The in vitro antioxidative properties of the essential oils and methanol extracts of Satureja spicigera (K. Koch.) Boiss. and Satureja cuneifolia ten


Eminagaoglu O., Tepe B. , Yumrutas O., Akpulat H. A. , Daferera D., Polissiou M., ...Daha Fazla

FOOD CHEMISTRY, cilt.100, ss.339-343, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 100 Konu: 1
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.foodchem.2005.09.054
  • Dergi Adı: FOOD CHEMISTRY
  • Sayfa Sayıları: ss.339-343

Özet

This study was designed to examine the in vitro antioxidant activities of the essential oil and methanol extracts of Satureja spicigera and S. cuneifolia from Turkish flora. GC and GC/MS analysis of the essential oils resulted in the identification of 40 and 29 compounds, representing the 99.4% and 99.5% of the oils, respectively. Major constituents of the oils were carvacrol (42.5% and 67.1%), gamma-terpinene (21.5% and 15.2%) and p-cymene (20.9% and 6.7%), respectively. Methanol extracts were also obtained from the aerial parts of the plants. The samples were subjected to a screening for their possible antioxidant activities by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and beta-carotene-linoleic acid assays. In general, samples obtained from S. cuneifolia exerted greater antioxidant activities than did those obtained from S. spicigera. In the DPPH test system, free radical-scavenging activity of S. spicigera oil was determined to be 127 +/- 1.63 mu g/ml, whereas IC50 value of S. cuneifolia was 89.1 +/- 2.29 mu g/ml. In the beta-carotene-linoleic acid test system, antioxidant activities of the oil were 81.7 +/- 1.14% and 93.7 +/- 1.83%, respectively. Antioxidant activities of the synthetic antioxidant, BHT, ascorbic acid, curcumin and alpha-tocopherol were also determined in parallel experiments. (c) 2005 Elsevier Ltd. All rights reserved.