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

Alaa G. AL-Hashimi; Sawsan A. Mahmood

THE NUTRITIONAL VALUE AND ANTIOXIDANT ACTIVITY OF BAY LEAVES (laurusn obilis 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 andMagnesium have the highest concentration(377,550 mg /g) respectively, Vitaminsconcentration 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 usingSoxhlet apparatus. Bay oil showed high value in unsaturated fatty acids 55% includeoleic,linoleic,linolenic, and saturated fatty acids 45% includelaureic, merestic, palmetic,stearic. The present study describe the reducing power and antioxidant activity foralcoholic extracts of bay leaves.rates of antioxidant activity and reducing power increasesas the concentrate of bay leaves extract increasedwhich were (173.81%) and (75.61%)respectively at 5% concentration.

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