Antioxidant activity of some medicinal plant extracts on oxidation of olive oil

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dc.contributor.authorÖzkan, Gülcan
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:33:55Z
dc.date.available2020-03-26T19:33:55Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractTotal phenolic contents, free radical scavenging activities and antioxidant capacities of Origanum onites extracts prepared using different methods were determined. Total phenolics ranged from 79.93 to 141.80 mg GAE/g, radical scavenging activities (IC50) were between 624.83 and 1080.16 mu g/ml and antioxidant capacities ranged from 107.31 to 161.71 mg AAE/g extract. The highest total phenolics and antioxidant activity were found in aceton:water:acetic acid (95:4.5:0.5) extract of O. onites using ultra-sonication bath. Total phenolic contents, free radical scavenging activities and antioxidant capacities of Satureja thymbra extracts were between 84.32 and 104.27 mg GAE/g, IC50 = 370.46 and 697.29 mu g/ml, 104.03 and 123.34 mg AAE/g extract, respectively. In terms of the highest total phenolics and antioxidant properties, extracts of Satureja thymbra prepared using ethanol:water:acetic acid (95:4.5:0.5) Soxhlet extraction showed the highest values. Butylated hydroxytoluene (BHT) and extracts (600 and 1200 ppm O. onites and S. thymbra) exhibited a strong antioxidant activity in olive oil. The highest value of peroxide is found in butylated hydroxy anisole (BHA) containing oils, when monitored from 0 to 28 days and values were in order of 2.98-29.59 and 2.98-29.64 meq O-2/kg oil. Absorbance value at the 0th day of all samples was 1.68 and increased till 28th Day. Acid values of oils including BHA, BHT, 600 and 1200 ppm O. onites extract and 600 ppm S. thymbra extract were found as 1.89 mg KOH/g at 28th day for second control.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK-TOGTAG)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)en_US
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK-TOGTAG).en_US
dc.identifier.doi10.1007/s11694-016-9452-7en_US
dc.identifier.endpage817en_US
dc.identifier.issn2193-4126en_US
dc.identifier.issn2193-4134en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage812en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s11694-016-9452-7
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34807
dc.identifier.volume11en_US
dc.identifier.wosWOS:000400385000047en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofJOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectO. onitesen_US
dc.subjectS. thymbraen_US
dc.subjectExtracten_US
dc.subjectAntioxidanten_US
dc.subjectOlive oilen_US
dc.subjectButylated hydroxyanisoleen_US
dc.subjectButylated hydroxytolueneen_US
dc.titleAntioxidant activity of some medicinal plant extracts on oxidation of olive oilen_US
dc.typeArticleen_US

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