Isolation and characterisation of antioxidant components from oregano (Origanum heracleoticum)

被引：37

作者：

Tsimogiannis, Dimitrios ^{[1
]}

Stavrakaki, Maria ^{[1
]}

Oreopoulou, Vassiliki ^{[1
]}

机构：

[1] Natl Tech Univ Athens, Sch Chem Engn, Athens 15780, Greece

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2006年 / 41卷

关键词：

flavonoid analysis; Greek oregano; natural antioxidants; Origanum heracleoticum; Origanum vulgare (ssp hirtum);

D O I：

10.1111/j.1365-2621.2006.01259.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, Origanum heracleoticum was examined as potential source of phenolic antioxidants. The components of the plant were extracted in a Soxhlet apparatus sequentially with solvents of increasing polarity, specifically with petroleum ether (P), diethyl ether (D) and ethanol (E); the ethanol extract was further fractionated to obtain a diethyl ether (ED) and an ethyl acetate (EEAc) fraction. The activity of the extracts to scavenge 2'2'-diphenyl-l-picrylhydrazyl followed the order ED > E > D > EEAc > > P. Moreover, the antioxidant activity in refined cottonseed oil at a concentration of 500 ppm was monitored through peroxide value measurements and revealed that ED resulted in the highest decrease in the rate of peroxide formation followed by D. Specific flavonoids and rosmarinic acid were detected as the main components of D, ED through HPLC-DAD and HPLC-MS/MS analyses.

引用

页码：39 / 48

页数：10

共 32 条

[1] Effect of plant extracts on the oxidative stability of sunflower oil and emulsion [J].

Abdalla, AE ;

Roozen, JP .

FOOD CHEMISTRY, 1999, 64 (03) :323-329

[2] Structure-property relationships of trimetazidine derivatives and model compounds as potential antioxidants [J].

Ancerewicz, J ;

Migliavacca, E ;

Carrupt, PA ;

Testa, B ;

Brée, F ;

Zini, R ;

Tillement, JP ;

Labidalle, S ;

Guyot, D ;

Chauvet-Monges, AM ;

Crevat, A ;

Le Ridant, A .

FREE RADICAL BIOLOGY AND MEDICINE, 1998, 25 (01) :113-120

[3] Pharmacological profile of apigenin, a flavonoid isolated from Matricaria chamomilla [J].

Avallone, R ;

Zanoli, P ;

Puia, G ;

Kleinschnitz, M ;

Schreier, P ;

Baraldi, M .

BIOCHEMICAL PHARMACOLOGY, 2000, 59 (11) :1387-1394

[4] Effect of ascorbyl palmitate on the preservation of α-tocopherol in sunflower oil, alone and with herbs and spices [J].

Beddows, CG ;

Jagait, C ;

Kelly, MJ .

FOOD CHEMISTRY, 2001, 73 (03) :255-261

[5]

Bocchini P, 1998, RAPID COMMUN MASS SP, V12, P1555, DOI 10.1002/(SICI)1097-0231(19981030)12:20<1555::AID-RCM350>3.0.CO

[6]

2-U

[7]

BOHM B, 1998, CHEM BIOCH ORGANIC N, V2, P200

[8] Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and α-tocopheryl acetate supplementation [J].

Botsoglu, NA ;

Fletouris, DJ ;

Florou-Paneria, P ;

Christaki, F ;

Spais, AB .

FOOD RESEARCH INTERNATIONAL, 2003, 36 (03) :207-213

[9] Identification of flavone aglycones and glycosides in soybean pods by liquid chromatography-tandem mass spectrometry [J].

Boué, SM ;

Carter-Wientjes, CH ;

Shih, BY ;

Cleveland, TE .

JOURNAL OF CHROMATOGRAPHY A, 2003, 991 (01) :61-68

[10]

BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25

← 1 2 3 4 →