|
|
|
|
|
Universidade Federal de Santa Maria
Ci. e Nat., Santa Maria, v. 46, e74613, 2023
DOI: 10.5902/2179460X74613
ISSN 2179-460X
Submitted: 019/03/2023 • Approved: 19/09/2024 • Published: 22/11/2024
Chemistry
Effect of aqueous extract from leaves of Ocimum gratissimum L. (Lamiaceae) on the oxidative stability of grapeseed oil
Efeito do extrato aquoso de folhas de Ocimum gratissimum L. (Lamiaceae) na estabilidade oxidativa do óleo de sementes de uva
Thiago Luis Aguayo de CastroI
Raul Cremonezi PivaII
Maria Helena VerdanI
Antonio Rogério FiorucciI
Claudia Andrea Lima CardosoI
I Universidade Estadual do Mato Grosso do Sul, Dourados, MS, Brazil
II Universidade Federal da Grande Dourados, Dourados, MS, Brazil
ABSTRACT
The growing interest in replacing synthetic antioxidants with natural ones in order to inhibit or delay lipid oxidation in edible vegetable oils has encouraged research on different plant sources, characterization of raw materials, and identification of new antioxidant compounds. Ocimum gratissimum L. (Lamiaceae) is popularly known as clove basil and is largely consumed by the population as a spice, condiment, and vegetable. Some authors have reported the use of natural extracts as antioxidants in vegetable oils. This study aimed to assess the effect of the lyophilized aqueous extract from the leaves of O. gratissimum on the oxidative stability of grapeseed oil. The oxidative stability of grape seed oil containing 0.1% of the extract was performed according to the accelerated oxidation (aging) test using the Rancimat method. Molecular absorption spectra were recorded in the range of 200-800 nm. The antioxidant potential was evaluated using an in vitro method with the DPPH reagent. The Folin-Ciocalteu method was used to quantify the phenolic compound content. The analysis of the grapeseed oil showed that adding the aqueous extract obtained by a decoction of leaves from O. gratissimum increased its oxidative stability.
Keywords: Antioxidant activity; Phenolic compounds; Oxidative stability
RESUMO
O crescente interesse na substituição de antioxidantes sintéticos por naturais afim de inibir ou retardar a oxidação lipídica em óleos vegetais comestíveis tem incentivado a pesquisa de diferentes fontes vegetais, a caracterização de matérias-primas e a identificação de novos compostos antioxidantes. Ocimum gratissimum L. (Lamiaceae) é popularmente conhecida como manjericão-cravo e é amplamente consumida pela população como tempero, condimento e hortaliça. Alguns autores relataram o uso de extratos naturais como antioxidantes em óleos vegetais. Este trabalho teve como objetivo avaliar o efeito do extrato aquoso liofilizado das folhas de O. gratissimum sobre a estabilidade oxidativa do óleo de semente de uva. A estabilidade oxidativa do óleo de semente de uva contendo 0.1% do extrato foi realizada de acordo com o teste de oxidação acelerada (envelhecimento) pelo método Rancimat. Os espectros de absorção molecular foram obtidos por espectrofotometria na faixa de 200-800 nm O método in vitro utilizando o reagente DPPH avaliou o potencial antioxidante. O teor de substâncias fenólicas foi avaliado com o reagente de Folin-Ciocalteu. A análise do óleo de semente de uva mostrou que a adição do extrato aquoso obtido pela decocção das folhas de O. gratissimum aumentou a estabilidade oxidativa do óleo.
Palavras-chave: Atividade antioxidante; Compostos fenólicas; Estabilidade oxidativa
The ingestion of vegetable oils from different natural sources is essential in the human diet since they are one of the main raw materials composed of edible lipids (Ying et al., 2018). Grape (Vitis vinifera L. (Vitaceae)) is one of the largest fruit crops in the world because of wine production, thus grape pomace and its seeds are residues that must have a correct destination/usage (Maier et al., 2009; Shinagawa et al., 2015). Germany, France, and Italy have produced grapeseed oil (GSO) since the 1930s (Shinagawa et al., 2015). Its applications are diverse, including in the food and cosmetics industries (Luque-Rodríguez et al., 2005). GSO is rich in unsaturated fatty acids (90%), phenolic compounds, and phytosterols (Bail et al., 2008; Garavaglia et al., 2016). The high content of unsaturated fatty acids makes this oil more susceptible to oxidation, which reduces its shelf-life (Berto et al., 2020).
