Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti)

Journal of Food Science and Technology

Volumn 52, Issue 7, 2015, Pages 4565-4571

  Ranjbar Nedamani, Elham ^a   Sadeghi Mahoonak, Alireza ^a   Ghorbani, Mohammad ^a   Kashaninejad, Mehdi ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Antagonism; Green tea; Oak fruit; Rosemary; Synergism

Indexed keywords

ANTIOXIDANTS; FRUITS; MEDICAL APPLICATIONS; OILS AND FATS; PLANTS (BOTANY);

ANTAGONISM; ANTI-OXIDANT ACTIVITIES; BUTYLATED HYDROXYTOLUENE; GREEN TEA; RADICAL SCAVENGING ACTIVITY; ROSEMARY; SYNERGISM; TOTAL ANTIOXIDANT CAPACITY;

TEA;

EID: 85028230975     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1497-1     Document Type: Article

References (40)

1. Aguilar F, Autrup H, Barlow S, Castle L, Tobback P, Toldra F (2008) Use of rosemary extracts as a food additive. Eur Food Saf Auth 721:1-29
2. Anwar F, Kalsoom U, Sultana B, Mushtaq M, Mehmood T, Arshad HA (2013) Effect of drying method and extraction solvent on the total phenolics and antioxidant activity of cauliflower (Brassica oleracea L.) extracts. Int Food Res J 20(2):653-659
3. Arabshahi S, Urooj A (2007) Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem 102: 1233-1240
4. Azizkhani M, Zandi P (2009) Effects of some natural antioxidants mixtures on margarine stability.World Acad Sci Eng Technol 49:93-96
5. Bhagwat S, Beecher GR, Haytowitz DB, Holden JM, Dwyer J, Peterson J, Gebhardt SE (2003) Flavonoid composition of tea: comparison of black and green teas. Agricultural Research Service. USDA database for the flavonoid content of selected foods. Home Page. Available: http://www.nal.usda.gov/fnic/foodcomp
6. Bidchol AM, Wilfred A, Abhijna P, Harris R (2011) Free radical scavenging activity of aqueous and ethanolic extract of Brassica oleracea L. var. italica. Food Bioproc Technol 4:1137-1143
7. Bishov SJ, Masuoka Y, Kapsalis JG (1977) Antioxidant effect of spices, herbs and protein hydrolyzates in freeze-dried model systems: synergistic action with synthetic phenolic antioxidants. J Food Process Preserv 1:153-166
8. Borgert CJ, Borgert SA, Findley KC (2005) Synergism, antagonism, or additivity of dietary supplements: application of theory to case studies. Thromb Res 117:123-132
9. Bozkurt H(2006) Utilization of natural antioxidants: green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage.Meat Sci 73: 442-450
10. Chanda S, Rakholiya K, Dholakia K, Baravalia Y (2013) Antimicrobial, antioxidant, and synergistic properties of two nutraceutical plants: Terminalia catappa L. and Colocasia esculenta L. Turk JBiol 37:81-91
11. Cuvelier ME, Berset C, Richard H (1994) Antioxidant constituents in Sage (Salvia officinalis). J Agric Food Chem 42:665-669
12. Economou KD, Oreopoulou V, Thomopoulos CD (1991) Antioxidant activity of some plant extracts of the family Labiatae. J Am Oil Chem Soc 68:109-113
13. Frankel EN, Huang SW, Aeschbach R (1977) Antioxidant activity of green teas in different lipid systems. J Am Chem Soc 74:10
14. Fuhrman B, Volkova N, Rosenblat M, Aviram M (2003) Lycopen synergistically inhibits LDL oxidation in combination with vitamin E, glabridin, rosmarinic acid, carnosic acid or garlic. Antioxid Redox Signal 2:3
15. Ghaderi M, Sadeghi Mahoonak A, Alami M, Khomeiri M,Mamashloo S (2012) Evaluation of antimicrobial activity of the ethanolic extracts from Q.branti and Q.castaneifolia fruit against some food-borne pathogens by microdilution method. Food Technol Nutr 9:1
16. Gramza A, Khokhar S, Yoko S, Gliszcznska-Swiglo A, Hes M, Korczak J (2006) Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. Eur J Lipid Sci Technol 108:351-362
17. Gramza-Michałowska A (2007) Antioxidant potential and radical scavenging activity of different fermentation degree tea leaves extracts. Int J Tea Sci 6(4):15-28
18. Hidalgo M, Moreno C, Teresa S (2010) Flavonoid-flavonoid interaction and its effect on their antioxidant activity. Food Chem 12:691-696
