Citrus × paradisi essential oil as a promising agent for margarine storage stability: Composition and antioxidant capacity

Abstract

Grapefruit (Citrus × paradisi, Algerian variety) essential oil obtained by hydro‐distillation was evaluated as a substitute for vitamin E for margarine. The obtained IC₅₀ values were: 39.92 ± 0.18, 15.09 ± 0.02 and 4.42 ± 0.03 mg/mL by the 2,2‐ diphenyl‐1‐picrylhydrazyl method, the reducing power and the β‐carotene/linoleic acid tests, respectively. These results were higher compared to those of the synthetic antioxidants. Values for BHA in DPPH and β ‐carotene/linoleic acid assays were 0.158 ± 0.003 and 0.032 ± 0.000 mg/mL, respectively. The result of ascorbic acid for reducing power was 0.053 ± 0.001 mg/mL. Analysis of composition shoed 128 volatile compounds. The limonene was the major compound (67.22%) followed by trans‐citral (5.39%), and isoauraptene (2.85%). All samples were fortified with 12.5, 50 and 100 µg/g of essential oil. The Rancimat test demonstrated that the lowest concentration of essential oil gave the best resistance to oxidation (22.6 h).