Antioxidant Effect of Polyphenols from Mexican Oregano (Lippia graveolens Kunth) Residual Bagasse in Sunflower Vegetable Oil
ABSTRACT Mexican oregano (Lippia graveolens Kunth) is a spice of great commercial value as a condiment, mainly due to the profile provided by its essential oil. However, little use has been made of its high concentration of water-soluble phenolic compounds, such as pinocembrin, a flavanone with antioxidant properties of great nutritional and health importance. The process of essential oil extraction from its leaves produces a large amount of waste rich in flavonoids, which is rarely used and even becomes a source of contamination due to its inadequate disposal. In order to evaluate this agro-industrial waste, the bagasse was characterized and found to have a high content of total phenolic and pinocembrin (0.71 mg/mL), as well as antioxidant activity, with values similar to those found in plant matter without any processing. Extracts rich in pinocembrin were prepared by separation on a chromatographic column, being able to generate enriched products (1.38 mg/mL). The oxidative stabilization capacity of the extract and its enriched fraction from the residual bagasse of oregano in sunflower oil was evaluated, finding outstanding protective capacities against lipid peroxidation compared to those provided by butylated hydroxytoluene, a synthetic antioxidant commonly used for this purpose.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Universidad Autónoma de Nayarit
2023
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| Online Access: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S2007-33802023000100420 |
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