Oregano flavonoids as lipid antioxidants

Vekiari, SA; Oreopoulou, V; Tzia, C; Thomopoulos, CD

dc.contributor.author	Vekiari, SA	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Tzia, C	en
dc.contributor.author	Thomopoulos, CD	en
dc.date.accessioned	2014-03-01T01:09:29Z
dc.date.available	2014-03-01T01:09:29Z
dc.date.issued	1993	en
dc.identifier.issn	0003-021X	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/11028
dc.subject	Antioxidant activity of flavonoids	en
dc.subject	antioxidants	en
dc.subject	flavonoids	en
dc.subject	lipid oxidation	en
dc.subject	natural antioxidants	en
dc.subject	oregano extracts	en
dc.subject	oregano flavonoids	en
dc.subject	plant extracts	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Antioxidants	en
dc.subject.other	Column chromatography	en
dc.subject.other	Ethanol	en
dc.subject.other	Ethers	en
dc.subject.other	Extraction	en
dc.subject.other	Fractionation	en
dc.subject.other	Oxidation	en
dc.subject.other	Plants (botany)	en
dc.subject.other	Spectrophotometry	en
dc.subject.other	Thin layer chromatography	en
dc.subject.other	Vegetable oils	en
dc.subject.other	Dihydroflavonols	en
dc.subject.other	Dihydrokaempferol	en
dc.subject.other	Elution	en
dc.subject.other	Oregano flavonoids	en
dc.subject.other	Aromatic compounds	en
dc.title	Oregano flavonoids as lipid antioxidants	en
heal.type	journalArticle	en
heal.identifier.primary	10.1007/BF02542580	en
heal.identifier.secondary	http://dx.doi.org/10.1007/BF02542580	en
heal.language	English	en
heal.publicationDate	1993	en
heal.abstract	Oregano (Origanum vulgare L.) leaves were successively extracted with hexane, ethyl ether, ethyl acetate and ethanol. The ethanol extract was reextracted in a separatory funnel with petroleum ether, ethyl ether, ethyl acetate and butanol. The ethyl ether layer was the most effective in stabilizing lard against oxidation, with activity equal to butylated hydroxytoluene. It also showed antioxidant activity when tested on vegetable oils under storage or frying conditions. The main antioxidant factors isolated from the ethyl ether layer consisted of flavonoids. Chromatographic and spectrophotometric analysis demonstrated the presence of the flavone apigenin, the flavanone, eriodictyol and the dihydroflavonols, dihydrokaempferol and dihydroquercetin. © 1993 the American Oil Chemists' Society.	en
heal.publisher	Springer-Verlag	en
heal.journalName	Journal of the American Oil Chemists' Society	en
dc.identifier.doi	10.1007/BF02542580	en
dc.identifier.isi	ISI:A1993LA89400008	en
dc.identifier.volume	70	en
dc.identifier.issue	5	en
dc.identifier.spage	483	en
dc.identifier.epage	487	en