Antioxidant Effects of Glechoma hederacea as a Food Additive
Apstrakt
The antioxidant properties of Glechoma hederacea L. (Lamiaceae), of Serbian origin, were studied in respect to its potential use in foodstuffs. Ethanol-water (8:2, v/v) and purified ethyl acetate extracts of the plant were found to possess significant antioxidant activity. Tests were performed on two different substrates, prime steam pork lard and active-carbon-treated edible sunflower oil, using Schaal oven test storage conditions at 60 degrees C. The ethanol-water and purified ethyl acetate extracts of G. hederacea showed strong concentration-dependent antioxidant activity. On the contrary, under the Rancimat method conditions at 120 degrees C, the ethanol-water extract showed significantly stronger antioxidant activity, in comparison with the other tested extracts. All activities were compared with commercial antioxidants, such as BHA and a tocopherol mixture, respectively. For the first time, the activity of the flavonol quercetagetin was determined.
Ključne reči:
Antioxidants / Glechoma hederacea / food additive / quercetagetinIzvor:
Natural Product Communications, 2010, 5, 1, 61-63Izdavač:
- SAGE Publishing
DOI: 10.1177/1934578x1000500116
ISSN: 1934-578X
PubMed: 20184023
WoS: 000273519200016
Scopus: 2-s2.0-77950495396
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Milovanović, Mirjana AU - Živković, Dušan AU - Vučelić-Radović, Biljana PY - 2010 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2129 AB - The antioxidant properties of Glechoma hederacea L. (Lamiaceae), of Serbian origin, were studied in respect to its potential use in foodstuffs. Ethanol-water (8:2, v/v) and purified ethyl acetate extracts of the plant were found to possess significant antioxidant activity. Tests were performed on two different substrates, prime steam pork lard and active-carbon-treated edible sunflower oil, using Schaal oven test storage conditions at 60 degrees C. The ethanol-water and purified ethyl acetate extracts of G. hederacea showed strong concentration-dependent antioxidant activity. On the contrary, under the Rancimat method conditions at 120 degrees C, the ethanol-water extract showed significantly stronger antioxidant activity, in comparison with the other tested extracts. All activities were compared with commercial antioxidants, such as BHA and a tocopherol mixture, respectively. For the first time, the activity of the flavonol quercetagetin was determined. PB - SAGE Publishing T2 - Natural Product Communications T1 - Antioxidant Effects of Glechoma hederacea as a Food Additive EP - 63 IS - 1 SP - 61 VL - 5 DO - 10.1177/1934578x1000500116 ER -
@article{ author = "Milovanović, Mirjana and Živković, Dušan and Vučelić-Radović, Biljana", year = "2010", abstract = "The antioxidant properties of Glechoma hederacea L. (Lamiaceae), of Serbian origin, were studied in respect to its potential use in foodstuffs. Ethanol-water (8:2, v/v) and purified ethyl acetate extracts of the plant were found to possess significant antioxidant activity. Tests were performed on two different substrates, prime steam pork lard and active-carbon-treated edible sunflower oil, using Schaal oven test storage conditions at 60 degrees C. The ethanol-water and purified ethyl acetate extracts of G. hederacea showed strong concentration-dependent antioxidant activity. On the contrary, under the Rancimat method conditions at 120 degrees C, the ethanol-water extract showed significantly stronger antioxidant activity, in comparison with the other tested extracts. All activities were compared with commercial antioxidants, such as BHA and a tocopherol mixture, respectively. For the first time, the activity of the flavonol quercetagetin was determined.", publisher = "SAGE Publishing", journal = "Natural Product Communications", title = "Antioxidant Effects of Glechoma hederacea as a Food Additive", pages = "63-61", number = "1", volume = "5", doi = "10.1177/1934578x1000500116" }
Milovanović, M., Živković, D.,& Vučelić-Radović, B.. (2010). Antioxidant Effects of Glechoma hederacea as a Food Additive. in Natural Product Communications SAGE Publishing., 5(1), 61-63. https://doi.org/10.1177/1934578x1000500116
Milovanović M, Živković D, Vučelić-Radović B. Antioxidant Effects of Glechoma hederacea as a Food Additive. in Natural Product Communications. 2010;5(1):61-63. doi:10.1177/1934578x1000500116 .
Milovanović, Mirjana, Živković, Dušan, Vučelić-Radović, Biljana, "Antioxidant Effects of Glechoma hederacea as a Food Additive" in Natural Product Communications, 5, no. 1 (2010):61-63, https://doi.org/10.1177/1934578x1000500116 . .