Antioxidative activity of extracts from selected species of the family Lamiaceae in sunflower oil

Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits

“…This indicates that mint which is a good source of vitamin E, has imparted antioxidant capacity. Although there are a few reports on the antioxidant activity of mint in soda cracker biscuit 12 and in sunflower oil 15 no reports are available on the analysis of TAOC in spearmint and its different forms for comparison. The tocopherols have carry-through properties in baked and fried products.…”

“…The most commonly used mints in food are Spearmint (Mentha spicata L), Peppermint (Mentha piperita L), Horsemint (Mentha cogifolia) and Vornmint (Mentha arvenisi L) 14 . Mentha spicata and M piperita have been investigated for their antioxidant action 15 . The chemical composition of the essential oils of Mentha piperata has also been widely studied 13,16 .…”

Effects of solvents and extraction methods on the content and antiradical activity of polyphenols from fruits Actinidia arguta, Crataegus monogyna, Gaultheria procumbens and Schisandra chinensis

“…In the ABTS assay, the sequence appeared as follows: C. monogyna > S. chinensis > A. arguta = G. procumbens. The antioxidant properties of fruit extracts are increasingly more intensive as the concentration of polyphenolic compounds increases, albeit only up to a certain point, which depends on both a given antioxidant and an assay applied for testing (Marinova and Yanishlieva, 1997;Pliszka et al, 2005). On the other hand, no signifi cant diff erence was found between the antiradical activity of the fruit extracts obtained with the two methods.…”

Anti-oxidant, antimicrobial and anti-acetylcholinesterase activities of organic extracts from aerial parts of three Tunisian plants and correlation with polyphenols and flavonoids contents

“…The intermediate compounds formed by the action of the phenolic anti-oxidants are relatively stable due to charge distribution throughout the aromatic ring system (Costamagna et al, 2013;Maisuthisakul et al, 2007). This large variation of TPP and TF contents in the different extracts from the three plants can be explained by the varying solubility of the phenolic compounds in the used solvents, and this due to the difference of solvent polarities (Marinova and Yanishlieva, 1997). Furthermore, the different parts of plants are known to contain varying quantities of bioactive compounds, indeed, most phenolic compounds and flavonoids were found in the leaf extract, due to photosynthesis in this organ (Andersen and Markham, 2006).…”