The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil

Ghania Kaanin- Boudraa; Fatiha  Brahmi; Linda  Grimaud; Mohamed Lamine Freidja; Ourdia-Nouara  Kernou;; Daniel  Henrion; Hadjal  Samir; Khodir  Madani; Lila  Boulekbache-Makhlouf

doi:10.18502/jnfs.v10i1.17760

Ghania Kaanin- Boudraa Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
Fatiha Brahmi Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
Linda Grimaud Angers University, MitoVasc, CNRS UMR 6015, INSERM U1083, Angers, France;
Mohamed Lamine Freidja Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Department of Biochemistry and Microbiology, Faculty of Sciences, University of M'sila, 28000 M'sila, Algeria
Ourdia-Nouara Kernou; Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
Daniel Henrion Angers University, MitoVasc, CNRS UMR 6015, INSERM U1083, Angers, France
Hadjal Samir Cevital spa, new quay, port of Bejaia, 06000 Bejaia, Algeria
Khodir Madani Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
Lila Boulekbache-Makhlouf Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometrics (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria

DOI: https://doi.org/10.18502/jnfs.v10i1.17760

Keywords: Citrus X Paradisi; Volatile; Oils; Antioxidant; Toxicity test; Sunflower oil.

Abstract

Background: Frying oil lipids are prone to oxidation, so aromatic plants and their essential oils (EOs) have been applied to prevent this process. This study aimed to incorporate the grapefruit (Citrus x paradisi) EO in sunflower frying oil to protect it against oxidation. Before enrichment, a cytotoxicity test was performed to determine the non-cytotoxic concentration of this EO.
Methods: Cell viability was evaluated using the MTT-based cytotoxicity assay. Various EO concentrations (0.01-0.5 mg/ml) were added to cultured cells Human Umbilical Vein Endothelial Cells (HUVECs) and Human Stellar Hepatic Cell lines LX-2 (SCC064) and incubated for 24 and 48 h. The stability of sunflower oil during frying was assessed by determining several parameters including peroxide value, polar compounds, and free fatty acids. Results: The obtained IC₅₀values after 24 h were 0.276 and 0.200 mg/ml for LX-2 and HUVECs cells, respectively, and the results after 48 h were 0.269 and, 0.216 mg/ml, respectively. Following that, the appropriate concentration of EO was incorporated into the sunflower oil. An oxidation acceleration test demonstrated that the lowest concentration of EO provided the best oxidation resistance (14 h 59 min) comparatively to the unfortified sunflower oil (11 h 63 min). The stability of enriched oil polar compounds during repeated frying was also noticed. Conclusion: The incorporation of this EO into sunflower oil during a deep-frying process led to a significant increase in its oxidative stability; therefore, it can be used as a food additive.