Mentha longifolia (L.) ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive

Rukiye Boran; Aysel Ugur

doi:10.19113/sdufbed.83327

Mentha longifolia (L.) ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive

Abstract

This research was performed to control the antioxidant activity, mutagenicity and antimutagenic effect of Mentha longifolia (L.) ssp. longifolia essential oil (EO), which is considered as a possible ingredient when producing healthy food. The antiradical activity was established using DPPH (2,2-diphenyl-1-picrylhydrazyl radical) and β-carotene/linoleic acid bleaching assays. The total phenolic content in the EO was evaluated by Folin Ciocalteau method (FCR). Ames Salmonella/microsome mutagenicity assay was applied todetect possible mutagenic and antimutagenic behavior. Our observations reveal that the IC₅₀ value for DPPH radicals was 5.27 ± 0.13 mg/mL. The total antioxidant efficiency increased with an increase in the concentration of the EO, and IC₅₀ value 11.7 ± 0.21 mg/mL. The total of phenolics was 186 ± 8.9 mg/g gallic acid equivalent/EO. Also, any concentrations of the EO used did not show mutagenic action but exhibited strong antimutagenic effects at 10.0-4.0 µg/plate concentrations. This research proposes that because of the antioxidant and antimutagenic characteristics, the EO is very advantageous and significant to the company’s manufacturing food additives.

Keywords

Antimutagenic,Antioxidant; Essential oil; Food ingredient; Mentha longifolia

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Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Rukiye Boran

Aysel Ugur

Publication Date

April 16, 2018

Submission Date

August 10, 2017

Acceptance Date

-

Published in Issue

Year 2018 Volume: 22 Number: 1

DOI

https://doi.org/10.19113/sdufbed.83327

IZ

https://izlik.org/JA55LD79ZU

Cite

RIS / Bibtex

APA

Boran, R., & Ugur, A. (2018). Mentha longifolia (L.) ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 22(1), 64-69. https://doi.org/10.19113/sdufbed.83327

AMA

1.Boran R, Ugur A. Mentha longifolia (L.) ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive. J. Nat. Appl. Sci. 2018;22(1):64-69. doi:10.19113/sdufbed.83327

Chicago

Boran, Rukiye, and Aysel Ugur. 2018. “Mentha Longifolia (L.) Ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen As Food Additive”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 22 (1): 64-69. https://doi.org/10.19113/sdufbed.83327.

EndNote

Boran R, Ugur A (April 1, 2018) Mentha longifolia (L.) ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 22 1 64–69.

IEEE

[1]R. Boran and A. Ugur, “Mentha longifolia (L.) ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive”, J. Nat. Appl. Sci., vol. 22, no. 1, pp. 64–69, Apr. 2018, doi: 10.19113/sdufbed.83327.

ISNAD

Boran, Rukiye - Ugur, Aysel. “Mentha Longifolia (L.) Ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen As Food Additive”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 22/1 (April 1, 2018): 64-69. https://doi.org/10.19113/sdufbed.83327.

JAMA

1.Boran R, Ugur A. Mentha longifolia (L.) ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive. J. Nat. Appl. Sci. 2018;22:64–69.

MLA

Boran, Rukiye, and Aysel Ugur. “Mentha Longifolia (L.) Ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen As Food Additive”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 22, no. 1, Apr. 2018, pp. 64-69, doi:10.19113/sdufbed.83327.

Vancouver

1.Rukiye Boran, Aysel Ugur. Mentha longifolia (L.) ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive. J. Nat. Appl. Sci. 2018 Apr. 1;22(1):64-9. doi:10.19113/sdufbed.83327