Spice antioxidants isolation and their antiradical activity: a review

Suhaj, Milan

doi:10.1016/j.jfca.2004.11.005

Cited by 374 publications

(259 citation statements)

References 36 publications

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“…Por lo tanto de los valores mostrados en la Tabla 2, y con la aclaración anterior, se puede ver que el residuo es el que mayor EA posee. A partir del análisis de los componentes del AEC y de sus fracciones se observa que la fracción más pesada contiene mayores cantidades de Terpin-4-ol, y de Germacreno D. El Terpinen-4-ol, se ha informado en la literatura como una sustancia antioxidante (Suhaj, 2004;Hyun-Jin et al 2004) y también el Germacreno D (Juteau et. al., 2002;Souza et al, 2007).…”

Section: Resultados Y Discusiónunclassified

Evaluación del Poder Antioxidante de Fracciones de Aceite Esencial Crudo de Schinus molle L. obtenidas por Destilación al Vacío

et al. 2009

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ResumenSe han evaluado las características antioxidantes del aceite esencial crudo de Schinus molle L. (molle, aguaribay), y se han comparado con las fracciones del mismo aceite obtenidas por destilación al vacío. Las muestras obtenidas se analizaron mediante cromatografía GS/MS, y se les determinó la eficiencia antioxidante utilizando el método DPPH, 2,2 Diphenyl 1 picrylhydrazyl. La fracción más pesada contiene mayor cantidad de Terpinen-4-ol y Germacreno D, compuestos colectores de radicales libres. Por lo tanto, la fracción más pesada es la que tiene mayor poder antirradical. Palabras clave: poder antioxidante, aceite esencial, Schinus molle L., destilación al vacío Evaluation of the Antioxidant Power of Fractions of Schinus molle L. Essential Oil obtained by Vacuum Distillation AbstractThe antioxidant characteristics of the Schinus molle L (molle, aguaribay) raw essential oil were evaluated and compared with different cuts from the same oil obtained by vacuum distillation. The samples were analysed using GS/MS chromatography and the antioxidant efficiency was determined using the DPPH method, 2.2 Diphenyl 1 picrylhydrazyl. An analysis of the results we may conclude that the fraction is the heaviest it has greater power antiradical. The results show that the heaviest fraction contains higher concentration of Terpinen-4-ol and Germacreno D, compounds that are collectors of free radicals. Therefore, the heaviest fraction has greater antiradical power.

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Section: Resultados Y Discusiónunclassified

Evaluación del Poder Antioxidante de Fracciones de Aceite Esencial Crudo de Schinus molle L. obtenidas por Destilación al Vacío

et al. 2009

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“…In this way, some new food ingredients, rich in bioactive compounds from fruits and vegetables, have been developed for industrial use (SUHAJ, 2006). Lycopene and other carotenoids, such as did not demonstrate expressive ability to increase hydrophilic antioxidant capacity when added to foods.…”

Section: Industrial Ingredientsmentioning

confidence: 99%

Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development

Alezandro

Lui

Lajolo

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Traditionally, these plants are used fresh, dried, whole, chopped or ground, and are prepared from several plant parts such as bark (cinnamon), flowers (lavender), roots (ginger), fruits (pimento), fully ripe berries (white pepper) or leaves (rosemary) [1], being added to improve the flavor and taste of meals and substitute the excessive use of salt or fatty condiments [2] or used as herbal infusions, known for their attractive aroma and specific taste [3]. Beyond the culinary purposes, aromatic plants are also used in folk medicine as carminative agents against bronchitis and ulcers, as diuretics, depuratives and vermifuges, as also for their antiscorbutic, antispasmodic, tonic, antimicrobial, anti-inflammatory, antimutagenic and anti-carcinogenic properties [4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

A Comparison of the Nutritional Contribution of Thirty-nine Aromatic Plants used as Condiments and/or Herbal Infusions

Pereira

Barros

Ferreira

2015

Plant Foods Hum Nutr

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Aromatic plants have been used worldwide in human diet to improve the flavor and taste of meals or as herbal infusions. Beyond the culinary purposes, these plants are also used for their medicinal purposes, as antimicrobial, anti-inflammatory, antimutagenic and anti-carcinogenic, among others. In the present study, thirty-nine species of condiments and/or herbal infusions were assessed in order to provide scientific information concerning their nutritional value and energetic contribution; furthermore, the fatty acids composition was also evaluated. Carbohydrates were the most abundant compounds in the condiments that also revealed a varied range of sugars with fructose, glucose, sucrose and trehalose detected in all the condiments. In respect to fatty acids, PUFA were prevalent with the great contribution of linoleic and α-linolenic acids among the different thirty-two detected fatty acids. The herbal infusions revealed low quantities of sugars with most of the plants revealing fructose, glucose and sucrose. In a general way, the energetic value of the condiments and herbal infusions was very low and these plants revealed good nutritional properties that make them suitable for a balanced and diversified low caloric diet. The results obtained in the present systematization study will allow the readers to perform easy and quick comparisons among these different aromatic plants regarding nutritional purposes.

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Spice antioxidants isolation and their antiradical activity: a review

Cited by 374 publications

References 36 publications

Evaluación del Poder Antioxidante de Fracciones de Aceite Esencial Crudo de Schinus molle L. obtenidas por Destilación al Vacío

Evaluación del Poder Antioxidante de Fracciones de Aceite Esencial Crudo de Schinus molle L. obtenidas por Destilación al Vacío

Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development

A Comparison of the Nutritional Contribution of Thirty-nine Aromatic Plants used as Condiments and/or Herbal Infusions

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