Sustainable Use of Orange Peel Essential Oil: A Natural Antioxidant to Combat Fish Oil Oxidation

Yıl 2024, Cilt: 10 Sayı: 3, 201 - 210, 28.12.2024

Hüseyin Serkan Erol , Hilal Metin , Özgür Kaynar , Ümit Acar , Osman Sabri Kesbiç

https://doi.org/10.58626/menba.1563205

Öz

This study examines the protective effects of orange peel essential oil (OEo) against the oxidation of fish oil and its prospective application as an antioxidant. The investigation involved the addition of varying ratios of OEo (100 ppm-1600 ppm) to fish oil, and the protective effects against oxidation were assessed using measurements of peroxide value (PV) and malondialdehyde (MDA) generation. The accelerated oxidation test was conducted at a temperature of 55°C, 70% humidity, and continuous light for a duration of 120 hours. Furthermore, statistical disparities among the experimental groups were examined. The results indicated considerably reduced levels of PV and MDA (p<0.05) in fish oils supplemented with OEo compared to the control group. The group with 400 ppm OEo exhibited the lowest PV value (20 meq O2/kg), which was determined to be nearly equivalent to that of fresh fish oil. Statistical studies indicated that the oxidation-suppressing impact of OEo was dose-dependent, and the proportion of free fatty acids (FFA) was reduced in the OEo16 group relative to the control group. The findings indicate that OEo serves as a natural and eco-friendly substitute for synthetic antioxidants, potentially enhancing sustainable food production. In conclusion, statistical analyses validated the capacity of OEo to impede oxidation in fish oil at various concentrations, revealing that 400 ppm OEo was the most efficacious concentration, offering substantial protection against oxidative deterioration.

Anahtar Kelimeler

Orange Peel Essential Oil, Fish Oil Oxidation, Natural Antioxidants, Lipid Peroxidation, Sustainable Antioxidants

Etik Beyan

There is no need for ethics committee approval in this study.

Destekleyen Kurum

Kastamonu Üniversitesi Bilimsel Araştırma Projeleri

Proje Numarası

KÜBAP-01/2023-08

Teşekkür

This study reflects a part of the findings of the project numbered KÜBAP-01/2023-08, Kastamonu University Scientific Research Projects Coordination Unit.

Portakal Kabuğu Uçucu Yağının Sürdürülebilir Kullanımı: Balık Yağı Oksidasyonuyla Mücadelede Doğal Bir Antioksidan

Öz

Bu çalışma, portakal kabuğu esansiyel yağının (OEo) balık yağının oksidasyonuna karşı koruyucu etkilerini ve bir antioksidan olarak olası uygulamalarını incelemektedir. Araştırmada balık yağına farklı oranlarda OEo (100 ppm-1600 ppm) eklenmiş ve oksidasyona karşı peroksit değeri (PV) ve malondialdehit (MDA) oluşumu ölçümleri kullanılarak koruyucu etkileri değerlendirilmiştir. Hızlandırılmış oksidasyon testi 55°C sıcaklık, %70 nem ve 120 saat süreyle sürekli ışık altında gerçekleştirilmiştir. Ayrıca, deney grupları arasındaki istatistiksel farklılıklar incelenmiştir. Sonuçlar, kontrol grubuna kıyasla OEo katkılanmış balık yağlarında PV ve MDA seviyelerinin önemli ölçüde azaldığını göstermiştir (p<0.05). En düşük PV değeri (20 meq O2/kg) 400 ppm OEo içeren grupta görülmüş olup, bu değerin taze balık yağına neredeyse eşdeğer olduğu belirlenmiştir. İstatistiksel çalışmalar, OEo'nun oksidasyonu baskılayıcı etkisinin doza bağlı olduğunu ve serbest yağ asitleri (FFA) oranının OEo16 grubunda kontrol grubuna göre azaldığını göstermiştir. Bulgular, OEo'nun sentetik antioksidanlar için doğal ve çevre dostu bir ikame görevi gördüğünü ve potansiyel olarak sürdürülebilir gıda üretimini artırdığını göstermektedir. Sonuç olarak, istatistiksel analizler OEo'nun çeşitli konsantrasyonlarda balık yağındaki oksidasyonu engelleme kapasitesini doğrulamış ve 400 ppm OEo'nun oksidatif bozulmaya karşı önemli bir koruma sağlayan en etkili konsantrasyon olduğunu ortaya koymuştur.

