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Antioxidant activity, phenolic content, and peroxide value of essential oil and extracts of some medicinal and aromatic plants used as condiments and herbal teas in Turkey.
J Med Food. 2009 Feb; 12(1):198-202.JM

Abstract

The antioxidant activity, total peroxide values, and total phenol contents of several medicinal and aromatic plant essential oil and extracts from Turkey were examined. Total phenolic contents were determined using a spectrophotometric technique and calculated as gallic acid equivalents. Total antioxidant activity of essential oil and extracts varied from 0.6853 to 1.3113 and 0.3189 to 0.6119 micromol of Trolox equivalents/g, respectively. The total phenolic content of essential oil ranged from 0.0871 to 0.5919 mg of gallic acid/g dry weight. However, the total phenolic contents of extracts were found to be higher compared with those of essential oils. The amount of total peroxide values of oils varied from 7.31 (pickling herb) to 58.23 (bitter fennel flower) mumol of H(2)O(2)/g. As a result, it is shown that medicinal plant derivatives such as extract and essential oils can be useful as a potential source of total phenol, peroxide, and antioxidant capacity for protection of processed foods.

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Authors+Show Affiliations

Ozcan MM
Department of Food Engineering, Faculty of Agricultural, Selçuk University, Konya. mozcan@selcuk.edu.tr
Erel O
No affiliation info available
Herken EE
No affiliation info available

MeSH

AntioxidantsMagnoliopsidaOils, VolatilePeroxidesPhenolsPlant ExtractsPlant OilsPlants, MedicinalTurkey

Pub Type(s)

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

Language

eng

PubMed ID

19298216

Citation

Ozcan, Mehmet Musa, et al. "Antioxidant Activity, Phenolic Content, and Peroxide Value of Essential Oil and Extracts of some Medicinal and Aromatic Plants Used as Condiments and Herbal Teas in Turkey." Journal of Medicinal Food, vol. 12, no. 1, 2009, pp. 198-202.
Ozcan MM, Erel O, Herken EE. Antioxidant activity, phenolic content, and peroxide value of essential oil and extracts of some medicinal and aromatic plants used as condiments and herbal teas in Turkey. J Med Food. 2009;12(1):198-202.
Ozcan, M. M., Erel, O., & Herken, E. E. (2009). Antioxidant activity, phenolic content, and peroxide value of essential oil and extracts of some medicinal and aromatic plants used as condiments and herbal teas in Turkey. Journal of Medicinal Food, 12(1), 198-202. https://doi.org/10.1089/jmf.2008.0062
Ozcan MM, Erel O, Herken EE. Antioxidant Activity, Phenolic Content, and Peroxide Value of Essential Oil and Extracts of some Medicinal and Aromatic Plants Used as Condiments and Herbal Teas in Turkey. J Med Food. 2009;12(1):198-202. PubMed PMID: 19298216.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant activity, phenolic content, and peroxide value of essential oil and extracts of some medicinal and aromatic plants used as condiments and herbal teas in Turkey. AU - Ozcan,Mehmet Musa, AU - Erel,Ozcan, AU - Herken,Emine Etöz, PY - 2009/3/21/entrez PY - 2009/3/21/pubmed PY - 2009/5/30/medline SP - 198 EP - 202 JF - Journal of medicinal food JO - J Med Food VL - 12 IS - 1 N2 - The antioxidant activity, total peroxide values, and total phenol contents of several medicinal and aromatic plant essential oil and extracts from Turkey were examined. Total phenolic contents were determined using a spectrophotometric technique and calculated as gallic acid equivalents. Total antioxidant activity of essential oil and extracts varied from 0.6853 to 1.3113 and 0.3189 to 0.6119 micromol of Trolox equivalents/g, respectively. The total phenolic content of essential oil ranged from 0.0871 to 0.5919 mg of gallic acid/g dry weight. However, the total phenolic contents of extracts were found to be higher compared with those of essential oils. The amount of total peroxide values of oils varied from 7.31 (pickling herb) to 58.23 (bitter fennel flower) mumol of H(2)O(2)/g. As a result, it is shown that medicinal plant derivatives such as extract and essential oils can be useful as a potential source of total phenol, peroxide, and antioxidant capacity for protection of processed foods. SN - 1557-7600 UR - https://www.unboundmedicine.com/medline/citation/19298216/Antioxidant_activity_phenolic_content_and_peroxide_value_of_essential_oil_and_extracts_of_some_medicinal_and_aromatic_plants_used_as_condiments_and_herbal_teas_in_Turkey_ L2 - https://www.liebertpub.com/doi/10.1089/jmf.2008.0062?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -