Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants
Background: Today, the growing interest has been focused on the use of medicinal plants and their active components as natural sources, due to their well-known abilities to scavenge free radical. Antioxidant effectively and to different ways can prevent from reaction free radical with biomolecules (...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Institue of Medicinal Plants, ACECR
2009-05-01
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| Series: | Journal of Medicinal Plants |
| Subjects: | |
| Online Access: | http://jmp.ir/article-1-367-en.html |
| _version_ | 1819063798782230528 |
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| author | F Ayoughi M Barzegar MA Sahari H Naghdi Badi |
| author_facet | F Ayoughi M Barzegar MA Sahari H Naghdi Badi |
| author_sort | F Ayoughi |
| collection | DOAJ |
| description | Background: Today, the growing interest has been focused on the use of medicinal plants and their active components as natural sources, due to their well-known abilities to scavenge free radical. Antioxidant effectively and to different ways can prevent from reaction free radical with biomolecules (e.g., protein, amino acids, lipid and DNA) and cause reducing cell injury and death, chronic diseases and cancers. Objective: To determine the chemical composition and antioxidant properties of the essential oil of Anethum graveolens Boiss. in crude soybean oil. Methods: In this study, essential oil was obtained from the seeds and it was analyzed by GC/MS. The chemical compositions were identified. The antioxidant activity was investigated with two methods, DPPH free radical scavenging and β-carotene/linoleic acid. Also, antioxidant activity of essential oil was determined by measuring peroxide and thiobarbituric acid values in crude soy bean oil and results were compared with synthetic antioxidant BHT and BHA. Results: Results showed that six major components in the essential oil were: D-carvone (36.09%), limonene (19.89%), dill apiole (16.83%), E-dihydrocarvone (7.36%), Z-dihydrocarvone (6.59%) and thymol (6.5%). In DPPH∙ system, the EC50 value of Anethum graveolens essential oil was determined as 2.57 ± 1.52 mg/ml. This parameter for BHT was 0.016 ± 0.001. By the β-carotene bleaching system, antioxidant activity of essential oil at 7 mg/ml (77.29%) that was almost equal to BHT at 0.1 mg/ml. In oven test, essential oil could inhibit of primary and secondary oxidation products of crude soy bean oil at 0.6 mg/ml that was almost equal to BHA at 0.1 mg/ml. Conclusion: Results showed that the essential oil of Anethum graveolens could be used as a natural antioxidant in foodstuffs after complementary tests and it causes functionality in them. |
| first_indexed | 2024-12-21T15:20:24Z |
| format | Article |
| id | doaj.art-f89701c84b6041d3adb679bd233f8b0d |
| institution | Directory Open Access Journal |
| issn | 2717-204X 2717-2058 |
| language | English |
| last_indexed | 2024-12-21T15:20:24Z |
| publishDate | 2009-05-01 |
| publisher | Institue of Medicinal Plants, ACECR |
| record_format | Article |
| series | Journal of Medicinal Plants |
| spelling | doaj.art-f89701c84b6041d3adb679bd233f8b0d2022-12-21T18:59:03ZengInstitue of Medicinal Plants, ACECRJournal of Medicinal Plants2717-204X2717-20582009-05-018307183Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical AntioxidantsF Ayoughi0M Barzegar1MA Sahari2H Naghdi Badi3 1- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran 1- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran 1- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran 2- Department of Cultivation & Development, Institute of Medicinal Plants, ACECR, Karaj, Iran Background: Today, the growing interest has been focused on the use of medicinal plants and their active components as natural sources, due to their well-known abilities to scavenge free radical. Antioxidant effectively and to different ways can prevent from reaction free radical with biomolecules (e.g., protein, amino acids, lipid and DNA) and cause reducing cell injury and death, chronic diseases and cancers. Objective: To determine the chemical composition and antioxidant properties of the essential oil of Anethum graveolens Boiss. in crude soybean oil. Methods: In this study, essential oil was obtained from the seeds and it was analyzed by GC/MS. The chemical compositions were identified. The antioxidant activity was investigated with two methods, DPPH free radical scavenging and β-carotene/linoleic acid. Also, antioxidant activity of essential oil was determined by measuring peroxide and thiobarbituric acid values in crude soy bean oil and results were compared with synthetic antioxidant BHT and BHA. Results: Results showed that six major components in the essential oil were: D-carvone (36.09%), limonene (19.89%), dill apiole (16.83%), E-dihydrocarvone (7.36%), Z-dihydrocarvone (6.59%) and thymol (6.5%). In DPPH∙ system, the EC50 value of Anethum graveolens essential oil was determined as 2.57 ± 1.52 mg/ml. This parameter for BHT was 0.016 ± 0.001. By the β-carotene bleaching system, antioxidant activity of essential oil at 7 mg/ml (77.29%) that was almost equal to BHT at 0.1 mg/ml. In oven test, essential oil could inhibit of primary and secondary oxidation products of crude soy bean oil at 0.6 mg/ml that was almost equal to BHA at 0.1 mg/ml. Conclusion: Results showed that the essential oil of Anethum graveolens could be used as a natural antioxidant in foodstuffs after complementary tests and it causes functionality in them.http://jmp.ir/article-1-367-en.htmldill (anethum graveolens)essential oilantioxidant activitiessoybean oil |
| spellingShingle | F Ayoughi M Barzegar MA Sahari H Naghdi Badi Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants Journal of Medicinal Plants dill (anethum graveolens) essential oil antioxidant activities soybean oil |
| title | Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants |
| title_full | Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants |
| title_fullStr | Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants |
| title_full_unstemmed | Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants |
| title_short | Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants |
| title_sort | antioxidant effect of dill anethum graveolens boiss oil in crude soybean oil and comparison with chemical antioxidants |
| topic | dill (anethum graveolens) essential oil antioxidant activities soybean oil |
| url | http://jmp.ir/article-1-367-en.html |
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