Anahtar Kelimeler

Portakal Kabuğu Esansiyel Yağı, Balık Yağı Oksidasyonu, Doğal Antioksidanlar, Lipid Peroksidasyonu, Sürdürülebilir Antioksidanlar

Proje Numarası

KÜBAP-01/2023-08

Kaynakça

• Firestone, D. (1989). Official methods and recommended practices of the American Oil Chemists' Society. (No Title).
• Acar, Ü., Kesbiç, O. S., Yılmaz, S., Gültepe, N., & Türker, A. (2015). Evaluation of the effects of essential oil extracted from sweet orange peel (Citrus sinensis) on growth rate of tilapia (Oreochromis mossambicus) and possible disease resistance against Streptococcus iniae. Aquaculture, 437, 282-286. [GoogleScholar]
• Adams, R.P., (1997). Identification of essential oil components by gas chromatography/mass spectroscopy. J. Am. Soc. Mass Spectrom, 6, 671–672 [GoogleScholar]
• Albert, B. B., Cameron-Smith, D., Hofman, P. L., & Cutfield, W. S. (2013). Oxidation of marine omega‐3 supplements and human health. BioMed research international, 2013(1), 464921. [GoogleScholar] [PubMed]
• Alnahdi, H. S., Ayaz, N. O., & Danial, E. N. (2011). Screening of some Medicinal Plants for Antioxidant and antimicrobial activity and Their Phenolic Contents. [GoogleScholar]
• Alu'datt, M. H., Rababah, T., Ereifej, K., & Alli, I. (2013). Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives. Food chemistry, 139(1-4), 93-99. [GoogleScholar] [PubMed]
• Andrianou, C., Passadis, K., Malamis, D., Moustakas, K., Mai, S., & Barampouti, E. M. (2023). Upcycled Animal Feed: Sustainable Solution to Orange Peels Waste. Sustainability, 15(3), 2033. [GoogleScholar]
• Arneson, K. O., & Roberts II, L. J. (2007). Measurement of products of docosahexaenoic acid peroxidation, neuroprostanes, and neurofurans. Methods in Enzymology, 433, 127-143. [GoogleScholar]
• Barrett, A. H., Porter, W. L., Marando, G., & Chinachoti, P. (2011). Effect of various antioxidants, antioxidant levels, and encapsulation on the stability of fish and flaxseed oils: assessment by fluorometric analysis. Journal of Food Processing and Preservation, 35(3), 349-358. [GoogleScholar]
• Ben Hsouna, A., Ben Halima, N., Smaoui, S., & Hamdi, N. (2017). Citrus lemon essential oil: Chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Lipids in health and disease, 16, 1-11. [GoogleScholar] [PubMed]
• Bozova, B., Gölükcü, M., & Turgutoğlu, E. (2024). The Effect of Hydrodistillation Times and Cold Pressing on Yield and Composition of Sweet Orange (Citrus sinensis) Peel Essential Oil. Horticultural Studies, 41(1), 22-27. [GoogleScholar]
• Cypriano, D. Z., da Silva, L. L., & Tasic, L. (2018). High value-added products from the orange juice industry waste. Waste Management, 79, 71-78. [GoogleScholar] [PubMed]
• Da Tan, J., Lee, C. P., Foo, S. Y., Tan, J. C. W., Tan, S. S. Y., Ong, E. S., ... & Hashimoto, M. (2023). 3D printability and biochemical analysis of revalorized orange peel waste. International Journal of Bioprinting, 9(5). [PubMed]
• Das, S., Paul, B. N., Sengupta, J., & Datta, A. K. (2009). Beneficial effects of fish oil to human health: A review. Agricultural Reviews, 30(3), 199-205. [GoogleScholar]
• Deng, W., Liu, K., Cao, S., Sun, J., Zhong, B., & Chun, J. (2020). Chemical composition, antimicrobial, antioxidant, and antiproliferative properties of grapefruit essential oil prepared by molecular distillation. Molecules, 25(1), 217. [GoogleScholar] [PubMed]
• El-Ishaq, A. B. U. B. A. K. A. R., Tijjani, M. A. R. U. F., Oo, S. O. N. I. A., & Katuzu, M. I. (2011). Extraction of limonene from orange peel. Iraon, 3, 67-72. [GoogleScholar]
• F. Shahidi and Y. Zhong, “Lipid oxidation and improving the oxidative stability,” Chemical Society Reviews, vol. 39, no. 11, pp. 4067–4079, 2010. [GoogleScholar] [PubMed]
• Felicia, W. X. L., Rovina, K., Aqilah, N. M. N., & Jaziri, A. A. (2024). Optimisation of supercritical fluid extraction of orange (Citrus sinenis L.) peel essential oil and its physicochemical properties. Current Research in Green and Sustainable Chemistry, 8, 100410. [GoogleScholar]
