Evaluation of the Antioxidant Activity of Dorema Aucheri Extract in Soybean Oil

Subject Areas : Microbiology

R. Mohammadi ¹ , M. Fazel ² , E. Khosravi ³

1 - عضو باشگاه پژوهشگران جوان، دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
3 - مربی گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران

Received: 2016-11-16 Accepted : 2016-11-16 Published : 2016-12-21

Keywords: Antioxidant Activity, Dorema Aucheri Extract, Oven Test, Phenolic Compounds, Soybean Oil,

Abstract :

Introduction: Due to the recognized antioxidant activities of compounds present in herbs and spices, there has been considerable interests concerned with this subject and the biological systems. This research work has been carried out in order to investigate the antioxidant activity of Dorema Aucheri plant and also the application of its ethanolic extract to refined bleached and deodorized soyabean oil to retard the rate of oxidation. Materials and Methods: The effects of water and 96% ethanol as solvents on extracting efficiencies of phenolic compounds and flavonoids of the sample were investigated. The antioxidant activities of the samples with different added concentrations of the extract using DPPH radical scavenging and Ferric-reducing power were determined and evaluated. Results: The results showed that the aqueous extract has the highest extraction rate as compared to the ethanolic extract, however the highest concentrations of phenolic compounds (21.73 ± 0.89 mg GAE/g) and flavonoid (14.99 ± 0.60 mg QE/g sample), and the lowest IC50 concerned with DPPH (2.05 mg extract/ mg DPPH) and the highest rate of Ferric reducing power (14.13 ± 0.06 mM Fe+2/mg) were related to the ethanolic extract. The results of oven test also indicated that the ethanolic extract at certain concentrations could control the rate of oxidation. Conclusion: The results of this investigation suggested that the Dorema Aucheri ethanolic extract might be employed as an antioxidant. Therefor one might introduce Dorema aucheri as a good source of natural antioxidant due to the presence of phenolic compounds. 

References:

سلمانیان، ش.، صادقی ماهونک، ع.، اعلمی، م. و قربانی، م. (1392). فعالیت آنتی­اکسیدانی عصاره میوه ولیک در پایدارسازی روغن سویا. نشریه پژوهش­های صنایع غذایی، جلد 23، شماره 2، صفحات 209-200.

شریفی، ا.، نغماچی، م. و بهرامی، س. (1388). مطالعه خواص ضدمیکروبی عصاره هیدروالکلی گیاه بیلهر. مجله ارمغان دانش، دوره 15، شماره 4، صفحات 384-378.

شفیع­زاده، ف. (1381). گیاهان دارویی لرستان، جلد اول، انتشارات دانشگاه علوم پزشکی و خدمات بهداشتی درمانی لرستان، 254 صفحه.

شهسواری، ن.، برزگر، م.، سحری، م. ع. و نقدی بادی، ح. (1387). بررسی فعالیت آنتی‌اکسیدانی اسانس گیاه آویشن شیرازی (Zataria multiflora Boiss) در روغن سویا. مجله گیاهان دارویی، سال هفتم، شماره 28، صفحات 68-56.

صادقی، ه.، قیطاسی، ا.، خادم­زاده، ر.، مهربان، ز. و افشون، ا. (1386). بررسی اثر گیاه بیلهر بر روی فاکتورهای بیوشیمیایی مهم در موش. سومین کنگره بین‌المللی دارو و طب‌ سنتی، کوالالامپور، مالزی، 28-26 تیرماه، صفحات 21-15.

صادقی، ه.، قیطاسی، ا.، مزروقی، ن. و سبز علی، س. (1386). بررسی اثرات محافظت کبدی گیاه بیلهر بر سمیت القا شده توسط تتراکلرید کربن در موش صحرایی. مجله دانشگاه علوم پزشکی شهرکرد، دوره 9، شماره1، صفحات 43-38.

طاهریان، ع.، وفایی، ع.، رشیدی­پور، ع.، امامی ابرقویی، م.، میلادی گرجی، ح.، جراحی، م. و صادقی، ح. (1383). بررسی اثر عصاره آبی گیاه گشنیز بر تعدیل درد حاد در مدل Tail flick و Hot plate در موش سوری. فصلنامه گیاهان دارویی، سال چهارم، شماره سیزدهم، صفحات 35-30.

قهرمان، ا. (1372). کروموفیت­های ایران. جلد دوم، انتشارات مرکزی دانشگاه تهران، صفحات 768-668.

