Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs

Dorman, H. J. Damien; Peltoketo, Anna; Hiltunen, R.; Tikkanen, Matti J.

doi:10.1016/s0308-8146(03)00088-8

Cited by 567 publications

(364 citation statements)

References 35 publications

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“…The highest content was recorded in lemon balm extract (239 mg/g of extract as gallic acid equivalents), followed by hyssop and rosemary (198 and 190 mg/g, respectively), with nettle extract the lowest (48 mg/g). A similar TPC value for rosemary leaves was obtained by Dorman, Peltoketo, Hiltunen and Tikkanen (2003). However, Gramza-Michałowska, Sidor and Hes (2011) found a lower TPC value for rosemary extract (161.26 mg/g).…”

Section: Total Polyphenol Contentsupporting

confidence: 65%

Antioxidant properties and effect on lactic acid bacterial growth of spice extracts

Kozłowska

Ścibisz

Zaręba

et al. 2015

CyTA - Journal of Food

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The total phenolic content (TPC) and antioxidant capacity as determined by 2,2-diphenyl-1-picrylhydrazyl, 2,2ʹ-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid and ferric reducing antioxidant power assays of spice extracts such as rosemary, lemon balm, hyssop, nettle and cumin seeds were investigated. The effect of spice extracts on the growth of selected lactic acid bacteria (LAB) was also analysed. Lemon balm extract exhibited the highest TPC and antioxidant capacity while the nettle and cumin seeds extracts were characterized by the lowest values. Spice extracts had no impact on the growth of the most tested LAB except for rosemary extract, which showed an inhibitory effect towards all strains of Lactobacillus acidophilus and L. delbrueckii. These results suggest that spice extracts may be considered as additives in dairy and meat products in which LAB are present.Keywords: rosemary extract; lemon balm extract; hyssop extract; cumin extract; nettle extract; total phenolics content; DPPH; ABTS; FRAP; Lactobacillus spp.Se investigaron el contenido fenólico total (CFT) y la capacidad antioxidante determinada mediante los métodos DPPH, ABTS y FRAP de los extractos de especias tales como romero, melisa, hisopo, ortiga y semillas de comino. También se analizó el efecto de extractos de especias en el crecimiento de determinadas bacterias ácido-lácticas. El extracto de melisa presentó el mayor contenido total de compuestos fenólicos y la mayor capacidad antioxidante, mientras que los extractos de ortiga y semillas de comino mostraron el menor CFT y la menor capacidad antioxidante. Los extractos de especias no tuvieron ningún impacto en el crecimiento de las bacterias ácido-lácticas examinadas, a excepción del extracto de romero, el cual presentó un efecto inhibidor con respecto a todas las cepas de Lactobacillus acidophilus y Lactobacillus delbrueckii. Estos resultados sugieren que los extractos de especias pueden ser considerados como aditivos en alimentos que contienen bacterias ácido-lácticas. Palabras

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Section: Total Polyphenol Contentsupporting

confidence: 65%

Antioxidant properties and effect on lactic acid bacterial growth of spice extracts

Kozłowska

Ścibisz

Zaręba

et al. 2015

CyTA - Journal of Food

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“…The compounds are responsible for the antibacterial actions of rosemary seemed presumably to be the phenolic di-terpenoids, which are the main compounds of the apolar fraction of rosemary extracts [5,26]. Other researchers [27,28] found high concentration of total phenolic compounds (185 mg gallic acid equivalents/gm of extract) in water and methanol rosemary extracts. According to Jungmin [29] rosemary extract contain more phenolic compounds than water extract.…”

Section: In Vitro Antifungal Assaymentioning

confidence: 97%

Evaluation of Antifungal Activity of Some Plant Extracts and their Applicability in Extending the Shelf Life of Stored Tomato Fruits

