Rafine Ayçiçek Yağının Oksidasyon Kararlılığı Üzerine Biberiye’nin Antioksidan Etkisi

Year 2023, Issue: 50, 60 - 65, 30.04.2023

Ayşegül Türk Baydır , Amir Soltanbeigi , Hasan Maral

https://doi.org/10.31590/ejosat.1233032

Abstract

Bu çalışmada, biberiye (Rosmarinus officinalis L.) uçucu yağının bileşenleri ve rafine ayçiçek yağının oksidasyon kararlılığı üzerine antioksidan aktivitesi Ransimat metodu ile incelenmiştir. Bitki materyali Afyonkarahisar Tıbbi ve Aromatik Bitkiler Merkezinden temin edilmiştir. GC/FID-MS analizi sonucu, 1,8-Cineole (15.18%), Camphor (11.39%), Borneol (11.39%), Germacrene D (11.12%), Carvacrol (11.05%), α-Pinene (6.01%) ve p-Cimene (3.07%) biberiye uçucu yağının major bileşenleri olarak tespit edilmiştir. DPPH metodu kullanılarak toplam antioksidan tayini yaılmış olup, EC50 değeri 3.35 mg ml-1 olarak belirlenmiştir. Rafine ayçiçek yağının indüksiyon periyodu ortalama 1.57 saat iken, 1 g 100 g-1 oranında biberiye eklendiğinde 1.68 saat, 5 g 100 g-1 oranında biberiye eklendiğinde ise 1.79 saat olarak tespit edilmiştir. Elde edilen sonuçlara göre ekonomik değere sahip, tıbbi ve aromatik bitkisi olan biberiye, ayçiçek yağının oksidasyon kararlılığını önemli ölçüde artırmıştır. Yenilebilir sabit yağların raf ömrünü uzatmak amacıyla doğal bir antioksidan olarak biberiye önerilebilmektedir.

Keywords

Antioksidan, Esansiyel Yağ, Ransimat, Rosmarinus Officinalis, Ayçiçek Yağı

The Antioxidant Effect of Rosemary on the Oxidation Stability of Refıned Sunflower Oil

Abstract

In this study, the essential oil chemical compounds of rosemary (Rosmarinus officinalis L.) and its antioxidant activity on the oxidation stability of refined sunflower oil (RSO) were investigated by the Rancimat method. The plant material was obtained from Afyonkarahisar Medicinal and Aromatic Plants Center/Turkey. Based on the GC/FID-MS analysis result, 1,8-Cineole (15.18%), Camphor (11.39%), Borneol (11.39%), Germacrene D (11.12%), Carvacrol (11.05%), α-Pinene (6.01%) and p-Cimene (3.07%) were identified as the major constituents of rosemary essential oil. The total antioxidant activity of rosemary essential oil was determined using the DPPH method. The EC50 value was measured as 3.35 mg mL-1. While the induction time of RSO is 1.57 hours on average,the induction time of RSO with 1 g of 100 g-1 rosemary added was 1.68 hours on average, and the induction time of RSO with 5 g of 100 g-1 rosemary added was 1.79 hours on average. According to the results, rosemary, as an economic medicinal and aromatic plant, significantly increased the oxidation stability of RSO. Therefore, rosemary can be recommended as a natural antioxidant to extend the shelf life of edible fixed oils.

