PHYTOCHEMICAL ANALYSIS, ANTIOXIDANT ACTIVITY OF Citrus sinensis L. and Punica granatum L. PEELS EXTRACTS ON STABILIZATION OF LINSEED OIL
M. BOUDKHILI *
Laboratory of Catalysis, Materials and Environment, Department of Processes Engineering, Higher School of Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
Z. RHARAD
Laboratory of Applied Organic Chemistry, Department of Chemistry, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
L. ELGUEDARRI
Laboratory of Catalysis, Materials and Environment, Department of Processes Engineering, Higher School of Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
H. MISBAHI
Laboratory of Applied Organic Chemistry, Department of Chemistry, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
*Author to whom correspondence should be addressed.
Abstract
Linseed oil (LSO) presents huge effects on food and cosmetic products development. However, LSO oxidative deterioration limits its utilization. The natural polyphenols used in this study were extracted with ethanol from Citrus sinensis and Punica granatum air-dried peels to develop them as natural antioxidants and compared between them in order to define the most effective on the oxidative stability of LSO. The antioxidant activity of the extracts was assessed using a modified 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the inhibition concentration (IC50) and compared with a synthetic antioxidant butylhydroxytoluene (BHT). LSO oxidation was examined by peroxide values (PV) and organoleptic analysis during 60 days of storage at 4 °C. The results showed that the oil samples with Citrus sinensis and Punica granatum extracts had less oxidative deterioration 0.668 and 0.598 µeqO2 /kg oil, respectively, than the reference LSO (Temoin) 40.333 µeqO2 /kg oil, after 60 days of storage.
Keywords: Citrus sinensis, Punica granatum, linseed oil, natural polyphenols, antioxidant, stability oil.