محققی ثمرین، آ.، پورآذرنگ، ه.، الهامی­راد، ا. ح.،

دزاشیبی، ز. و همت­یار، ن. (1390). استخراج ترکیبات فنولیک پوست سیب زمینی راموس با دو روش اولتراسوند و پرکولاسیون و ارزیابی فعالیت آنتی­اکسیدانی عصاره آن در روغن سویا. مجله علوم و صنایع غذایی، دوره 8، شماره 1، صفحات 91-81.

 

Abdalla, A. E. & Roozen, J. P. )1999(. Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chemistry, 64(3): 323-329.

Antolovich, M., Prenzler, P., Robards, K. & Ryan, D. )2000(. Sample preparation in the determination of phenolic compounds in fruit. Analyst, 125(5): 989–1009.

Arabshahi-Delouee, S. & Urooj, A. )2007(. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chemistry, 102(4): 1233-1240.

Benzie, I. F. & Strain, J. J. )1996(. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP Assay. Analytical Biochemistry, 239(1): 70-76.

Chan, K. M., Decker, E. A. & Means, W. J. )1993(. Extraction and activity of carnosin. a naturally occurring antioxidant in beef muscle. Journal of Food Science, 58(1): 1-4.

Chang, C., Yang, M., Wen, H. & Chern, J. )2002(. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journalof Food and Drug Analysis, 10(3): 178-182.

Chirinos, R., Rogez, H., Campos, D., Pedreschi, R. & Larondelle, Y. )2007(. Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruiz and Pavon) tubers. Separation and Purification Technology, 55(2): 217-225.

Deepa, N., Kaura, C. h., Georgea, B., Singhb, B. & Kapoor, H. C. )2007(. Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotyps during maturity. LWT- Food Science and Technology, 40(1): 121-129.

Do, Q. D., Angkawijaya, A. E., Tran-Nguyen, P. L., Huynh, L. H., Soetaredjo, F. E., Ismadji, S. & Ju, Y. H. )2014(. Effect of extraction solvent on total phenol content, total flavonoids content, and antioxidant activity of Limnophila aromatica. Journal of Food and Drug Analysis, 22(3): 296-302.

Fang, Z., Zhang, Y., Lu, Y., Ma, G., Chen,

J., Lin, D. & Ye, X. )2009(. Phenolic cpmpounds and antioxidant capacities of bayberry juice. Journal of Food Chemistry, 113(4): 884-888.

Farhat, M. B., Landoulsi, A., Chaouch-Hamada, R., Sotomayor, J. A. & Jordan, M. J. )2013(. Industrial Crops and Products, 49: 904-914.

Fireston, D. (1994). Official Methods and Recommended Practices of the American Oil Chemists Society, 4 th edn, AOCS Press, Champaing, IL.

Hadj Ali, I.B.E., Bahri, R., Chaouachi, M., Boussaïd, M. & Harzallah-Skhiri, F. )2014(. Phenolic content, antioxidant and allelopathic activities of various extracts of Thymus numidicus Poir. Organs. Industrial Crops and Products, 62: 188-195.

Hinneburg, I., Damien Dorman, H. J. & Hiltunen, R. )2006(. Antioxidant activities of extracts from selected culinary herbs and spices. Food Chemistry, 97(1): 122-129.

Iqbal, S. & Bhanger, M. I. )2007(. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry, 100(1): 246-254.

Kahl, R. & Kappus, H. )1993(. Toxicity of synthetic antioxidants BHT and BHA in comparison with natural antioxidants vitamin E. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 196(4): 329-338.

Kim, D. O., Padilla-Zakour, O. I. & Griffiths, P. D. )2004(. Flavonoids and antioxidant capacity of various cabbage genotypes at juvenile stage. Journal of Food Science, 69(9): 685-689.

Laguerre, M., Lecomte, J. & Villeneuve, P. )2007(. Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges. Progress in Lipid Research, 46(5): 244-282.

McDonald, S., Prenzler, P. D., Autolovich, M. & Robards, K. )2001(. Phenolic content and antioxidant activity of olive extracts. Food Chemistry, 73(1): 73-84.

Mirzaee, A., Mirzaei, N. & Ghavamizadeh, M. )2013(. Antioxidant activity and cytotoxicity of Dorema aucheri by Artemia urmiana: a brine shrimp lethality test. Life Science Journal, 10(12): 8-12.

Namiki, M.) 1990(. Antioxidants/ antimutagens in food.Critical Reviews in Food Science and Nutrition, 29(4): 273-300.

Nithiyanantham, S., Siddhuraju, P. & Francis,  G.  )2013(.  A  promising  approach

 

toenhance the total phenolic content and antioxidant activity of raw and processed Jatropha curcas L. kernel meal extracts. Industrial Crops and Products, 43: 261-269.

