Abstract
Antioxidant activities of volatile extracts isolated from thyme, basil, rosemary, chamomile, lavender, and cinnamon were evaluated by two independent assays: the aldehyde/carboxylic acid assay and the conjugated diene assay. The volatile extracts were prepared from dried herbs and spices using liquid-liquid continuous extraction following steam distillation under reduced pressure (55 °C and 95 mmHg). The antioxidant activities of the extracts decreased in the following order in both of the lipophilic assay systems: thyme > basil > rosemary > chamomile > lavender and cinnamon. Thyme and basil extracts inhibited the oxidation of hexanal for 40 days at the levels of 10 μg/mL and 50 μg/mL, respectively. The extracts of thyme and basil were effective in retarding methyl linoleate deterioration at 40 °C, with activity increasing with concentration in the range 10-200 μg/mL. At a concentration of 50 μg/mL, thyme extract was similar in antioxidant activity to BHT and α-tocopherol in the conjugated diene assay. The antioxidant potentials of the volatile extracts used in this study were accurately measured by the lipophilic systems, such as the aldehyde/carboxylic acid assay and the conjugated diene assay.
| Original language | English |
|---|---|
| Pages (from-to) | 4947-4952 |
| Number of pages | 6 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 50 |
| Issue number | 17 |
| DOIs | |
| State | Published - 14 Aug 2002 |
Keywords
- Basil
- Natural antioxidants
- Thyme
- Volatile chemicals