Open AccessEVALUATION OF PHARMACOLOGICAL STABILITY OF PERILLA OIL AND PERILLA OIL CAPSULE
Author(s) -
Chaiyavat Chaiyasut,
Bhagavathi Sundaram Sivamaruthi,
Periyanaina Kesika,
Sasithorn Sirilun,
Netnapa Makhamrueang,
Sartjin Peerajan
Publication year - 2019
Publication title -
asian journal of pharmaceutical and clinical research
Language(s) - English
Resource type - Journals
eISSN - 2455-3891
pISSN - 0974-2441
DOI - 10.22159/ajpcr.2019.v12i2.29979
Subject(s) - chemistry , peroxide , food science , perilla , odor , chromatography , peroxide value , organoleptic , organic chemistry , raw material
Objective: The present study explained the effect of storage conditions on the stability (total phenolic content (TPC), acid and peroxide values, and antioxidant capacity) of free perilla oil (PO) and capsulated PO (POC).
Methods: PO from Mae Hong Son cultivar was used for making POC. The capsules were prepared by Nature Nutri Co., Ltd., Pathum Thani, Thailand. PO and POC samples were stored in different containers (plastic, glass, clear, and amber bottles) at various temperatures (4, 30, and 40°C) for 3 months. The physical changes (color, odor, sedimentation, and separations), TPC, and antioxidant capacity of the samples were assessed by organoleptic, Folin–Ciocalteu colorimetric, and 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid assay methods, respectively. The acid and peroxide values of the samples were also studied by the titration method.
Results: The color and odor of PO were not changed during storage, and also, there was no sedimentation and layer separation. The acid values were not significantly changed during the storage period, but the peroxide values were significantly increased in PO samples stored at 40°C while no changes were observed in POC. The TPC and antioxidant capacity of the samples were not influenced by any of the storage conditions.
Conclusion: The results suggested that POC was relatively more stable than free oil in terms of peroxidation.