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

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dc.contributor.authorOezcan, Mehmet Musa
dc.contributor.authorErel, Oezcan
dc.contributor.authorHerken, Emine Etoez
dc.date.accessioned2020-03-26T17:37:53Z
dc.date.available2020-03-26T17:37:53Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipSel uk University Scientific ResearchSelcuk Universityen_US
dc.description.sponsorshipThis work was supported by a Sel uk University Scientific Research Project (S.U.- BAP, Konya, Turkey).en_US
dc.identifier.doi10.1089/jmf.2008.0062en_US
dc.identifier.endpage202en_US
dc.identifier.issn1096-620Xen_US
dc.identifier.issn1557-7600en_US
dc.identifier.issue1en_US
dc.identifier.pmid19298216en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage198en_US
dc.identifier.urihttps://dx.doi.org/10.1089/jmf.2008.0062
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23287
dc.identifier.volume12en_US
dc.identifier.wosWOS:000264406200028en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherMARY ANN LIEBERT, INCen_US
dc.relation.ispartofJOURNAL OF MEDICINAL FOODen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectantioxidant activityen_US
dc.subjectmedicinal and aromatic plantsen_US
dc.subjectperoxide valueen_US
dc.subjecttotal phenolic contenten_US
dc.titleAntioxidant Activity, Phenolic Content, and Peroxide Value of Essential Oil and Extracts of Some Medicinal and Aromatic Plants Used as Condiments and Herbal Teas in Turkeyen_US
dc.typeArticleen_US

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