Antioxidant properties of O. onites, T. vulgaris and O. basilicum species grown in Greece and their total phenol and rosmarinic acid content

Journal of Food Lipids

Volumn 16, Issue 4, 2009, Pages 484-498

  Lagouri, V ^a   Nisteropoulou, E ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

OCIMUM; ORIGANUM; THYMUS VULGARIS;

EID: 73449127591     PISSN: 10657258     EISSN: 17454522     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2009.01161.x     Document Type: Article

References (46)

1. ABDALLA, A. E. and ROOSEN, J. P. 1999. Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chem. 64, 323-329.
2. BARANAUSKIENE, R., VENSKUTONIS, P. R., VISKELIS, P. and DAM-BRAUSKIENE, E. 2003. Influence of nitrogen fertilizers on the yield and composition of thyme (Thymus vulgaris). J. Agric. Food Chem. 51, 7751-7758.
3. BENZIE, I. F. and STRAIN, J. J. 1996. The ferric reducing ability of plasma as a measure of "antioxidant power" the FRAP assay. Anal. Biochem. 239, 70-76.
4. BOUNATIROU, S., SMITI, S., MIGUEL, M. G., FALEIRO, L., REJEB, M. N. and NAFFATI, M. 2007. Chemical composition antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus. Food Chem. 105, 146-155.
5. BRAND-WILLIAMS, W., CUVELIER, M. E. and BERSET, C. 1995. Use of free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol. 28, 25-30.
6. CAPECKA, E., MARECZEK, A. and LEJA, M. 2005. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chem. 93, 223-226.
7. CERVATO, C., CARABELLI, M., GERVASIO, S., CITTERA, A., CAZZOLA, R. and CESTARO, B. 2000. Antioxidant properties of oregano (Origanum vulgare) leaf extract. J. Food Biochem. 24, 453-465.
8. CHEN, J. H. and HO, C. T. 1997. Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J. Agric. Food Chem. 41, 2374-2378.
9. DEPKEVICIUS, A., VAN BEEK, T. A., LELYVELD, G. P., VAN VELDHUIZEN, A., GROOT, A., LINSSEN, J. P. H. and VENSKUTONIS, R. 2002. Isolation and structure elucidation of radical scavengers from Thymus vulgaris leaves. J. Nat. Prod. 65, 892-896.
10. DORMAN, H. J., BACHMAYER, O., KOSAR, M. and HILTUNEN, R. 2004. Antioxidant properties of aqueous extracts from selected Lamiaceae species grown in Turkey. J. Agric. Food Chem. 52, 762-770.
11. DORMAN, H. J. D., PELTOKETO, A., HILTUNEN, R. and TIKKANEN, M. J. 2003a. Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chem. 83, 255-262.
12. DORMAN, H. J. D., KOSAR, M., KAHLOS, K., HOLM, Y. and HILTUNEN, R. 2003b. Antioxidant properties and composition of aqueous extracts from Mentha species, hybrids, varieties and cultivars. J. Agric. Food Chem. 51, 4563-4569.
13. EXARCHOU, V., NENADIS, N., TSIMIDOU, M., GEROTHANASIS, I. P., TROGANIS, A. and BOSKOU, D. 2002. Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage and summer savory. J. Agric. Food Chem. 5, 5294-5299.
14. HALLIWELL, B., GUTTERIDGE, J. M. C. and CROSS, C. E. 1992. Free, antioxidants and human disease: Where are now? J. Lab. Clin. Med. 119, 598-619.
15. HAMMERSTONE, J. F., LAZARUS, S. A. and SCHMITZ, H. H. 2000. Procyanidin content and variation in some commonly consumed foods. J. Food Nutr. 130, 2086-2092.
16. HARBORNE, J. B. 1966. Caffeic acid ester distribution in higher plants. Z. Naturforsch. 21b, 604-605.
17. HINNEBURG, I., DORMAN, H. J. D. and HILTUNEN, R. 2006. Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem. 97, 122-129.
18. ITO, N., HIROSE, M., FUKUSHIMA, H., TSUDA, T., SHIRAI, T. and TATENATSU, M. 1986. Studies on antioxidants: Their carcinogenic and modifying effects on chemical carcinogens. Food Chem. Toxicol. 24, 1071-1092.
19. JAVANMARDI, J., KHALIGHI, A., KASHI, H., BAIS, H. P. and VIVANCO, J. M. 2002. Chemical characterization of basil (Ocimum basilicum L.) found in local accessions and used in traditional medicines in Iran. J. Agric. Food Chem. 50, 5878-5883.
20. KELM, M. A., NAIR, M. G., STRASBURG, G. M. and DEWITT, D. L. 2000. Antioxidant and cyclooxygenase inhibitory phenolic compounds from Ocimum sanctum. Phytomedicine 7, 7-13.
21. KOSAR, M., DORMAN, H. J. D. and HILTUNEN, R. 2005. Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species. Food Chem. 91, 525-533.
22. KRIS-ETHERTON, P. M., HECKER, K. D., BONANOME, A., COVAL, S. M., BINKOSKI, A. E. and HILPERT, K. 2002. Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. Am. J. Med. 113, 71-88.