• Ferrer, V., Paymal, N., Quinton, C., Tomi, F., & Luro, F. (2022). Investigations of the chemical composition and aromatic properties of peel essential oils throughout the complete phase of fruit development for two cultivars of sweet orange (Citrus sinensis (L.) Osb.). Plants, 11(20), 2747. [GoogleScholar] [PubMed]
• Frankel, E. N. (1984). Lipid oxidation: mechanisms, products and biological significance. Journal of the American Oil Chemists' Society, 61(12), 1908-1917. [GoogleScholar]
• Gordon, M. H. (2004). Factors affecting lipid oxidation. Understanding and measuring the shelf-life of food, 128-141. [GoogleScholar]
• Gray, J. I. (1978). Measurement of lipid oxidation: a review. Journal of the American Oil Chemists’ Society, 55(6), 539-546. [GoogleScholar]
• Gulcin, İ. (2020). Antioxidants and antioxidant methods: An updated overview. Archives of toxicology, 94(3), 651-715. [GoogleScholar] [PubMed]
• Harris, W. S. (2004). Fish oil supplementation: evidence for health benefits. Cleveland Clinic journal of medicine, 71(3), 208-221. [GoogleScholar] [PubMed]
• Huang, Q., Chen, J., Liu, C., Wang, C., Shen, C., Chen, Y., & Li, Q. (2017). Curcumin and its two analogues improve oxidative stability of fish oil under long‐term storage. European Journal of Lipid Science and Technology, 119(10), 1600105. [GoogleScholar]
• Huynh, P. X., Tran, N. T. H., Ly, D. T. T., Nguyen, T. N., & Le, T. D. (2022). Physiochemical properties, antibacterial, antifungal, and antioxidant activities of essential oils from orange (Citrus nobilis) peel. Emirates Journal of Food and Agriculture, 34(4), 289-296. [GoogleScholar]
• İnan, Ö., Özcan, M. M., & Aljuhaimi, F. (2018). Effect of location and Citrus species on total phenolic, antioxidant, and radical scavenging activities of some Citrus seed and oils. Journal of Food Processing and Preservation, 42(3), e13555. [GoogleScholar]
• Jiménez‐Castro, M. P., Buller, L. S., Sganzerla, W. G., & Forster‐Carneiro, T. (2020). Bioenergy production from orange industrial waste: a case study. Biofuels, Bioproducts and Biorefining, 14(6), 1239-1253. [GoogleScholar]
• Kanat, A., & Kesbiç, O. S. (2024). Impact of Sweet Orange Peel Essential Oil on the Nutrient and Oxidative Stability of Aquafeed During the Storage Condition. Turkish Journal of Agriculture-Food Science and Technology, 12(8), 1378-1387. [GoogleScholar]
• Kaynar, O., Ileriturk M., Hayirli, A. 2013. “Evaluation of computational modifications in HPTLC with gel analysis software and flatbed scanner for lipid separation”, Journal of Planar Chromatography - Modern TLC, 26, 202-208 [GoogleScholar]
• Kazuo, M. (2019). Prevention of fish oil oxidation. Journal of oleo science, 68(1), 1-11. [GoogleScholar] [PubMed]
• Kesbiç, F. I.; Gültepe, N. Bioactive components, sun protective properties, and total phenolic contents of halobacterial extracts. Biochemical Systematics and Ecology. 2023, 108, 104647. [GoogleScholar]
• Kesbiç, O. (2023). Protective Effect of Celeriac (Apium graveolens) Leaf Essential Oil on Temperature and Oxygen-Induced Fish Oil Oxidation. Kastamonu University Journal of Engineering and Sciences, 9(1), 10-16. [GoogleScholar]
• Knudsen, M. T., Fonseca de Almeida, G., Langer, V., Santiago de Abreu, L., & Halberg, N. (2011). Environmental assessment of organic juice imported to Denmark: a case study on oranges (Citrus sinensis) from Brazil. Organic Agriculture, 1, 167-185. [GoogleScholar]
• Korkut, A. Y., Kop, A., & Demir, P. (2007). Balık Yemlerinde Kullanılan Balık Yağı
• Lembke, P., & Schubert, A. (2014). Introduction to fish oil oxidation, oxidation prevention, and oxidation correction. In Omega-3 Fatty Acids in Brain and Neurological Health (pp. 455-460). Academic Press. [GoogleScholar]
• Lembke, P., & Schubert, A. (2014). Introduction to fish oil oxidation, oxidation prevention, and oxidation correction. In Omega-3 Fatty Acids in Brain and Neurological Health (pp. 455-460). Academic Press. [GoogleScholar]
• Lucky, Duhan., Deepika, Kumari., Ritu, Pasrija. (2023). 9. Citrus Waste Valorization for Value Added Product Production. doi: 10.2174/9789815123074123010010 [GoogleScholar]
