quality

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“…[ 14 ] Ash content (AC) is determined by burning a sample of SCG at 525°C for 4 h using a muffle furnace. [ 20 ] Regarding mineral analysis, the collected ash was treated with a solution consisting of 4 mL of 65% nitric acid (HNO 3 ) and 10 mL of hydrochloric acid (HCl). The mineral content was quantified using the inductively coupled plasma optical emission spectrometry technique.…”

Section: Methodsmentioning

confidence: 99%

Valorization of spent coffee ground as a natural antioxidant and its use for sunflower oil shelf‐life extension

Bijla,

Hmitti,

Fadda

et al. 2024

Euro J Lipid Sci & Tech

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In the present paper, spent coffee grounds (SCG) were investigated for their antioxidant capacity, chemical profiling, and their potential to extend the shelf‐life of refined sunflower oil (RSO). Ethanolic SCG extract (SCGE) ability to enhance RSO oxidation, during accelerated aging conditions, was examined at 60°C for 120 days. To this end, oxidative stability was evaluated for RSO added with SCGE (at 0.01%, 0.02%, and 0.03%) in the presence of a negative control (RSO without SCGE) and a positive one consisting in vitamin E (VE, a synthetic antioxidant) using the same concentrations (0.01%–0.03%). Our outcomes reveal that SCG were an important source of oil, protein, carbohydrates, minerals, pigments, phenolics, and flavonoid compounds, and they have high antioxidant capacity. SCGE at 0.03% increased RSO oxidative stability by reducing free fatty acids (FFA), peroxide value (PV), and conjugated dienes (CD) and trienes (CT) compared to the unenriched oil. However, both SCGE and VE had no significant effect (p < 0.05) on the fatty acids profile and iodine value. Furthermore, RSO enriched with SCGE had overall acceptability in the sensory evaluation. In conclusion, SCGE improved RSO oxidative stability, and therefore, it could be used as an efficient natural antioxidant to substitute VE during industrial processes.Practical Application: It is widely accepted that synthetic antioxidants may be harmful to human health. In such a context, plant‐based natural antioxidants proved to be an excellent alternative. The valorization of SCG as a natural antioxidant may represent a cost‐effective and sustainable approach for the food industry. The addition of used coffee grounds to refined sunflower oil could enhance its shelf‐life, offering a potential alternative to synthetic antioxidants. This may also help to reduce the quantity of coffee waste produced, promoting a circular economy.

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“…It was used with the aim to reduce our data dimensionality as well as to project data sets on a reduced space. For such purposes, the PCA approach is widely in use in various felds such as agronomy and food science, among others [19,[50][51][52][53][54][55][56][57][58][59][60][61][62]. In our work, the frst three principal components (PCs) were retained since they allow explaining about 93% of the total data variability, as indicated in Figure 2.…”

Section: Principal Component Analysis Principle Component Analysis (Pcamentioning

confidence: 99%

Combined Effects of Domestication and Extraction Technique on Essential Oil Yield, Chemical Profiling, and Antioxidant and Antimicrobial Activities of Rosemary (Rosmarinus officinalis L.)

Sakar

Zeroual

Kasrati

et al. 2023

Journal of Food Biochemistry

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We aimed at comparing the effects of domestication and extraction technique on the chemical profiling and antioxidant and antimicrobial activities of Rosmarinus officinalis essential oil (ROEO). This was isolated from wild (WR) and cultivated rosemary (CR) using microwave-assisted extraction (ME) and Clevenger hydrodistillation (CH). Domestication was the main variability source in ROEO constituents, while yield was equally determined by domestication and extraction techniques. Our results revealed important variations, owing to domestication and isolation technique, in terms of ROEO yield (1.10–2.85%), major compounds: α-pinene (14.07–42.03%), camphene (2.26–8.19%), β-pinene (0.35–3.76%), α-terpinene (0.55–2.92%), p-cymene (1.22–4.18%), limonene (0.64–2.79%), 1,8-cineole (31.73–40.72%), β-myrcene (2.09–3.2%), linalool (0.22–1.94%), camphor (12.12–19.66%), borneol (0.53–1.67%), and α-terpineol (1.46–7.45%) as well as minimal inhibitory concentration (MIC, 6.17–15.50 μg/mL), and antioxidant activity (IC50, 2.61–8.58 mg/mL). WR performed better in terms of yield, limonene, cineole, camphor, MIC, and IC50, while the remaining compounds were better expressed in CR. ME displayed high records of ROEO traits except for limonene, camphor, and verbenone (better expressed in CH). Principal component analysis confirmed the obtained findings via the separation of WR, CR, and techniques through the first two components (over 93% of data variability). In conclusion, R. officinalis domestication results in differentiated effects on ROEO traits, fostering a better accumulation of some compounds but reducing yield of other compounds and therefore antioxidant along with antimicrobial activity. ME could be recommended as a green method for ROEO isolation since it was more efficient in terms of the investigated ROEO traits.

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Comparative evaluation of chemical composition, antioxidant capacity, and some contaminants in six Moroccan medicinal and aromatic plants

Cited by 24 publications

References 71 publications

The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts

The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts

Valorization of spent coffee ground as a natural antioxidant and its use for sunflower oil shelf‐life extension

Combined Effects of Domestication and Extraction Technique on Essential Oil Yield, Chemical Profiling, and Antioxidant and Antimicrobial Activities of Rosemary (Rosmarinus officinalis L.)

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