Antioxidant Effect of Citrus Peel Extract on Oxidation Control of Canola Oil

Subject Areas :

Hossein Aali ¹ (دانشجوی‌کارشناسی ارشد، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه تخصصی فناوری‌های نوین‌آمل، آمل، ایران.)
Maryam Azizkhani ² (دانشیار،گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه تخصصی فناوری‌های نوین‌آمل، آمل، ایران.)
Fahimeh Tooryan ³ (دانشیار،گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه تخصصی فناوری‌های نوین‌آمل، آمل، ایران.)

Received: 2022-01-27 Accepted : 2022-03-23 Published : 2024-07-06

Keywords:

References:

1. Adibhtala, R. M. and Hatcher, J. F., 2010. Lipid oxidation and peroxidation in CNS health and disease: from molecular mechanisms to therapeutic opportunities. Antioxidants and Redox signaling, 12, pp.125-169.


2. AOCS, F. D., 1998. Official methods and recommended practices of the American Oil Chemists' Society. AOCS, 5, pp. 2-93.


3. Aydin, S., Sayin, U., Sezer, M. Ö. and Sayar, S., 2021. Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep‐fat frying: Evaluation with EPR and conventional methods. Journal of Food Processing and Preservation, e15584.


4. Brewr, M., 2011. Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Comprehensive Reviews in Food Science and Food Safety, 10, pp. 221-247.


5. Chen, X.-M., Tait, A. R. and Kitts, D. D. 2017. Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities. Food Chemistry, 218, pp. 15-21.


6. Dehghan, B., Esmaeilzadeh Kenari, R. and Raftani Amiri, Z., 2019. Investigate the Antioxidant Properties of Orange Peel Essential Oil (Citrus sinesis) on the Stability of Soybean Oil During Storage Conditions. Journal of Food Technology and Nutrition, 16, pp. 73-90.


7. Erkan, N., Ayranci, G. and Ayranci, E., 2009. A kinetic study of oxidation development in sunflower oil under microwave heating: effect of natural antioxidants. Food Research International, 42, pp. 1171-1177.


8. Goupy, P., Dufour, C., Loonis, M. and Dangels, O., 2003. Quantitative kinetic analysis of hydrogen transfer reactions from dietary polyphenols to the DPPH radical. Journal of Agricultural and Food Chemistry, 51, pp. 615-622.


9. Haggag, E., Mahmoud, I., Abou-Mostafa, E. and Mabry, T., 1999. Flavonoids from the leaves of Citrus aurantium (sour orange) and Citrus sinensis (sweet orange). Asian Journal of Chemistry, 11, pp. 707-714.


10. Hasnaoui, N., Wathelet, B. and Jimenez-Araujo, A., 2014. Valorization of pomegranate peel from 12 cultivars: Dietary fibre composition, antioxidant capacity and functional properties. Food Chemistry, 160, pp. 196-203.


11. Hagazy, A. and Ibrahium, M., 2012. Antioxidant activities of orange peel extracts. World applied sciences journal, 18, pp. 684-688.


12. Hyatt, J. R., Zghang, S. and Akoh, C. C., 2021. Comparison of antioxidant activities of selected phenolic compounds in O/W emulsions and bulk oil. Food Chemistry, 349, p. 129037.


13. Kabtni, S., Sdouga, D., Battibrebey, I., Save, M., Trifi-Farah, N.,Fauconnier, M.-L. andMarghali, S., 2020. Influence of climate variation on phenolic composition and antioxidant capacity of Medicago minima populations. Scientific Reports, 10, pp. 1-15.


14. Londono-Londono, J., De Lima, V. R., Lara, O., Gil, A., Pasa, T. B. C., Arango, G. J. and Pienda, J. R. R., 2010. Clean recovery of antioxidant flavonoids from citrus peel: Optimizing an aqueous ultrasound-assisted extraction method. Food Chemistry, 119, pp. 81-87.


15. Ma, Y.-Q., Chen, J.-C., Liu, D.-H. and Ye, X.-Q., 2009. Simultaneous extraction of phenolic compounds of citrus peel extracts: Effect of ultrasound. Ultrasonics sonochemistry, 16, pp. 57-62.


16. Mohadaly, A. A. A., Hassanein, M. F. R., Mahmoud, A., Sarhan, M. A. and Smetanska, I., 2013. Phenolics extracted from potato, sugar beet, and sesame processing by-products. International Journal of Food Properties, 16, pp.1148-1168.


17. Montero-Calderon, A., Cortes, C.,Zulueta, A., Frigola, A. and Esteve, M. J., 2019. Green solvents and Ultrasound-Assisted Extraction of bioactive orange (Citrus sinensis) peel compounds. Scientific Report, 9, pp. 1-8.


18. Noreen, H., Semmar, N., Farman, M. and Mcculiagh, J. S., 2017. Measurement of total phenolic content and antioxidant activity of aerial parts of medicinal plant Coronopus didymus. Asian Pacific Journal of Tropical Medicine, 10, pp. 792-801.


19. Okhli, S., Mirzaee, H. and Hosseini, S. E., 2020. Antioxidant activity of citron peel (Citrus medica L.) essential oil and extract on stabilization of sunflower oil. OCL, 27, 32.


20. Ou, M.-C., Liu, Y.-H., Sun, Y.-W. and Chan, C.-F., 2015. The composition, antioxidant and antibacterial activities of cold-pressed and distilled essential oils of Citrus paradisi and Citrus grandis (L.) Osbeck. Evidence-Based Complementary and Alternative Medicine, 2015, pp. 11-16.


21. Singh, B., Singh, J. P., Kaur, A. and Singh, N., 2020. Phenolic composition, antioxidant potential and health benefits of citrus peel. Food Research International, 132, pp. 109-114.


22. Teneva, D., Denkova-Kostavo, R., Goranov, B., Hristova-Ivanova, Y., Slavchev, A., Denkova, Z. and Kostov, G., 2019. Chemical composition, antioxidant activity and antimicrobial activity of essential oil from Citrus aurantium L zest against some pathogenic microorganisms. Zeitschrift für Naturforschung C, 74, pp. 105-111.

 

23. Xi, W., Lu, J., Qun, J. and Jiao, B., 2017. Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars. Journal of Food Science and Technology, 54, pp. 1108-1118.


24. Ziaur, R., 2006. Citrus peel extract-A natural source of antioxidant. Food Chemistry, 99, pp. 450-454.


25. Zou, Z., Xi, W., Hu, Y., Nie, C. and Zhou, Z., 2016. Antioxidant activity of Citrus fruits. Food Chemistry, 196, pp. 885-896.