THE EFFECT OF STEAM STERILIZATION ON ANTIOXIDANT ACTIVITIES OF SAGE, OREGANO AND BASIL

Lioglu N., Orman S.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.22, sa.3, ss.343-346, 2010 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22 Sayı: 3
  • Basım Tarihi: 2010
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.343-346
  • Anahtar Kelimeler: antioxidant activity, basil, oregano, sage, steam sterilization
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

Sage, oregano and basil are aromatic herbs showing strong antioxidant activity. Total phenolic contents (279.1, 258.3 and 84.4 mg GAE/g), DPPH* radical-scavenging activity (EC(50) values 2.07, 2.64 and 9.26), metal chelating activities (82.6, 63.9 and 92.9%) and hydrogen peroxide scavenging capacity (89.7, 97.2 and 7.4%) were determined for sage, oregano and basil, respectively. Total phenolic content and antioxidant activity of sage samples were not significantly influenced by the steam sterilization process, but basil was. Steam sterilization significantly reduced the total phenolic content, and hydrogen peroxide scavenging capacity of oregano.