Evaluation of Antioxidant Activity of Fennel (Foeniculum vulgare) Seed Extract on Oxidative Stability of Olive Oil

Authors

1 Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran

2 Food Science and Technology Department, Iranian Research Organization for Science and Technology

Abstract

Lipid oxidation has adverse effect on food deterioration and human health. The antioxidant activity of fennel seed extracts (FSE) was evaluated by synthetic antioxidant. Its oxidative stability was compared in olive oils in concentrations of BHA (75 ppm), BHT(75 ppm) and  1:1 BHA to BHT ratio. Peroxide (PV), P-anisidine (AV) and TOTOX values were evaluated to assess the extent of oil deterioration. During 28 days of storage, a compromise was accomplished based on the results assessed by PV, TOTOX, at which the antioxidant activity of FSE was higher than BHA (75 ppm), BHT (75 ppm) and BHA to BHT ratio of 1:1 at the concentration of 150 ppm. Among them, concentration of 150 ppm showed the best antioxidant activity. The results of present experiments suggest that FSE has potential source of natural antioxidant for the application in food industry to prevent lipid oxidation.

Keywords


Sikwese F., DuoduK. 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.
Pezzuto J. M., Park E. J., 2002. Autoxidation
and antioxidants. Encyclopedia of pharmaceuticals
technology, 1, 97-113.
Shahidi F., 1997. Natural antioxidants: an
overview, In: Natural Antioxidants, Chemistry,
Health Effects and Applications, Ed. F. Shahidi,
AOCS Press Champaign, Illinois, USA,1-10.
Siddhuraju P., Becker K., 2003. Antioxidant
properties of various solvent extracts of total
phenolic constituents from three different
agroclimatic origins of drumstick tree (Moringa
oleifera Lam.) leaves. Journal of agricultural and
food chemistry, 51(8), 2144-2155.
Farag R., Badei A., El Baroty G.,1989.
Influence of thyme and clove essential oils on
cottonseed oil oxidation. Journal of the American
Oil Chemists Society, 66(6), 800-804.
Kazuhisa Y., 2001. Oils and fats. Reito. 76, 405-
Potterat O., 1997. Antioxidants and free radical
scavengers of natural origin. Current organic
chemistry, 1(4), 415-440.
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,
(5), 244-282.
Gheldof N., Wang X.-H., Engeseth N. J., 2003.
Buckwheat honey increases serum antioxidant
capacity in humans. Journal of agricultural and
food chemistry, 51(5), 1500-1505.
Landrault N., Poucheret P., Ravel P., Gasc F.,
Cros G., Teissedre P. L., 2001. Antioxidant
capacities and phenolics levels of French wines
from different varieties and vintages. Journal of
agricultural and food chemistry, 49(7), 3341-3348.
Liu S., Manson J. E., Lee I. M., Cole S. R.,
Hennekens C. H., Willett W. C., Buring J. E.,
Fruit and vegetable intake and risk of
cardiovascular disease: the Women's Health Study.
The American journal of clinical nutrition, 72(4),
-928.
Zuo Y., Wang C., Zhan J., 2002. Separation,
characterization, and quantitation of benzoic and
phenolic antioxidants in American cranberry fruit
by GC-MS. Journal of agricultural and food
chemistry, 50(13), 3789-3794.
Bandoniene D., Pukalskas A., Venskutonis P.,
Preliminary screening of antioxidant activity
of some plant extracts in rapeseed oil. Food
Research International, 33(9), 785-791.
Gheldof N., Engeseth N. J., 2002. Antioxidant
capacity of honeys from various floral sources
based on the determination of oxygen radical
absorbance capacity and inhibition of in vitro
