Phenolic compounds profile and antioxidant activity of Dorystoechas hastata L. Boiss et Heldr

Erkan, Naciye; Akgonen, Sevgi; Ovat, Secil; Goksel, Gizem; Ayrancı́, Erol

doi:10.1016/j.foodres.2011.07.015

Cited by 31 publications

(30 citation statements)

References 34 publications

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“…Therefore, phenolic compounds are the major contributors of antioxidant potential. In accordance with our results, many authors observed the strongest correlation between the total phenolic content and antioxidant capacity methods (Egea et al, 2010;Erkan et al, 2011;Sahreen et al, 2010) Ferric reducing power activities were more associated with cupric reducing power activities than inhibition activity of linoleic acid oxidation. Good correlation was observed among total antioxidant capacity assays, namely phosphomolybdenum and β-carotene/linoleic acid assays (p<0.05).…”

Section: Principal Component Analysis (Pca) and Correlation Analysissupporting

confidence: 92%

Evaluation of antioxidant potential of two Daphne species (D. gnidioides and D. pontica) from Turkey

Şanda

Zengin

Aktümsek

et al. 2015

Emir. J. Food Agric

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Section: Principal Component Analysis (Pca) and Correlation Analysissupporting

confidence: 92%

Evaluation of antioxidant potential of two Daphne species (D. gnidioides and D. pontica) from Turkey

Şanda

Zengin

Aktümsek

et al. 2015

Emir. J. Food Agric

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“…According to several researchers, the high antioxidant activity of rosemary extract is related to their carnosic acid, carnosol, and rosmarinic acid components . Carnosol is the product of oxidative degradation of carnosic acid; carnosic acid is converted to carnosol in the presence of methanol .…”

Section: Resultsmentioning

confidence: 99%

Rosemary plant (Rosmarinus officinalis L.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying

Tohma

Turan

2015

Euro J Lipid Sci & Tech

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In this study, the effects of rosemary (Rosmarinus officinalis L.) plant (RP), its alcoholic extracts (REE and RME) and essential oil (REO) on the oxidative stability of hazelnut oil (HO) during deep frying were investigated. HOs containing rosemary additives had lower conjugated diene (CD) content, p-anisidine value (AV) and polar material content compared to control values. Additionally, changes in L*, a*, and b* color values and viscosity were lower than control values. RP (50 g/kg) caused the highest retention of a-tocopherol. At the end of the frying period, the induction periods (IPs) of HOs containing rosemary additives were between 9.43 and 35.01 min, much higher than the control IP (4.28 min). The ratios of C18:1/C16:0 and C18:2/C16:0 were 7.6 and 1.2, respectively, in HOs containing 50 g/kg RP, values which were higher than those of the control. The study indicated that HO containing 50 g/kg RP had the best frying performance. Rosemary additives had no adverse effects on sensory acceptability according to results of a sensorial analysis of French fries. The rosemary additives also had no significant effect in terms of texture and color of French fries (P > 0.05). Consequently, this study shows that rosemary plant or extracts can be used to extend the usage life of hazelnut oil for frying.Practical applications: Rosemary is an herb with a high antioxidant activity due to its phenolic compound content. After grinding, it can be directly added to frying oils or added as a solvent extract. In direct application, which does not require the use of any additional chemicals, it increases the stability of the frying oil when it is used in an appropriate amount.

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“…Erkan et al . () reported that the highest activity of petroleum ether extract of D. hastata in the thiobarbituric acid‐reactive substances assay, which was attributed to the higher solubility of the petroleum ether extract in the lipid phase.…”

Section: Resultsmentioning

confidence: 99%

“…Sage acetone extracts had the highest activity values at all the concentrations and bay acetone extracts showed the highest values except at 250 mg/mL. Erkan et al (2011) reported that the highest activity of petroleum ether extract of D. hastata in the thiobarbituric acid-reactive substances assay, which was attributed to the higher solubility of the petroleum ether extract in the lipid phase. Durling et al (2007) determined that the key indicators of the antioxidant properties of sage extracts were connected to carnosic acid, carnosol and rosmarinic acid.…”

Section: Antioxidant Activity In Linoleic Acid Emulsionmentioning

confidence: 92%

“…The results showed that methanol extracts contained significantly higher total phenolics (P < 0.05) than those of the ethanol and acetone extracts, except for thyme. The solvent order in which phenolics were extracted from D. hastata, expressed in terms of total phenolic content, were methanol > water ≥ petroleum ether > acetone ≥ ethyl acetate (Erkan et al 2011). As compared with less polar solvents (hexane and diethyl ether), higher polar solvents (methanol and ethanol) were more efficient in terms of the extraction of phenolic compounds from plant material (Roby et al 2013).…”

Section: Extraction Yields and Total Phenolicsmentioning

confidence: 99%

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Effects of Some Plant Extracts on the Oxidative Stability of Canola Oil and Its Purified Triacylglycerols

Turan

2014

Journal of Food Quality

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In this study, the effects of rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), sage (Salvia officinalis L.) and bay (Laurus nobilis) extracts on the oxidative stability of canola oil and its purified triacylglycerols (TAGs) were studied. The effects of extraction solvents (methanol, ethanol and acetone) on the extraction yields, phenolic contents and antioxidant activities of these plant extracts were also determined. Methanol extracts had the highest total phenolics (78.4–177.4 mg gallic acid equivalent/g extracts), with the exception of thyme extract. In linoleic acid emulsion, antioxidant activities of all plant extracts were above 89.7% at the studied concentrations. The highest 2,2′‐diphenyl‐1‐picrylhydrazyl radical scavenging activities were found for methanol extracts. There was no significant difference between induction periods of canola oils supplemented with ethanol, methanol or acetone extracts of rosemary, thyme and bay (P > 0.05) in differential scanning calorimeter. Protection factors of rosemary and thyme extracts were higher than those of the sage and bay extracts in canola oil and its purified TAGs in Rancimat test. Practical Applications Rosemary, sage, thyme and bay extracts had high antioxidant and antiradical activities. They contain many bioactive components such as, carnosic acid, carnosol, methyl carnosate, rosmarinic acid, rosmanol, thymol, carvacrol and hydroxycinnamic acid. In addition to this, when the rosemary and thyme extracts were added into canola oil, they increased induction period of oil. These herbal extracts can be incorporated into oils or lipid‐containing foods to prevent oxidation.

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Phenolic compounds profile and antioxidant activity of Dorystoechas hastata L. Boiss et Heldr

Cited by 31 publications

References 34 publications

Evaluation of antioxidant potential of two Daphne species (D. gnidioides and D. pontica) from Turkey

Evaluation of antioxidant potential of two Daphne species (D. gnidioides and D. pontica) from Turkey

Rosemary plant (Rosmarinus officinalis L.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying

Effects of Some Plant Extracts on the Oxidative Stability of Canola Oil and Its Purified Triacylglycerols

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