Ocimum gratissimum L. (Lamiaceae) an herbaceous plant known as clove basil, is widely distributed in tropical and temperate regions of the globe (Alabi et al., 2018). The species is extensively and globally used in folk medicine to treat pneumonia, cough, high fever, epilepsy, flu, abdominal pains, and conjunctivitis, among others (Priyanka et al., 2018). O. gratissimum is one of the most used medicinal plants for its strong antioxidant and antibacterial properties (Priyanka et al., 2018). It is cytoprotective (Chiu et al., 2013), breast cancer preventive (Nangia-Makker et al., 2007), anesthetic (Silva et al., 2012), larvicidal (Okigbo et al., 2010), antifungal (Koba et al., 2009), antileishmanial (Ueda-Nakamura et al., 2006), and hypoglycemic (Aguiyi et al., 2000).
To increase the oxidative stability, some studies have added plant extracts into vegetable oils, such as the addition of catnip, hyssop, lemon balm, oregano, sage, and thyme extracts in sunflower oil and the methanolic extract of Agaricus blazei mushroom into soybean oil (Abdalla & Roozen, 1999; da Silva et al., 2009).
No previous study evaluated the performance of the aqueous extract of the leaves of O. gratissimum in improving the oxidative stability of vegetable oils. Also, plant extracts have not yet been used to increase the oxidative stability of grapeseed oil.
Considering the aforementioned, the present study shows the evaluation of the oxidative stability of grapeseed oil with the addition of 0.1% of the aqueous extract obtained by decoction of leaves from O. gratissimum.
2.1 Chemicals
Isopropanol was purchased from Merck (Darmstadt, HE, Germany), and Folin-Ciocalteau reagent and 1,1-diphenyl-2-picrylhydrazil from Sigma-Aldrich (St. Louis, USA). Ethanol 95% was from Pershy Chemicals (São Gonçalo, RJ, Brazil). The purified water was obtained using a Gehaka MS 2000 ultra-purifier (São Paulo, SP, Brazil). The grapeseed oil (GSO) was purchased from Bela Vida Natural (São Paulo, Brazil). Its label contained the following description: obtained by cold pressing, followed by filtration and refining, without the incorporation of antioxidants.
2.2 Plant material and extract preparation
Leaves from O. gratissimum were collected at the Horto de Plantas Medicinais of the Federal University of Grande Dourados, Brazil (UFGD), and a voucher was deposited at the herbarium of UFGD under the number #5429.
Fresh leaves of O. gratissimum were powdered, and the extract was obtained by heating for 10 minutes at 100 ºC (vegetable mass and volume of distilled water at 1:10 (m/v)). The mixture remained in contact for more 30 minutes until reaching 25 °C. The extract was filtered and frozen for subsequent lyophilization (Christ, Alpha 1-2 LD Plus, Osterode, Germany). The process was performed in triplicate.
2.3 Forced stability test
To obtain the samples for the forced stability test, the GSO extract was used for the preparation of the GSOE. The GSOE sample was prepared by incorporating 0.1% (m/v) of the lyophilized aqueous extract of O. gratissimum in GSO. GSO was used as a control for the evaluations. After preparation (time zero), GSO and GSEO were submitted to the analyses (molecular absorption spectrum, antioxidant activity, total phenolic content, and oxidative stability index) in triplicate, at different times (after preparation (time zero), on the fifth and tenth day).
Samples used in the forced stability test on the fifth and tenth day were maintained at a constant temperature of 50 °C and submitted to the same analyses carried out with the samples at time zero.
2.4 Molecular absorption spectrum
Samples were analyzed directly, without dilution, on a spectrophotometer (FEMTO 700 PLUS, São Paulo, Brazil), between the wavelengths 200 and 800 nm, with 1 nm of intervals.
Analyses were performed employing the reagent DPPH, according to Kumaran & Joel Karunakaran (2006). Samples were analyzed by spectrophotometry (FEMTO 700 PLUS, São Paulo, Brazil). The solvent for the DPPH solution (0.004%) was isopropanol, and samples were prepared at concentrations ranging from 7 to 70 µg mL-1. A curve (percentage of inhibition versus sample concentration) was prepared to obtain the IC50 value. Analyses were done in triplicate, and isopropanol was used as the blank.
It was done using the Folin–Ciocalteu reagent based on the procedure from Djeridane et al. (2007). The oils were diluted on isopropanol at 1 mg mL-1, and the solutions were analyzed by spectrophotometry (FEMTO 700 PLUS, São Paulo, Brazil) at 760 nm. A standard curve was prepared with gallic acid (5 to 1000 µg mL-1). The results were expressed as mg of gallic acid equivalent (GAE) per g of sample and they were done in triplicate.
