Isolation and characterisation of antioxidant components from oregano (Origanum heracleoticum)

Tsimogiannis, D; Stavrakaki, M; Oreopoulou, V

dc.contributor.author	Tsimogiannis, D	en
dc.contributor.author	Stavrakaki, M	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T01:24:32Z
dc.date.available	2014-03-01T01:24:32Z
dc.date.issued	2006	en
dc.identifier.issn	0950-5423	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/17319
dc.subject	Flavonoid analysis	en
dc.subject	Greek oregano	en
dc.subject	Natural antioxidants	en
dc.subject	Origanum heracleoticum	en
dc.subject	Origanum vulgare (ssp.hirtum)	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Gossypium hirsutum	en
dc.subject.other	Micropus	en
dc.subject.other	Origanum	en
dc.subject.other	Origanum vulgare	en
dc.title	Isolation and characterisation of antioxidant components from oregano (Origanum heracleoticum)	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.2006.01259.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2621.2006.01259.x	en
heal.language	English	en
heal.publicationDate	2006	en
heal.abstract	In this study, Origanum heracleoticum was examined as potential source of phenolic antioxidants. The components of the plant were extracted in a Soxhlet apparatus sequentially with solvents of increasing polarity, specifically with petroleum ether (P), diethyl ether (D) and ethanol (E); the ethanol extract was further fractionated to obtain a diethyl ether (ED) and an ethyl acetate (EEAc) fraction. The activity of the extracts to scavenge 2′2′-diphenyl-1- picrylhydrazyl followed the order ED > E > D > EEAc > > P. Moreover, the antioxidant activity in refined cottonseed oil at a concentration of 500 ppm was monitored through peroxide value measurements and revealed that ED resulted in the highest decrease in the rate of peroxide formation followed by D. Specific flavonoids and rosmarinic acid were detected as the main components of D, ED through HPLC-DAD and HPLC-MS/MS analyses. © 2006 Institute of Food Science and Technology Trust Fund.	en
heal.publisher	BLACKWELL PUBLISHING	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.doi	10.1111/j.1365-2621.2006.01259.x	en
dc.identifier.isi	ISI:000241039000007	en
dc.identifier.volume	41	en
dc.identifier.issue	SUPPL. 1	en
dc.identifier.spage	39	en
dc.identifier.epage	48	en