THE NUTRITIONAL VALUE AND ANTIOXIDANT ACTIVITY OF BAY LEAVES (Laurusnobilis L.)

Alaa G. AL-Hashimi; Sawsan A. Mahmood

THE NUTRITIONAL VALUE AND ANTIOXIDANT ACTIVITY OF BAY LEAVES (Laurusnobilis L.)

2016

Alaa G. AL-Hashimi | Sawsan A. Mahmood

The present study is to identify the chemical composition of bay leaves (Laurusnobilis L.) protein, oil, ash and carbohydrate which were (7.62, 8.5, 3.63, 50.83)% respectively.This paper reports the concentration of many minerals calcium, phosphorus, potassium, iron, copper magnesium, manganese, and zink. calcium and magnesium have the highest concentration(377,550 mg /g) respectively, vitamins concentration also determined riboflavin, ascorbic acid which were (45.33, 2, 0.90 mg/g) respectively. Bay oil.Was extracted from bay leaves(L.nobilis)with petroleum ether using Soxhlet apparatus. Bay oil showed high value in unsaturated fatty acids 55% include oleic,linoleic,linolenic, and saturated fatty acids 45% include laureic, merestic, palmetic, stearic. The present study describe the reducing power and antioxidant activity for alcoholic extracts of bay leaves.rates of antioxidant activity and reducing power increases as the concentrate of bay leaves extract increasedwhich were (173.81%) and (75.61%) respectively at 5% concentration.

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