2.7 Oxidative Stability Index (OSI)
The determination of OSI was performed using equipment for the analysis of oxidative stability (893 Professional Biodiesel Rancimat, Metrohm, Herisau, Switzerland). This method was adapted from the AOCS Cd 12b-92 standard, in which 3.0 g of each sample was placed in a sealed reaction tube at a temperature of 100 °C and airflow rate of 20 L h-1. The OSI data are calculated automatically through plots of the water conductivity against time by the software StabNet provided by the equipment manufacturer (AOCS Cd 12b-92, 1997). Analyses were performed in triplicate.
2.8 Statistical analyzes
The analysis was performed in RStudio (R Core Team, 2022), considering a significance of 5% in all statistical tests. The Levene test was performed to evaluate the homogeneity of the samples with car package (Fox & Weisberg, 2019), and the normality was tested on the Shapiro-Wilk. All samples presented homogeneity and normality, so the results were expressed as mean and standard deviation. Sequentially, an analysis of variance (ANOVA) was performed. After this, a Tukey test was performed, with the multcompView package for the visualization of formed groups (Graves et al., 2024).
To analyze the similarity between the samples, the Euclidean distance coefficients were determined and the cophenetic correlation was calculated using the Vegan package (Oksanen et al., 2022). Principal component analysis (PCA) was performed with the FactoMineR package (Le et al., 2008) and factoextra (Kassambara et al., 2022).
The stability of vegetable oils depends on oxidation resistance during processing and storage, and the balance between chemical composition and antioxidants. A forced stability test shows how much a sample can endure in drastic conditions, and absorption spectra can accompany modifications in the composition of the samples over time.
Figure 1 presents the UV-Vis profiles of GSO (a) and GSOE (b) at times zero, 5, and 10 days of storage at 50 °C. Analyzing these molecular absorption spectra, there was a difference in the composition of GSO and GSOE over time, with the appearance of a band between 330 and 380 nm, with maximum absorptions at 370 (GSO) and 352 nm (GSOE). The change in the spectrum profile shows an alteration in composition during the storage period, beginning at 5 days for GSOE and 10 days for GSO (Figure 1). These changes in composition are probably because of oxidation reactions of the fatty acids in the oil.
Other tests performed during the storage period can also show the changes in oil composition, as seen in Table 1. A significant difference was observed between the antioxidant potential of GSO and GSOE only at time zero, while the antioxidant potential of GSOE was higher at time 0 and after 10 days. Furthermore, GSO had a significant increase (p > 0.05) in the minimum inhibitory concentration of DPPH (IC50), indicating a reduction in antioxidant potential, while only time zero of GSOE differed significantly (p < 0.05). It is possible that phenolic compounds were consumed during the analysis by inhibiting oil degradation (Zeb, 2020), thus preserving the antioxidant potential of grape oil.
Figure 1 – Molecular absorption spectra of samples during the forced stability study of 10 days a) GSO at the first, fifth, and tenth days of storage b) GSOE at the first, fifth, and tenth days of storage
Source: Authors’ private collection (February 2023)
Table 1– Values of antioxidant concentration (IC50), total phenolic content, and Oxidative Stability Index (OSI) during the forced stability test for GSO and GSOE
|
Sample (time) |
IC50 (μg mL-1) |
Phenolic content |
OSI (h) |
|
GSO (time zero) |
14.62 ± 0.14b |
203.50 ± 9.33a |
11.04 ± 1.09a |
|
GSOE (time zero) |
10.11 ± 0.29a |
228.50 ± 12.63b |
10.90 ± 0.94a |
|
GSO (five days) |
15.89 ± 1.63bc |
201.35 ± 13.58a |
5.54 ± 1.29b |
|
GSOE (five days) |
13.16 ± 1.02b |
219.78 ± 20.17ab |
6.84 ± 1.21b |
|
GSO (ten days) |
19.96 ± 2.64c |
200.84 ± 11.21a |
3.91 ± 0.36d |
|
GSOE (ten days) |
13.85 ± 1.97b |
215.61 ± 18.13ab |
4.76 ± 0.51c |
Different letters indicate significative differences in column (p < 0.05) on the Tukey test. Source: Authorship (2023)
The results showed a significant reduction in OSI over time for both samples (p > 0.05), indicating a clear effect of time on the stability of grapeseed oil. Regarding the effect of the extract, there was a significant difference between the samples only after 10 days (p < 0.05). This effect after 10 days may be associated with the antioxidant action mechanism of phenolic compounds, which is associated with reactions of breakdown of chains in the oxidative process that causes this long-term effect (Zeb, 2020).
