اخبار و اعلانات

 آمار

تعداد نشریات286
تعداد نشریات سازمان84
تعداد شماره‌ها2,996
تعداد مقالات33,553
تعداد مشاهده مقاله44,160,694
تعداد دریافت فایل اصل مقاله20,534,047
Mehrnia, Mohammad Amin, Bashti, Aigin, Majdi Nasab, Hasan. (1396). Chemical composition and antioxidant properties of some species of Lamiaceae family from Iran. سامانه مدیریت نشریات علمی, 6(2), 125-130. doi: 10.22092/jmpb.2017.113534
Mohammad Amin Mehrnia; Aigin Bashti; Hasan Majdi Nasab. "Chemical composition and antioxidant properties of some species of Lamiaceae family from Iran". سامانه مدیریت نشریات علمی, 6, 2, 1396, 125-130. doi: 10.22092/jmpb.2017.113534
Mehrnia, Mohammad Amin, Bashti, Aigin, Majdi Nasab, Hasan. (1396). 'Chemical composition and antioxidant properties of some species of Lamiaceae family from Iran', سامانه مدیریت نشریات علمی, 6(2), pp. 125-130. doi: 10.22092/jmpb.2017.113534
Mehrnia, Mohammad Amin, Bashti, Aigin, Majdi Nasab, Hasan. Chemical composition and antioxidant properties of some species of Lamiaceae family from Iran. سامانه مدیریت نشریات علمی, 1396; 6(2): 125-130. doi: 10.22092/jmpb.2017.113534

Chemical composition and antioxidant properties of some species of Lamiaceae family from Iran

Journal of Medicinal plants and By-products
مقاله 2، دوره 6، شماره 2، آذر 2017، صفحه 125-130    اصل مقاله (114.24 K)
شناسه دیجیتال (DOI): 10.22092/jmpb.2017.113534
نویسندگان
Mohammad Amin Mehrnia* 1؛ Aigin Bashti2؛ Hasan Majdi Nasab3
1Department of Food Science and Technology, Shoushtar Branch, Islamic Azad university, Shoushtar, Iran
2Department of Chemistry, Shoushtar Branch, Islamic Azad university, Shoushtar, Iran
3Department of Agronomy and Plant Breeding, Shoushtar Branch, Islamic Azad university, Shoushtar, Iran
چکیده
Spearmint (Mentha spicata L.), oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) are used as traditional medicines, culinary herbs and food flavorings. All samples collected from Khuzestan province, Iran and plant extracts prepared using Clevenger apparatus. Antioxidant capacity and major parameters affecting antioxidant properties including total phenolics, flavonoids and vitamin C were evaluated using aqueous extract. Chemical composition of essential oil was evaluated be GC/MS analysis. Results showed high antioxidant capacity of thyme (IC50=103.78), followed by spearmint and oregano (IC50 of 143.87 and 164.01 respectively). As previous studies confirmed high correlation of total phenolics, flavonoids and ascorbic acid with antioxidant capacity, thyme had the highest bioactive compounds comparing to other extracts. The highest chemical compounds in thyme, oregano and spearmint were menthol (58.3%), menthol (40.1%) and thymol (39%) respectively. By increasing public interests to natural components, the aim of our study was evaluating antioxidant and bioactive components of plants used locally and try to find and screen new and natural compound for substituting synthetic antioxidant like, BHT.
کلیدواژه‌ها
Spearmint؛ Thyme؛ Oregano؛ Antioxidant؛ DPPH؛ Total phenolics
مراجع

1. Chen H-Y, Lin Y-C, Hsieh C-L. Evaluation of antioxidant activity of aqueous extract of some selected nutraceutical herbs. Food chem. 2007;104:1418-24.

2. Farhoudi R, Lee D-J. Anti-oxidative Potential and Biocompounds of Five Lamiaceae Family Herbal Species. J Essent oil Bear Plant. 2014;17:1308-16.

3. Ladan Moghadam AR. Antioxidant Activity and Essential Oil Evaluation of Satureja hortensis L. (Lamiaceae) from Iran. J Essent oil Bear plant. 2015;18:455-9.

4.  Lu M, Yuan B, Zeng M, Chen J. Antioxidant capacity and major phenolic compounds of spices commonly consumed in China. Food Res Int. 2011;44:530-6.

5. Senatore F, Fusco RD, Grassia A, Moro CO, Rigano D, Napolitano F. Chemical composition and antibacterial activity of essential oils from five culinary herbs of the Lamiaceae family growing in Campania, Southern Italy. J Essent oil Bear plant. 2003;6:166-73.

