Determination of Antioxidative Effect of Achillea Millefolium Essential Oil on Mayonnaise Stability by Rancimat Method

Asiye Ahmadi-Dastgerdi, Hamid Ezzatpanah*, Sedighe Asgary, Shahram Dokhani, Ebrahim Rahimi

Abstract


Background and Aim: Non-alcoholic fatty liver disease (NAFLD) is a chronic condition associated with poor liver performance. No strategy for NAFLD treatment other than weight reduction and lifestyle modification, including diet, has yet been suggested. This study was performed to show the effect of olive oil on NAFLD improvement.

Materials and Methods: In this trial, 35 male Wistar rats were fed a basic diet for 14 days, and then they received a high fat – high carbohydrate diet (43% fat, 50% carbohydrates and 17% protein) for 28 days to induce NAFLD. Afterwards, intervention period was started by dividing the animals into 3 groups as control (C) (induction diet), treatment 1 (T1) (10% olive oil) and treatment 2 (T2) (20% olive oil) for 28 days. Biochemical indices such as AST, ALT, TG, Total Cholesterol, HDL-C, and LDL-C were measured between each two periods. Twenty-four rats were included in the final analysis. Data were analyzed using ANCOVA and repeated measures tests.

Results: Mean AST decreased in C group from 466 UI/L to 193.3 UI/L, in T1 group from 697 UI/L to 312 UI/L, and in T2 group from 453.7 UI/L to 263.6 UI/L. Mean ALT decreased in C group from 121.3 UI/L to 80.3 UI/L, in T1 group from 178.8 UI/L to 167.3 UI/L, and in T2 group from 124.8 UI/L to 120.2 UI/L(p=0.02). Mean total Cholesterol in C, T1, and T2 groups changed from 76.3,75.8, and 78.8 mg/dl to 80.8, 77, and 73.9 mg/dl, respectively (p=0.05). Mean serum TG in C, T1, and T2 groups decreased from 87.3, 128.1, and 133.7 mg/dl to 78, 58, and 89.3 mg/dl, respectively (P=0.02).

Conclusion: All in all, the results indicated that the diet containing olive oil (10% and 20%) decreased the level of ALT enzyme and the diet with 20% olive oil reduced total serum cholesterol level in rats.


Keywords


Achillea millefolium, Essential oil, Mayonnaise, Rancimat

Full Text:

PDF

References


Ahmadi-Dastgerdi A, Ezzatpanah H, AsgaryS, Dokhani S, Rahimi E. Phytochemical, Antioxidant and Antimicrobial Activity of the Essential Oil from Flowers and Leaves of Achillea millefolium subsp. millefolium. Journal of Essential Oil Bearing Plants. 2017;20(2):395-409.

Ahmadi-Dastgerdi A, Ezzatpanah H, Asgary S, Dokhani S, Rahimi E. Oxidative Stability of Mayonnaise Supplemented with Essential Oil of Achillea millefolium ssp. millefolium during Storage. Flavor and Fragrance Journal. 2016; Submitted for Publication.

Alsohaili S, Al-fawwaz A. Composition And Antimicrobial Activity of Achillea Fragrantissima Essential Oil Using Food Model Media. European Scientific Journal. 2014; 10 (30).

AOCS. Official methods and recommended practices of the American Oil Chemists’ Society. Method Cd 12b- 92. Champaign, IL: AOCS.1998.

Bligh EG, Dyer W.J.. Extraction of Lipids in Solution by the Method of Bligh & Dyer. A rapid method for total lipid extraction and purification. Can J Biochem Physiol. 1959; 37: 911-917.

Bozin B, Mimica-Dukic N, Bogavac M, Suvajdzic L, Simin N, Samojlik I, Couladis M. Chemical Composition, Antioxidant and Antibacterial Properties of Achillea collina Becker ex Heimerls.l. and A. pannonica Scheele Essential oils. Molecules. 2008; 13: 2058-2068.

