Essential oils as reducing agents of cabbage peroxidase

Based on the antioxidant properties of essential oils, the effect of thyme, coriander, and rosemary was evaluated on the reduction of peroxidase in white cabbage “Brassica oleraceae var.capitata f. alba” and red cabbage “B. oleraceae var. capitata f. rubra”. To do this, pure, 50, 75, 100 and 200 μl/100 ml concentrations of essential oils were applied in vivo and in vitro of cabbages. Antioxidant activity of the essential oils was compared with that of ascorbic acid. Results revealed that the highest percentage of antioxidant activity was achieved in vitro using a pure concentration of coriander (52.65%) and rosemary (54.64%), and in vivo applying thyme (60.07%) of white cabbage. Applying in vitro pure concentration of coriander (46.39%) and 50 μl/100 ml of rosemary (41.64%), and in vivo 75 μl/100 ml of thyme (42.64%) in red cabbage showed high antioxidant activity. A high reduction of peroxidase was obtained in vitro using of essential oils in red and white cabbages.

Research highlights
► Essential oils could use for minimize the peroxidase activity in the white and red cabbages.
► Rosemary essential oil reduced further of peroxidase activity in red and white cabbage.
► The high reduction of peroxidase activity was obtained in vitro using of essential oil for red and white cabbages.