Influence of Different Temperatures and Times on Antiradical Properties of Zataria multiflora Boiss. and Cinnamon zeylanicum Essential Oils by Using DPPH Method

Habibeh KORDSARDOUEI; Mohsen BARZEGAR; Mohamad Ali SAHARI; Seyyed Yousef EBRAHIMIPOUR

Authors

Habibeh KORDSARDOUEI Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad
Mohsen BARZEGAR Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modarres University, Tehran
Mohamad Ali SAHARI Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modarres University, Tehran
Seyyed Yousef EBRAHIMIPOUR Department of Chemistry, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman

Keywords:

Antiradical, Zataria multiflora Boiss, Cinnamon zeylanicum, essential oil, DPPH

Abstract

The oxidation of fats and oils has a key role in the reduction of the nutritional and organoleptic properties of foodstuffs. Nowadays, there is a tendency to create to use natural preservatives, such as essential oils, for antioxidant, antiradical and antimicrobial properties in foodstuffs. In this study, the effect of thermal processing on the antiradical activities of Zataria multiflora Boiss. (ZMEO) and Cinnamon zeylanicum (CZEO) essential oils is checked. Antiradical activities were measured with a 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH) assay at 3 temperatures (100, 140 and 180 °C) and at 3 different time intervals (1, 2 and 3 h). The EC₅₀ of ZMEO and CZEO were 4026.67 ± 2.2 and 2605.01 ± 15.57 ppm, respectively, at 25 °C. The 2 essences showed various reactions and characteristics at different temperatures (100, 140 and 180 °C) and time ranges (1, 2 and 3 h). Maximum and minimum antiradical properties were observed for ZMEO at respectively, 140 and 180 °C after 1 h heating.

doi:10.14456/WJST.2015.85

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

MS Ali, M Saleem, Z Ali and VU Ahmad. Chemistry of Zataria multiflora Boiss. (Lamiaceae). Phytochem. 2000; 55, 933-6.

H Hosseinzadeh, M Ramezani, and G Salmani, Antiinociceptive, anti-inflammatory and acute toxicity effects of Zataria multiflora Boiss. extracts in mice and rats. J. Ethnopharmacol. 2000; 73, 379-85.

A Shaffiee and K Javidnia. Composition of essential oil of Zataria multiflora. Planta Med. 1997; 63, 371-2.

GK Jayaprakasha, PS Negi, BS Jena and L Roa. Antioxidant and antimutagenic activities of Cinammon zeylanicum fruit extracts. J. Food Compos. Anal. 2007; 20, 330-6.

L Su, J Yin, D Charles, K Zhua, J Moore and L Yu. Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chem. 2007; 100, 990-7.

VK Bajpai, JI Yoon and SC Kang. Antioxidant antidermatophytic activities of essential oil and extracts of Metasequoia glyptostroboides Miki ex Hu. Food Chem. Toxicol. 2009; 47, 1355-61.

M Locatelli, R Gindro, F Travaglia, JD Coisson, M Rinaldi and M Arlorio. Study of the DPPH scavenging activity: Development of a free software for correct interpretation of data. Food Chem. 2009; 114, 889-97.

N Shahsavari, M Barzegar, MA Sahari and HA Naghdibadi. Antioxidant activity and chemical characterization of essential oil of Bunium persicum. Plant Food Hum. Nutr. 2008; 63, 183-8.

MH Moosavy, AA Basti, A Misaghi, TZ Salehi, R Abbasifar, HAE Mousavi, N Emami Razavi, H Gandomi and N Noori. Effect of Zataria multiflora Boiss. essential oil and nisin on Salmonella typhimurium and Staphylococcus aureus in food model system and on the bacteria cell membranes. Food Res. Int. 2008; 41, 1050-7.

GK Jayaprakasha, RP Singh and KK Sakariah. Limonoids from Citrus reticulate and their mould inhibiting activity in mosquito Culex quinquefasciatus larvae. Phytochem. 1997; 44, 843-6.

CF Bagamboula, M Uyttendaele and J Debevere. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol. 2004; 21, 33-42.

M Valero and MC Salmeron. Antibacterial activity of 11 essential oils against Bacillus cereus in tyndallized carrot broth. Int. J. Food Microbiol. 2003; 85, 73-81.

SS Saei-Dehkordi, H Tajik, M Moradi and F Khalighi-Sigaroodi. Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their radical scavenging and antimicrobial activity. Food Chem. Toxicol. 2010; 48, 1562-7.

F Ayoughi. 2009, Evaluation of antiradical and antioxidant effects of some medicinal plants. M.Sc Thesis. Tarbiat Modares University. Tehran, Iran.

M Fazel, M Barzegar and HA Naghdibadi. Evaluation effect of heating on antiradical activity of Thymus vulgaris L., Satureja hortensis L. and Syzygium aromaticum L. by DPPH method. J. Med. Plants 2007; 22, 54-63.

A Tomaino, F Cimino, V Zimbalatti, V Venuti, V Sulfaro, A Depasquales and A Saija. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chem. 2005; 89, 549-54.

M Kelen and B Tepe. Chemical composition, antioxidant and antimicrobial properties of the essential oils of three Salvia species from Turkish flora. Bioresour. Technol. 2008; 99, 4096-104.

L Cao, J Yong Si, Y Liu, H Sun, W Jin, Z Li, X Hong Zhao and R Le Pan. Essential oil composition, antimicrobial and antioxidant properties. Food Chem. 2009; 115, 801-5.

H Zhang, F Chen, X Wang and HY Yao. Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents. Food Res. Int. 2006; 39, 833-9.

F Deba, TD Xuan, M Yasuda and S Tawata. Chemical composition and antioxidant, antibacterial and antifungal activities of the essential oils from Bidens pilosa Linn. var. Radiata. Food Control 2008; 19, 346-52.

TM Rababah, NS Hettiarachchy and R Horax. Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E and tert-butylhydroquinone. J. Agric. Food Chem. 2004; 52, 5183-6.

F Sharififar, MH Moshafi, SH Mansouri, M Khodashens and M Khoshnoodi. In vitro evaluation of antibacterial and antioxidant activities of the essential oil and methanol extract of endemic Zataria multiflora Boiss. Food Control 2007; 18, 800-5.

LA Nakhai, A Mohammadirad, N Yasa, B Minaie, S Nikfar, G Ghazanfari, MJ Zamani, G Dehghan, H Jamshidi, VS Boushehri, R Khorasani and M Abdollahi. Benefits of Zataria multiflora Boiss in experimental model of mouse inflammatory bowl disease. Evid. Based Complement. Alternat. Med. 2006; 4, 43-50.

S Mathew and TE Abraham. Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models. Food Chem. 2006; 90, 520-8.

M Duenas, T Hernandez and I Estrella. Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents. Food Chem. 2006; 98, 95-103.

V Katalinic, M Milos, T Kulisic and M Jukic. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem. 2006; 94, 550-7.

M Theriault, S Caillet, S Kermasha and M Lacroix. Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products. Food Chem. 2006; 98, 490-501.