Antioxidative activity of some herbs and spices - A review of ESR studies

Belton, Pádraig; Gil, A. M.; Webb, G. A.; Rutledge, Douglas; Đilas, Sonja M.; Čanadanović-Brunet, Jasna; Ćetković, Gordana; Tumbas, Vesna

doi:10.1039/9781847551269-00110

Cited by 10 publications

(9 citation statements)

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“…Herbal and especially herbal extracts are very attractive not only in modern phytotherapy but also for food industry as spices and additives [8]. Winter savory ( Satureja montana L., Lamiaceae) is native to the Mediterranean region, but is now found all over Europe, Russia and Turkey.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Potential, Lipid Peroxidation Inhibition and Antimicrobial Activities of Satureja montana L. subsp. kitaibelii Extracts

Ćetković

Čanadanović-Brunet

Djilas

et al. 2007

IJMS

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Abstract:The antioxidant activity of different Satureja montana L. subsp. kitaibelii extracts was tested by measuring their ability to scavenge reactive hydroxyl radical during the Fenton reaction, using ESR spectroscopy. Also, the influence of these extracts on lipid peroxyl radicals obtained during lipid peroxidation of: (I) sunflower oil (37 o C, 3h) induced by 4,4'-azobis(4-cyanovaleric acid) (ACVA) and (II) liposomes induced by 2,2'-azobis(2-amidino-propane)dihydrochloride (AAPH) was studied. n-Butanol extract had the best antioxidant activity (100% at 0.5 mg/mL in Fenton reaction system; 89.21% at 5 mg/mL in system I; 83.38% at 5 mg/mL in system II). The antioxidant activities of the extracts significantly correlated with total phenolic content. The antimicrobial activity of Satureja montana L. subsp. kitaibelii extracts was investigated. Petroleum ether, chloroform and ethyl acetate extracts expressed a wide range of inhibiting activity against both grampositive and gram-negative bacteria.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Potential, Lipid Peroxidation Inhibition and Antimicrobial Activities of Satureja montana L. subsp. kitaibelii Extracts

Ćetković

Čanadanović-Brunet

Djilas

et al. 2007

IJMS

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“…, 1985). There is considerable interest in preventive medicine and in the food industry in the development of natural antioxidants obtained from botanical sources, especially herbal plants (Kaur & Kapoor, 2002; Djilas et al. , 2003).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activities of different Teucrium montanum L. Extracts

Čanadanović-Brunet¹,

Djilas²,

Ćetković³

et al. 2006

Int J of Food Sci Tech

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The sequential extraction of Teucrium montanum L. was realised with five solvents of different polarities (70% methanol, petroleum ether, chloroform, ethyl acetate, and n-butanol) and HPLC method was used for identification of phenolic compounds. The total phenolic content of the extracts was determined spectrophotometrically according to the Folin-Ciocalteau procedure and range from 0 to 296 mg g )1 .The antioxidant activity of extracts was tested by measuring their ability to scavenge reactive hydroxyl radical during the Fenton reaction, using electron spin resonance (ESR) spectroscopy. Moreover, the influence of these extracts on lipid peroxyl radicals obtained during lipid peroxidation of: (1) sunflower oil (37°C, 3 h) induced by 4,4¢-azobis(4-cyanovaleric acid) (ACVA) and (2) liposomes induced by 2,2¢-azobis(2-amidino-propane)dihydrochloride (AAPH) was studied. n-Butanol extract, because of the highest content of total phenolic compounds (296 mg g )1 ) had the best antioxidant activity (100% at 0.16 mg mL )1 in Fenton reaction system; 90.57% at 5 mg mL )1 in system I; 100% at 5 mg mL )1 in system II).

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“…[6 -10] Herbal and especially herbal extracts, are very attractive not only in the modern phytotherapy but also in the food industry, as spices and additives. [11] Winter savory (Satureja montana L.) is native to the Mediterranean region, but is now found all over Europe, Russia, and Turkey. In the Mediterranean region, it has been used as a culinary herb since antiquity.…”

Section: Introductionmentioning

confidence: 99%

HPLC Screening of Phenolic Compounds in Winter Savory (Satureja montana L.) Extracts

Ćetković

Mandić

Čanadanović-Brunet

et al. 2007

Journal of Liquid Chromatography & Related Technologies

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Phenolic compounds in winter savory (Satureja montana L.) extracts were analysed by HPLC with diode array detection on reversed phase, C 8 columns. Gradient elution with acetonitrile-acetic acid-water mixture gave complete separation of all phenolic acids and flavanols of interest. The identified phenolic acids and flavanols, as well as tentatively identified phenolic acids in ethyl acetate and n-butanol extracts, were quantified. Total content of phenolic acids in ethyl acetate and n-butanol extracts was 47.59 and 96.70 mg/g, respectively. Flavanols, (+)-catechin and (2)-epicatechin were present in ethyl acetate extract in quantities of 622.47 and 16.29 mg/g, respectively, while n-butanol extract contained these flavanols in extent of 239.08 and 199.82 mg/g.

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Antioxidative activity of some herbs and spices - A review of ESR studies

Cited by 10 publications

References 0 publications

Antioxidant Potential, Lipid Peroxidation Inhibition and Antimicrobial Activities of Satureja montana L. subsp. kitaibelii Extracts

Antioxidant Potential, Lipid Peroxidation Inhibition and Antimicrobial Activities of Satureja montana L. subsp. kitaibelii Extracts

Antioxidant activities of different Teucrium montanum L. Extracts

HPLC Screening of Phenolic Compounds in Winter Savory (Satureja montana L.) Extracts

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