19. Hras AR, Hadolin M, Knez Z, Bauman D (2000) Comparison of antioxidative and synergistic effects of rosemary extract with a-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chem 71:229-233
20. Jain DP, Pancholi HS, Patel R (2011) Synergistic antioxidant activity of green tea with some herbs. J Adv Pharm Technol Res 2(3):177-183
21. Kumar A (2006) Antioxidants: natural and synthetic. Amani International Publishers, ISBN-10: 3-938054-05-0
22. Lalas S, Dourtoglou V (2003) Use of rosemary extract in preventing oxidationduringdeep-fat fryingof potato chips. J Am Chem Soc 80:579-583
23. Li M, Xu Y, Yang W, Li J, Xu X, Zhang X, Chen F, Li D (2011) In vitro synergistic anti-oxidant activities of solvent-extracted fractions from Astragalus membranaceus and Glycyrrhiza uralensis. Food Sci Technol 44:1745-1751
24. Marinova E, Toneva A, Yanishlieva N (2008) Synergistic antioxidant effect of α-tocopherol and myricetin on the autoxidation of triacylglycerols of sunflower oil. Food Chem 106:628-633
25. Marutti LRB, Barreto GPM, Bragagnolo N, Mercadante AZ (2008) Free radical scavenging activity of ethanolic extracts from herbs and spices commercialized in Brazil. Braz Arch Biol Technol 51(6):1225-1232
26. Nasiri Z (2012) Operational conditions effects on extraction yield of antioxidants from Iranian rosemary plant. Recent Adv Eng, ISBN: 978-1-61804-137-1
27. Pan M, Jiang T, Pan J (2011) Antioxidant activities of rapeseed protein hydrolysates. Food Bioproc Technol 4:1144-1152
28. Prieto P, Pineda M, Aguilar M(1999) Spectrophotometric quantitation of a n t i o x i d a n t c a p a c i t y t h r o u g h t h e f o r m a t i o n o f aphosphomolybdenum complex: specific application to the determination of vitamin E. Anal Biochem 269:337-341
29. Queirós B, Barreira JCM, Cristina S, Ferreira ICFR (2009) In search of synergistic effects in antioxidant capacity of combined edible mushrooms. Int J Food Sci Nutr 10:1-13
30. Rhim JW, Xi Y, Jeong WC, Ham KS, Chung HS, Kim ES (2009) Effect of drying methods on antioxidant activity of Jiwhang (Rehmannia glutinosa). Food Sci Biotechnol 18:1464-1469
31. Romano CS, Abadi K, Repetto V, Vojnov AA, Moreno S (2009) Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives. Food Chem 115:456-461
32. Shalini D, Sudha G (2010) Antioxidative activity of various tea extracts (Camellia sinensis). J Biosci Res 1(4):271-278
33. Sheng ZW, Ma WH, Gao JH, Bi Y, Zhang WM, Duo HT, Jin ZQ (2011) Antioxidant properties of banana flower of two cultivars in China using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) reducing power, 2, 2'-azinobis-3-ethylbenzthiazoline-6-sulphonate (ABTS) and inhibition of lipid peroxidation assays. Afr J Biotechnol 10(21):4470-4477
34. Shi J, Qu Q (2004) Stability and synergistic effect of antioxidative properties of lycopene and other active components. Crit Rev Food Sci Nutr 44:559-573
35. Tavassoli S, Emam Jomeh Z (2011) Total phenols, antioxidant potential and antimicrobial activity of methanol extract of Rosemary (Rosmarinus officinalis L.). Glob Vet 7(4):337-341
36. Viera L, Marques A, Barros L, Barriera J, Ferriera I (2012) Insights in the antioxidant synergistic effects of combined edible mushrooms: phenolic and polysaccharidic extracts of Boletus edulis and Marasmius oreades. J of Food & Nutr Res 51(2):109-116
37. Wang S, Meckling KA, Marcone MF, Kakuda Y, Tsao R (2011) Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities. J Agric Food Chem 59(3):960-968
38. Yildirim A, Mavi A, Kara AA (2001) Determination of antioxidant and antimicrobial activities of Rumex crispus extracts. J Agric Food Chem 49:4083-4089
39. Yin J, Becker E, Anderson M, Skibsted L (2012) Green tea extract as food antioxidant. Synergism and antagonism with a-tocopherol in vegetable oils and their colloidal systems. Food Chem 135:2195-2202
40. Ziaedini A, Jafari A, Zakeri A (2010) Extraction of antioxidants and caffeine from green tea (Camellia sinensis) leaves: kinetics and modeling. Food Sci Technol Int 16:55