HEAL DSpace

Oregano flavonoids as lipid antioxidants

DSpace/Manakin Repository

Show simple item record

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


Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record