23. KROON, P. A. and WILLIAMSON, G. 1999. Hydroxycinnamates in plants and food: Current and future perspectives. J. Sci. Food Agric. 79, 355-361.
24. KULISIC, T., DRAGOVIC, V. and MILOS, M. 2006. Antioxidant activity of herbal tea infusions. Food Technol. Biotechnol. 44, 485-492.
25. LAGOURI, V. and BOSKOU, D. 1996. Nutrient antioxidants in oregano. Int. J. Food Sci. Nutr. 47, 493-497.
26. LAGOURI, V., BLEKAS, G., TSIMIDOU, M., KOKKINI, S. and BOSKOU, D. 1993. Composition and antioxidant activity of essential oils from oregano plants grown wild in Greece. Z. Lebensm. Unters. Forsch. 197, 20-23.
27. LU, Y. and FOO, L. 2001. Antioxidant activities of polyphenols from sage. Food Chem. 75, 197-202.
28. MADSEN, H. L., NIELSEN, B. R., BERTELSEN, G. and SKIBSTED, L. H. 1996. Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption. Food Chem. 57, 331-337.
29. MATA, A. T., PROENCA, C., FERREIRA, A. R., SERRALHEIRO, M. L. M., NOGUEIRA, J. M. F. and ARAUJO, M. E. M. 2007. Antioxidant and antiacetylcholinesterase activities of five plants used as Portuguese food spices. Food Chem. 103, 778-786.
30. MATTEO, V. and ESPOSITO, E. 2003. Biochemical and therapeutic effects of antioxidants in the treatment of Alzheimer's disease, Parkinson's disease and amyotrophic lateral sclerosis. Curr. Drug Targets CNS Neurol. Disord. 2, 95-107.
31. PAREJO, J. 2002. Comparison between the radical scavenging activity and the antioxidant activity of six distilled and non distilled Mediterranean herbs and aromatic plants. J. Agric. Food Chem. 50, 6882-6890.
32. PIZZALE, L., BORTOLOMEAZZI, R., VICHI, S., UBERREGER, E. and CONTE, L. S. 2002. Antioxidant activity of sage (S. officinalis and S. fruticosa) and oregano (O. onites and O. indercedens) extracts related to their phenolic compound content. J. Sci. Food Agric. 82, 1645-1651.
33. POLITEO, O., JUKIC, M. and MILOS, M. 2007. Chemical composition and antioxidant capacity of free volatile aglycones from basil compared with its essential oil. Food Chem. 101, 379-385.
34. SCALBERT, A., MANACH, C., MORAND, C. and REMESY, C. 2005. Dietary of polyphenols and the prevention of diseases. Crit. Rev. Food Sci. Nutr. 45, 287-306.
35. SIVROPOULOU, A., PAPANIKOLAOU, E., NIKOLAOU, C., KOKKINI, S., LANARAS, T. and ARSENAKIS, M. 1996. Antimicrobial and cytotoxic activities of Origanum essential oils. J. Agric. Food Chem. 44, 1202-1205.
36. SLINKARD, K. and SINGLETON, V. L. 1997. Total phenol analysis: Automation and comparison with manual methods. Am. J. Enol. Vitic. 28, 49-55.
37. SOKMEN, M., SERKEDJIEVA, J., DAFERERA, D., GULLUSE, M., POLIS-SIOU, M., TEPE, B., AKPULAT, H. A., SAHIN, F. and SOKMEN, A. 2004. In vitro antioxidant, antimicrobial and antiviral activities of the essential oil and various extracts from herbal parts and callus cultures of origanum acutidens. J. Agric. Food Chem. 52, 3309-3312.
38. STICH, H. F. 1991. The beneficial and hazardous effects of simple phenolic compounds. Mutat. Res. 259, 307-324.
39. TEPE, B., DAFERERE, D., SOKMEN, A., SOKMEN, M. and POLISIOU, M. 2005. Antimicrobial and antioxidant activities of the essential oil and various extracts of Salvia tomentosa. Food Chem. 90, 333-340.
40. WANASUNDARA, U. N. and SHAHIDI, F. 1998. Antioxidant and prooxidant activity of green tea extracts in marine oils. Food Chem. 63, 335-342.
41. WANNISSORN, B., JARIKASEM, S., SIRIWANGHAI, T. and THUB-THIMTHED, S. 2005. Antibacterial properties of essential oils from Thai medicinal plants. Fitoterapia 76, 233-236.
42. WOJDYLO, A., OSZMIANSK, J. and CZEMERYS, R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem. 105, 940-949.
43. YANG, R. and SHETTY, K. 1998. Stimulation of rosmarinic acid in shoot cultures of oregano (Origanum vulgare) clonal line in response to proline, proline analogue, and praline precursors. J. Agric. Food Chem. 46, 2888-2893.
44. YILDIRIM, A., MAVI, A. and KARA, A. 2001. Determination of antioxidant and antimicrobial activities of Runex crispus L. extracts. J. Agric. Food Chem. 52, 4026-4089.
45. YOO, K. M., LEE, C. H., LEE, H., MOON, B. and LEE, C. Y. 2008. Relative antioxidant and cytoprotective activities of common herbs. Food Chem. 106, 929-936.
46. ZHENG, W. and WANG, S. Y. 2001. Antioxidant activity and phenolic compounds in selected herbs. J. Agric. Food Chem. 49, 5165-5170.