• Magalhães, M. L., Ionta, M., Ferreira, G. Á., Campidelli, M. L. L., Nelson, D. L., Ferreira, V. R. F., ... & Cardoso, M. D. G. (2020). Biological activities of the essential oil from the Moro orange peel (Citrus sinensis (L.) Osbeck). Flavour and fragrance journal, 35(3), 294-301. [GoogleScholar]
• Martín, M. A., Siles, J. A., Chica, A. F., & Martín, A. (2010). Biomethanization of orange peel waste. Bioresource technology, 101(23), 8993-8999. [GoogleScholar] [PubMed]
• Min, D. B., & Boff, J. M. (2002). Lipid oxidation of edible oil. In Food lipids (pp. 354-383). CRC Press. [GoogleScholar]
• Mohamed, R., Masoud., Fatma, H., El, Masry., Lobna, A., M., Hareedy. (2017). 4. Utilization of orange wastes for production of value added products. Egyptian Journal of Agricultural Research, doi: 10.21608/EJAR.2017.146856 [GoogleScholar]
• Nasopoulou, C., & Zabetakis, I. (2012). Benefits of fish oil replacement by plant originated oils in compounded fish feeds. A review. LWT, 47(2), 217-224. [GoogleScholar]
• Ohkawa H, Ohishi N, Yagi K (1979) Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal Biochem 95(2):351–358. [GoogleScholar]
• Oliva-Teles, A., Enes, P., Couto, A., & Peres, H. (2022). Replacing fish meal and fish oil in industrial fish feeds. Feed and Feeding Practices in Aquaculture, 231-268. [GoogleScholar]
• O'Sullivan, A., Mayr, A., Shaw, N. B., Murphy, S. C., & Kerry, J. P. (2005). Use of natural antioxidants to stabilize fish oil systems. Journal of Aquatic Food Product Technology, 14(3), 75-94. [GoogleScholar]
• Packer, L. (Ed.). (1999). Oxidants and antioxidants (Vol. 299). Gulf Professional Publishing. [GoogleScholar] Pike, I. H., & Jackson, A. (2010). Fish oil: production and use now and in the future. Lipid Technology, 22(3), 59-61. [GoogleScholar]
• Rizliya, V., & Mendis, E. (2013). Biological, physical, and chemical properties of fish oil and industrial applications. In Seafood processing by-products: Trends and applications (pp. 285-313). New York, NY: Springer New York. [GoogleScholar]
• Saleh, M. A., Clark, S., & Woodard, B. (2010). Antioxidant and free radical scavenging activities of essential oils. Ethnicity & disease, 20, 78-82. [GoogleScholar] [PubMed]
• Sharifi, M., Rafiee, S., Keyhani, A., Jafari, A., Mobli, H., Rajabipour, A., & Akram, A. (2007). Some physical properties of orange [var. Tompson]. International Agrophysics, 21(4), 391-397. [GoogleScholar]
• Sharma, B., Vaish, B., Monika, Singh, U. K., Singh, P., & Singh, R. P. (2019). Recycling of organic wastes in agriculture: an environmental perspective. International journal of environmental research, 13, 409-429. [GoogleScholar]
• Sicari, V., Loizzo, M. R., Branca, V., & Pellicanò, T. M. (2016). Bioactive and antioxidant activity from Citrus bergamia Risso (bergamot) juice collected in different areas of Reggio Calabria Province, Italy. International Journal of Food Properties, 19(9), 1962-1971. [GoogleScholar]
• Suzuki, L. L., Cunha, I. L. C., Teixeira, C. E., Kulay, L., & dos Santos, M. T. (2023). The Modeling and Simulation of Waste Recovery Processes Applied to the Orange Juice Industry. Sustainability, 15(21), 15225. [GoogleScholar]
• Tacon, A. G. (2004). Use of fish meal and fish oil in aquaculture: a global perspective. [GoogleScholar]
• Taşbozan, O., & Gökçe, M. A. (2017). Fatty acids in fish. Fatty acids, 1, 143-159. [GoogleScholar] ve Özellikleri. Su Ürünleri Dergisi, 24(1), 195-199. [GoogleScholar]
• Velasco, J., Andersen, M. L., & Skibsted, L. H. (2004). Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chemistry, 85(4), 623-632. [GoogleScholar]
• Wang, H., Liu, F., Yang, L., Zu, Y., Wang, H., Qu, S., & Zhang, Y. (2011). Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage. Food Chemistry, 128(1), 93-99. [GoogleScholar] [PubMed]
• Wang, W., Xiong, P., Zhang, H., Zhu, Q., Liao, C., & Jiang, G. (2021). Analysis, occurrence, toxicity and environmental health risks of synthetic phenolic antioxidants: A review. Environmental Research, 201, 111531. [GoogleScholar] [PubMed] Water quality classification based on Na %, SAR, MH, and W