Phenolic and triterpenoid antioxidants from Origanum majorana L. herb and extracts obtained with different solvents

被引：103

作者：

Vági, E

Rapavi, E

Hadolin, M

Perédi, KV

Balázs, A

Blázovics, A

Simándi, B

机构：

[1] Budapest Univ Technol & Econ, Dept Chem Engn, H-1521 Budapest, Hungary

[2] Semmelweis Univ, Dept Med, H-1088 Budapest, Hungary

[3] VITIVA Doo, SLO-2281 Markovci, Slovenia

[4] Cent Food Res Inst, H-1022 Budapest, Hungary

[5] Semmelweis Univ, Dept Pharmacognosy, H-1085 Budapest, Hungary

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2005年 / 53卷 / 01期

关键词：

marjoram (Origanum majorana L.); antioxiclant properties; DPPH method; H2O2/OH center dot-microperoxidase-luminol system; Rancimat method; ursolic acid; carnosol and carnosic acid;

D O I：

10.1021/jf048777p

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Antioxidant properties of marjoram (Origanum majorana L.) herb and extracts obtained with ethanol, n-hexane, and supercritical CO2 extraction are presented. Individual antioxidants, ursolic acid, carnosic acid, and carnosol, were quantified with high-performance liquid chromatography. The effects of different parameters (temperature and pressure) of high-pressure extraction on the yield of carnosol were studied. Furthermore, two marjoram herbs from Hungary and Egypt were compared measuring hydrogen-donating abilities with 1,1-diphenyl-2-picrylhydrazyl by spectrophotometric and the total scavenger capacities by chemiluminometric methods from the aqueous extracts of the herbs. The antioxidant activities of the solvent extracts were performed using the Rancimat method. The Egyptian herb and its extracts possessed better antioxidant activities than Hungarian ones. Applying supercritical CO2 extraction, the highest value of carnosol was obtained at 400 bar and 60 degreesC.

引用

页码：17 / 21

页数：5

共 36 条

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