Antioxidant activities of indigenous sudanese mint leaves (Mentha viridis), anise seeds (Pimpinella anisum), fenugreek seeds (Trigonelaa foenugraecum) and caraway seeds (Carum carvi)
2004
Abdel Rahman, M.O,University of Gezira, Wad Medani (Sudan). National Oilseed Processing Research Institute
The essential oils of the seeds of Caraway (Carum carvi), fenugreek (Trigonella foenugraecum) and Anise (Pimpinella anisum) as well as that of leaves of local Sudanese mint (Mentha viridis) were solvent-extracted and tested for their antioxidant effect using a system of oxidizing groundnut oil. Peroxide development was followed as an index of oxidative rancidity of groundnut oil. For crude essential oil mint leaf oil was the best antioxidant followed by Anise-seed-essential-oil. The essential oils of the four plant parts were separated by TLC. TLC spectrum of the essential oil obtained from mint leaf gave three major compounds. The three compounds were active as antioxidats, to different, degree in the oxidizing groundnut oil system. Infra-red spectroscopy was used for identification of TLC-separated compounds. The main constituent of local mint leaf-essential-oil was tentatively identified as carvone. The minor constituents were probably thymol and anisaldehyde. The separated carvone had strong antioxident activity when tested with the biscuit system. On the other hand the main constituent of the essential oil of Anise seed was identified as anethole, and carvone. Mint leaves and Anise seeds were incorporated into the ingredients of locally made biscuits. Both ingredients stopped oxidation in stored biscuits, especially Mint leaf. This oxidation was assessed by measuring the peroxide value of the oil extracted from the stored biscuits. Organoleptic (panel) tests confirmed the results
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