6. charles DJ. Antioxidant propeties of spices, herbs and other sources: springer. 2013.

7. Chauhan RS, Kaul MK, Shahi AK, Kumar A, Ram G, Tawa A. Chemical composition of essential oils in Mentha spicata L. accession [IIIM(J)26] from North-West Himalayan region, India. Indian Crop Prod. 2009;29:654-6.

8. Choudhury RP, Kumar A, Garg AN. Analysis of Indian mint (Mentha spicata) for essential, trace and toxic elements and its antioxidant behaviour. J Pharmaceut Biomed. 2006;41:825-32.

9. Scherer R, Lemos MF, Lemos MF, Martinelli GC, Martins JDL, da Silva AG. Antioxidant and antibacterial activities and composition of Brazilian spearmint (Mentha spicata L.). Ind Crop Prod. 2013;50:408-13.

10. Kanatt SR, Chander R, Sharma A. Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat. Food chem. 2007;100:451-8.

11. Şahin F, Güllüce M, Daferera D, Sökmen A, Sökmen M, Polissiou M, et al. Biological activities of the essential oils and methanol extract of Origanum vulgare ssp. vulgare in the Eastern Anatolia region of Turkey. Food control. 2004;15:549-57.

12. Figiel A, Szumny A, Gutiérrez-Ortíz A, Carbonell-Barrachina ÁA. Composition of oregano essential oil (Origanum vulgare) as affected by drying method. J Food Eng. 2010;98:240-7.

13. Carneiro de Barros J, Lúcia da Conceição M, Gomes Neto NJ, Vieira da Costa AC, Siqueira Júnior JP, Basílio Junior ID, et al. Interference of Origanum vulgare L. essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods. LWT Food Sci Technol. 2009;42:1139-43.

14. Saǧdιç O. Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols. LWT  Food Sci Technol. 2003;36:467-73.

15. Souza EL, Stamford TLM, Lima EO, Trajano VN. Effectiveness of Origanum vulgare L. essential oil to inhibit the growth of food spoiling yeasts. Food Control. 2007;18:409-13.

16. Alçiçek Z. The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage. Food Chem. 2011;128:683-8.

17. Solomakos N, Govaris A, Koidis P, Botsoglou N. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Sci. 2008;80:159-66.

18. Afifi FU, Abu-Irmaileh B. Herbal medicine in Jordan with special emphasis on less commonly used medicinal herbs. J Ethnopharmacol. 2000;72:101-10.

19. Pharmacopoeia E. 4 th ed. 2002.

20. Bozin B, Mimica-Dukic N, Anackov G, Zlatkovic B, Igic R. Variability of Content and Composition of Mentha aquatica L. (Lamiaceae) Essential Oil in Different Phenophases. J Essent oil Bear Plant. 2006;9:223-9.

21. Zhuang Y, Chen L, Sun L, Cao J. Bioactive characteristics and antioxidant activities of nine peppers. J Funct Food. 2012;4:331-8.

22. Jamzad M, Hafez-Taghva P, Kazembakgloo A, Jamzad Z. Chemical Composition of Essential Oil, Total Flavonoid Content and Antioxidant Activity of Salvia dracocephaloides Boiss. from Iran. J Essent oil Bear Plant. 2014;17:1203-10.

23. Capecka E, Mareczek A, Leja M. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chem. 2005;93:223-6.

24. Ramchoun M, Harnafi H, Alem C, Büchele B, Simmet T, Rouis M, et al. Hypolipidemic and antioxidant effect of polyphenol-rich extracts from Moroccan thyme varieties. e-SPEN J. 2012;7:e119-e24.

25. Saei-Dehkordi SS, Tajik H, Moradi M, Khalighi-Sigaroodi F. Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their radical scavenging and antimicrobial activity. Food Chem Toxicol. 2010;48:1562-7.

26. Kumar Tyagi A, Malik A. Antimicrobial potential and chemical composition of Mentha piperita oil in liquid and vapour phase against food spoiling microorganisms. Food Control. 2013;2011:7.

27. Mockute D, Bernotiene G, Judzentiene A. The essential oil of Origanum vulgare L. ssp. vulgare growing wild in Vilnius district (Lithuania). Phytochem. 2001;57:65-9.

آمار
تعداد مشاهده مقاله: 684
تعداد دریافت فایل اصل مقاله: 543


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب