Comparison of Chemical and Antioxidant Properties of Mentha Piperita L., Salvia Officinalis L., Rosmarinus Officinalis L. and Lavandula Angustifolia L.

Ayşegül TÜRK BAYDIR

doi:https://doi.org/10.34248/bsengineering.917038

Makale detayları

Comparison of Chemical and Antioxidant Properties of Mentha Piperita L., Salvia Officinalis L., Rosmarinus Officinalis L. and Lavandula Angustifolia L.

Yazarlar:

Ayşegül TÜRK BAYDIR

Yayıncı:

Uğur ŞEN

Ana Başlıklar:

Uygulamalı fizik

Dergi:

Black Sea Journal of Engineering and Science 2021 Vol.4 Issue 3, pp.131-134

Belge Tipi:

Makale

Yayın Tarihi:

6/2021

Belge Dili:

İngilizce

Document ID (Org No.):

2000895158

Sıklık:

Üç Aylık

eISSN:

2619-8991

DOI:

https://doi.org/10.34248/bsengineering.917038

Özet:

 

4 different plant species belonging to the same family mint (Mentha piperita), sage (Salvia officinalis), rosemary (Rosmarinus officinalis), lavender (Lavandula angustifolia) were harvested from the Afyon region. Total antioxidant and phenolic contents were analyzed by DPPH and Folin-Ciocalteu method. The effect of extra virgin olive oils oxidation stability was tested by means of rancimat method. According to DPPH analysis results, M. piperita is the highest antioxidant capacity and the radical scavenging activity is 95.31%. The radical scavenging activities of S. officinalis, R. officinalis and L. angustifolia are respectively 91.83%, 54.28%, and 18.85%. The total phenolic content of M. piperita, S. officinalis, R. officinalis and L. angustifolia plants as gallic acid were respectively; 0.32, 0.28; 0.26 and 0.18 mg/100ml. According to the results of the study, the order of the plants did not change in terms of phenolic and antioxidant content, M. piperita has the highest values and L. angustifolia has the lowest. It was also found that the plants are effective on the oxidation stability of extra virgin olive oil and prevent oxidation in the order of large to small R. officinalis, M. piperita, S. officinalis and L. angustifolia.

Makale detayları

Comparison of Chemical and Antioxidant Properties of Mentha Piperita L., Salvia Officinalis L., Rosmarinus Officinalis L. and Lavandula Angustifolia L.

Yazarlar: Ayşegül TÜRK BAYDIR

Yayıncı: Uğur ŞEN

Ana Başlıklar: Uygulamalı fizik

Dergi: Black Sea Journal of Engineering and Science 2021 Vol.4 Issue 3, pp.131-134

Belge Tipi: Makale

Yayın Tarihi: 6/2021

Belge Dili: İngilizce

Document ID (Org No.): 2000895158

Sıklık: Üç Aylık

eISSN: 2619-8991

DOI: https://doi.org/10.34248/bsengineering.917038

Sayı

Yazarlar:

Ayşegül TÜRK BAYDIR

Yayıncı:

Uğur ŞEN

Ana Başlıklar:

Uygulamalı fizik

Dergi:

Black Sea Journal of Engineering and Science 2021 Vol.4 Issue 3, pp.131-134

Belge Tipi:

Makale

Yayın Tarihi:

6/2021

Belge Dili:

İngilizce

Document ID (Org No.):

2000895158

Sıklık:

Üç Aylık

eISSN:

2619-8991

DOI:

https://doi.org/10.34248/bsengineering.917038