Antioxidative activity of extracts from selected species of the family Lamiaceae in sunflower oil

doi:10.1016/S0308-8146(96)00223-3

Food Chemistry

Volume 58, Issue 3, March 1997, Pages 245-248

https://doi.org/10.1016/S0308-8146(96)00223-3 Get rights and content

Abstract

The kinetics of peroxide accumulation during oxidation of sunflower oil at 100 °C in the presence of different concentrations of hexane, ethyl acetate and ethanol extracts of Melissa officinalis L., Mentha piperita L., Mentha spicata L., Ocimum basilicum L., Origanum vulgare L. and Saturejae hortensis L. have been studied. It has been established that the extracts from Ocimum basilicum L. and Origanum vulgare L. do not improve the oxidation stability of sunflower oil. The ethanol extracts from the other four spices have proved to be the most active in retarding the autoxidation process. The strongest action has been exhibited by the ethanol extracts from Saturejae hortensis L., followed by the ethanol extracts from Mentha piperita L. and Melissa officinalis L. The stabilization factor F for the ethanol extracts (0.1–0.5%) from Saturejae hortensis L. is 1.8–2.3. It is higher than F for 0.02% butylated hydroxytoluene BHT (F = 1.2). From a practical point of view (yield and stabilization factor), the direct ethanol extract from Saturejae hortensis L. should be recommended as the most suitable antioxidant for the stabilization of sunflower oil.

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Acetone extract exhibited the least DPPH inhibition (8.2 ± 0.007%) at that concentration while the control (ascorbic acid) attained the half maximal inhibitory concentration (IC50) at concentration of 0.028 mg/mL. The variance in the DPPH radical scavenging activity of each sample studied suggests that the different extracting solvents used may have been affected the radical scavenging activity as the different polarities of each antioxidant compound groups existing in the seaweeds (Marinova and Yanishlieva, 1997). Methanol is the best choices of solvent in the determination of free radical scavenging activity via DPPH assay (Marinova and Batchvarov, 2011), where polyphenols from water were best extracted using polar solvents (Moure et al., 2001).
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Food Chemistry

Abstract

References (23)

Alternates to synthetic antioxidants

Antioxidant properties of extracts from tanshen (Salvia miltiorrhiza bunge)

Food Chem.

Methodology for studying antioxidant activity and mechanisms of action of antioxidants

Food Chem. Toxic.

Antioxidative activities of Olea euroaea leaves and related phenolic compounds

Phytochem.

Natural antioxidants for food use

Trends Fd Sci. Technol.

Antioxidant constituents in sage (Salvia officinalis)

J. Agric. Fd Chem.

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Comparison of oil stability based on the Metrohm Rancimat with storage at 20 °C

J. Am. Oil Chem. Soc.

Antioxidative effects of eugenol and isoeugenol

Oxidation Commun.

Antioxidant activities of selected oriental herb extracts

J. Am. Oil Chem. Soc.

Antioxidant effects of some ginger constituents

J. Food Sci.

Cited by (159)

The assessment of composition, biological properties, safety and molecular docking of corn silk (Zea mays L.) extracts from the valorization of agricultural waste products in Thailand

Chemical composition, Insecticidal and antifungal activities of Pinus halepensis mill. and Acacia cyanophylla sp. wood tars

Enrichment of flaxseed (Linum usitatissimum) oil with carotenoids of sea buckthorn pomace via ultrasound-assisted extraction technique: Enrichment of flaxseed oil with sea buckthorn

Metabolic variations in seaweed, Sargassum polycystum samples subjected to different drying methods via <sup>1</sup>H NMR-based metabolomics and their bioactivity in diverse solvent extracts

Physiological and histopathological study on the influence of Ocimum basilicum leaves extract on thioacetamide-induced nephrotoxicity in male rats

Fruit waste (peel) as bio-reductant to synthesize silver nanoparticles with antimicrobial, antioxidant and cytotoxic activities

General paperAntioxidative activity of extracts from selected species of the family Lamiaceae in sunflower oil

Abstract

Food Chem.

Food Chem. Toxic.

Phytochem.

Trends Fd Sci. Technol.

Antioxidant constituents in sage (Salvia officinalis)

J. Agric. Fd Chem.

Natural Antioxidants

Comparison of oil stability based on the Metrohm Rancimat with storage at 20 °C

J. Am. Oil Chem. Soc.

Antioxidative effects of eugenol and isoeugenol

Oxidation Commun.

Antioxidant activities of selected oriental herb extracts

J. Am. Oil Chem. Soc.

Antioxidant effects of some ginger constituents

J. Food Sci.

General paper
Antioxidative activity of extracts from selected species of the family Lamiaceae in sunflower oil