Journal ArticleDOI
Antioxidant activity of fresh and dry herbs of some Lamiaceae species
TLDR
In this paper, the authors analyzed the properties of lemon balm, oregano, and peppermint after harvest and after drying to determine their antioxidant activity and content of total phenolics, l -ascorbic acid, and carotenoids.About:
This article is published in Food Chemistry.The article was published on 2005-11-01. It has received 401 citations till now. The article focuses on the topics: Melissa officinalis & Ascorbic acid.read more
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Antioxidant activity and phenolic compounds in 32 selected herbs
TL;DR: In this paper, the total equivalent antioxidant capacities (TEAC) and phenolic contents of 32 spices extracts from 21 botanical families grown in Poland were investigated using a Folin-Ciocalteu assay.
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A review of the bioactivity and potential health benefits of peppermint tea (mentha piperita l.)
TL;DR: Evidence‐based research regarding the bioactivity of this herb is reviewed and animal model studies demonstrate a relaxation effect on gastrointestinal (GI) tissue, analgesic and anesthetic effects in the central and peripheral nervous system, immunomodulating actions and chemopreventive potential.
Journal ArticleDOI
Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species
Eric Wei Chiang Chan,Yau Yan Lim,Siu Kuin Wong,Kim Kiat Lim,Shiau Pin Tan,F.S. Lianto,M.Y. Yong +6 more
TL;DR: In this paper, the antioxidant properties of leaves of Alpinia zerumbet, Etlingera elatior, Curcuma longa, and Kaempferia galanga were assessed.
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Natural antioxidants from herbs and spices
TL;DR: In this paper, the authors present the results on stabilization of lipids and lipid-containing foods with different herbs and spices (ground materials or extracts) and reports the structure of the main antioxidatively acting compounds isolated from them.
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Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods
Yau Yan Lim,Johannes Murtijaya +1 more
TL;DR: The total phenolic content (TPC) and antioxidant activity of fresh and dried Phyllanthus amarus plant materials were evaluated using the Folin-Ciocalteau method, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) assays.
References
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Determinations of total carotenoids and chlorophylls a and b of leaf extracts in different solvents
TL;DR: Pfister et al. as mentioned in this paper used a t.1.c. method (Lichtenthaler 8t Pfister, 1978) that permits a distinct separation of the two chlorophylls and also the major carotenoids using light petroleum (b.p. 40-6O0C)/dioxane/propan-2-ol (7 :3 : 1, by vol.) as a developing solvent.
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Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
TL;DR: In this article, the antioxidant activity and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined.
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Antioxidant activity of plant extracts containing phenolic compounds
Marja P Kähkönen,Anu Hopia,Heikki Vuorela,Jussi-Pekka Rauha,Kalevi Pihlaja,Tytti S. Kujala,Marina Heinonen +6 more
TL;DR: High activities were found in tree materials, especially in willow bark, spruce needles, pine bark and cork, and birch phloem, and in some medicinal plants including heather, bog-rosemary, willow herb, and meadowsweet and potato peel and beetroot peel extracts showed strong antioxidant effects.
Journal Article
Total Phenol Analysis: Automation and Comparison with Manual Methods
TL;DR: In this article, a 40-sample/hour procedure was adapted from the Singleton-Rossi method of analysis for total phenols in wine and other plant extracts, and compared with small-volume manual and semi-automated versions of this analysis.
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Antioxidant activity and phenolic compounds in selected herbs
Wei Zheng,Shiow Y. Wang +1 more
TL;DR: The antioxidant capacities (oxygen radical absorbance capacity, ORAC) and total phenolic contents in extracts of 27 culinary herbs and 12 medicinal herbs were determined and rosmarinic acid was the predominant phenolic compound in selected herbs.