Antioxidant Effects of Glechoma hederacea as a Food Additive
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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.
Keywords:Antioxidants / Glechoma hederacea / food additive / quercetagetin
Source:Natural Product Communications, 2010, 5, 1, 61-63
- SAGE Publishing