Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Rababah, Taha M ^a   Banat, Fawzi ^a   Rababah, Anfal ^a   Ereifej, Khalil ^a   Yang, Wade ^b  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

Anthocyanins; Antioxidant activity; Optimization; Total phenolics

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT; SOLVENT;

ANGIOSPERM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ISOLATION AND PURIFICATION; JORDAN; OREGANO; PISTACHIO; PLANT; POMEGRANATE; TEMPERATURE; THYME; TRADITIONAL MEDICINE;

ANTHOCYANINS; ANTIOXIDANTS; JORDAN; LAMIACEAE; MEDICINE, TRADITIONAL; ORIGANUM; PHENOLS; PISTACIA; PLANT COMPONENTS, AERIAL; PLANT EXTRACTS; PUNICACEAE; SOLVENTS; TEMPERATURE; THYMUS PLANT;

LYTHRACEAE; ORIGANUM; THYMUS VULGARIS;

EID: 77957173739     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01756.x     Document Type: Article

References (39)

1. Anderson M, Cbrita L, Fossen T. Color and stability of the six common anthocyanin 3- glucosides in aqueous solution. Food Chem 2002, 68:101-7.
2. Balasundram N, Sundram K, Samman S. Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 2006, 99:191-203.
3. Baranauskiene R, Venskutonis PR, Viskelis P, Dambrauskiene E. Influence of nitrogen fertilizers on the yield and composition of thyme (Thymus vulgaris). J Agri Food Chem 2003, 51:7751-8.
4. Benhammou N, Bekkara FA, Panovska TK. Antioxidant and antimicrobial activities of the Pistacia lentiscus and Pistacia atlantica extracts. Afr J Pharm Pharacol 2008, 2(2):22-8.
5. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Food Sci Technol 1995, 28:25-30.
6. Budzianowski J, Budzianowska A. Chromatographic and spectrophotometric analyses of the DPPH free radical scavenging activity of the fractionated extracts from Lamium album L., Lamium purpureum L. and Viscum album L. Food Chem 2006, 52(1/2):51-7.
7. Cacae J, Mazza G. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J Food Sci 2003, 68:240-8.
8. Capecka E, Mareczek A, Leja M. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chem 2005, 93:223-6.
9. Dahanukar SA, Kulkarni RA, Rege NN. Pharmacology of medicinal plants and natural products. Indian J Pharmacol 2000, 32:81-118.
10. Dasgupta N, De B. Antioxidants activity of some leafy vegetables of India: A comparative study. Food Chem 2007, 101:471-4.
11. Dutra R, Leite M, Brbosa N. Quantification of phenolic constituents and antioxidant activity of Pterodon emarginatus vogel seeds. Int J Mol Sci 2008, 9:606-61.
12. Exarchou V, Nenadis N, Tsimidou M, Gerothanassis IP, Troganis A, Boskou D. Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage and summer savory. J Agri Food Chem 2002, 50:5294-9.
13. Gil A, Jose M, Rebelo R. Metabisulfite interference in biosensing and Folin-Ciocalteu analysis of polyphenols. Microchim Acta 2009, 167:253-8.
14. Hayouni E, Abedrabba M, Bouix M, Hamadi M. The effects of solvents and extraction methods on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chem 2007, 105(3):1126-34.
15. Hirasa K, Takemasa M. Spice science and technology 1998, New York, Marcel Dekker
16. Ivanova D, Gerova D, Chervenkov T, Yankova T. Polyphenols and antioxidant capacity of Bulgarian medicinal plants. J Ethnopharmacol 2005, 96:145-50.
17. Javanmardi J, Khalighi A, Kashi A, Bais HP, Vivanco JM. Chemical characterization of basil (Ocimum basilicum L.) found in local accessions and used in traditional medicines in Iran. J Agri Food Chem 2002, 50:5878-83.
18. Kanatt S, Chander R, Sharma A. Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat. Food Chem 2007, 100:451-8.
19. Maisuthisakul P, Sutajit M, Pongsawatmanit R. Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food Chem 2007, 100:1409-18.
20. Martin K, Krueger C, Rodriquez G, Dreherd M, Reedb J. Development of a novel pomegranate standard and new method for the quantitative measurement of pomegranate polyphenols. J Sci Food Agri 2009, 89:157-62.
21. Matthäus B. Antioxidant activity of extracts obtained from residues of different oil seeds. J Agri Food Chem 2002, 50:3444-52.
22. Mertens-Talcott SU, Jilma-Stohlawetz P, Rios J, Hingorani L, Derendorf H. Absorption, metabolism and antioxidant effects of pomegranate (Punica granatum L.). Polyphenols after ingestion of a standardized extract in healthy human volunteers. J Agri Food Chem 2006, 54:8956-61.
23. Ozcan M. Mineral contents of some plants used as condiments in Turkey. J Agri Food Chem 2004, 84:437-40.
24. Perez-Vicente A, Gil-Izquierdo A, Garcia-Viguera C. In vitro gastrointestinal digestion study of pomegranate juice phenolic compounds, anthocyanins, and vitamin C. J Agri Food Chem 2002, 50:2308-12.
25. Prakash A. Antioxidant activity. Anal Prog 2001, 19(2):1-6.
26. Rababah TM, Hettiarachchy NS, Horax R. Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone. J Agri Food Chem 2004, 52:5183-6.
27. Rababah T, Erefeij K, Howard L. Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits. J Agri Food Chem 2005, 53:4444-7.
28. Rabino I, Mancinelli A. Light, temperature and anthocyanin production. J Plant Physiol 1986, 81:922-4.
29. Renata C, Wojdylo A, Oszmianski J. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem 2007, 105:940-9.
30. Shahidi F, Naczk M. Phenolic compounds in food and nutraceuticals 2004, Boca Raton, Fla., CRC Press
31. Shi J, Nawaz H, Pohorly J, Mittal G, Kakuda Y, Jiang Y. Extraction of polyphenolics from plant material for functional foods engineering and technology. Food Rev Int 2005, 21:139-66.
32. Siddhuraju P, Becker K. Antioxidant properties of various extracts of phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera lam.) leaves. J Agri Food Chem 2003, 51:2144-55.
33. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 1965, 16:144-58.
34. Spingo G, De Faveri D. Antioxidant from grape stalks and marc: influence of extraction procedure on yield, purity and antioxidant power of the extracts. J Food Eng 2007, 78:293-801.
35. Surveswaran S, Cai Y, Corke H, Sun M. Systematic evaluation of natural phenolic antioxidants from 133 Indian medical plants. Food Chem 2007, 102:938-53.
36. Tawaha K, Alali FQ, Gharaibeh M, Mohammad M, El-Elimat T. Antioxidant activity and total phenolic content of selected Jordanian plant species. Food Chem 2007, 104:1372-8.
37. Turkmen N, Sari F, Velioglu Y. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 2005, 93:713-8.
38. Vinson JA, Hao Y, Su X, Zubik L. Phenol antioxidant quantity and quality in foods: vegetables. J Agri Food Chem 1998, 46:3630-4.
39. Xue H, Aziz RM, Sun N, Cassady JM, Kamendulis LM, Xu Y, Stoner GD, Klaunig JE. Inhibition of cellular transformation by berry extracts. Carcinogenesis 2003, 22:351-6.