Pan, Y., Zhu, J., Wang, H., Zhang, X., Zhang, Y., He, C., Ji, X. & Li, H. )2007(. Antioxidant activity of ethanolic extract of Cortex fraxini and use in peanut oil.Food Chemistry, 103(3): 913-918.

Pescheln, W., Rabaneda, F., Diekmann, W., Plescher, A., Gartza, I., Jimenez, D., Raventos, L., Buxaderas, S. & Codina, C. )2006(. An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chemistry, 97(1): 137-150.

Rehman, Z., Habib, F. & Shah, W. H. )2004(. Utilization of potato peels extract as a natural antioxidant in soy bean oil. Food Chemistry, 85(2): 215-220.

Sahreen, S., Rashid Khan, M. & Ali Khan, R. )2010(. Evaluation of antioxidant activities of various solvent extracts of Carissa opaca fruits. Food Chemistry, 122(4): 1205-1211.

Sanchez-Moreno, C., Larrauri, J. A. & Saura-Calixto, F. )1999(. Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents. Food Research International, 32(6): 407-412.

Sen, S., De, B., Devanna, N. & Chakraborty, R. )2013(. Total phenolic, total flavonoid content, and antioxidant capacity of the leaves of Meyna spinosa Roxb., an Indian medicinal plant. Chinese Journal of Natural Medicines, 11(2): 149-157.

Serrano, J., Goni, I. & Saura-Calixto, F. )2007(. Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity. Food Research International, 40(1): 15–21.

Shah, A.H., Qureshi, S. & Ageel, A.M. (1991). Toxicity studies in mice of ethanol extracts of Foeniculum vulgare fruit and Ruta chalepensis aerial parts. Journal of Ethnopharmacology, 34(2-3): 167-172.

Shukla, S. H., Mehta, A., Bajpai, V. K. & Shukla, S. )2009(. In vitro antioxidant activity and total phenolic content of ethanolic leaf extract of Stevia rebaudiana bert. Food and Chemical Toxicology, 47(9): 2338-2343.

Sidwell, C. G., Salwin, H., Benca, M. & Mitchell, J. H. )1954(. The use of thiobarbituric acid as a measure of fat oxidation. Journal of American Oil Chemists

Society. 31(12): 603–606.

Sikwese, F. E. & Duodu, K. G. )2007(. Antioxidant effect of a crude phenolic extract from sorghum bran in sunflower oil in the presence of ferric ions. Food Chemistry, 104(1): 324–331.

Sun, T., Powers, J. R. & Tang, J. )2007(. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chemistry, 105(1): 101-106.

Sun, L., Zhang, J., Lu, X., Zhang, L. & Zhang, Y. )2011(. Evaluation to the antioxidant activity of total flavonoids extract from persimmon (Diospyros kaki L.) leaves. Food and Chemical Toxicology, 49(10): 2689-2696.

Trabelsi, N., Megdiche, W., Ksouri, R., Falleh, H., Oueslati, S., Soumaya, B., Hajlaoui, H. & Abdelly, C. )2010(. Solvent effects on phenolic contents and biological activities of the halophyte Limoniastrum monopetalum leaves. LWT-Food Science and Technology, 43(4): 632-639.

Unver, A., Arslan, D., Ozcan, M. M. & Akbulut, M. )2009(. Phenolic content and antioxidant activity of some spices.World Applied Sciences Journal, 6(3): 373-377.

Velioglu, Y. S., Mazza, G., Gao, L. & Oomah, B. D. )1998(. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. Journal of Agricultural and Food Chemistry, 46(10): 4113-4117.

Von Gadow, A., Joubert, E. & Hansmann, C. F. )1997(. Comparison of antioxidant activity of aspalathin with that of other plant phenols of Rooibosed tea (Aspalathon linearis), ɑ-tocopherol, BHT, and BHA. Journal of Agricultural and Food Chemistry, 45(3): 632-638.

Wollenweber, E., Dorr, M. & Rustiyan, A. (1995). Dorema aucheri the first umblliffer plant found to produce exudate flavonoids. Phytochemistry, 38(6): 1417-1418.

Yin, M. C. & Cheng, W. S. )1997(. Oxymyoglobin and lipid oxidation in phosphatidylcholine liposomes retarded by -tocopherol and -caroten. Journal of Food Science, 62(6): 1095-1097.

Young Kil, H., Seong, E. S., Ghimire, B. K., Chung III, M., Kwon, S. S., Goh, E. J., Heo, K., Kim, M. J., Lim, J. D., Lee, D. & Yeon, Ch. Y. )2009(. Antioxidant and antimicrobial activities of crude sorghum extract. Food Chemistry, 115(4): 1234-1239.