期刊
FOOD CHEMISTRY
卷 102, 期 1, 页码 330-335出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.05.024
关键词
antioxidant; LDL oxidation; mother liquor extracts; oregano essential oil
The conventional steam distillation process for oregano (Lippia berlandieri v. Shauer) essential oil extraction produces large volumes of mother liquor. This residual liquid represents a potential value because the soluble antioxidants it contains. Essential oil and ethyl acetate mother liquor extracts (MLEs) were evaluated for antioxidant activity. Total phenolic content and antioxidant activities by the 2-2'-diphenyl-1-picrylhydrazyl (DPPH) method, by the deoxyribose degradation assay, and by oxidation of low density lipoproteins (LDL) with CuSO4 were evaluated. Oil yield was 4.34%. Total phenolic content was 151 +/- 2.00 and 150.5 +/- 0.98 mg of GAE (gallic acid equivalents)/mL for the essential oil and MLEs, respectively. DPPH assay showed a low radical scavenging activity (RSA) for oregano essential oil. Meanwhile MLEs exhibited no significant RSA at low concentrations, but at higher concentrations (100 mu g/mL), it was superior to those exhibited by the controls ascorbic acid and butylated hydroxytoluene (BHT). Deoxy-D-ribose assay results for both essential oil and MLEs showed a good hydroxyl radical RSA at the concentrations tested. Essential oil and MLEs delayed induction time effectively. Solubility problems, chemical constituents, and their hydrophilic-lipophilic distribution are key factors that explain samples behavior for an eventual use of these natural products. (c) 2006 Elsevier Ltd. All rights reserved.
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