Faculty of Food Engineering, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Calea Aradului 119, RO-300645 Timisoara, Romania.
Faculty of Economics and Business Administration, West University of Timișoara, 300233 Timisoara, Romania.
Molecules. 2020 Feb 16;25(4):869. doi: 10.3390/molecules25040869.
In the last decade, there has been growing interest in the food industry in replacing synthetic chemicals with natural products with bioactive properties. This study's aims were to determine the chemical composition and the antioxidant properties of the essential oil of . The essential oil was isolated with a yield of 0.41% (/) by steam distillation from the dried seeds and subsequently analysed by GC-MS. Octyl acetate (78.49%) and octyl hexanoate (6.68%) were the main components. The essential oil exhibited an excellent activity for the inhibition of primary and secondary oxidation products for cold-pressed sunflower oil comparable with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which were evaluated using peroxide and thiobarbituric acid values. The antioxidant activity of the essential oil was additionally validated using DPPH radical scavenging (0.0016 ± 0.0885 mg/mL), and -carotene-linoleic acid bleaching assays. Also, the amounts of total phenol components (0.0053 ± 0.0023 mg GAE/g) were determined.
在过去的十年中，食品行业越来越关注用具有生物活性的天然产品替代合成化学品。本研究旨在确定 的精油的化学成分和抗氧化特性。通过水蒸气蒸馏从干燥的种子中以 0.41%（/）的产率分离得到精油，并随后通过 GC-MS 进行分析。乙酸辛酯（78.49%）和己酸辛酯（6.68%）是主要成分。该精油对冷榨葵花籽油的初级和次级氧化产物的抑制活性非常出色，可与丁基羟基茴香醚（BHA）和丁基羟基甲苯（BHT）相媲美，后两者的过氧化物和硫代巴比妥酸值进行了评估。还使用 DPPH 自由基清除（0.0016 ± 0.0885 mg/mL）和 -胡萝卜素-亚油酸漂白测定法验证了精油的抗氧化活性。此外，还测定了总酚成分的含量（0.0053 ± 0.0023 mg GAE/g）。
