scholarly journals Nano-encapsulation of sweet basil essential oil based on native gums and its application in controlling the oxidative stability of Kilka fish oil

2021 ◽  
Author(s):  
Sahar Aboutalebzadeh ◽  
reza esmaeilzadeh kenari ◽  
Ali Jafarpour
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Extraction Efficiency ◽  
Storage Stability ◽  
Extraction Methods ◽  
Lepidium Sativum ◽  
Synthetic Antioxidants ◽  
Free Mode ◽  
Level 1 ◽  
The Impact

In the first section of this study, the effects of two different extraction methods on the efficiency and chemical composition and antioxidant activity were compared. Extraction efficiency of supercritical fluid was significantly higher than distillation of water. The results showed that antioxidant activity increased by increasing the concentration of the essential oil. In the second part of the study, to evaluate the impact of various walls, Lepidium sativum (LS) , Lepidium perfoliatum (LP) and a combination of both (LP/LS)were used for nano-encapsulation essential oil of basil by freeze-drying. Nanoencapsulate powder was evaluated regarding efficiency, particle size, PDI, Zeta poteintial,SEM, viscosity, Brix,pH, density.humidity, aw and FTIR. In the third part, essential oil of basil in free mode at Level 1%, 5% and 20% and in encapsulated at the level of 2% and TBHQ at 0.01% added to Kilka oil without antioxidants and then the samples were place in an oven at 60 ° C for 16 days. Storage stability of kilka oil regarding peroxide, thiobarbituric and color were analyzed. The results showed that basil essential oil had antioxidant activity and reduced the oxidation process, and also nanocapsule essential oil (especially with a coating of LP gum) showed better antioxidant activity than free essential oil, so that its antioxidant activity is competitive with TBHQ synthetic antioxidants. Finally, we can conclude that it is possible to substitute synthetic antioxidants by natural ones like olive leaf phenolic compounds but we have to apply some forms of encapsulation techniques in order to protect their properties.

Effect of extraction method on phenolic content and antioxidant activity of mistletoe extracts from Viscum album subsp. abietis

2014 ◽  
Vol 68 (7) ◽  
Author(s):  
Wioleta Pietrzak ◽  
Renata Nowak ◽  
Marta Olech
Keyword(s):  
Antioxidant Activity ◽  
Extraction Efficiency ◽  
Antioxidant Activities ◽  
Total Content ◽  
Viscum Album ◽  
Extraction Methods ◽  
Solvent Mixtures ◽  
Ultrasound Assisted Extraction ◽  
Extraction Technology ◽  
Considerable Saving

AbstractThe total content of polyphenols and flavonoids determined in the same plant and their corresponding antioxidant activities may vary widely, depending on the extraction conditions applied. This study was conducted to optimise the extraction conditions of phenolics and flavonoids from the mistletoe plant. Various extraction methods, i.e. ultrasound-assisted extraction technology, maceration, maceration with stirring, accelerated solvent extraction (ASE), and extraction under reflux were evaluated for their percentage extraction of polyphenols (TPC) and flavonoids (TFC) from Viscum album subsp. abietis. In addition, the anti-radical activity of extracts was analysed using the 2,2-diphenyl-1-picrylhydrazyl method. The effects of temperature, solvent type, and concentration on the phenolic extraction efficiency and antioxidant activity were studied using chemometric and statistical methods. The results showed that the extracts of V. album subsp. abietis contained large amounts of polyphenols and flavonoids (up to 57.673 mg g−1 and 9.955 mg g−1 of dry extract, respectively) and exhibited potent antioxidant activity, hence representing promising sources of powerful antioxidants. Due to its high extraction efficiency and considerable saving of time and solvent, ASE was more effective than the other extraction techniques. Extracts prepared with water-polar solvent mixtures displayed the highest TPC, TFC, and antioxidant activity, while organic polar solvents were the least efficient extractants.

scholarly journals Chemical composition, antioxidant and antimicrobial activities of the essential oil of Illicium verum

2021 ◽  
Vol 319 ◽  
pp. 01052
Author(s):  
Brahim Outemsaa ◽  
Asmaa Oubihi ◽  
Hassna Jaber ◽  
Sara Haida ◽  
Ikram Kenfaoui ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Staphylococcus Epidermidis ◽  
Antimicrobial Activities ◽  
Sensory Profile ◽  
Illicium Verum ◽  
The Impact ◽  
Antibacterial And Antioxidant Activity

