Preventive effect of cinnamon essential oil on lipid oxidation of vegetable oil

BACKGROUND: Lipid oxidation is the main deterioration process that occurs in vegetable oils. This process was effectively prevented by natural antioxidants. Cinnamomum zeylanicum (Cinnamon) is rich with antioxidants. The present study was conducted to evaluate the effect of cinnamon on malondialdehyde (MDA) rate production in two high consumption oils in Iranian market. METHODS: Chemical composition of cinnamon essential oil was analyzed by gas chromatography-mass spectroscopy (GC-MS). ۲۰۰ µl each oil, ۵۰ µl tween ۲۰, and ۲ ml of ۴۰ Mm AAPH solutions were mixed and the prepared solution was divided into four glass vials. Respectively, ۵۰ µl of ۵۰۰, ۱۰۰۰ and ۲۰۰۰ ppm of cinnamon essential oil were added to three glass vials separately and one of the glass vials was used as the control. All of the glass vials were incubated at ۳۷° C water bath. Rate of MDA production was measured by thiobarbituric acid (TBA) test at the baseline and after the ۰.۵, ۱, ۲, ۳ and ۵ hours. RESULTS: Compounds of cinnamon essential oil by GC-MS analysis such as cinnamaldehyde (۹۶.۸%), alpha-capaene (۰.۲%), alpha-murolene (۰.۱۱%), para-methoxycinnamaldehyde (۰.۶%) and delta-cadinen (۰.۴%) were found to be the major compounds. For both oils, maximum rate of MDA production was achieved in ۵th hours of heating. Every three concentrations of cinnamon essential oil significantly decreased MDA production (P < ۰.۰۵) in comparison with the control. CONCLUSION: Essential oil of cinnamon considerably inhibited MDA production in studied oils and can be used with fresh and heated oils for reduction of lipid peroxidation and adverse free radicals effects on body.   Keywords: Cinnamon, Essential Oil, Lipid Peroxidation, Vegetable Oils