Antioxidant effects of herbal extracts and their food application

Authors

  • Eva Ivanišová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storage and Processing Plant Products, Tr. A. Hlinku 2, 94976 Nitra
  • Martina Fikselová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Vladimí­r Vietoris Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storage and Processing Plant Products, Tr. A. Hlinku 2, 94976 Nitra
  • Martin Mellen Ministerstvo pí´dohospodárstva a regionálneho rozvoja SR Dobrovičova 12 Bratislava

DOI:

https://doi.org/10.5219/75

Keywords:

food additive, herb, antioxidant effect, TEAC, deoxyribose test, DPPH

Abstract

Herbal extracts are considered as a good sources of antioxidant compounds. This work describes antioxidant effect of 15 kinds of herbs. Three different antioxidant assays were used, Trolox equivalent antiradical activity (TEAC), test based on deoxyribose oxidation and DPPH method. The TEAC values ranged from 0.38mM to 0.77 mM. Deoxyribose assay showed antioxidant activity of selected extracts expressed as the inhibition of formation of oxidative products of deoxyribose from 2.68 to 50.05 %.  The DPPH method values ranged from 6.47 to 73.80 %.

Extracts of Prunus spinosa L., Euphrasia rostkoviana Hayne were the best antioxidants confirmed by all methods. Scrophularia nodosa L. extract showed the weak antioxidant effect  determined by all selected methods. Phenolic content was in relation to the antioxidant effect of herbs, very high significancy between DPPH and polyphenols content was found. To improve selected properties of apple juice (taste, smell, functional properties) by addition of medicinal herbs was achieved in this work. Antioxidant effect  of  apple juice variants with herbs additions determined by DPPH method was high and ranged from 73 to 78.49 %. Herbal extracts can be utilised in selected combinations to improve sensory and functional properties of some kinds of beverages.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

BRAND-WILLIAMS, W., CUVELIER, M. E., BERSET, C., 1995. Use of Free Radical Method to Evaluate Antioxidant Activity. In Lebensm. - Wiss. U.-Technol., vol. 28, p. 25-30.

https://doi.org/10.1016/S0023-6438(95)80008-5

BUŘIČOVÁ L., RÉBLOVÁ Z., 2008. Czech medicinal plants as possible sources of antioxidants. In Czech J. Food Sci., vol. 26, p. 132-138.

CAI, Y., QIONG, LUO, Q., SUN, M., CORKE, H., 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. In Life Sciences, vol. 74, p. 2157-2184.

https://doi.org/10.1016/j.lfs.2003.09.047

PMid:14969719

DJERIDANE, M., YOUSFI, B., NADJEMI, D., BOUTASSOUNA, P., STOCKER, N. VIDAL., 2006. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. In Food Chemistry, vol. 97, p. 654-660.

http://www.sciencedirect.com/scidirimg/clear.gifhttps://doi.org/10.1016/j.foodchem.2005.04.028

HINNEBURG, I., DAMIEN, DORMAN, H. J., RAIMO, HILTUNEN, R., 2006. Antioxidant activities of extracts from selected culinary herbs and spices. In Food Chemistry, vol. 97, p. 122-129.

https://doi.org/10.1016/j.foodchem.2005.03.028

MENDELOVÁ, A., FIKSELOVÁ, M., MAREČEK, J., 2009. Hodnotenie vybraných ukazovateľov kvality ovocných štiav. In Acta fytotechnica et zootechnica, vol. 12, p. 433 - 437..

MUKHTAR, H., NIHAL, AHMAD, N., 2000. Tea polyphenols: prevention of cancer and optimizing health. In Am J Clin Nutr, vol. 71, p. 1698S-1702S.

https://doi.org/10.1016/j.lfs.2007.06.011

PMID: 10837321

ONDREJOVIČ, M., MALIAR, T., POLÍVKA, Ľ., ŠILHÁR, S., 2009. Polyfenoly jabĺk. In Chem. Listy, vol. 103, p. 394-400.

PROESTOS, CH., BOZIARIS, I. S., KAPSOKEFALOU, M., KOMAITIS, M., 2008. Natural Antioxidant Constituents from Selected Aromatic Plants and Their Antimicrobial Activity Against Selected Pathogenic Microorganisms. In Food Technol. Biotechnol., vol. 46, p. 151-156.

SHI, J., GONG, J., LIU, J., WU, X., ZHANG, Y., 2009. Antioxidant capacity of extract from edible flowers of Prunus mume in China and its active components. In Food Science and Technology, vol. 42, p. 477-482.

https://doi.org/10.1016/j.lwt.2008.09.008

YANISHILIEVA, N. V., MARINOVA, E., POKORNY, J., 2006. Natural antioxidants from herbs and spices. In European Journal of Lipid Science and Technology, vol. 108, p. 776-793.

https://doi.org/10.1002/ejlt.200600127

Downloads

Published

2010-11-13

How to Cite

Ivanišová, E. ., Fikselová, M. ., Vietoris, V. ., & Mellen, M. . (2010). Antioxidant effects of herbal extracts and their food application. Potravinarstvo Slovak Journal of Food Sciences, 4(4), 34–37. https://doi.org/10.5219/75

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 > >>