Keywords

Antioksidan, Esansiyel Yağ, Ransimat, Rosmarinus Officinalis, Ayçiçek Yağı

References

• Adams RP 2007. Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry, 4th Ed. Allured Publishing Corporation, Carol Stream, p. 809.
• Brand-Williams W, Cuvelier ME, Berset C 1995. Use of a Free Radical Method to Evaluate Antioxidant Activity. LWT-Food Sci Technol 30(28): 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
• Chen Q, Shi H, Ho CT 1992. Effects of Rosemary Extracts and Major Constituents on Lipid Oxidation and Soybean Lipoxygenase Activity. J. Am. Oil Chem.' Soc 69(10): 999-1002.
• Garg N, Jain, A 2017. Therapeutic and Medicinal Uses of Karpura-A Review. Int. J. Sci. Res 6(4) 1174-1181.
• Dhifi W, Bellili S, Jazi S, Bahloul N, Mnif W 2016. Essential Oils’ Chemical Characterization and Investigation of Some Biological Activities: A Critical Review. Medicines 3(25):2-16. https://doi.org/10.3390/medicines3040025
• Farhoosh R 2007. Shelf-Life Prediction of Edible Fats and Oils Using Rancimat. Lipid Technol 19(10): 232-234. https://doi.org/10.1002/lite.200700073
• Frankel EN 1985. Chemistry of Autoxidation: Mechanism, Products and Flavor Significance (Flavor Chemistry of Fats and Oils, AOCS, Champaign, USA: Ed. Min DB, Smouse TH) 1-37.
• García-Moreno PJ, Pérez-Gálvez R, Guadix A, Guadix EM 2013. Influence of the Parameters of the Rancimat Test on the Determination of the Oxidative Stability Index of Cod Liver Oil. LWT-Food Sci Technol 51(1): 303-308. https://doi.org/10.1016/j.lwt.2012.11.002
• Hcini K, Sotomayor JA, Jordan MJ, Bouzid S 2013. Chemical Composition of the Essential Oil of Rosemary (Rosmarinus officinalis L.) of Tunisian Origin. Asian J. Chem 25(5): 2601-2603. https://doi.org/10.14233/ajchem.2013.13506
• Hussain Abdullah I, Anwar F, Chatha SAS, Jabbar A, Mahboob S, Nigam PS 2010. Rosmarinus officinalis Essential Oil: Antiproliferative, Antioxidant and Antibacterial Activities. Braz. J. Microbiol 41(4): 1070-1078. https://doi.org/10.1590/S1517-838220 10000400027
• Hussain Abdullah I, Anwar F, Chatha SAS, Latif S, Sherazi STH, Ahmad A, Worthington J, Sarker SD 2013. Chemical Composition and Bioactivity Studies of the Essential Oils from Two Thymus Species from the Pakistani Flora. LWT-Food Sci Technol 50(1): 185-192. https://doi.org/10.1016/ j.lwt.2012.06.003
• Juergens LJ, Racké K, Tuleta I, Stoeber M, Juergens UR 2017. Anti-Inflammatory Effects of 1,8-Cineole (Eucalyptol) Improve Glucocorticoid Effects In Vitro: A Novel Approach of Steroid-Sparing Add-On Therapy For COPD And Asthma? Synergy 5: 1-8. https://doi.org/10.1016/j.synres.2017.08.001
• Kassahun A, Shiferaw Y, Feleke G 2019. Proximate Analysis, Physicochemical Properties and Chemical Characterization of Rosmarinus officinalis L. Oil. Nat. Volatiles Essent. Oils 6(2): 20-24.
• Li X, Li Y, Yang F, Liu R, Zhao C, Jin Q, Wang X 2019. Oxidation Degree of Soybean Oil at Induction Time Point under Rancimat Test Condition: Theoretical Derivation and Experimental Observation. Food Res. Int 120: 756-762. https://doi.org/10.1016/ j.foodres.2018.11.036
• Locatelli M, Gindro R, Travaglia F, Coïsson JD, Rinaldi M, Arlorio M 2009. Study of the DPPH-Scavenging Activity: Development of A Free Software for the Correct İnterpretation of Data. Food Chem 114(3): 889-897. https://doi.org/ 10.1016/j.foodchem.2008.10.035
• Omidbeigi R 2011. Production and Processing of Medicinal Plants IV. 2nd Ed. Behnashr Pub. Mash’had, p. 423.
