کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191456 963564 2006 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Antioxidant activities of extracts from selected culinary herbs and spices
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Antioxidant activities of extracts from selected culinary herbs and spices
چکیده انگلیسی

Recently, interest in plant-derived food additives has grown, mainly because synthetic antioxidants suffer from several drawbacks. Furthermore, plant extracts have been shown to possess health-promoting properties. In the present study, hydrodistilled extracts from basil, laurel, parsley, juniper, aniseed, fennel, cumin, cardamom, and ginger were assessed for their total phenol content, and antioxidant (iron(III) reduction, inhibition of linoleic acid peroxidation, iron(II) chelation, 1,1-diphenyl-2-picrylhydrazyl radical-scavenging and inhibition of hydroxyl radical-mediated 2-deoxy-d-ribose degradation, site and nonsite-specific) activities. The extracts from basil and laurel possessed the highest antioxidant activities except for iron chelation. Although parsley showed the best performance in the iron chelation assay, it was less effective at retarding the oxidation of linoleic acid. In the linoleic acid peroxidation assay, 1 g of the basil and laurel extracts were as effective as 177 and 212 mg of trolox, respectively. Thus, both extracts are promising alternatives to synthetic substances as food ingredients with antioxidant activity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 97, Issue 1, July 2006, Pages 122–129
نویسندگان
, , ,