Comparative Effect of Bunium persicum and Rosmarinus officinalis Essential Oils and Their Synergy with Citric Acid on the Oxidation of Virgin Olive Oil

Effects of rosmarinic acid esters on the oxidation kinetic of organogel and emulsion gel

Rosmarinic acid was esterified with ethanol, butanol, and hexanol to produce ethyl rosmarinate, butyl rosmarinate, and hexyl rosmarinate, respectively. The antioxidant capacities of the rosmarinic acid esters were evaluated in linseed oil, organogel, and emulsion gel during the initiation and propagation phases of peroxidation. Organogel control sample showed higher induction period and propagation period than those of linseed oil and emulsion gel control samples. Among linseed oil and organogel samples containing antioxidants, samples containing rosmarinic acid exhibited the highest antioxidant activity during the initiation phase, while rosemary extract containing butyl rosmarinate showed the highest antioxidant activity in the propagation phase. In emulsion gel, rosemary extract containing butyl rosmarinate showed higher antioxidant activity than those of rosemary extract containing ethyl rosmarinate or hexyl rosmarinate in the initiation and propagation phases. In addition, the investigated antioxidants showed lower efficiency in organogel and emulsion gel samples than those in linseed oil samples.

Synergistic rosemary extract with TBHQ and citric acid improves oxidative stability and shelf life of peanut

Lipid oxidation often accompanies the processing and storage of peanuts, which causes a serious waste of peanut resources. To solve the problem of being prone to oxidation in peanut processing, a ternary complex antioxidant based on rosemary extract (RE) was constructed to investigate its effect on the oxidative and thermal stability of peanuts, and the inhibition of peanut oxidation by compound antioxidants was revealed by dynamic Arrhenius formula and complexation theory. The results showed that there was a synergistic effect between RE and Tert-butyl hydroquinone (TBHQ), and the antioxidant effects of RE and TBHQ were 4.86 and 1.45 times higher when used in combination than when used alone, respectively. In addition, RE-TBHQ-CA (citric acid) effectively inhibited primary and secondary oxidation of peanuts with a shelf life 8.7 times longer than that of control peanuts. This study provides a novel antioxidant compounding idea, which has a positive effect on improving the quality of peanut and other nut products, prolonging the shelf life and reducing the waste of resources. PRACTICAL APPLICATION: Compounding a complex antioxidant that permits its use in peanuts. It was found that rosemary and TBHQ might have synergistic antioxidant effects. Meanwhile, this combination of RE-TBHQ-CA effectively inhibited the oxidation of peanut oils and prolonged the shelf life of peanuts. RE-TBHQ-CA is a highly efficient complex antioxidant that can reduce the amounts of antioxidants added while maintaining high antioxidant efficiency, which may be useful for the future preservation and storage of nut products as it positively affects the quality and shelf life of the product.

A Systematic Review on Phytochemistry, Ethnobotany and Biological Activities of the Genus Bunium L

The aim of this review article is to present, for the first time, an appraisal of the phytochemical, ethnobotanical and pharmacological data on Bunium species. The literature search was conducted using the Scopus, Google Scholar and PubMed databases. The genus Bunium has been found to produce both essential oil (EO), mainly comprising monoterpenes and sesquiterpenes, and non-volatile components mainly coumarins and flavonoids. There are several pharmacological activities associated with the Bunium species, especially antioxidant, antibacterial and antifungal properties. The chemotaxonomic appraisal of the phytochemical pattern of the genus is in sink with the current classification of the family. Moreover, this review confirms the significant ethnobotanical and pharmacological potential of different Bunium species.

A Concise Overview of Phytochemistry, Pharmacology and Clinical Aspects of Persian Cumin; Bunium persicum (Boiss.) B.Fedtsch

Bunium persicum is one of the most medically and economically important species of the Apiaceae family. Despite a variety of phytochemical and experimental research on this species, there is no considerable update on all related outcomes. Accordingly, current work compiles an overview of Cumin's phytochemical and pharmacological activities. Papers related to phytochemistry, pharmacology and clinical properties of B. persicum were filtered from databases as PubMed, ScienceDirect and Scopus with the term "Bunium persicum" till 15th May 2020. Genetic, pure pharmaceutical and agriculture papers were excluded. Moreover, traditional applications of this herb in Persian medicine were studied and included. In all, 54 papers reporting the compositions, Anticonvulsant, antinociceptive, anti-inflammatory, antioxidant, anti-glycation, antidiarrhea, anti-hematotoxic, anti-toxoplasmosis, hypoglycemic, larvicidal, scolicidal, anticholinergic and antihistaminic activities of B. persicum as well as reducing and stabilizing effects in nanoparticles. Three clinical trials have also been conducted on B. persicum. There are also numerous effects, cited in traditional manuscripts such as gastroprotective, kidney tonic, slimming activity and antidote for poisons. The most dominant chemical composition of Cumin is the essential oil, responsible for various potent antimicrobial and antifungal activities. The herb also contains phenolic and flavonoid compounds that reflect the antioxidant and anti-inflammatory activities. Many of the experimental and pharmacological studies on B. persicum have traces in traditional manuscripts. There are also medical aspects that have not yet been evaluated. Despite various experimental investigations, lack of extensive clinical studies, which is currently limited to few trials on remarked activities of B. persicum is still remained to be covered.

Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream

In this study, the effects of homogenization pressure (125, 145, and 165 bars) and temperature (45, 60, and 75°C) on the properties of Sesame vegetable cream are investigated. The physical stability of cream was characterized by droplet size and syneresis, and chemical stability of it was evaluated by determining peroxide value and p-anisidine. The results showed that the cream in the presence of high pressure and temperature treatment exhibits lower stability. At 75°C temperature and 165 bar, the vegetable cream had highest peroxide value (3.61) and p-anisidine (2.16). However, pressure could protect the droplets against aggregation in the high pressure (165 bar) and greatly increased the physical stability. During increase in process parameters, the syneresis of cream was decreased with a rise of pressure and extension of temperature. The process condition in 145 bar and 60°C led to the high acceptability of vegetable cream.

Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil

The effects of UV radiation and X-ray on the oxidative stability of soybean oil were investigated. Also, rose oil was incorporated into soybean oil and its antioxidant activity was compared with that of α-tocopherol during accelerated storage. Treating the samples with radiation (UV and X-ray) stimulated the oxidation process in soybean oil in comparison with samples that did not receive radiation. X-rayed samples had significantly higher amounts of oxidation products than UV irradiated samples. The X-ray caused more oxidation in the samples due to its higher energy content. Also, the antioxidant activity of rose oil was comparable with that of α-tocopherol.

Evaluation of synergistic effect of Chlorella vulgaris and citric acid on oxidative stability of virgin olive oil

Green microalga Chlorella (Chlorella vulgaris) powder was employed as a natural antioxidant in virgin olive oil and its antioxidant activity was compared with those of β-carotene and α-tocopherol during 16 days of accelerated storage. Furthermore, the synergistic effects of Chlorella and citric acid were investigated. The primary, secondary, and total oxidation products of Chlorella samples (with and without citric acid) were lower than those of the control samples. Induction period of Chlorella samples were significantly higher than those of the control, β-carotene, and α-tocopherol samples. Furthermore, carotenoid and chlorophyll contents of Chlorella samples were significantly higher than those of the control samples. These pigments can delay the oxidation process. Using Chlorella and citric acid in combination with each other showed no synergistic effect against the oxidation of virgin olive oil. In conclusion, Chlorella can be affirmed as a natural antioxidant, which extends the shelf life of virgin olive oil.