Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil‐in‐Water Emulsions

Gallego, María Gabriela; Gordon, Michael H.; Segovia, Francisco; Skowyra, Monika; Pablos, María Pilar Almajano

doi:10.1007/s11746-013-2303-3

Cited by 102 publications

(106 citation statements)

References 33 publications

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“…The results show that the extract is rich in phenolic compounds, and these plants exhibited quite high antioxidant capacities when compared with some fruits, seeds and other plants reported in the literature [21]. Results of polyphenol content were comparable to aromatic plants, such as stem of thyme (132 ± 4.4 mg gallic acid/g dry weight) and stem (162 ± 5.2 mg gallic acid/g dry weight) and flower (52 ± 2.1 mg gallic acid/g dry weight) of lavender, reported by Gallego et al, (2013) [15]. Thyme is a rich source of polyphenols.…”

Section: Discussionsupporting

confidence: 72%

“…At a concentration of 0.5% of C. decapetala , the formation of TBARS was reduced to 1.7 mg malondialdehyde/kg sample after 11 days of study, which confirms the effectiveness of this plant as a source of natural antioxidants in spite of this being a very different food model [43]. These results were lower than those reported by Gallego et al, (2013) [15] for plants of the Lamiaceae family, where studies of rosemary and thyme leaves at 100 ppm concentration in O/W emulsions showed that thyme leaves reduced the formation of TBARS to 2.50 mg malondialdehyde/kg emulsion after three weeks and rosemary leaves 1.79 mg malondialdehyde/kg emulsion.…”

Section: Discussionmentioning

confidence: 57%

“…The methods were performed as described by Gallego et al, (2013) [15]: the ferric reducing antioxidant power (FRAP) method, the 2,2′-azino-bis-(3-ethylbenzthiazoline)-6-sulphonic acid (ABTS •+ ) assay, the oxygen radical absorbance capacity (ORAC) assay and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. Results were expressed in μmol of Trolox equivalent (TE) or μmol of ferulic acid equivalent per gram of plant dry weight (DW).…”

Section: Methodsmentioning

confidence: 99%

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Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

et al. 2017

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Caesalpinia decapetala (Roth) Alston (Fabaceae) (CD) is used in folk medicine to prevent colds and treat bronchitis. This plant has antitumor and antioxidant activity. The antioxidant effects of an extract from Caesalpinia decapetala (Fabaceae) were assessed by storage of model food oil-in-water emulsions with analysis of primary and secondary oxidation products. The antioxidant capacity of the plant extract was evaluated by the diphenylpicrylhydrazyl (DPPH), Trolox equivalent antioxidant capacity (TEAC), oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays and by electron paramagnetic resonance (EPR) spectroscopy. Lyophilized extracts of CD were added at concentrations of 0.002%, 0.02% and 0.2% into oil-in-water emulsions, which were stored for 30 days at 33 ± 1 °C, and then, oxidative stability was evaluated. The CD extract had high antioxidant activity (700 ± 70 µmol Trolox/g dry plant for the ORAC assay), mainly due to its phenolic components: gallic acid, quercetin, catechin, 4-hydroxybenzoic acid and p-coumaric acid. At a concentration of 0.2%, the extract significantly reduced the oxidative deterioration of oil-in-water emulsions. The results of the present study show the possibility of utilizing CD as a promising source of natural antioxidants for retarding lipid oxidation in the food and cosmetic industries.

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Section: Discussionsupporting

confidence: 72%

Section: Discussionmentioning

confidence: 57%

Section: Methodsmentioning

confidence: 99%

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Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

et al. 2017

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“…The TPC values of the violet (465.76 mg GAE/g) and red (464.17 mg GAE/g) petals were similar and significantly higher than in the yellow (287.51 mg GAE/g) ones. Gallego et al (2013) reported that TPC values for thyme and lavender flowers were 288 and 52 mg GAE/g, respectively. These values are similar or lower than found in the current study.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Phytochemicals in Petals of Different Colours From Viola × wittrockiana Gams. and Their Correlation With Antioxidant Activity

Skowyra¹,

Calvo²,

Gallego³

et al. 2014

JAS

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A study to establish relationship between the petal colour, extraction solvent, phenolic, flavonoid, anthocyanin content and antioxidant activity in three varieties of Viola × wittrockiana (yellow, red and violet) is reported in this article. Identification and quantification of flavonoids and anthocyanins using HPLC-DAD-ESI-MS is also presented. The antioxidant activity was studied by four different analytical assays: the measurement of scavenging capacity against ABTS + and DPPH free radicals, oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP). The violet petals were the most active in all solvents employed for extraction and also showed higher total phenolic, flavonoid and anthocyanin content in comparison with red and yellow ones. Fourteen constituents were identified by HPLC coupled with diode-array detection (DAD) and mass spectrometry (ESI-MS), ten of them were flavonoids and four anthocyanins. The major compounds found in violet pansy were rutin, violanthin and violanin. Aqueous extract of violet pansy can be regarded as a suitable candidate to serve as a radical scavenging agent that could be used in functional foods.

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“…Rosemary extract can also provide different therapeutic benefits [9], aroma, and certain yellow to brownish powder. Extracts from rosemary leaves were used, since they are more effective at retarding oxidation in oil-in-water emulsion than the extracts from other parts of the plant [35].…”

Section: Resultsmentioning

confidence: 99%

Stability of Sun Creams Formulated with Thermal Spring Waters from Ourense, Northwest Spain

et al. 2016

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Sun protection creams were formulated with a commercial rosemary extract and with thermal waters from different springs in the Northwest Spain. A six month stability study was carried out and microbiological and chemical stability, as well as sensorial characteristics, were evaluated. In all creams, the mesophilic count always remained low (under 10 cfu/mL) and most of them showed greater antioxidant stability than the control cream formulated with distilled water. Color was stable during storage in almost all creams. Sensory analysis showed a quite similar valoration of the creams regardless the sex of the panelists, and small differences were found between consumers aged 30-40 and >40. Formulations elaborated from Outariz and A Chavasqueira thermal waters were preferred to those prepared with distilled water as a control.

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Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil‐in‐Water Emulsions

Cited by 102 publications

References 33 publications

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

Characterization of Phytochemicals in Petals of Different Colours From Viola × wittrockiana Gams. and Their Correlation With Antioxidant Activity

Stability of Sun Creams Formulated with Thermal Spring Waters from Ourense, Northwest Spain

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