Comparison between the Radical Scavenging Activity and Antioxidant Activity of Six Distilled and Nondistilled Mediterranean Herbs and Aromatic Plants
| Autor: | Alfredo Rosas-Romero, Irene Parejo, Nadine Flerlage, Jesu Ä S Burillo, Francesc Viladomat, Carles Codina, Jaume Bastida |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
Antioxidant
Free Radicals Lavender DPPH medicine.medical_treatment Ethyl acetate Acetates Antioxidants chemistry.chemical_compound Phenols Picrates medicine Organic chemistry Food science Scavenging Dichloromethane Methylene Chloride Hydroxyl Radical Mediterranean Region Plant Extracts Chemistry Biphenyl Compounds Free Radical Scavengers General Chemistry beta Carotene Biphenyl compound Lavandula Artemisia Foeniculum Luminescent Measurements Luminol Hydroxyl radical General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 50:6882-6890 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf020540a |
| Popis: | Thirty-six different extracts of six herbs and aromatic plants (fennel, common melilot, milfoil, lavandin cv. Super, spike lavender, and tarragon) were evaluated for their radical scavenging activity by the DPPH*, NBT/hypoxanthine superoxide, and *OH/luminol chemiluminescence methods, and for their antioxidant activity by the beta-carotene blenching test. The total phenolic content was also determined by the Folin-Ciocalteu method. The plant material included cultivated plants and their wastes after being distilled for essential oils. Both remarkably high phenolic content and radical scavenging activities were found for the ethyl acetate and dichloromethane fractions among the different plant extracts. In general, the distilled plant material was found to exhibit a higher phenolic content as well as antioxidant and radical scavenging activities than the nondistilled material. Ethyl acetate and dichloromethane extracts, and even some crude extract, of both distilled and nondistilled plants exhibited activities comparable to those of commercial extracts/compounds, thus making it possible to consider some of them as a potential source of antioxidants of natural origin. |
| Databáze: | OpenAIRE |
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