Antioxidant characteristics of Cinnamon, Citrus aurantium, and Green tea leaves by DPPH and total phenol tests

سال انتشار: 1398
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 381

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شناسه ملی سند علمی:

NCFOODI26_025

تاریخ نمایه سازی: 20 آبان 1398

چکیده مقاله:

Oxidation is an important factor causing food spoilage. It changes the smell, taste, and color of the fatty foods when they are exposed to environmental factors such as light, temperature, and oxygen, a process ultimately leading to food deterioration. Natural or synthetic antioxidants with phenol construction are used to increase food quality and shelf life and prevent oil oxidation but some studies showed that synthetic antioxidants may have adverse effects on human health, causing mutagenic and carcinogenic problems. Due to the antioxidant properties of herbs and spices and consumer interest in natural preservatives, this study examined the antioxidant properties of cinnamon, Citrus aurantium, and green tea leaves by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and total phenol tests. Determination of main constituents of extracts components were performed by a gas chromatograph with a mass spectrometer (GC/MS). The antioxidant properties of cinnamon, Citrus aurantium, and green tea leave extracts were examined individually and using a mixture of two or three extracts (with different percentages) by DPPH and total phenol tests. Total Phenol was determined using Folin-Ciocalteu reagents with analytical grade. 200 μl of extracts, prepared in methanol at the ratio of 1:10, was added to 1mm Folin-Ciocalteu reagents diluted with distilled water at the ratio of 1:10. After 4 min, 800 ml of 20% sodium carbonate was added to the mixture. The absorbance at 756 nm was measured after more than 1 h in darkness. Next, thestandard curve of GA (700-1100 μg/ml) was plotted. The concentration of total phenolswas expressed based on the below formula. The blank for this research was acombination of 2 ml of methanol, 1 ml of Folin reagent, and 800 μl of saturated sodiumcarbonate. The absorbance was read against this solution. For DPPH Test, 50 ml ofvarious dilutions of the extracts was mixed with 5 ml of a 0.004% methanol solution ofDPPH. After an incubation period of 30 min, the absorbance of the samples was readat 517 nm using a spectrophotometer. The resulting number is known as the scavengingpercentage of free radicals. To obtain 50% free radical scavenging, this was performedfor different concentrations of the extract and calculated using the following equation.Butylhydroxytoluene (BHT) was the positive control and the blank was the DPPHsolution in 0.004% methanol. E. cinnamaldehyde (32.41%), linalool (65.08%), andkaempferol-3-0-glucoside (84%) were the most important combinations of cinnamon,Citrus aurantium, and green tea leave extracts, respectively. Examination of theantioxidant activity of extracts by total phenol test showed that treatments with a higherpercentage of green tea leaves and cinnamon extracts had the highest (28.98±.12 μg/grGA) and those with the highest amount of Citrus aurantium had the lowest (15.56± .06μg/gr GA) amount of phenolic content. Also, the DPPH test revealed that the lowestIC50 was related to the mixture of three extracts (307.62 μg/ml) where the highestbelonged to Citrus aurantium extract treatment (2100.3 μg/ml). Although these threeextracts had radical scavenging capacity, butylated hydroxytoluene (BHT) andbutylated hydroxyanisole (BHA) were most powerful.

نویسندگان

Fariba Razeghi

Food safety division, Department of Environmental Health, school of Health, Tehran University of Medical Sciences, Tehran, Iran

Ehsan Haghi

Food safety division, Department of Environmental Health, school of Health, Tehran University of Medical Sciences, Tehran, Iran

Ahmad Ahmadi

Department of food safety, school of Veterinary, Tehran University, Tehran, Iran

Nabi Shariati Far

Food safety division, Department of Environmental Health, school of Health, Tehran University of Medical Sciences, Tehran, Iran