The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil
Background: Frying oil lipids are prone to oxidation, so aromatic plants and their essential oils (EOs) have been applied to prevent this process. This study aimed to incorporate the grapefruit (Citrus x paradisi) EO in sunflower frying oil to protect it against oxidation. Before enrichment, a cytot...
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences and Health Services
2025-02-01
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| Series: | Journal of Nutrition and Food Security |
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| Online Access: | http://jnfs.ssu.ac.ir/article-1-856-en.pdf |
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| author | Ghania Kaanin-Boudraa Fatiha Brahmi Linda Grimaud Mohamed Lamine Freidja Ourdia-Nouara Kernou Daniel Henrion Samir Hadjal Khodir Madani Lila Boulekbache-Makhlouf |
| author_facet | Ghania Kaanin-Boudraa Fatiha Brahmi Linda Grimaud Mohamed Lamine Freidja Ourdia-Nouara Kernou Daniel Henrion Samir Hadjal Khodir Madani Lila Boulekbache-Makhlouf |
| author_sort | Ghania Kaanin-Boudraa |
| collection | DOAJ |
| description | Background: Frying oil lipids are prone to oxidation, so aromatic plants and their essential oils (EOs) have been applied to prevent this process. This study aimed to incorporate the grapefruit (Citrus x paradisi) EO in sunflower frying oil to protect it against oxidation. Before enrichment, a cytotoxicity test was performed to determine the non-cytotoxic concentration of this EO.
Methods: Cell viability was evaluated using the MTT-based cytotoxicity assay. Various EO concentrations (0.01-0.5 mg/ml) were added to cultured cells Human Umbilical Vein Endothelial Cells (HUVECs) and Human Stellar Hepatic Cell lines LX-2 (SCC064) and incubated for 24 and 48 h. The stability of sunflower oil during frying was assessed by determining several parameters including peroxide value, polar compounds, and free fatty acids. Results: The obtained IC50 values after 24 h were 0.276 and 0.200 mg/ml for LX-2 and HUVECs cells, respectively, and the results after 48 h were 0.269 and, 0.216 mg/ml, respectively. Following that, the appropriate concentration of EO was incorporated into the sunflower oil. An oxidation acceleration test demonstrated that the lowest concentration of EO provided the best oxidation resistance (14 h 59 min) comparatively to the unfortified sunflower oil (11 h 63 min). The stability of enriched oil polar compounds during repeated frying was also noticed. Conclusion: The incorporation of this EO into sunflower oil during a deep-frying process led to a significant increase in its oxidative stability; therefore, it can be used as a food additive. |
| format | Article |
| id | doaj-art-9eafba681bb84a42b6b066e87eeb048e |
| institution | Kabale University |
| issn | 2476-7417 2476-7425 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Shahid Sadoughi University of Medical Sciences and Health Services |
| record_format | Article |
| series | Journal of Nutrition and Food Security |
| spelling | doaj-art-9eafba681bb84a42b6b066e87eeb048e2025-02-08T10:57:36ZengShahid Sadoughi University of Medical Sciences and Health ServicesJournal of Nutrition and Food Security2476-74172476-74252025-02-0110192102The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower OilGhania Kaanin-Boudraa0Fatiha Brahmi1Linda Grimaud2Mohamed Lamine Freidja3Ourdia-Nouara Kernou4Daniel Henrion5Samir Hadjal6Khodir Madani7Lila Boulekbache-Makhlouf8 Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria Angers University, MitoVasc, CNRS UMR 6015, INSERM U1083, Angers, France Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Department of Biochemistry and Microbiology, Faculty of Sciences, University of M'sila, 28000 M'sila, Algeria Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria Angers University, MitoVasc, CNRS UMR 6015, INSERM U1083, Angers, France Cevital spa, new quay, port of Bejaia, 06000 Bejaia, Algeria Research Center in Agro-food Technologies, Road of Targua-Ouzemour, Bejaia 06000, Algeria Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria Background: Frying oil lipids are prone to oxidation, so aromatic plants and their essential oils (EOs) have been applied to prevent this process. This study aimed to incorporate the grapefruit (Citrus x paradisi) EO in sunflower frying oil to protect it against oxidation. Before enrichment, a cytotoxicity test was performed to determine the non-cytotoxic concentration of this EO. Methods: Cell viability was evaluated using the MTT-based cytotoxicity assay. Various EO concentrations (0.01-0.5 mg/ml) were added to cultured cells Human Umbilical Vein Endothelial Cells (HUVECs) and Human Stellar Hepatic Cell lines LX-2 (SCC064) and incubated for 24 and 48 h. The stability of sunflower oil during frying was assessed by determining several parameters including peroxide value, polar compounds, and free fatty acids. Results: The obtained IC50 values after 24 h were 0.276 and 0.200 mg/ml for LX-2 and HUVECs cells, respectively, and the results after 48 h were 0.269 and, 0.216 mg/ml, respectively. Following that, the appropriate concentration of EO was incorporated into the sunflower oil. An oxidation acceleration test demonstrated that the lowest concentration of EO provided the best oxidation resistance (14 h 59 min) comparatively to the unfortified sunflower oil (11 h 63 min). The stability of enriched oil polar compounds during repeated frying was also noticed. Conclusion: The incorporation of this EO into sunflower oil during a deep-frying process led to a significant increase in its oxidative stability; therefore, it can be used as a food additive.http://jnfs.ssu.ac.ir/article-1-856-en.pdfcitrus x paradisivolatileoilsantioxidanttoxicity testsunflower oil. |
| spellingShingle | Ghania Kaanin-Boudraa Fatiha Brahmi Linda Grimaud Mohamed Lamine Freidja Ourdia-Nouara Kernou Daniel Henrion Samir Hadjal Khodir Madani Lila Boulekbache-Makhlouf The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil Journal of Nutrition and Food Security citrus x paradisi volatile oils antioxidant toxicity test sunflower oil. |
| title | The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil |
| title_full | The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil |
| title_fullStr | The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil |
| title_full_unstemmed | The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil |
| title_short | The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil |
| title_sort | cytotoxicity assessment of grapefruit peel essential oil and its effect on frying stability of sunflower oil |
| topic | citrus x paradisi volatile oils antioxidant toxicity test sunflower oil. |
| url | http://jnfs.ssu.ac.ir/article-1-856-en.pdf |
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