Other authors have already studied the stability of grapeseed oil (Table 2). These studies explore the stability of oils obtained by cold pressing in the laboratory (Lutterodt et al., 2022; Heshmati et al., 2022; Pardo et al., 2009); only the work by Shinagawa et al. (2018) explored the stability of commercial oil.
Table 2 – Studies concerning the thermal stability of grapeseed oil
|
Sample |
Amount |
Temperature (°C) |
Flow (L h-1) |
OSI (h) |
Reference |
|
Muscadine |
4 mL |
80 |
7 |
19.7 |
Lutterodt et al., (2022) |
|
Chardonnay |
26.9 |
||||
|
Concord |
40.0 |
||||
|
Ruby red |
23.4 |
||||
|
Siahe |
3 g |
120 |
20 |
7.53 |
Heshmati et al., (2022) |
|
- |
- |
120 |
20 |
1.37 – 3.09* |
Shinagawa et al., (2018) |
|
Monastrell |
3.5 g |
98.7 |
10 |
9.36 |
Pardo et al., (2009) |
|
Monastrell |
6.38 |
||||
|
Garnacha Tintorera |
8.14 |
||||
|
Petit Verdot |
8.07 |
||||
|
Syrah |
7.90 |
Source: Authorship (2023) *Commercial samples collected in different cities - = Uninformed
Based on the literature, it is possible to verify that the OSI of grapeseed oil varies according to the variety and parameters used in the analysis (Table 2). The stability of the oil analyzed in the present study was superior to that obtained in the works of Heshmati et al. (2022), Pardo et al. (2009), and Shinagawa et al. (2018). The most significant difference between OSI was observed when comparing the results obtained with those of Lutterodt et al. (2022), possibly due to the milder analysis conditions used by these authors.
Ying et al. (2018) determined the OSI for sixteen cold-pressed edible oils at 110 °C and 20 L h-1; and only four of them (black cumin, argan, milk thistle, and macadamia oils) had OSI at the same order of magnitude as ours at time zero, and these are the samples with the higher stability performances. Hence, both GSO and GSOE exhibit oxidative stabilities comparable to many other vegetable oils.
When analyzing the dendrogram by Euclidean distance of the OSI, total phenolic content, and antioxidant activity of the samples (Figure 2), it is possible to verify the formation of two distinct groups, separating the samples into GSO and GSOE. It is verified the greater similarity between the samples stored after 5 and 10 days in both main groups. The dendrogram showed a cophenetic correlation of 0.77, indicating the reliability of the analysis. Two main groups were formed, one from the GSO and the other from the GSOE (Figure 2).
The results of the dendrogram (Figure 2) confirm the variation in composition observed in the molecular absorption spectra (Figure 1), antioxidant potential, and total phenolic content (Table 1). Similar to the dendrogram, PCA analysis shows a split between the samples according to the presence of O. gratissimum aqueous extract. In this sense, it was noticed that the increase in storage days culminates in the reduction of OSI, total phenolic content, and antioxidant potential in GSO and GSOE (Figure 3).
Figure 2 – Similarity of grapeseed oil (GSO) and grapeseed oil with aqueous extract of leaves from O. gratissimum (GSOE) at different storage times
Source: Authors’ private collection (February 2023)
Figure 3 – Principal components analysis of grapeseed oil (GSO) and grapeseed oil with aqueous extract of O. gratissimum (GSOE) samples at different storage times
Source: Authors’ private collection (February 2023)
The results presented in this study make it possible to infer that the lyophilized aqueous extract from the leaves of O. gratissimum improves the oxidative stability of grapeseed oil, being an interesting substitute for synthetic antioxidants in this vegetable oil.
This study was partially funded by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) – Brazil – funding code 001 (RCP, TLAC, and MHV), in addition to Fundação de Apoio ao Desenvolvimento do Ensino, Ciência e Tecnologia do Estado de Mato Grosso do Sul (FUNDECT), and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (concession number 312671/2021-0) for CALC.
Abdalla, A. E. & Roozen, J. P. (1999). Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chemistry, 64, 323-329.
