Antioxidant activity of clove (Eugenia caryophyllata Thunb), oregano (Oringanum vulgare L) and sage (Salvia officinalis L) essential oils in various model systems
The present study evaluated the antioxidant activity of clove, oregano and sage essential oils (EOs) using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, β carotene/linoleic acid bleaching (BCB) and ferric reducing power (FRP) assays. EOs at concentrations of 600 and 1000 µg/mL and Bu...
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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/15562 |
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| Summary: | The present study evaluated the antioxidant activity of clove, oregano and sage essential oils (EOs) using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, β carotene/linoleic
acid bleaching (BCB) and ferric reducing power (FRP) assays. EOs at concentrations of 600 and 1000 µg/mL and Butylated hydroxytoluene (BHT) at 100, 200 µg/mL, were added to the soybean oil at accelerated oxidation condition (60°C) for 30 days (oven test). The peroxide value (PV) and thiobarbituric acid (TBA) values of oil samples were calculated every 5 days. Amongst the investigated EOs, the clove EO was the most effective on DPPH, BCB, FRP, PV and TBA assays, which was followed by oregano and sage EOs, respectively (P<0.05). The results showed that the EOs as a natural antioxidant significantly reduced the oxidation of soybean oil and replaced synthetic antioxidants to increase the safety of food systems. |
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