• Özguven, M., Soltanbeigi A, Yalın S, Çaliskan T, Eroğlu P, Yaldız G, Şekeroğlu N 2013. The Study of the Various Rosemary Varieties Volatile Oil Amounts and Antioxidant Activities ın Different Harvests on Fertile and Marginal Lands. 1st Mediterranean Symposium on Medicinal and Aromatic Plants 17-20 April 2013, Cyprus.
• Pragadheesh VS, Saroj A, Yadav A, Chanotiya CS, Alam M, Samad A 2013. Chemical Characterization and Antifungal Activity of Cinnamomum camphora Essential Oil. Ind Crops Prod 49: 628-633. https://doi.org/10.1016/j.indcrop.2013.06.023
• Risaliti L, Kehagia A, Daoultzi E, Lazari D, Bergonzi MC, Vergkizi-Nikolakaki S, Hadjipavlou-Litina D, Bilia AR 2019. Liposomes Loaded with Salvia triloba and Rosmarinus officinalis Essential Oils: In Vitro Assessment of Antioxidant, Anti inflammatory and Antibacterial Activities. J Drug Deliv Sci Technol 51: 493-498. https://doi.org/ 10.1016/j.jddst.2019.03.034
• Salas JJ, Bootello MA, Garcés R 2015. Food Uses of Sunflower Oils. In Sunflower: Chemistry, Production, Processing, and Utilization. AOCS Press, Urbana, p. 710.
• Sampath S, Veeramani V, Krishnakumar GS, Sivalingam U, Madurai SL, Chellan R 2017. Evaluation of in Vitro Anticancer Activity of 1,8-Cineole-Containing n-Hexane Extract of Callistemon citrinus (Curtis) Skeels Plant and Its Apoptotic Potential. Biomed. Pharmacother 93: 296 -307. https://doi.org/10.1016/j.biopha.2017.06. 056
• Singh R, Jawaid T 2012. Cinnamomum camphora (Kapur): Review. Pharmacognosy Journal 4(28): 1-5. https://doi.org/10.5530/pj.2012.28.1
• Soltanbeigi A 2020. Qualitative Variations of Lavandin Essential Oil under Various Storage Conditions. J. Essent. Oil-Bear. Plants 23(6): 1237-1252. https://doi.org/10.1080/0972060X.2020.18710 76
• Soltanbeigi A, Sakartepe E 2020. Chemical Specification of Wild Salvia tomentosa Mill. Collected from Inner Aegean Region of Turkey. Z Arzneı- Gewurzpfla 24(1): 31-35.
• Targan Ş, Arisoy K, Abali Y, Kaya E 2008. Antioxidant Effect of Citric Acid and Phosphoric Acid to Extent Storage Time of Sunflower Oils. Journal of Balıkesir University Institute of Science and Technology 10(1): 67-75.
• Tinello F, Lante A 2020. Accelerated Storage Conditions Effect on Ginger- and Turmeric-Enriched Soybean Oils with Comparing A Synthetic Antioxidant BHT. LWT-Food Sci Technol 131: 109797. https://doi.org/10.1016/j.lwt.2020.109797
• Tomsone L, Krūma Z 2015. Stability of Rapeseed Oil with Horseradish Amorica rusticana L. and lovage Levisticum officinale L. Extracts under Medium Temperature Accelerated Storage Conditions. Agron. Res 13(4): 1120-1130.
• Topuz OK 2014. Oxidative Stabilisation of Anchovy (Engraulis encrasicolus) Oil with Pomegranate (Punica granatum) Seed Extract. J Food Agric Environ 12 (2): 174-178.
• Türk Baydır A 2019. Evaluation of total Antioxıdant Amount and Oxidation Stability in Edible Oils. Journal of Science and Technology of DPU 42: 19-25.
• Türk Baydir A, Soltanbeigi A, Canlidinç RS, Selçuk M 2021. Determination of Chemical Properties and Antioxidant Effect of Salvia officinalis L. Bartın University International Journal of Natural and Applied Sciences 4(1): 95-100.
• Zhou H, Ren J, Li Z. 2017 Antibacterial Activity and Mechanism of Pinoresinol from Cinnamomum camphora Leaves Against Food-Related Bacteria. Food Control 79: 192-199. https://doi.org/10.1016/ j.foodcont. 2017.03.041.