Aguiyi, J. C., Obi, C. I., Gang, S. S. & Igweh, A. C. (2000). Hypoglycaemic activity of Ocimum gratissimum in rats. Fitoterapia, 71(4), 444-446.
Alabi, Q. K., Akomolafe, R. O., Omole, J. G., Adefisayo, M. A., Ogundipe, O. L., Aturamu, A. & Sanya, J. O. (2018). Polyphenol-rich extract of Ocimum gratissimum leaves ameliorates colitis via attenuating colonic mucosa injury and regulating pro-inflammatory cytokines production and oxidative stress. Biomedicine & Pharmacotherapy, 103, 812-822.
Bail, S., Stuebiger, G., Krist, S., Unterweger, H. & Buchbauer, G. (2008). Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. Food Chemistry, 108(3), 1122-1132.
Berto, B. M., Garcia, R. K. A., Fernandes, G. D., Barrera-Arellano, D. & Pereira, G. G. (2020). Linseed oil: Characterization and study of its oxidative degradation. Grasas y Aceites, 71, e337.
Chiu, Y.-W., Lo, H.-J., Huang, H.-Y., Chao, P.-Y., Hwang, J.-M., Huang, P.-Y., Heshmati, M. K., Jafarzadeh-Moghaddam, M. & Pezeshki, A. (2022). The oxidative and thermal stability of optimal synergistic mixture of sesame and grapeseed oils as affected by frying process. Food Science and Technology, 10(4), 1103-1112.
da Silva, A. C., Oliveira, M. C., Del Ré, P. V. & Jorge, N. (2009) Utilização de extrato de cogumelo como antioxidante natural em óleo vegetal. Ciência e Agrotecnologia, 33(4), 1103-1108.
Djeridane, A., Yousfi, M., Nadjemi, B., Boutassouna, D., Stocker, P. & Vidal, N. (2007). Screening of some Algerian medicinal plants for the phenolic compounds and their antioxidant activity. Food Chemistry, 224, 801-809.
Fox, J., Weisberg, S. (2019). _An R Companion to Applied Regression, Third edition. Sage, Thousand Oaks CA. https://socialsciences.mcmaster.ca/jfox/Books/Companion/.
Graves, S., Piepho, Hans-Peter, Selzer, L., Dorai-Raj. (2024) S. multcompView: Visualizations of Paired Comparisons. R package version 0.1-10.
Huang, S.-J., Liu, J.-Y. & Lai, T.-J. J. (2013) The antioxidant and cytoprotective activity of Ocimum gratissimum extracts against hydrogen peroxide-induced toxicity in human HepG2 cells. Journal of Food and Drug Analysis, 21, 253-260.
Garavaglia, J., Markoski, M. M., Oliveira, A. & Marcadenti, A. (2016). Grape seed oil compounds: Biological and chemical actions for health. Insights in Nutrition and Metabolism, 9, 59-64.
Kassambara, A. & Mundt, F. (2022). Factoextra. Retrieved from: https://CRAN.R-project.org/package=factoextra.
Koba, K., Poutouli, P. W., Raynaud, C. & Sanda, K. (2009). Antifungal activity of the essential oils from Ocimum gratissimum L. Grown in Togo. Journal of Scientific Research, 1(1), 164-171.
Kumaran, A. & Joel Karunakaran, R. (2006). Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97(1), 109-114.
Le, S., Josse, J. & Husson, F. (2008). FactoMineR: An R Package for Multivariate Analysis. Journal of Statistical Software, 25(1), 1-18.
Luque-Rodríguez, J. M., Luque de Castro, M. D. & Pérez-Juan, P. (2005). Extraction of fatty acids from grape seed by superheated hexane. Talanta, 68(1), 126-130.
Lutterodt, H., Slavin, M., Whent, M., Turner, E. & Yu, L. (2011). Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry, 128, 391-399.
Maier, T., Schieber, A., Kammerer, D. A. & Carle, R. (2009). Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants. Food Chemistry, 112, 551-559
Nangia-Makker, P., Tait, L., Shekhar, M. P. V., Palomino, E., Hogan, V., Piechocki, M. P., Funasaka, T. & Raz, A. (2007). Inhibition of breast tumor growth and angiogenesis by a medicinal herb: Ocimum gratissimum. International Journal of Cancer, 121(4), 884-894.
Okigbo, R. N., Okele, J. J. & Madu, N. C. (2010). Larvicidal effects of Azadirachta indica, Ocimum gratissimum and Hyptis suaveolens against mosquito larvae. Journal of Agricultural Science and Technology, 6(4), 703-719.
