Antioxidant activities of extracts from selected culinary herbs and spices

Hinneburg, Iris; Dorman, H. J. Damien; Hiltunen, R.

doi:10.1016/j.foodchem.2005.03.028

Cited by 600 publications

(456 citation statements)

References 36 publications

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“…According to Hinneburg et al (2006), phenolic substances have been identified as being responsible for the antioxidant activity of plants. Phenolic compounds are the group of primary antioxidants that act by interrupting the chain reaction through Table 2.…”

Section: Mass Gainmentioning

confidence: 99%

Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions

Ribeiro

Jorge

2017

Food Sci. Technol

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Several plants have been studied as potential sources of natural antioxidants for use in the food industry, especially polyphenols. The aim of this study was to evaluate the effects of hydroalcoholic extract from coffee husk on the oxidative stability of soybean oil when stored in an oven. Samples were maintained at a temperature of 60 °C and their oxidative stability was evaluated once every 5 days for a period of 20 days through the Rancimat equipament and analysis of peroxide value, conjugated dienes and tocopherols retention. The oxidation rate in terms of mass gain was evaluated once every 24 hours for a period of 24 days. Although the antioxidant TBHQ showed a better efficiency in the inhibition of oxidation, coffee husk extract showed a synergistic effect when used with the synthetic, delaying the appearance of degradation products. In addition, the freeze-dried extract showed the ability to reduce the mass-gain rate when used alone as well as when used in combination with the synthetic antioxidant butyl hydroxyanisole (BHA), noting a synergistic effect on oxidative stability between the extract and the BHA. Therefore, coffee husk extract could be considered a source of natural antioxidants for synthetic antioxidants substitution.Keywords: vegetable oils; natural antioxidant; mass gain; agro-industrial waste; tocopherols.Practical Applications: Coffee husks are a source of antioxidant compounds that can be extracted using environmentally-friendly processes, and finding uses for this agro-industry by-product also results in less waste.

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Section: Mass Gainmentioning

confidence: 99%

Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions

Ribeiro

Jorge

2017

Food Sci. Technol

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“…Total phenolic content was determined according to the method of Hinneburg et al (2006). Pulp tissue (2 g) from 6 fruits was homogenized in 80 % methanol containing 0.5 N hydrochloric acid and extracted overnight for 24 h at 4°C in the dark (Tomás-Barberán et al 2001).…”

Section: Total Pehnolicsmentioning

confidence: 99%

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Gao

Kang²,

Liu³

et al. 2014

J Food Sci Technol

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This study aims to investigate the effect of 24-epibrassinolide (EBR) on the metabolism in relation to development of chilling injury-induced pulp browning of eggplant fruit. The fruits were dipped for 10 min in solutions containing 10 μmM EBR and then stored at 1°C for 15 days. Chilling injury index, weight loss, electrolyte leakage and malondialdehyde (MDA) content of control fruit increased during storage. Chilling injury improved phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities, which are correlated with the increase of total phenolic content and pulp browning of eggplant fruit. The inhibition of pulp browning by EBR treatment was possibly attributed to preserving the cell membrane integrity, reducing total phenolic content, and decreasing PAL, PPO, and POD activities. These results suggest that EBR may inhibit chilling injury and pulp browning in eggplant fruit during cold storage.

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“…The polyphenol content was between 0.8 to 42.1 mg of gallic acid equivalent /g dry weight (DW) (Kahkonen et al, 1999). Hinneburg et al (2006) found the total phenolic content of aqueous ginger extract to be 23.5 mg gallic acid/g of sample. Another researcher (Rababah et al, 2004) estimated the total phenolic content of 60% ethanolic extract of ginger to be 39.9 mg of chlorogenic acid equivalent/g DW.…”

Section: Total Polyphenolsmentioning

confidence: 99%

Chemical composition and antioxidant properties of ginger root (Zingiber officinale)

Adel¹,

Prakash²

2010

J. Med. Plants Res.

180

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The chemical composition and antioxidant activity (in aqueous and solvent extracts) of Ginger root (Zingiber officinale) were determined. The antioxidant components analysed were polyphenols, vitamin C, β carotene, flavonoids and tannins. Antioxidant assays such as free radical scavenging activity, reducing power and total antioxidant activity were carried out for ethanol, methanol, acetone, 80% methanol and 80% ethanolic extracts. Protein and fat of sample were 5.08 and 3.72 g/100 g respectively. Ash, minerals namely iron, calcium, phosphorous, zinc, copper, chromium and manganese) and vitamin C were 3.85 (g), 8.0 (mg), 88.4 (mg), 174 (mg), 0.92 (mg), 0.545 (mg), 70 (µg), 9.13 (mg) and 9.33 (mg) per 100 g of sample, respectively. Antioxidant components (polyphenols, flavonoids and total tannin) were higher in hot water (100°C) extract than other solvent extracts and 30°C water extract. Antioxidant activity by 3 different methods showed higher activity in solvent extract than water extract. Order of antioxidant activity by reducing power and free radical scavenging activity by DPPH was as follows, 80% methanolic > 80%ethanolic > methanolic > ethanolic > 30°C water >100°C water > acetonic extract.

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Antioxidant activities of extracts from selected culinary herbs and spices

Cited by 600 publications

References 36 publications

Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions

Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Chemical composition and antioxidant properties of ginger root (Zingiber officinale)

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