Journal of Nutrition and Food Security

en The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil public specific orginal article <div style="text-align: justify;">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.</div> Citrus X Paradisi, Volatile, Oils, Antioxidant, Toxicity test, Sunflower oil. 92 102 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-855-1&slc_lang=en&sid=1 Ghania Kaanin-Boudraa 0009-0000-0234-8105 No Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria Fatiha Brahmi fatiha.brahmi@univ-bejaia.dz 0000-0001-9332-4976 Yes Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria Linda Grimaud 0009-0007-5070-1920 No Angers University, MitoVasc, CNRS UMR 6015, INSERM U1083, Angers, France Mohamed Lamine Freidja 0000-0001-7243-5589 No Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Department of Biochemistry and Microbiology, Faculty of Sciences, University of M'sila, 28000 M'sila, Algeria Ourdia-Nouara Kernou 0000-0003-0767-1491 No Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria Daniel Henrion 0000-0003-1094-0285 No Angers University, MitoVasc, CNRS UMR 6015, INSERM U1083, Angers, France Samir Hadjal 0000-0002-2758-9105 No Cevital spa, new quay, port of Bejaia, 06000 Bejaia, Algeria Khodir Madani 0000-0001-5356-6890 No Research Center in Agro-food Technologies, Road of Targua-Ouzemour, Bejaia 06000, Algeria Lila Boulekbache-Makhlouf 0000-0002-8495-9563 No Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria