Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Con...

Autores
Olmedo, Rubén Horacio; Ribotta, Pablo Daniel; Grosso, Nelson
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This research determined the antioxidant properties of the essential oils from Aloysia triphylla (AT) and Minthostachys mollis (MM), their antioxidant activity in sunflower oil during accelerated storage (60 °C), and how this storage condition affected the volatiles profile of these essential oils. The main constituents of AT essential oil were neral (27.3%), spathulenol (25.6%), and geranial (24.4%), whereas pulegone (53%) and menthone (29.5%) predominated in MM. Both essential oils presented minor modifications in the chemical compositions after storage at 60 ºC for 14 days. The antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and monitoring the chemical and volatile oxidation indicators during accelerated storage of sunflower oil. The DPPH results showed 48.2 and 24.6%free radical inhibition for AT and MM, respectively. In the accelerated oxidation test, the samples with 0.02% essential oil showed the best antioxidant properties and were comparable to butylated hydroxytoluene. Based on these results, AT and MM essential oils show potential use as antioxidants in foods with high lipid content.
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Materia
OXIDATIVE STABILITY
SUNFLOWER OIL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/91220
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/91220
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage ConditionsOlmedo, Rubén HoracioRibotta, Pablo DanielGrosso, NelsonOXIDATIVE STABILITYSUNFLOWER OILhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This research determined the antioxidant properties of the essential oils from Aloysia triphylla (AT) and Minthostachys mollis (MM), their antioxidant activity in sunflower oil during accelerated storage (60 °C), and how this storage condition affected the volatiles profile of these essential oils. The main constituents of AT essential oil were neral (27.3%), spathulenol (25.6%), and geranial (24.4%), whereas pulegone (53%) and menthone (29.5%) predominated in MM. Both essential oils presented minor modifications in the chemical compositions after storage at 60 ºC for 14 days. The antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and monitoring the chemical and volatile oxidation indicators during accelerated storage of sunflower oil. The DPPH results showed 48.2 and 24.6%free radical inhibition for AT and MM, respectively. In the accelerated oxidation test, the samples with 0.02% essential oil showed the best antioxidant properties and were comparable to butylated hydroxytoluene. Based on these results, AT and MM essential oils show potential use as antioxidants in foods with high lipid content.Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaWiley VCH Verlag2018-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/91220Olmedo, Rubén Horacio; Ribotta, Pablo Daniel; Grosso, Nelson; Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 120; 8-2018; 1-101438-7697CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201700374info:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201700374info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:26:23Zoai:ri.conicet.gov.ar:11336/91220instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:26:24.178CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions
title Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions
spellingShingle Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions
Olmedo, Rubén Horacio
OXIDATIVE STABILITY
SUNFLOWER OIL
title_short Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions
title_full Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions
title_fullStr Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions
title_full_unstemmed Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions
title_sort Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions
dc.creator.none.fl_str_mv Olmedo, Rubén Horacio
Ribotta, Pablo Daniel
Grosso, Nelson
author Olmedo, Rubén Horacio
author_facet Olmedo, Rubén Horacio
Ribotta, Pablo Daniel
Grosso, Nelson
author_role author
author2 Ribotta, Pablo Daniel
Grosso, Nelson
author2_role author
author
dc.subject.none.fl_str_mv OXIDATIVE STABILITY
SUNFLOWER OIL
topic OXIDATIVE STABILITY
SUNFLOWER OIL
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This research determined the antioxidant properties of the essential oils from Aloysia triphylla (AT) and Minthostachys mollis (MM), their antioxidant activity in sunflower oil during accelerated storage (60 °C), and how this storage condition affected the volatiles profile of these essential oils. The main constituents of AT essential oil were neral (27.3%), spathulenol (25.6%), and geranial (24.4%), whereas pulegone (53%) and menthone (29.5%) predominated in MM. Both essential oils presented minor modifications in the chemical compositions after storage at 60 ºC for 14 days. The antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and monitoring the chemical and volatile oxidation indicators during accelerated storage of sunflower oil. The DPPH results showed 48.2 and 24.6%free radical inhibition for AT and MM, respectively. In the accelerated oxidation test, the samples with 0.02% essential oil showed the best antioxidant properties and were comparable to butylated hydroxytoluene. Based on these results, AT and MM essential oils show potential use as antioxidants in foods with high lipid content.
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
description This research determined the antioxidant properties of the essential oils from Aloysia triphylla (AT) and Minthostachys mollis (MM), their antioxidant activity in sunflower oil during accelerated storage (60 °C), and how this storage condition affected the volatiles profile of these essential oils. The main constituents of AT essential oil were neral (27.3%), spathulenol (25.6%), and geranial (24.4%), whereas pulegone (53%) and menthone (29.5%) predominated in MM. Both essential oils presented minor modifications in the chemical compositions after storage at 60 ºC for 14 days. The antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and monitoring the chemical and volatile oxidation indicators during accelerated storage of sunflower oil. The DPPH results showed 48.2 and 24.6%free radical inhibition for AT and MM, respectively. In the accelerated oxidation test, the samples with 0.02% essential oil showed the best antioxidant properties and were comparable to butylated hydroxytoluene. Based on these results, AT and MM essential oils show potential use as antioxidants in foods with high lipid content.
publishDate 2018
dc.date.none.fl_str_mv 2018-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/91220
Olmedo, Rubén Horacio; Ribotta, Pablo Daniel; Grosso, Nelson; Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 120; 8-2018; 1-10
1438-7697
CONICET Digital
CONICET
url http://hdl.handle.net/11336/91220
identifier_str_mv Olmedo, Rubén Horacio; Ribotta, Pablo Daniel; Grosso, Nelson; Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 120; 8-2018; 1-10
1438-7697
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201700374
info:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201700374
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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