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首页> 外文期刊>Environmental Science and Pollution Research >Evaluation of antioxidant potential of essential oils of some commonly used Indian spices in in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids
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Evaluation of antioxidant potential of essential oils of some commonly used Indian spices in in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids

机译：在体外模型和富含ω-6和ω-3脂肪酸中的一些常用印度香料的抗氧化潜力的抗氧化潜力。富含ω-6和Omega-3脂肪酸的食物补充剂

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摘要

The aim of this study was to evaluate and compare the antioxidant potential of essential oils of some commonly used Indian spices (black pepper, cinnamon, clove, coriander and cumin) in various in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids. In vitro antioxidant potential was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging and Fe2+ ion-chelating methods and lipid oxidation stabilisation potential was evaluated in bulk soybean oil-fish oil mixture and their oil-in-water emulsions using peroxide value (PV), p-anisidine value (p-AV) and total oxidation value as indicators of oxidation. Combination effects using DPPH radical scavenging and Briggs-Rauscher oscillating reaction methods were also evaluated. Test essential oils showed varying degrees of radical scavenging and Fe2+ ion-chelating efficacy. Clove and coriander oils showed significantly higher (P 0.05) radical scavenging and Fe2+ ion-chelating potential over other tested essential oils as well as BHT and a-tocopherol. The anti-lipid peroxidative potential of test essential oils was found in the following decreasing order: clove coriander BHT cinnamon alpha-tocopherol cumin black pepper. Furthermore, clove and coriander oils showed synergistic antioxidant activity in combination both in DPPH radical scavenging and Briggs-Rauscher oscillating reaction methods whereas other possible combinations showed additive effects. Strong radical scavenging and Fe2+-chelating as well as anti-lipid peroxidative activities of clove and coriander oils provide evidence that clove and coriander oils may serve as a potential source of natural antioxidants for retarding lipid oxidation of food supplements enriched with omega-6 and omega-3 fatty acids.
机译：本研究的目的是评估各种常用印度香料（黑胡椒，肉桂，丁香，香菜和小茴香）和富含欧米茄和欧米茄的食品补充剂的抗氧化剂潜力-3脂肪酸。使用1,1-二苯基-2-富铬酰肼（DPPH）自由基清除和Fe2 +离子螯合方法和脂质氧化稳定性潜力评价体外抗氧化潜力，并在散装大豆油 - 鱼油混合物及其油水中评价脂氧化稳定性潜力乳液使用过氧化物值（PV），对氨基氨酸值（P-AV）和总氧化值作为氧化指标。还评价了使用DPPH激进清除和Briggs-Rauscher振荡反应方法的组合效果。测试精油显示出不同程度的自由基清除和Fe2 +离子螯合功效。 Clove和Coriander油显示出显着更高的（P <0.05）根深蒂固的清除和Fe2 +离子螯合潜力在其他测试的精油以及BHT和α-生育酚上。测试精油的抗脂质过氧化潜力在以下下降顺序中发现：丁香＆香菜＆ bht＆肉桂＆ α-生育酚＆孜然＆黑胡椒。此外，丁香肠和香菜油在DPPH自由基清除和Briggs-Rauscher振荡反应方法中表达了协同抗氧化活性，而其他可能的组合显示出添加剂效应。强烈的激进清除和Fe2 + -chelating以及丁香和香菜油的抗脂质过氧化活性提供了丁香和香菜油可以作为潜在的天然抗氧化剂来源，用于抑制富含ω-6和Omega的食物补充剂的脂质氧化-3脂肪酸。

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