Candan F, Unlu M, Tepe B, Daferera D, Polissiou M, Sökmen A, Akpulat HA. Antioxidant and antimicrobial activity of the essential oil and methanol extracts of Achillea millefolium subsp. millefolium Afan. (Asteraceae). J Ethno pharmacology. 2003; 87: 215–220.

Chang Sh, Bassiri A, Jalali H. Evaluation of antioxidant activity of fennel (Foeniculum vulgare) seed extract on oxidative stability of olive oil.Journal of Chemical Health Risks. 2013; 3 (2):53-61.

Gavahian M, Hashemi SMB, Mousavi Khaneghah A, Mazaheri Tehrani M. Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise. International Food Research Journal. 2013; 20 (6): 3189-3195.

Georgieva L, Gadjalova A, Mihaylova D, Pavlov A. Achilleamillefolium L. – phytochemical profile and in vitro antioxidant activity. International Food Research J. 2015; 22: 1347-1352.

Jacobsen C, Hartvigsen K, Lund P, Meyer A, Adler-Nissen J, Holstborg J, Holmer G. Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis. Eur Food Res Technol. 1999; 210: 13–30.

Kazemi M. Phytochemical and antioxidant properties of Achillea millefoliumfrom the eastern region of Iran. International Journal of Food Properties. 2015; 10.

Kazemi M. Chemical composition and antimicrobial, antioxidant activities and anti-inflammatory potential of Achillea millefolium L., Anethum graveolens L., and Carumcopticum L. essential oils. J Herbal Medicine. 2015.

Kishk YFM, Elsheshetawy H. Effect of ginger powder on the mayonnaise oxidative stability, rheological measurements and sensory characteristics, Annals of Agricultural Science. 58;2: 213–220.

Li CY, Kim HW, Li H, Lee DC, Rhee HI. 2014.Antioxidative effect of purple corn extracts during storage of mayonnaise. Food Chemistry. 2013; 152: 592–596.

Mazandarani M, Mirdeilami SZ, Pessarakli M. Essential oil composition and antibacterial activity ofAchillea millefolium L. from different regions in North east of Iran. J Medicinal Plants Research. 2013; 7: 1063-1069.

Mihov R, Nikovska Kr, Nenov N, Slavchev A. Evaluation of mayonnaise-like food emulsions with extracts of herbs andspices. Emir. J Food Agric. 2012; 24 (3): 191-199.

Sánchez-Escalante A, Djenane D, Torrescano G, Beltrán JA, Roncales P. Antioxidant action of Borage, Rosemary Oregano and Ascorbic Acid in beef patties packaged in modified atmosphere. Journal of Food Science. 2002.

Shahidi F, Wanasundara UN. Methods for measuring oxidative rancidity in fats and oils. In C. C. Akoh, & D. B. Min (Eds.), Food lipids-chemistry, nutrition and biotechnology (2nd ed.). New York. 2002; 465–487.

Tananuwong K, Tewaruth W. Extraction and application of antioxidants from black glutinous rice. LWT - Food Science and Technology. 2010; 43: 476–481.

Thomsen MK, Jacobsen C, Skibsted L. Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy. Eur Food Res Technol. 2000; 211: 381–386.

Vahidian H, Sahari MA, Barzegar M, Naghdi Badi H. Application of Zatariamulti flora Boiss and Saturejahortensis L. essential oils as two natural antioxidants in mayonnaise formulated with linseed oil. Journal of Medicinal Plants. 2012; 11(43): 69-79.




DOI: https://doi.org/10.22087/hmj.v0i0.611

Refbacks

  • There are currently no refbacks.


This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.

                               

This work is licensed under a Creative Commons license (CC-BY).  However, the license permits any user to read, copy, redistribute and and make derivative the material in any medium or format for any purpose, even commercially.


 

Lorestan University of Medical Sciences, Khorramabad, Iran.

ISSN: 2538-2144