@article{article_425670, title={<i>Mentha longifolia</i> (L.) ssp. <i>longifolia</i> Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive}, journal={Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi}, volume={22}, pages={64–69}, year={2018}, DOI={10.19113/sdufbed.83327}, author={Boran, Rukiye and Ugur, Aysel}, keywords={Antimutagenic,Antioxidant; Essential oil; Food ingredient; Mentha longifolia}, abstract={This research was performed to control the antioxidant activity, mutagenicity and antimutagenic effect of <em>Mentha longifolia </em> (L.) ssp. <em>longifolia </em>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 <em>β </em>-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 <em>applied </em> <em>  </em>todetect possible mutagenic and antimutagenic behavior. Our observations reveal that the IC <sub>50 </sub> 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 IC <sub>50 </sub> 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.}, number={1}, publisher={Süleyman Demirel Üniversitesi}