Antioxidant Activity, Phenolic Content, and Peroxide Value of Essential Oil and Extracts of Some Medicinal and Aromatic Plants Used as Condiments and Herbal Teas in Turkey
Küçük Resim Yok
Tarih
2009
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
MARY ANN LIEBERT, INC
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The antioxidant activity, total peroxide values, and total phenol contents of several medicinal and aromatic plant essential oil and extracts from Turkey were examined. Total phenolic contents were determined using a spectrophotometric technique and calculated as gallic acid equivalents. Total antioxidant activity of essential oil and extracts varied from 0.6853 to 1.3113 and 0.3189 to 0.6119 mu mol of Trolox equivalents/g, respectively. The total phenolic content of essential oil ranged from 0.0871 to 0.5919 mg of gallic acid/g dry weight. However, the total phenolic contents of extracts were found to be higher compared with those of essential oils. The amount of total peroxide values of oils varied from 7.31 ( pickling herb) to 58.23 (bitter fennel flower) mu mol of H2O2/g. As a result, it is shown that medicinal plant derivatives such as extract and essential oils can be useful as a potential source of total phenol, peroxide, and antioxidant capacity for protection of processed foods.
Açıklama
Anahtar Kelimeler
antioxidant activity, medicinal and aromatic plants, peroxide value, total phenolic content
Kaynak
JOURNAL OF MEDICINAL FOOD
WoS Q Değeri
Q2
Scopus Q Değeri
Q3
Cilt
12
Sayı
1
