Zekri Nadia, Elazzouzi Hanane, Ailli Atika, Gouruch Aman Allah, Radi Fatima Zahrae, El Belghiti Mohammed Alaoui, Zair Touriya, Nieto Gema, Centeno Juan A, Lorenzo José M
Laboratory of Spectroscopy, Molecular Modeling, Materials and Nanomaterials, Water and Environment, Department of Chemistry, Faculty of Sciences, University Mohammed V, 4- Avenue Ibn Battouta, Rabat 1014 PR, Morocco.
Research Team of Chemistry, Bioactive Molecules and Environment, Laboratoire des Matériaux Innovants et Biotechnologie des Ressources Naturelles, Department of Chemistry, Faculty of Sciences, University Moulay Ismail, Zitoune, Meknes 11201, Morocco.
Foods. 2023 Feb 9;12(4):760. doi: 10.3390/foods12040760.
The cosmetics and food fields are based on the use of synthetic substances to protect their products against oxidation. However, synthetic antioxidants were reported to have negative effects on human health. The interest to develop natural antioxidants from plants has been growing in recent decades. The aim of this study was to determine the antioxidant properties of three essential oils (EOs) of (L.), (Ehrh.) and (L.) from the Azrou and Ifrane regions. The organoleptic characteristics, yields and physical properties were determined for the selected EOs. Their chemical compositions were identified using GC-MS; then, their antioxidant activities were evaluated using the DPPH free radical scavenging activity and were compared with the ascorbic acid standard. The determined physicochemical parameters of dry matter and EOs demonstrated their good quality. The analysis of the EOs showed the dominance of pulegone (68.86-70.92%) and piperitenone (24.81%), piperitenone oxide (74.69-60.3%), and carvone (71.56-54.79%) and limonene (10.5-9.69%) for , and , respectively, from Azrou and Ifrane. Additionally, the antiradical tests demonstrated the remarkable power of these EOs, especially EO (IC = 15.93 mg/mL), which recorded the best activity compared with ascorbic acid (IC = 8.849 mg/mL). The obtained results indicated that these EOs could be applied as natural antioxidants in the food industry.
化妆品和食品领域基于使用合成物质来保护其产品免受氧化。然而，据报道合成抗氧化剂对人体健康有负面影响。近几十年来，从植物中开发天然抗氧化剂的兴趣一直在增长。本研究的目的是测定来自阿兹鲁和伊夫兰地区的薄荷（Mentha spicata (L.)）、皱叶留兰香（Mentha crispata (Ehrh.)）和绿薄荷（Mentha viridis (L.)）三种精油（EOs）的抗氧化特性。测定了所选精油的感官特性、产量和物理性质。使用气相色谱 - 质谱联用仪（GC - MS）鉴定其化学成分；然后，使用二苯基苦味酰基自由基（DPPH）清除活性评估其抗氧化活性，并与抗坏血酸标准品进行比较。所测定的干物质和精油的理化参数表明它们质量良好。对精油的分析表明，来自阿兹鲁和伊夫兰的薄荷、皱叶留兰香和绿薄荷中，分别以长叶薄荷酮（68.86 - 70.92%）和胡椒酮（24.81%）、胡椒酮氧化物（74.69 - 60.3%）以及香芹酮（71.56 - 54.79%）和柠檬烯（10.5 - 9.69%）为主。此外，抗自由基测试证明了这些精油具有显著的能力，尤其是绿薄荷精油（IC₅₀ = 15.93 mg/mL），与抗坏血酸（IC₅₀ = 8.849 mg/mL）相比，其活性最佳。所得结果表明这些精油可作为天然抗氧化剂应用于食品工业。
