Document Type : Original Article
Authors
1
Laboratory of Materials, Nanotechnologies and Environment, Faculty of Sciences, Mohammed V University, Av. Ibn Battouta, PO Box 1014 Agdal-Rabat, Morocco.
2
Department of Process Engineering and Food Technology, Hassan II Institute of Agronomy and Veterinary Medicine, 10101 Madinat Al-Irfane, Rabat, Morocco.
3
Department of Process Engineering and Food Technology, Hassan II Institute of Agronomy and Veterinary Medicine, 10101 Madinat Al-Irfane, Rabat, Morocco
4
Laboratory of Spectroscopy, Molecular Modeling, Materials, Nanomaterials, Water and Environment, CERN2D, Faculty of Sciences, Mohammed V University, Rabat, Morocco.
5
Research team of Chemistry Bioactive Molecules and the Environment, University Moulay Ismail of Meknes-Faculty of Sciences, BP 11201, Zitoune, Meknes-Morocco.
Abstract
The oxidation of lipids in edible and cosmetic vegetable oils leads to the production of toxic products which are harmful to human health. The present research aims to assess the chemical composition of essential oil from Mentha piperita leaves and to dertermine the anti-lipid peroxidation effect on cosmetic argan oil (1% v/v). The oils were subjected to two parallel accelerated oxidation tests, heat in the oven at 40°C and UV-A irradiation during 4 months. The evolution of oxidation throughout this period was followed periodically every 4 weeks by simultaneously measuring the free acidity, peroxide value and absorption at 232 and 270 nm. Results showed that linalool (46.84%) and linalyl acetate (26.72%) were the major components. Free acidity parameter was lower for samples containing argan oil mixed with essential oil for both conditions of storage. However, peroxide value increased with the addition of essential oil before the storage and thus results could be not significant but the strong effect of the essential oil has been registered under UV-A irradiation in the 12th week where values where lower for the samples compared to the control which contain only argan oil (7.113±0.098 and 10.145±0.268 meq O2/kg respectively). The absorption at 232 nm and especially at 270 nm where all the secondary oxidation products suddenly increase at the 16 th week showed the strong effect of Mentha piperita essential oils which reduced their production.
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