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Antioxidant Activity of Medicinal Plant Extracts in Cookies
Author(s) -
Mišan Aleksandra,
MimicaDukić Neda,
Sakač Marijana,
Mandić Anamarija,
Sedej Ivana,
Šimurina Olivera,
Tumbas Vesna
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02400.x
Subject(s) - tbars , chemistry , dpph , flavonoid , antioxidant , food science , thiobarbituric acid , lipid oxidation , lipid peroxidation , biochemistry
The antioxidant activity of ethanolic extracts of parsley, buckthorn, mint, caraway, and their mixture “Vitalplant” was evaluated, and the potential of “Vitalplant” mixture extract to retard the process of lipid oxidation in cookies was tested. The antioxidant activity was estimated by 2 direct (ESR) and 4 indirect (spectrophotometric) tests and correlated with the total phenolic and flavonoid content. The potential of “Vitalplant” mixture extract to retard the process of lipid oxidation in cookies was measured by thiobarbituric acid (TBA)‐reactive‐substances assay (TBARS) and DPPH˙ (1,1‐diphenyl‐2‐picryl‐hydrazyl) test. Significantly different ( P < 0.05) amounts of total phenolics were found among extracts in the following order: mint > buckthorn > “Vitalplant” > parsley > caraway. Total flavonoid content varied from 0.510% (parsley) to 2.05% (“Vitalplant”). A statistically significant correlation was found between IC 50 values on DPPH˙ and total flavonoid content of the samples ( r =– 0.94, P < 0.05) and between IC 50 values on DPPH˙ and IC 50 values on O 2 ·− scavenging activity ( r = 0.89, P < 0.05). A correlation between reducing activity and total phenolic content was found to be positive and statistically significant ( r = 0.94, P < 0.05). “Vitalplant” mixture exhibited a relatively high antioxidant activity in most of the tests, which can be explained by synergistic effects of the ingredients of which it is composed. Finally, “Vitalplant” extract addition (2%, 4%, and 6%) improved antioxidant activity and oxidative stability of the cookies in dose‐dependent manner. Practical Application: Supplementation of cookies with a mixture of Petroselini fructus , Frangulae cortex , Mentha piperitae folium , Carvi fructus can retard the process of lipid oxidation and elevate antioxidant activity of the final product.