# Phytochemical Profiling and Antioxidant Potential of Bongardia chrysogonum Seed Essential Oil as a Natural Antioxidant: Microencapsulation With Sodium Caseinate and β‐Cyclodextrin Inclusion Complex

## TL;DR

This study identifies Bongardia chrysogonum seed oil as a natural antioxidant with properties similar to synthetic ones, and shows it can be effectively encapsulated for food use.

## Contribution

First-time chemical profiling and microencapsulation of Bongardia chrysogonum seed essential oil as a natural antioxidant.

## Key findings

- BCEO contains high levels of unsaturated fatty acids and antioxidants like γ-tocotrienols and quercetin.
- Encapsulation with β-cyclodextrin and sodium caseinate improved BCEO's stability and antioxidant activity.
- BCEO encapsulated in β-CD–SC showed high entrapment efficiency and potential for use in functional foods.

## Abstract

This study explored the phytochemical composition and antioxidant capacity of Bongardia chrysogonum seed essential oil (BCEO), reporting its properties and microencapsulation for the first time. GC–MS showed that BCEO was rich in unsaturated fatty acids (76.6%), with linoleic acid (49.4%) and oleic acid (25.2%) as major unsaturated and saturated fatty acids, respectively. HPLC analyses revealed high concentrations of γ‐tocotrienols (794.29 μg/g), α‐tocotrienols (635.88 μg/g), α‐tocopherol (540.85 μg/g), and phenolics such as quercetin, luteolin, and rutin. The total phenolic content reached 34.75 mg GAE/100 g, and the oxidizability value (COX) was calculated as 5.58 au. The incorporation of 1000 ppm of BCEO into butter increased oxidative induction time from 2.84 to 8.82 h, comparable to synthetic antioxidant BHA (9.33 h). BCEO was encapsulated via freeze‐drying using sodium caseinate (SC), β‐cyclodextrin (β‐CD), and their composite (β‐CD–SC). Microparticles were characterized for morphology, chemical structure, entrapment efficiency (EE%), moisture content, particle distribution index, and DPPH radical scavenging activity. The β‐CD–SC system exhibited the highest EE (88.48%) and DPPH activity (87.59%). SEM and FTIR analyses confirmed structural integration of oil into wall materials, with β‐CD particles showing the smallest size and the most agglomeration. The composite particles offered favorable moisture levels, narrow size distribution (PDI = 0.253) with particle sizes ranging from 122.4 nm to 295.3 nm (mean particle size of 206.4 nm), and potential for application in functional foods. These findings highlight BCEO as a promising natural antioxidant and support its stabilization through encapsulation in β‐CD–SC inclusion complexes.

First‐time chemical profiling of Bongardia chrysogonum seed essential oil (BCEO). BCEO exhibited oxidative stability comparable to synthetic antioxidants. Encapsulated BCEO shows promise as a natural food preservative.