Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant

Document Type : Research Paper

Authors

Abstract

Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant

Abstract:
Introduction: The Oils and fats are considered as one of the most valuable nutrients, rich sources of energy and important precursors in the body's metabolic processes. These compounds play an important role in providing essential fatty acids and fat-soluble nutrients needed by the body. In addition to biological and nutritional role, lipids are important in food processing, determining the quality and organoleptic properties of food products. Edible oils containing high levels of unsaturated fatty acids (especially polyunsaturated fatty acids) are highly susceptible to oxidation. Oxidation of the oil leads to a loss in its organoleptic properties, nutritional value and shelf life, as well as a negative effect on the health of consumers due to the production of undesirable compounds in the oil. Adding antioxidant compounds to refined oils and fats is a common method used by manufacturers to protect these compounds from adverse changes during the storage and processing of food and to extend the shelf life of foods containing lipid compounds. Taking to account the side effects of the synthetic antioxidants, many efforts have been made to identify and extract the antioxidant compounds from plant sources to be used in food and pharmacy as an alternative for synthetic types. Mentha pulegium (L.) plant needs to be further studied in terms of antioxidant activity and phenolic and flavonoid compounds. It is an aromatic plant that grows in many countries and has been considered by various industries, such as food and medicine. This plant is a rich source of natural antioxidants, such as pulegone and other volatile compounds. The aim of this study was to investigate the antioxidant properties of Mentha pulegium (L.) essential oil in Linseed oil in order to select a suitable alternative to synthetic antioxidants such as TBHQ.
Materials and methods: In this study, Mentha pulegium (L.) essential oil was extracted by Clevenger (water vapor distillation). Chemical analysis of essential oil by gas chromatography equipped with spectrometer showed approximately 16 different compounds in the essential oil of this plant. Based on the findings obtained from chemical analysis of essential oil, polygon is the most important constituent of essential oil of peppermint plant, which accounts for 51.4%. The obtained essential oil was used in four levels of concentration (0.05%, 0.1%, 0.2% and 0.3%) (w/ w) to observe its effect on delaying oxidation process in Linseed oil. Its oxidant properties were compared with the effect of synthetic antioxidant TBHQ at the concentration level of 0.02% by calculating the determination of acid number and peroxide number during time intervals (zero-7-14-21-28) days.
28) days.
Results and discussion: The results indicate that the highest peroxide value of 8.17 (meq/Kg) was related to the control sample on the 28th day and the lowest peroxide value of 3.83 (meq/Kg) was related to the treatment containing TBHQ on the seventh day. Also, the highest acidity value of 2.62 was related to the control sample on the 28th day and the lowest acidity value of 1.88 was related to the TBHQ treatment on the first day. In all treatments of Linseed oil containing Mentha pulegium (L.) essential oil, the resistance time against oxidation was increased with increasing the concentration of essential oil. This indicates that with increasing the concentration of essential oil, the effect of antioxidant compounds in the essential oil in increasing the stability time of flaxseed oil has been increased.
In different treatments of Linseed oil on all days, samples containing Mentha pulegium (L.) essential oil with a concentration of 0.3 had the lowest number of peroxide and after those treatments containing 0.2 and 0.1, respectively, showed less resistance to oxidation. The treatment containing TBHQ was less resistant to the oxidation process than these three treatments. Among the treatments, the highest number of peroxides in all days was related to the control sample, which is due to the lack of antioxidants and thus the increase of free radicals in this treatment. The above findings can be inferred from changes in acid number during the experiments.
Conclusion: Since Mentha pulegium (L.) essential oil has unique properties, several applications can be attributed to it; So that this natural effective substance can be a suitable alternative to artificial preservatives due to its role of inhibiting the growth of microorganisms and increasing the shelf life of food products. Also, the essential oils of this plant are considered as powerful antioxidants due to their phenolic compounds, so they can be considered as a suitable alternative to synthetic antioxidants whose adverse effects on humans have been proven. On the other hand, the constituents of this essential oil, which are mainly monoterpenes, have a pleasant aroma, and this aromatic plant can be used in various industries to create the desired natural aroma.
According to the results obtained from both acid number and peroxide number tests, Mentha pulegium (L.) oil in high concentrations showed a comparable antioxidant effect with the treatment containing TBHQ and can be considered as a suitable alternative to synthetic antioxidants.

Keywords: Essential oil, Antioxidant properties, Mentha pulegium (L.), Linseed oil, TBHQ

