Abstract
The essential oils from 16 various spice plants were studied as natural antioxidants for the inhibition of autooxidation of polyunsaturated fatty acids methyl esters isolated from linseed oil. The content of methyl oleate, methyl linoleate, and methyl linolenoate after 1, 2, and 4 months of autooxidation were used as criteria to estimate the antioxidant efficiencies of essential oils. In 4 months, 92% of the methyl linolenoate and 79% of the methyl linoleate were oxidized in a control sample of a model system. It was found that the most effective antioxidants were essential oils from clove bud, cinnamon leaves, and oregano. They inhibited autooxidation of methyl linolenoate by 76–85%. The antioxidant properties of these essential oils were due to phenols— eugenol, carvacrol, and thymol. Essential oil from coriander did not contain phenols, but it inhibited methyl linolenoate oxidation by 38%. Essential oils from thyme, savory, mace, lemon, and tea tree inhibited methyl linolenoate oxidation by 17–24%. The other essential oils had no antioxidant properties.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Koroch, A.R., Juliani, H.R., and Zygadlo, J.A., in Flavour and Fragrances. Chemistry, Bioprocessing and Sustainability, Berger, R.G., ed., New York: Springer, 2007, pp. 43–116.
Misharina, T.A., Terenina, M.B., and Krikunova, N.I., Appl. Biochem. Microbiol., 2009, vol. 45, no. 6, pp. 710–716.
Charles, D.J., Antioxidant Properties of Spices, Herbs and Other Sources, New York: Springer, 2013.
Chemistry of Spices, Parthasarathy, V.A., Chempakam, B., and Zachariah, T.J., Eds., Oxfordshire: CAB Int., 2008, pp. 260–286.
Crozier, A., Jaganath, I.B., and Clifford, M.N., Nat. Prod. Rep., 2013 vol. 26, pp. 1001–1043.
Miller, A.L., Alt. Med. Rev., 1996, vol. 1, pp. 103–110.
Misharina, T.A., Alinkina, E.S., Terenina, M.B., Krikunova, N.I., Kiseleva, V.I., Medvedeva, I.B., and Semenova, M.G., Appl. Biochem. Microbiol., 2015, vol. 51, no. 4, pp. 455–461.
Ioakimoglou, E., Boyatzis, S., Argitis, P., Fostiridou, A., Papapanagiotou, A., and Yannovits, N., Chem. Mater., 1999, vol. 11, no. 7, pp. 2013–2022.
Alinkina, E.S., Misharina, T.A., and Fatkullina, L.D., Appl. Biochem. Microbiol., 2013, vol. 49, no. 1, pp. 73–78.
Terenina, M.B., Misharina, T.A., Krikunova, N.I., Alinkina, E.S., Fatkullina, L.D., and Vorob’eva, A.K., Appl. Biochem. Microbiol., 2011, vol. 47, no. 4, pp. 445–449.
Ultee, A., Bennink, M.H.J., and Moezelaar, R., Appl. Environ. Microbiol., 2002, vol. 68, no. 4, pp. 1561–1568.
Miguel, M.G., Flavour Fragr. J., 2010, vol. 25, pp. 291–312.
Burlakova, E.B., Misharina, T.A., Fatkullina, L.D., Terenina, M.B., Krikunova, N.I., Erokhin, V.N., and Vorob’eva, A.K., Dokl. Biochem. Biophys., 2011, vol. 437, pp. 80–83.
Burlakova, E.B., Misharina, T.A., Vorob’eva, A.K., Alinkina, E.S., Fatkullina, L.D., Terenina, M.B., and Krikunova, N.I., Dokl. Biochem. Biophys., 2012, vol. 444, pp. 167–170.
Alinkina, E.S., Misharina, T.A., Fatkullina, L.D., Nagler, L.G., Kozachenko, A.I., Medvedeva, I.B., Goloshchapov, A.N., and Burlakova, E.B., Appl. Biochem. Microbiol., 2014, vol. 50, no. 1, pp. 88–93.
Misharina, T.A., Appl. Biochem. Microbiol., 2001, vol. 37, no. 6, pp. 622–628.
Misharina, T.A., Terenina, M.B., Krikunova, N.I., and Medvedeva, I.B., Appl. Biochem. Microbiol., 2010, vol. 46, no. 5, pp. 599–604.
Misharina, T.A., Khim. Rastit. Syr’ya, 2010, vol. 14, no. 1, pp. 93–98.
Misharina, T.A., Terenina, M.B., Krikunova, N.I., and Kalinchenko, M.A., Khim. Rastit. Syr’ya, 2010, vol. 14, no. 1, pp. 87–92.
Foti, M.C. and Ingold, K.U., J. Agric. Food Chem., 2003, vol. 51, no. 9, pp. 2758–2765.
Author information
Authors and Affiliations
Corresponding author
Additional information
Original Russian Text © T.A. Misharina, E.S. Alinkina, A.K. Vorobjeva, M.B. Terenina, N.I. Krikunova, 2016, published in Prikladnaya Biokhimiya i Mikrobiologiya, 2016, Vol. 52, No. 3, pp. 339–345.
Rights and permissions
About this article
Cite this article
Misharina, T.A., Alinkina, E.S., Vorobjeva, A.K. et al. Inhibition of oxidation of unsaturated fatty acid methyl esters by essential oils. Appl Biochem Microbiol 52, 336–341 (2016). https://doi.org/10.1134/S0003683816030121
Received:
Published:
Issue Date:
DOI: https://doi.org/10.1134/S0003683816030121