Antioxidant activity of clove (Eugenia caryophyllata Thunb), oregano (Oringanum vulgare L) and sage (Salvia officinalis L) essential oils in various model systems
2017
Ghadermazi, R. | Keramat, J. | Goli, S. A. H.
The present study evaluated the antioxidant activity of clove, oregano and sage essential oils (EOs) using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, β carotene/linoleicacid bleaching (BCB) and ferric reducing power (FRP) assays. EOs at concentrations of 600 and 1000 µg/mL and Butylated hydroxytoluene (BHT) at 100, 200 µg/mL, were added to the soybean oil at accelerated oxidation condition (60°C) for 30 days (oven test). The peroxide value (PV) and thiobarbituric acid (TBA) values of oil samples were calculated every 5 days. Amongst the investigated EOs, the clove EO was the most effective on DPPH, BCB, FRP, PV and TBA assays, which was followed by oregano and sage EOs, respectively (P<0.05). The results showed that the EOs as a natural antioxidant significantly reduced the oxidation of soybean oil and replaced synthetic antioxidants to increase the safety of food systems.
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