Total phenolic contents and antioxidant activities of the essential oils from some plant species

Year 2011, Volume: 48 Issue: 3, 211 - 215, 01.09.2011

Hatice Basmacıoğlu-malayoğlu Burcu Aktaş , Özlem Yeşil-çeliktaş

Abstract

Keywords

-

Bazı Bitki Türlerinden Elde Edilen Uçucu Yağların Toplam Fenol İçerikleri ve Antioksidan Aktiviteleri

Abstract

u çalışmada, anason (Pimpinella anisum), biberiye (Rosmarinus officinalis), defne (Laurus nobilis), karanfil (Syzygium aromaticum), kekik (Oreganum B

Keywords

-

References

• Amarowicz, R., R.B. Pegg, P.R. Moghaddam, B. Barl and J.A. Weil. 2004. Free-radical scavenging capacity and antioxidant activity of selected plant species from Canadian Prairies. Food Chemistry, 84: 551-62.
• Balasundram, N., S. Kalyana and S. Samir. 2006. Phenolic compounds in plants and agri-industrial byproducts: Antioxidant activity, occurrence, and potential uses. Food Chemistry, 99: 191-203.
• Baratta, M.T., H.J.D. Dorman, S.G. Deans, D.M. Biondi and G. Ruberto. 1998. Chemical composition, antimicrobial and antioxidative activity of laurel, sage, rosemary, oregano and coriander essential oils. Journal of Essential Oil Research,10 (6):618-627.
• Basmacıoğlu, H., Ö. Tokuşoğlu and M. Ergül. 2004. The effect of oregano and rosemary essential oils and alpha-tocopheryl acetate on performance and lipid oxidation of meat enriched with n-3 PUFA’s in broilers. South African Journal of Animal Science, 34(3): 197–210.
• Basmacıoğlu-Malayoğlu, H., P. Özdemir and E.E. Hameş-Kocabaş. 2011. Chemical compositions and antibacterial activity of the essential oils from some plant spices. Ege Üniv. Ziraat Fak. Derg., 48: 13-21.
• Bozin, B., N. Mimica-Dukic, I. Samojlik and E. Jovin. 2007. Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. Journal of Agricultural and Food Chemistry, 55: 7879-7885.
• Bozin, B., N. Mimica-Dukic, N. Simin and G. Anackov. 2006. Characterization of the volatile composition of essential oils of some Lamiaceae species and the antimicrobial and antioxidant activities of the entire oils. Journal of Agricultural and Food Chemistry,54:1822-1828.
• Dang, M.N., M. Takácsová and D.V. Nguyen. 2001. Kristiánová. Antioxidant activity of essential oils from various spices. Nahrung/Food,45 (1): 64-66.
• Dorman, H.J and S.G. Deans. 2000. Antimicrobial agents from plants:Antibacterial activity of plant volatile oils. Journal of Applied Microbiology, 88 (2):308-16.
• Dorman, H.J.D., A. Peltoketo, R. Hiltunen and M.J. Tikkanen. 2003. Characterisation of the antioxidant properties of de- odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry, 83:255-262.
• Dorman, HJD. 1999. Phytochemistry and bioactive properties of plant volatile oils: Antibacterial, antifungal and antioxidant activities, PhD Dissertation, University of Strathclyde.
• Hernández, F., J. Madrid, V. García, J. Orengo and M.D. Megías. 2004. Influence of two plant extracts on broiler performance, digestibility, and digestive organ size. Poultry Science, 83: 169–174.
• Oflaz, S., M. Kürkçüoğlu and K.H.C. Başer. 2002. Pharmacognostic studies on Origanum onites and Origanum vulgare Subsp. Hirtum. Proceedings of 14th International Symposium Plant Originated Crude Drugs, 29-31 May, Eskisehir, Turkey.
• Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and C. Rice-Evans. 1999. Antioxidant activity applying an improved radical cation decolorization assay. Free Rad Bio Med., 26: 1231-37.
• Ruberto, G. and M.T. Baratta. 2000. Antioxidant activity of selected essential oil components in two lipid model systems. Food Chemistry, 69:167-174.
• Suresh, P., V.K. Ingle and V. Vijayalakshima. 1992. Antibacterial activity of eugenol in comparison with other antibiotics. J. Food Scien. Tech., 29: 254- 56.
• Tepe, B., D. Daferera, M. Sökmen, M. Polissiou and A. Sökmen. 2004. In vitro antioxidant activities of the essential oils and various extracts of Thymus eigii M. Zohary et P.H. Davis. Journal of Agricultural and Food Chemistry, 52: 1132-1137.
• Tomaino, F., V. Cimino, V. Zimbalatti, V. Venuti, V. Sulfaro, A. De Pasquale and A. Saija. 2005. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chemistry, 89:549-554.
• Wei, A. and T. Shibamoto. 2010. Antioxidant/lipoxgenase inhibitory activities and chemical compositions of selected essential oils. Journal of Agricultural and Food Chemistry, 58 (12):7218-7225.