TY - GEN
T1 - Antioxidant activity of volatile extracts isolated from various herbs and spices
AU - Kim, Cheong
AU - Lee, Kwang Geun
PY - 2008/9/19
Y1 - 2008/9/19
N2 - Herbs and spices have been used for providing humans with tastes in foods. In addition to taste, their beneficial health effects have also been widely attracted by food scientists. However, studies on natural antioxidants have mainly focused on molecules such as flavonoids and polyphenolic compounds whose formula weight (FW) is over 400 Da. In this study, we dealt with relatively lower FW molecules, lower than 400 Da, such as volatile compounds and their mixtures. Aroma extracts of various plants-15 herbs and 4 spices-were prepared by two extraction methods, namely distillation under reduced pressure followed by liquid-liquid extraction (DRP-LLE) and solvent assisted flavor extraction (SAFE). The extracts were examined for antioxidant activity by four different assays such as aldehyde-carboxylic acid assay, lipid/malonaldehyde (MA) assay, blood plasma/MA assay, and conjugated diene assay. The antioxidant activity was compared with that of known antioxidant, vitamin E or butylated hydroxytoluene (BHT).
AB - Herbs and spices have been used for providing humans with tastes in foods. In addition to taste, their beneficial health effects have also been widely attracted by food scientists. However, studies on natural antioxidants have mainly focused on molecules such as flavonoids and polyphenolic compounds whose formula weight (FW) is over 400 Da. In this study, we dealt with relatively lower FW molecules, lower than 400 Da, such as volatile compounds and their mixtures. Aroma extracts of various plants-15 herbs and 4 spices-were prepared by two extraction methods, namely distillation under reduced pressure followed by liquid-liquid extraction (DRP-LLE) and solvent assisted flavor extraction (SAFE). The extracts were examined for antioxidant activity by four different assays such as aldehyde-carboxylic acid assay, lipid/malonaldehyde (MA) assay, blood plasma/MA assay, and conjugated diene assay. The antioxidant activity was compared with that of known antioxidant, vitamin E or butylated hydroxytoluene (BHT).
UR - http://www.scopus.com/inward/record.url?scp=84905568238&partnerID=8YFLogxK
U2 - 10.1021/bk-2008-0993.ch018
DO - 10.1021/bk-2008-0993.ch018
M3 - Conference contribution
AN - SCOPUS:84905568238
SN - 9780841269828
T3 - ACS Symposium Series
SP - 199
EP - 212
BT - Functional Food and Health
PB - American Chemical Society
ER -