Citrus × paradisi essential oil as a promising agent for margarine storage stability: Composition and antioxidant capacity
| Autor: | Cristina Nerín, Khodir Madani, Magdalena Wrona, Samir Hadjal, Fatiha Brahmi, Ghania Kaanin-Boudraa, Lila Boulekbache-Makhlouf |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Journal of Food Processing and Preservation. 45 |
| ISSN: | 1745-4549 0145-8892 |
| DOI: | 10.1111/jfpp.15374 |
| Popis: | Grapefruit (Citrus × paradisi, Algerian variety) essential oil obtained by hydro‐distillation was evaluated as a substitute for vitamin E for margarine. The obtained IC₅₀ values were: 39.92 ± 0.18, 15.09 ± 0.02, and 4.42 ± 0.03 mg/ml by the 2,2‐diphenyl‐1‐picrylhydrazyl method, the reducing power and the β‐carotene/linoleic acid tests, respectively. These results were higher compared to those of the synthetic antioxidants. Values for BHA in DPPH and β‐carotene/linoleic acid assays were 0.158 ± 0.003 and 0.032 ± 0.000 mg/ml, respectively. The result of ascorbic acid for reducing power was 0.053 ± 0.001 mg/ml. Analysis of composition showed 128 volatile compounds. The limonene was the major compound (67.22%) followed by trans‐citral (5.39%) and isoauraptene (2.85%). All samples were fortified with 12.5, 50 and 100 µg/g of essential oil. The Rancimat test demonstrated that the lowest concentration of essential oil gave the best resistance to oxidation (22.6 hr). NOVELTY IMPACT STATEMENT: Grapefruit essential oil was used as a substitute for vitamin E for margarine, and it gave better resistance to oxidation than control samples. The presented solution could be successfully applied on an industrial scale. |
| Databáze: | OpenAIRE |
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