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Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone.
J Agric Food Chem 2004; 52(16):5183-6JA

Abstract

The total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone, were determined. Grape seed and green tea were analyzed for their phenolic constituents using high-performance liquid chromatography. The total phenolics of the plant extracts, determined by the Folin-Ciocalteu method, ranged from 24.8 to 92.5 mg of chlorogenic acid equivalent/g dry material. The antioxidant activities of methanolic extracts determined by conjugated diene measurement of methyl linoleate were 3.4-86.3%. The antioxidant activity of the extracts using chicken fat by an oxidative stability instrument (4.6-10.2 h of induction time) followed a similar trend in antioxidant activity as determined by the Folin-Ciocalteu method. Seven phenolics in grape seed and green tea extracts were identified that ranged from 15.38 to 1158.49 and 18.3 to 1087.02 mg/100 g of extract, respectively. Plant extracts such as green tea and grape seed extracts can be used to retard lipid oxidation in a variety of food products.

Authors+Show Affiliations

Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15291494

Citation

Rababah, Taha M., et al. "Total Phenolics and Antioxidant Activities of Fenugreek, Green Tea, Black Tea, Grape Seed, Ginger, Rosemary, Gotu Kola, and Ginkgo Extracts, Vitamin E, and Tert-butylhydroquinone." Journal of Agricultural and Food Chemistry, vol. 52, no. 16, 2004, pp. 5183-6.
Rababah TM, Hettiarachchy NS, Horax R. Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone. J Agric Food Chem. 2004;52(16):5183-6.
Rababah, T. M., Hettiarachchy, N. S., & Horax, R. (2004). Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone. Journal of Agricultural and Food Chemistry, 52(16), pp. 5183-6.
Rababah TM, Hettiarachchy NS, Horax R. Total Phenolics and Antioxidant Activities of Fenugreek, Green Tea, Black Tea, Grape Seed, Ginger, Rosemary, Gotu Kola, and Ginkgo Extracts, Vitamin E, and Tert-butylhydroquinone. J Agric Food Chem. 2004 Aug 11;52(16):5183-6. PubMed PMID: 15291494.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone. AU - Rababah,Taha M, AU - Hettiarachchy,Navam S, AU - Horax,Ronny, PY - 2004/8/5/pubmed PY - 2004/9/14/medline PY - 2004/8/5/entrez SP - 5183 EP - 6 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 52 IS - 16 N2 - The total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone, were determined. Grape seed and green tea were analyzed for their phenolic constituents using high-performance liquid chromatography. The total phenolics of the plant extracts, determined by the Folin-Ciocalteu method, ranged from 24.8 to 92.5 mg of chlorogenic acid equivalent/g dry material. The antioxidant activities of methanolic extracts determined by conjugated diene measurement of methyl linoleate were 3.4-86.3%. The antioxidant activity of the extracts using chicken fat by an oxidative stability instrument (4.6-10.2 h of induction time) followed a similar trend in antioxidant activity as determined by the Folin-Ciocalteu method. Seven phenolics in grape seed and green tea extracts were identified that ranged from 15.38 to 1158.49 and 18.3 to 1087.02 mg/100 g of extract, respectively. Plant extracts such as green tea and grape seed extracts can be used to retard lipid oxidation in a variety of food products. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15291494/Total_phenolics_and_antioxidant_activities_of_fenugreek_green_tea_black_tea_grape_seed_ginger_rosemary_gotu_kola_and_ginkgo_extracts_vitamin_E_and_tert_butylhydroquinone_ L2 - https://dx.doi.org/10.1021/jf049645z DB - PRIME DP - Unbound Medicine ER -