Ibrahim¹,

Al-Ebady²

2014

J Food Process Technol

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Ethanolic extracts of tarragon (Artemisia dracunculus), rosemary (Rosemarinus officinalis L) and thyme (Thymus vulgaris L.) and the essential oil of oregano (Origanum vulgare L.) were tested against many fungi including A.niger, A.flavus, Penicillium spp., Rhizopus spp. and fusarium spp. Oregano essential oil showed a very strong antifungal activity against Fuazarium spp. (MIC: 0.8 mg/ml), A.niger (MIC: <1 mg/ml) and Penicillium spp. (MIC: 4.5 mg/ml) whereas other fungi showed more resistant. The results showed that Rhizopus spp. was the most sensitive fungus to the plant extracts whereas rosemary was the most effective plant. Application of essential oils or ethanolic rosemary extract with different concentrations (100, 500, 1000, 1500, 2000 ppm) and refrigeration storage (at either 5 or 25°C) for postharvest spoilage control of tomatoes for 4 weeks showed that the combination of two treatments (refrigeration with either oregano essential oil or rosemary extract) was more effective to keep quality of tomatoes.

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“…In the meantime, reducing power test is often employed to evaluate the ability of natural antioxidants donating the electron (Dorman, Peltoketo, Hiltunen, & Tikkanen, 2003).…”

Section: Frap Of the Semen Astragali Complanati Winementioning

confidence: 99%

Physicochemical properties and in-vitro antioxidant capacity of Semen Astragali Complanati wine

Fan

Zhang

Yan

et al. 2016

CyTA - Journal of Food

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In this paper, the physicochemical properties of the Semen Astragali Complanati wine was first investigated including the pH, electrical conductivity (EC), titratable acid, alcohol content, residual sugars, chromatic characteristics and flavonoids, and thereafter the in-vitro antioxidant capacity and its correlation with the total phenolic and flavonoids content were systematically evaluated and analyzed for the different fractions of the Semen Astragali Complanati wine by six antioxidant assays and the Pearson product-moment correlation, respectively. On a whole, there are no significant differences between the Semen Astragali Complanati wine and the grape wine regarding most of the conventional enological parameters. The antioxidant assays showed that the Semen Astragali Complanati wine exerts great antioxidant capacity, which is attributed to the high content of polyphenols and flavonoids contained such as complanatoside A and rhamnocitrin, since high correlations exhibited between the total content of phenols and flavonoids, and the in-vitro antioxidant activity, respectively. All these results indicate that the Semen Astragali Complanati could be fermented to wine and be as a natural source of antioxidants preventing damage associated with free radicals and offer alternatives to develop high value-added products to enhance health benefits.Las propiedades fisicoquímicas y la capacidad antioxidante in vitro del vino de Semen Astragali Complanati RESUMEN En este estudio se han investigado las propiedades fisicoquímicas del vino de Semen Astragali Complanati incluyendo el pH, la conductividad eléctrica, la acidez valorable, el contenido de alcohol, los residuos de azúcares, las características cromáticas y los flavonoides, después se evaluó sistemáticamente la capacidad antioxidante in vitro y su correlación con el contenido total de fenoles y flavonoides. Además se analizaron diferentes fracciones de vino de Semen Astragali Complanati mediante seis ensayos antioxidantes y la correlación producto-momento de Pearson, respectivamente. En conjunto, no se encontraron diferencias significativas entre el vino de Semen Astragali Complanati y el vino de uva en lo que concierne a los principales parámetros enológicos. Los ensayos antioxidantes mostraron que el vino de Semen Astragali Complanati ejerce una gran capacidad antioxidante, la cual se atribuye al alto contenido de polifenoles y flavonoides que contienen complanatoside A y ramnocitrina, debido a las altas correlaciones exhibidas entre el contenido total de fenoles y flavonoides, además de la actividad antioxidante in vitro, respectivamente. Todos estos resultados indican que Semen Astragali complanati podría ser fermentado a vino y ser una fuente natural de antioxidantes que previene los daños asociados con los radicales libres, además de ofrecer alternativas al desarrollo de productos con un alto valor añadido para favorecer beneficios para la salud. ARTICLE HISTORY

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Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs

Cited by 567 publications

References 35 publications

Antioxidant properties and effect on lactic acid bacterial growth of spice extracts

Antioxidant properties and effect on lactic acid bacterial growth of spice extracts

Evaluation of Antifungal Activity of Some Plant Extracts and their Applicability in Extending the Shelf Life of Stored Tomato Fruits

Physicochemical properties and in-vitro antioxidant capacity of Semen Astragali Complanati wine

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