EPR Spectroscopy Coupled with Spin Trapping as an Alternative Tool to Assess and Compare the Oxidative Stability of Vegetable Oils for Cosmetics
Antioxidants are the most popular active ingredients in anti-aging cosmetics as they can restore the physiological radical balance and counteract the photoaging process. Instead of adding pure compounds into the formulations, some “precious” vegetable oils could be used due to their content of tocop...
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MDPI AG
2024-11-01
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| author | Giulia Di Prima Viviana De Caro Cinzia Cardamone Giuseppa Oliveri Maria Cristina D’Oca |
| author_facet | Giulia Di Prima Viviana De Caro Cinzia Cardamone Giuseppa Oliveri Maria Cristina D’Oca |
| author_sort | Giulia Di Prima |
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| description | Antioxidants are the most popular active ingredients in anti-aging cosmetics as they can restore the physiological radical balance and counteract the photoaging process. Instead of adding pure compounds into the formulations, some “precious” vegetable oils could be used due to their content of tocopherols, phenols, vitamins, etc., constituting a powerful antioxidant unsaponifiable fraction. Here, electron paramagnetic resonance (EPR) spectroscopy coupled with spin trapping was proven to provide a valid method for evaluating the antioxidant properties and the oxidative resistance of vegetable oils which, following UV irradiation, produce highly reactive radical species although hardly detectable. Extra virgin olive oil, sweet almond oil, apricot kernel oil, and jojoba oil were then evaluated by using N-t-butyl-α-phenylnitrone as a spin trapper and testing different UV irradiation times followed by incubation for 5 to 180 min at 70 °C. The EPR spectra were manipulated to obtain quantitative information useful for comparing the different tested samples. As a result, the knowledge acquired via the EPR analyses demonstrated jojoba oil as the best of the four considered oils in terms of both starting antioxidant ability and oxidative stability overtime. The obtained results confirmed the usefulness of the EPR spin trapping technique for the main proposed purpose. |
| format | Article |
| id | doaj-art-04467e19f7df4656b52aa034d448169d |
| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-04467e19f7df4656b52aa034d448169d2025-08-20T02:26:54ZengMDPI AGApplied Sciences2076-34172024-11-0114221076610.3390/app142210766EPR Spectroscopy Coupled with Spin Trapping as an Alternative Tool to Assess and Compare the Oxidative Stability of Vegetable Oils for CosmeticsGiulia Di Prima0Viviana De Caro1Cinzia Cardamone2Giuseppa Oliveri3Maria Cristina D’Oca4Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Via Archirafi 32, 90123 Palermo, ItalyDepartment of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Via Archirafi 32, 90123 Palermo, ItalyFood Microbiology Area, Experimental Zooprophylactic Institute of Sicily, Via Gino Marinuzzi 3, 90129 Palermo, ItalyFood Microbiology Area, Experimental Zooprophylactic Institute of Sicily, Via Gino Marinuzzi 3, 90129 Palermo, ItalyDepartment of Physics and Chemistry “Emilio Segrè”, University of Palermo, Viale delle Scienze, Ed. 18, 90128 Palermo, ItalyAntioxidants are the most popular active ingredients in anti-aging cosmetics as they can restore the physiological radical balance and counteract the photoaging process. Instead of adding pure compounds into the formulations, some “precious” vegetable oils could be used due to their content of tocopherols, phenols, vitamins, etc., constituting a powerful antioxidant unsaponifiable fraction. Here, electron paramagnetic resonance (EPR) spectroscopy coupled with spin trapping was proven to provide a valid method for evaluating the antioxidant properties and the oxidative resistance of vegetable oils which, following UV irradiation, produce highly reactive radical species although hardly detectable. Extra virgin olive oil, sweet almond oil, apricot kernel oil, and jojoba oil were then evaluated by using N-t-butyl-α-phenylnitrone as a spin trapper and testing different UV irradiation times followed by incubation for 5 to 180 min at 70 °C. The EPR spectra were manipulated to obtain quantitative information useful for comparing the different tested samples. As a result, the knowledge acquired via the EPR analyses demonstrated jojoba oil as the best of the four considered oils in terms of both starting antioxidant ability and oxidative stability overtime. The obtained results confirmed the usefulness of the EPR spin trapping technique for the main proposed purpose.https://www.mdpi.com/2076-3417/14/22/10766extra virgin olive oilalmond oilapricot kernel oiljojoba oilantioxidant activityelectron paramagnetic resonance spectroscopy |
| spellingShingle | Giulia Di Prima Viviana De Caro Cinzia Cardamone Giuseppa Oliveri Maria Cristina D’Oca EPR Spectroscopy Coupled with Spin Trapping as an Alternative Tool to Assess and Compare the Oxidative Stability of Vegetable Oils for Cosmetics Applied Sciences extra virgin olive oil almond oil apricot kernel oil jojoba oil antioxidant activity electron paramagnetic resonance spectroscopy |
| title | EPR Spectroscopy Coupled with Spin Trapping as an Alternative Tool to Assess and Compare the Oxidative Stability of Vegetable Oils for Cosmetics |
| title_full | EPR Spectroscopy Coupled with Spin Trapping as an Alternative Tool to Assess and Compare the Oxidative Stability of Vegetable Oils for Cosmetics |
| title_fullStr | EPR Spectroscopy Coupled with Spin Trapping as an Alternative Tool to Assess and Compare the Oxidative Stability of Vegetable Oils for Cosmetics |
| title_full_unstemmed | EPR Spectroscopy Coupled with Spin Trapping as an Alternative Tool to Assess and Compare the Oxidative Stability of Vegetable Oils for Cosmetics |
| title_short | EPR Spectroscopy Coupled with Spin Trapping as an Alternative Tool to Assess and Compare the Oxidative Stability of Vegetable Oils for Cosmetics |
| title_sort | epr spectroscopy coupled with spin trapping as an alternative tool to assess and compare the oxidative stability of vegetable oils for cosmetics |
| topic | extra virgin olive oil almond oil apricot kernel oil jojoba oil antioxidant activity electron paramagnetic resonance spectroscopy |
| url | https://www.mdpi.com/2076-3417/14/22/10766 |
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