In recent years, a concern has been expressed about the impact of antibiotics and synthetic antioxidants, which are used to inhibit microbial growth and retard fat oxidation in foods. In addition, antibiotic resistance presents a serious menace to human and environmental ecosystems. This has led the food industry to use natural resources such as essential oils in the preparation of foods, this forming their sensory profile and increasing preservation time there. The objective of this work is to determine the chemical composition and evaluate the antibacterial and antioxidant activity of the essential oil of Illicium verum. The yield of essential oil extracted by hydro distillation is about 4.13%. The chemical composition of the essential oil extracted from the dried fruits of Illicium verum was studied by gas chromatography coupled with mass spectrometry (GC and GC/MS). Twenty-eight constituents, representing 99.74% of the essential oil were identified. The major compounds are: trans-anethole (83.46%), D-Limonene (4.56%), Estragole (3.47%) and Linalool (1.07%). Antioxidant activity was determined by the DPPH assay. The essential oils of Illicium verum showed low antioxidant activity with IC50= 286.19 ± 7.4 mg/mL, compared to Ascorbic acid IC50= 0.09 ± 0.01 mg/mL. The antibacterial effect of this essential oil was tested against six microorganisms, of which Staphylococcus aureus is the most sensitive with an MIC of about 1/1000 (v/v), followed by Staphylococcus epidermidis and Enterobacter cloacae with an MIC equal to 1/100 (v/v).

scholarly journals ESSENTIAL OIL AND EXTRACTS FROM THYMUS PRAECOX OPIZ SSP. POLYTRICHUS AS NATURAL ANTIOXIDANTS

2016 ◽  
Vol 1 (13) ◽  
Author(s):  
Nada V. Petrović ◽  
Slobodan S. Petrović ◽  
Dubravka Jovičić ◽  
Marina Francišković
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Functional Food ◽  
Nutritional Supplements ◽  
Natural Antioxidants ◽  
Antioxidant Potential ◽  
Synthetic Antioxidants ◽  
Food Ingredients ◽  
Medicinal Value

Spices and herbs have been used for centuries by many cultures to enhance the flavor and aroma offoods. Early cultures also recognized the value of using spices and herbs in preserving foods and fortheir medicinal value. In the present study the essential oil of wild growing Thymus praecox Opiz ssp.polytrichus was isolated by hydrodistillationprocess. Extracts of T. praecox ssp.polytrichuswereprepared by using solvents of varying polarity. Antioxidant potential and ability of essential oil andextractsto neutralize DPPH radicals was investigated. The essential oil showed significantlyhigher antioxidant activity compared with synthetic antioxidants BHA and BHT. This workprovides the basis for the present rapidly increasing interest for the use of natural antioxidants as foodantioxidants, functional food ingredients and/or as nutritional supplements.

Comparison of different extraction methods of Pistacia lentiscus var. chia leaves: Yield, antioxidant activity and essential oil chemical composition

2014 ◽  
Vol 1 (3) ◽  
pp. 81-91 ◽  
Author(s):  
Ariana Bampouli ◽  
Konstantina Kyriakopoulou ◽  
Georgios Papaefstathiou ◽  
Vasiliki Louli ◽  
Magdalini Krokida ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Extraction Methods ◽  
Pistacia Lentiscus

Onion (Allium cepa L.) peel extracts characterization by conventional and modern methods

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Oana Emilia Constantin ◽  
Adelina Ștefania Milea ◽  
Carmen Bolea ◽  
Liliana Mihalcea ◽  
Elena Enachi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Invasive Technique ◽  
Compound Identification ◽  
Assisted Extraction ◽  
Conventional Solvent Extraction ◽  
The Impact ◽  
Chromatographic Profiles

Abstract The impact of different extraction methods on bioactive compounds (total phenols and flavonoids) recovery from onion wastes recovered from the market was investigated. The results revealed a total polyphenol content from 25.19 ± 3.56 mg gallic acid equivalents/g for enzyme-assisted extraction (EAE) to 212.56 ± 1.18 mg gallic acid equivalents/g for supercritical extraction (SFE). The total flavonoid content registered from 108.36 ± 3.62 mg quercetin equivalents/g for EAE to 334.97 ± 19.41 mg quercetin equivalents/g for conventional solvent extraction (CSE). The antioxidant activity (404.93 ± 1.39 mM Trolox/g) for SFE was the highest compared to all the extraction procedures used. The chromatographic profiles were conducted at five primary compound identification (quercetin 7,4-diglycoside, quercetin 3,4-diglycoside, quercetin 4-glucoside, quercetin, and kaempferol) and GC-MS analysis allowed the identification of 26 compounds, manly identified in EAE. The results also revealed that the SFE method, as a non-invasive technique, recorded the highest concentration of bioactive compounds and antioxidant activity, confirmed by chromatographic profiles.

Sign in / Sign up

Export Citation Format

Share Document