Article
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Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation
Charalampos Proestos
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
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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