Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation

Charalampos Proestos; Theo Varzakas

doi:10.20944/preprints201703.0194.v1

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preprints.org > chemistry > food chemistry > doi: 10.20944/preprints201703.0194.v1

Preprint Article Version 1 This version is not peer-reviewed

Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation

Charalampos Proestos ^* and Theo Varzakas

Version 1 : Received: 24 March 2017 / Approved: 27 March 2017 / Online: 27 March 2017 (09:57:43 CEST)

A peer-reviewed article of this Preprint also exists.

Proestos, C.; Varzakas, T. Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation. Foods 2017, 6, 28. Proestos, C.; Varzakas, T. Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation. Foods 2017, 6, 28.

Journal reference: Foods 2017, 6, 28
DOI: 10.3390/foods6040028

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Abstract

The antioxidant properties and polyphenol content of some selected aromatic plants grown in Greece were studied. Plants were refluxed with 60% methanol after acid hydrolysis. The phenolic substances were quantified by HPLC-DAD. The antioxidant capacity of the extracts was determined with the Rancimat test using sunflower oil as substrate. Free radical scavenging activity was measured using the stable free radical 1, 1-diphenyl-2-picrylhydrazyl (DPPH). Results were compared with standard BHT and ascorbic acid. Total phenol concentration of the extracts was estimated with Folin-Ciocalteu reagent using gallic acid as standard.

Subject Areas

aromatic plants; HPLC; antioxidant capacity; DPPH; Rancimat test

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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