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Volume 10, Issue 1 (Feb 2025)
JNFS 2025, 10(1): 92-102 |
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Kaanin-Boudraa G, Brahmi F, Grimaud L, Freidja M L, Kernou O, Henrion D, et al . The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil. JNFS 2025; 10 (1) :92-102
URL: http://jnfs.ssu.ac.ir/article-1-856-en.html
URL: http://jnfs.ssu.ac.ir/article-1-856-en.html
Ghania Kaanin-Boudraa 
, Fatiha Brahmi * , Linda Grimaud , Mohamed Lamine Freidja , Ourdia-Nouara Kernou , Daniel Henrion , Samir Hadjal , Khodir Madani , Lila Boulekbache-Makhlouf
, Fatiha Brahmi * , Linda Grimaud , Mohamed Lamine Freidja , Ourdia-Nouara Kernou , Daniel Henrion , Samir Hadjal , Khodir Madani , Lila Boulekbache-Makhlouf
Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
Abstract: (570 Views)
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.
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.
Type of article: orginal article |
Subject:
public specific
Received: 2023/03/26 | Published: 2025/02/4 | ePublished: 2025/02/4
Received: 2023/03/26 | Published: 2025/02/4 | ePublished: 2025/02/4
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