Oksanen, J., Simpson, G. L., Blanchet, F. G., Legendre, R. K. P., Minchin, P. R., O’hara, R. B., Solymos, P., … & Weedon, J. (2022). Vegan: Community ecology package. Retrieved from: https://CRAN.R-project.org/package=vegan.
Pardo, J. E., Fernández, E., Rubio, M., Alvarruiz, A. & Alonso, G. L. (2009). Characterization of grape seed oil from different grape varieties (Vitis vinifera). European Journal of Lipid Science and Technology, 111(2), 188–193.
Priyanka, C., Shivika, S. & Vikas, S. (2018). Ocimum gratissimum: A review on ethnomedicinal properties, phytochemical constituents, and pharmacological profile. biotechnological approaches for medicinal and aromatic plants. In Kumar N. (eds.) Biotechnological approaches for medicinal and aromatic plants. Singapore: Springer.
R Core Team. (2022). Retrieved from: https://www.R-project.org/.
Shinagawa, F. B., Santana, F. C., Araujo, E., Purgatto, E. & Mancini-Filho, J. (2018). Chemical composition of cold pressed Brazilian grape seed oil. Food Science and Technology, 38(1), 164-171.
Shinagawa, F. B., Santana, F. C., Torres, L. R. O. & Mancini-Filho, J. (2015). Grape seed oil: a potential functional food?. Food Science and Technology, 35, 399-406.
Silva, L. L., Parodi, T. V., Reckziegel, P., Garcia, V. O., Bürger, M. E., Baldisserotto, B., Malmann, C. A., Pereira, A. M. S. & Heinzmann, B. M. (2012). Essential oil of Ocimum gratissimum L.: Anesthetic effects, mechanism of action and tolerance in silver catfish, Rhamdia quelen. Aquaculture, 350-353, 91-97.
Ueda-Nakamura, T., Mendonça-Filho, R. R., Morgado-Díaz, J. A., Maza, P. K., Dias Filho, B. P., Cortez, D. A. G., Alviano, D. S., Rosa, M. S. S., Lopes, A. H. C. S., Alviano, C. S. & Nakamura, C. V. (2006). Antileishmanial activity of Eugenol-rich essential oil from Ocimum gratissimum. Parasitology International, 55(2), 99-105.
Zeb, A. (2020). Concept, mechanism, and applications of phenolic antioxidants in foods. Journal of Food Biochemistry, 44, e13394.
Ying, S., Wojciechowska, P., Siger, A., Kaczmarek, A. & Rudzińska, M. (2018). Phytochemical content, oxidative stability, and nutritional properties of unconventional cold-pressed edible oils. Journal of Food and Nutrition Research, 6, 476-485.
Authorship contributions
1 – Thiago Luis Aguayo de Castro
Mestrado em Recursos Naturais pela Universidade Estadual de Mato Grosso do Sul
https://orcid.org/0000-0002-8127-1990 • thiagoaguayo@gmail.com
Contribution: Formal analysis, Conceptualization, Data Curation and Writing -Original Draft
2 – Raul Cremonezi Piva
Graduado em Química Industrial pela Universidade Estadual de Mato Grosso do Sul
https://orcid.org/0000-0003-4625-595X • raul.c.piva@hotmail.com
Contribution: Investigation, Writing – original draft
3 – Maria Helena Verdan
Doutorado em Química Orgânica pela Universidade Federal do Paraná
https://orcid.org/0000-0002-2460-0372 • mhelenaverdan@gmail.com
Contribution: Investigation, Resources, Writing – original draft
4 – Antonio Rogério Fiorucci
Doutorado em Química Analítica pela Universidade Federal de São Carlos
https://orcid.org/0000-0001-9441-1561 • arfiorucci@yahoo.com.br
Contribution: Formal Analysis, Investigation, Resources, Writing – original draft
5 – Claudia Andrea Lima Cardoso
Doutorado em Química pela UNESP
https://orcid.org/0000-0002-4907-0056 • claudia@uems.br
Contribution: Investigation, Resources, Writing – original draft
How to quote this article
Castro, T. L. A. de, Piva, R. C., Verdan, M. H., Fiorucci, A. R., & Cardoso, C. A. L. (2024). Effect of aqueous extract from leaves of Ocimum gratissimum L. (Lamiaceae) on the oxidative stability of grapeseed oil. Ciência e Natura, 46, e74613. https://doi.org/10.5902/2179460X74613