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:: Volume 25, Issue 5 (10-2020) ::
__Armaghane Danesh__ 2020, 25(5): 579-602 Back to browse issues page
Identification of Marigold(Calendula officinalis L.) Essence Compositions and Comparison of It’s Antioxidant Effects with Butyl Hydroxy Toluene in the Stability of Canola Edible Oil
M Agha Alikhani 1, N Mirazi2 , M Agha Alikhani3
1- Department of Horticulture Science and Engineering, Nahavand University, Nahavand, Iran , armaghan_iza_2004@yahoo.com
2- Departments of Biology, Bu Ali Sina University, Hamadan, Iran
3- Departments of Agrotechnology, Tarbiat Modares University, Tehran, Iran
Abstract:   (899 Views)
Background & aim: Canola oil is prone to oxidative damage due to its high unsaturated fatty acids. One way to prevent the oxidation of oils and fats is to add antioxidants. Since synthetic compounds are limited for their toxicity and carcinogenicity, as a result today, essential oils of medicinal and aromatic plants are considered as alternatives to synthetic antioxidants in food products due to their antioxidant properties.Calendula officinalis L. is a species of chicory that has many applications in food and pharmaceutical industries. The aim of the present study was to determine the composition of marigold essential oil and compare the antioxidant effects of it’s essential oil with butyl hydroxy toluene in the stability of canola edible oil.
Methods: The present experimental study was conducted in Nahavand University in 2019. Essential oil was extracted from perennial herds using Clevenger apparatus by water distillation. Isolation and identification of the constituents of the essential oil were performed using gas chromatography and gas chromatographs connected to mass spectrometer. The amount of phenolic compounds in essential oils was also measured by Folin method.Antioxidant activity of essential oil was assessed by using diphenyl picrylhydrazyl (DPPH) method and β-carotene/linoleic acid system and compared with synthetic antioxidant butylated hydroxy toluene (BHT). Consequently, the effect of marigold essential oil was added to the non containing antioxidant canola oil at four concentrations (100, 200, 400 and 800 ppm) to determine antioxidant activity. Moreover, an oil sample without antioxidant and two oil samples containing 100 and 200 ppm BHT were prepared.The oils were kept at 60 °C for 35 days and peroxide, thiobarbitoric acid, acid and carbonyl values were measured every 7 day. Experimental data were analyzed using ANOVA by the SPSS version 20 software and mean comparison were done using Duncanchr('39')s multiple range test.
Results: The most important compounds in marigold essential oil were alpha-cadinol (49.52%), gamma-cadinen (15.35%) and delta-cadinen (8.36%) respectively. The amount of phenolic compounds was 32.74.32±63.0 mg gallic acid per gram of essential oil. The IC50 of essential oil of this plant was 36.10±21.0 μg/ml, while this parameter was 19.10±14.9 μg/ml for BHT. Concentration of 800 ppm of essential oil of marigold showed better antioxidant activity than other concentrations of essential oil. It was also observed that antioxidant activity was dose dependent. In the study of antioxidant properties of different concentrations of marigold essential oil in canola oil, it was found that the highest antioxidant activity was related to the oil sample containing 800 ppm of essential oil, which was significantly different from BHT at 100 ppm  had no (p> 0.05).
Conclusion: Marigold essential oil at a concentration of 800 ppm in canola oil had an antioxidant effect and could be a suitable natural antioxidant as an alternative to synthetic antioxidants in the oil industry.
Keywords: Marigold, Essential oil, Antioxidant activity, Canola oil, α-cadinol
Full-Text [PDF 3205 kb]   (131 Downloads)    
Type of Study: Research | Subject: Biochemistry
Received: 2020/04/21 | Accepted: 2020/10/4 | Published: 2020/11/7
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Agha Alikhani M, Mirazi N, Agha Alikhani M. Identification of Marigold(Calendula officinalis L.) Essence Compositions and Comparison of It’s Antioxidant Effects with Butyl Hydroxy Toluene in the Stability of Canola Edible Oil. Armaghane danesh. 2020; 25 (5) :579-602
URL: http://armaghanj.yums.ac.ir/article-1-2777-en.html

Volume 25, Issue 5 (10-2020) Back to browse issues page
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