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Isolation and characterisation of antioxidant components from oregano ( Origanum heracleoticum )
Author(s) -
Tsimogiannis Dimitrios,
Stavrakaki Maria,
Oreopoulou Vassiliki
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01259.x
Subject(s) - chemistry , rosmarinic acid , diethyl ether , origanum , petroleum ether , chromatography , antioxidant , ethyl acetate , ethanol , peroxide , ether , peroxide value , food science , organic chemistry , essential oil , extraction (chemistry)
Summary In this study, Origanum heracleoticum was examined as potential source of phenolic antioxidants. The components of the plant were extracted in a Soxhlet apparatus sequentially with solvents of increasing polarity, specifically with petroleum ether ( P ), diethyl ether ( D ) and ethanol ( E ); the ethanol extract was further fractionated to obtain a diethyl ether (ED) and an ethyl acetate (EEAc) fraction. The activity of the extracts to scavenge 2′2′‐diphenyl‐1‐picrylhydrazyl followed the order ED > E > D > EEAc >> P . Moreover, the antioxidant activity in refined cottonseed oil at a concentration of 500 ppm was monitored through peroxide value measurements and revealed that ED resulted in the highest decrease in the rate of peroxide formation followed by D . Specific flavonoids and rosmarinic acid were detected as the main components of D , ED through HPLC–DAD and HPLC–MS/MS analyses.