Evaluation of antioxidant potential of essential oils of some commonly used Indian spices in in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids.

Bag, A ; Chattopadhyay, RR

In: Environmental science and pollution research international, Jg. 25 (2018), Heft 1, S. 388-398

academicJournal

The aim of this study was to evaluate and compare the antioxidant potential of essential oils of some commonly used Indian spices (black pepper, cinnamon, clove, coriander and cumin) in various in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids. In vitro antioxidant potential was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging and Fe 2+ ion-chelating methods and lipid oxidation stabilisation potential was evaluated in bulk soybean oil-fish oil mixture and their oil-in-water emulsions using peroxide value (PV), p-anisidine value (p-AV) and total oxidation value as indicators of oxidation. Combination effects using DPPH radical scavenging and Briggs-Rauscher oscillating reaction methods were also evaluated. Test essential oils showed varying degrees of radical scavenging and Fe 2+ ion-chelating efficacy. Clove and coriander oils showed significantly higher (P < 0.05) radical scavenging and Fe 2+ ion-chelating potential over other tested essential oils as well as BHT and ∞-tocopherol. The anti-lipid peroxidative potential of test essential oils was found in the following decreasing order: clove > coriander > BHT > cinnamon > α-tocopherol > cumin > black pepper. Furthermore, clove and coriander oils showed synergistic antioxidant activity in combination both in DPPH radical scavenging and Briggs-Rauscher oscillating reaction methods whereas other possible combinations showed additive effects. Strong radical scavenging and Fe 2+ -chelating as well as anti-lipid peroxidative activities of clove and coriander oils provide evidence that clove and coriander oils may serve as a potential source of natural antioxidants for retarding lipid oxidation of food supplements enriched with omega-6 and omega-3 fatty acids.

Titel:	Evaluation of antioxidant potential of essential oils of some commonly used Indian spices in in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids.
Autor/in / Beteiligte Person:	Bag, A ; Chattopadhyay, RR
Zeitschrift:	Environmental science and pollution research international, Jg. 25 (2018), Heft 1, S. 388-398
Veröffentlichung:	<2013->: Berlin : Springer ; <i>Original Publication</i>: Landsberg, Germany : Ecomed, 2018
Medientyp:	academicJournal
ISSN:	1614-7499 (electronic)
DOI:	10.1007/s11356-017-0420-5
Schlagwort:	Biphenyl Compounds chemistry Dietary Supplements Free Radicals chemistry Lipid Peroxidation Models, Theoretical Oxidation-Reduction Picrates chemistry Antioxidants chemistry Fatty Acids, Omega-3 chemistry Fatty Acids, Omega-6 chemistry Oils, Volatile chemistry Plant Oils chemistry Spices
Sonstiges:	Nachgewiesen in: MEDLINE Sprachen: English Publication Type: Journal Article Language: English [Environ Sci Pollut Res Int] 2018 Jan; Vol. 25 (1), pp. 388-398. <i>Date of Electronic Publication: </i>2017 Oct 17. MeSH Terms: Spices* ; Antioxidants / chemistry ; Fatty Acids, Omega-3 / chemistry ; Fatty Acids, Omega-6 / chemistry ; Oils, Volatile / chemistry ; Plant Oils / *chemistry ; Biphenyl Compounds / chemistry ; Dietary Supplements ; Free Radicals / chemistry ; Lipid Peroxidation ; Models, Theoretical ; Oxidation-Reduction ; Picrates / chemistry References: Arch Biochem Biophys. 1994 Nov 15;315 (1):161-9. (PMID: 7979394) ; J Natl Cancer Inst. 1994 Oct 19;86(20):1517-24. (PMID: 7932806) ; Chem Phys Lipids. 2003 Nov;126(1):1-27. (PMID: 14580707) ; Nutrients. 2016 Mar 02;8(3):128. (PMID: 26950145) ; Int J Mol Sci. 2012;13(7):9240-59. (PMID: 22942764) ; Nutr Hosp. 2011 Mar-Apr;26(2):323-9. (PMID: 21666970) ; Iran J Pharm Res. 2010 Fall;9(4):417-23. (PMID: 24381607) ; Phytother Res. 2007 Jun;21(6):501-6. (PMID: 17380552) ; J Ethnopharmacol. 2006 Jul 19;106(3):290-302. (PMID: 16698208) ; Antimicrob Agents Chemother. 1994 May;38(5):1169-71. (PMID: 8067758) ; Minerva Pediatr. 2008 Apr;60(2):219-33. (PMID: 18449139) ; Front Microbiol. 2012 Jan 25;3:12. (PMID: 22291693) ; Exp Biol Med (Maywood). 2008 Jun;233(6):674-88. (PMID: 18408140) ; J Agric Food Chem. 2000 Oct;48(10):4874-82. (PMID: 11052748) ; Free Radic Biol Med. 1989;7(1):65-86. (PMID: 2666279) Grant Information: F.15-1/2012-13/PDFWM-2012-13-GE-WES-18557(SA-II) University Grants Commission, New Delhi, India Contributed Indexing: Keywords: Essential oils; Food supplements; Lipid oxidation; Natural food preservatives; Polyunsaturated essential fatty acids Substance Nomenclature: 0 (Antioxidants) ; 0 (Biphenyl Compounds) ; 0 (Fatty Acids, Omega-3) ; 0 (Fatty Acids, Omega-6) ; 0 (Free Radicals) ; 0 (Oils, Volatile) ; 0 (Picrates) ; 0 (Plant Oils) ; DFD3H4VGDH (1,1-diphenyl-2-picrylhydrazyl) Entry Date(s): Date Created: 20171018 Date Completed: 20181101 Latest Revision: 20181113 Update Code: 20231215

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