Keywords


امینی ب، کرامت ج، حجت الاسلامی م، جهادی م و محمودیان ک، 1394، ارزیابی اثرات آنتی‏اکسیدانی اسانس گیاه مرزه زراعی در روغن کلزا و روغن ماهی کیلکا، علوم غذایی و تغذیه، (3)12، 38-29.
پژوهی الموتی م ر، تاجیک ح، آخوندزاده الف، گندمی نصرآبادی ح و احسانی ع، 1391، مطالعه ترکیب شیمیایی و فعالیت ضدمیکروبی اسانس‏های پونه کوهی  و زیره سبز  در سوپ، علوم و صنایع غذایی ایران، (9)36، 45-33.
شهسواری ن، برزگربفرویی م، سحری م ع و نقدی بادی ح ع، 1387، بررسی فعالیت آنتی‏اکسیدانی اسانس گیاه آویشن شیرازی (.Zataria multiflora Boiss) در روغن سویا، گیاهان دارویی، (7)28، 68-57.
طاهانژاد م، برزگر م، سحری م ع و نقدی آبادی ح،1390، ارزیابی فعالیت ضد‏اکسایشی اسانس اسطوخودوس در سامانه روغن خام سویا، گیاهان دارویی، (1)11، 140-127.
طریقتی ح، رفتنی امیری ز و اسماعیل زاده کناری ر، 1398، بررسی اثر آنتی‏اکسیدانی عصاره برگ گیاه پونه بر پایداری اکسایشی روغن سویا، علوم و صنایع غذایی، (1)92، 152-143.
عطای صالحی الف و سلیمانپور تمام ن، 1398، بررسی اثر آنتی‏اکسیدانی اسانس پونه کوهی بر پایداری اکسایشی روغن سرخ کردنی، پژوهش‏های صنایع غذایی، (3)29-11-1.
عیوقی ف، برزگربفرویی م، سحری م ع و نقدی بادی ح ع، 1388، بررسی فعالیت آنتی‏اکسیدانی اسانس شوید graveolens) Anethum) در روغن سویا و مقایسه آن با آنتی‏اکسیدان‏های شیمیایی، گیاهان دارویی، (9)30، 83-71.
قزل سفلو م وسیدالنگی س ز، 1395، اثر اسانس برگ کرفس کوهی بر پایداری اکسایشی روغن سویا، پژوهش‏هایصنایع غذایی، (4)26، 681-694.
کشوری فرد ف، مختاریان م و توکلی پور ح، 1399، ارزیابی تأثیر اسانس نعناع فلفلی بر پایداری اکسایشی روغن سویا، فرآوری و نگهداری مواد غذایی، (1)12، 94-81.
مالک ف، 1379، چربی­ها و روغن­های خوراکی (ویژگی­ها و فرآوری) انتشارات فرهنگ و قلم.
مستعد الف، ساطعی الف و مازندرانی م، 1393، بررسی مواد موثره اسانس در سرشاخه‏های گلدار و عملکرد آنتی‏اکسیدانی گیاه دارویی پونه در شرایط طبیعی و زراعی در دو مرحله رویشی و زایشی، نشریه پژوهشهای اکوفیزیولوژی گیاهی ایران، (2)43 ، 43-34.
هاشمی ز، حجتی م و طاهانژاد م،1393، بررسی اثر آنتی‏اکسیدانی اسانس گیاه درمنه بر پایداری اکسایشی روغن مخصوص سرخ کردنی، نشریه فرآوری و نگهداری مواد غذایی، (1)6، 36-19.
هاشمی ز، حجتی م و طاهانژاد م،1393، بررسی فعالیت ضد‏اکسیدانی اسانس برگ نارنج در مقایسه با ضداکسیدان سنتزی TBHQ در روغن خوراکی، فصلنامه علوم وفناوری های نوین غذایی، (6)2، 57-43.
Ahmadi F, Kadivar M and Shahedi M, 2007. Antioxidant activity of Kelussia odoratissima Mozaff. In model and food systems. Food Chemistry 105:57-64.
AOAC. 1990. Official Methods of Analysis. Association of Official Analytical Chemists, 15th ed. Washington, DC., USA.
Arabshahi-Delouee S and Urooj A, 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chemistry 102: 1233-1240.
Assareh MH and Jaimand K, 2004. Introduction of two species of Eucalyptus (E. torquata and E. leucoxylon) as a rich source of 1,8-cineole. Pajouhesh and Sazandegi Journal 68:22-6.
Bandoniene D, Venskutonis PR, and Gruzdiene DandMurkovic M, 2002. Antioxidant activity of sage (Salvia officinalis L.), savory (Satureja hortensis L.) and borage (Borago officinalis L.) extracts in rapeseed oil. European Journal of Lipid Science and Technology 104: 286-292.
Bowles BL and Juneja VK, 1998. Inhibition of food-borne bacterial pathogens by naturally occurring food additives. Journal of Food Safety 18:101-112.
Ebrahimzadeh MA, Pourmorad F, and Hafezi S, 2008. Antioxidant activities of Iranian corn silk. Turkish Journal of biology 32: 43-49.
Egan H, Kirk RS and Sawyer R, 1987. Pearson’s Chemical Analysis of Foods. 9th ed. Harlow: Longman Scientific and Technical, pp: 609 - 34.
Erkan N, Ayranci G and Ayranci E, 2008. Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, black seed (Nigella Sativa L.) essential oil, carnosic acid, rosmarinic acidand sesamol. Journal of Food Chemistry 110:1.76-82.
Gulluce M, Sahin F, Sokmen M, Ozer H, Daferera D, Sokme A, Polissiou M, Adiguzel A and Ozkan H, 2007. Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. Food Chemistry 103:1449-1456.
Lee SJ, Umano K, Shibamoto T and Lee KG, 2005. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. J Food Chem 91:131-137.
Llorach R, Martı´nez-Sa´nchez A, Tomas-Barberan F, Gil M and Ferreres F, 2008. Characterization of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chemistry 108:1028-1038.
Mahdavi DL, Deshpande SS and Salunkhe DK, 1995. Food Antioxidant, 1st ed., New York, Marcel Dekker, Inc U.S.A, pp 54-102.
Shahidi F andKim S-K, 2002. Quality management of marine nutraceuticals. In: Ho C-T, Zheng QY, editors. Quality management of nutraceuticals. ACS Symposium Series 803. Washington, D.C.: American Chemical Society 76-87.
Shobana S, and Nidu KA, 2000. Antioxidant activity of selected Indian spices. Prostaglandins, leukotrienes and essential fatty acids 62: 2. 107-110.
Valero M and Salmeron MC, 2003. Antibacterial activity of 11 essential oils against Bacillus cereus in tantalized carrot broth. International Journal of Food Microbiology 85: 73-81.
Zhang YQ, Bai MX, Zhao L, Wang Q and Ji C, 2010. Effects of dietary acetyl-L-carnitine on meat quality and lipid metabolism in Arbor Acres Broilers. Asian-Aust. Journal of Animal Science 23(12): 1639-1644.