lipoprotein oxidation in human serum samples.
Journal of agricultural and food chemistry, 50(10),
-3055.
Peterson D. M., 2001. Oat antioxidants.
Journal of cereal science, 33(2), 115-129.
Wang S. Y., Chang H. N., Lin K. T., Lo C. P.,
Yang N. S., Shyur L. F., 2003. Antioxidant
properties and phytochemical characteristics of
extracts from Lactuca indica. Journal of
agricultural and food chemistry, 51(5), 1506-1512.
Economou K. D., Oreopoulou V.,
Thomopoulos C. D., 1991. Antioxidant activity of
some plant extracts of the family Labiateae.
Journal of American Oil Chemistry. 68, 109-113.
Mehta R. L., Zayas J. F., Yang S. S.,1994.
Ajowan as a source of natural lipid antioxidant.
Journal of agricultural and food chemistry, 42(7),
-1422.
Wyen D., Takacsova M., Jakubik T., Dang M.,
Antioxidant effects of thyme in rape-seed
oil. Biologia (Bratislava), 55(3), 277-281.
Abdalla A. E., Roozen J. P.,2001. The effects
of stabilized extracts of sage and oregano on the
oxidation of salad dressings. European Food
Research and Technology, 212(5), 551-560.
Jeong S. M., Kim S. Y., Kim D. R., Jo S. C.,
Nam K., Ahn D., Lee S. C., 2004. Effect of heat
treatment on the antioxidant activity of extracts
from citrus peels. Journal of agricultural and food
chemistry, 52(11), 3389-3393.
Yoshida H., Takagi S., 1999. Antioxidative
effects of sesamol and tocopherols at various
concentrations in oils during microwave heating.
Journal of the Science of Food and Agriculture,
(2), 220-226.
Muckensturm B., Foechterlen D., Reduron J.
P., Danton P., Hildenbrand M., 1997.
Phytochemical and chemotaxonomic studies of
Foeniculum vulgare. Biochemical Systematics and
Ecology, 25(4), 353-358.
Michotte D., Rogez H., Chirinos R., Mignolet
E., Campos D., Larondelle Y., 2011. Linseed oil
stabilization with pure natural phenolic
compounds. Food Chemistry, 129(3), 1228-1231.
Mohdaly A. A. A., Sarhan M. A., Mahmoud
A., Ramadan M. F., Smetanska I., 2010.
Antioxidant efficacy of potato peels and sugar beet
pulp extracts in vegetable oils protection. Food
Chemistry, 123(4), 1019-1026.
Abdalla A. E., Roozen J. P., 1999. Effect of
plant extracts on the oxidative stability of
sunflower oil and emulsion. Food Chemistry,
(3), 323-329.
Bondet V., Brand-WilliamsW., Berset C.,
Kinetics and Mechanisms of Antioxidant
Activity using the DPPH Free Radical Method.
LWT-Food Science and Technology, 30(6), 609-
Li X., Li X., Zhou A., 2007. Evaluation of
antioxidant activity of the polysaccharides
extracted from Lycium barbarum fruits in vitro.
European Polymer Journal, 43(2), 488-497.
Frankel E. N., 1996. Antioxidants in lipid
foods and their impact on food quality. Food
Chemistry, 57(1), 51-55.
Barros L., Falcão S., Baptista P., Freire C.,
Vilas-Boas M., Ferreira I. C., 2008. Antioxidant
activity of Agaricus sp. mushrooms by chemical,
biochemical and electrochemical assays. Food
Chemistry, 111(1), 61-66.
Singh R., Singh S., Kumar S., Arora S., 2007.
Studies on antioxidant potential of methanol
extract/fractions of Acacia auriculiformis A. Cunn.
Food Chemistry, 103(2), 505-511.
Rice-Evans C. A., Miller N. J., Paganga G.,
Structure-antioxidant activity relationships
of flavonoids and phenolic acids. Free radical
biology and medicine, 20(7), 933-956.
Rice-Evans C., Miller N., Paganga G., 1997.
Antioxidant properties of phenolic compounds.
Trends in plant science, 2(4), 152-159.
Shahidi, Bhanger M., 2007. Stabilization of
sunflower oil by garlic extract during accelerated
storage. Food Chemistry, 100(1), 246-254