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Synergistic Antioxidant Action of Oregano, Ajowan and Borage Extracts

Hafeeza, Khanum and Ramalakshmi, K. and Srinivas, P. and Borse, B. B. (2011) Synergistic Antioxidant Action of Oregano, Ajowan and Borage Extracts. Food and Nutrition Sciences. pp. 1-6.

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Abstract

Radical scavenging activity (RSA), antioxidant activity (AA), reducing power, total polyphenol (TP) and flavonoid contents (TFC) of oregano (Oreganum vulgare spp), ajowan (Trachyspermum ammi) and Indian borage (Plectranthus amboinicus) extracts were evaluated. Oregano exhibited maximum radical scavenging activity (88.20/0, 82.3"/0) for aqueous and elhanolic extracts at 50 ppm concentralion respectively,followed by ajowan (86.9%, 68.4%) and Indian borage (30.5%, 30.4%). Extracts of oregano and ajowan showed better antioxidant activity and reducing power than that of Indian borage. Aqueous extracts of oregano had highest TP (Gallic acid equivalents) and TFC (Catechin equivalents) of27.7% and 50.6 % respectively compared to ajowan (6.7%, 24.4%) and Indian borage (4.2%, 5.5%). Synergistic studies showed that the addition of oregano extract appreciably enhanced the RSA of ajowan and Indian borage extracts even at 50 ppm concentration.

Item Type: Article
Uncontrolled Keywords: Oreganum Vulgare, TrachyspermumAmmi, Pleactranthus Amboinicus,Antioxidant Activity, Synergistic Action
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2017 09:10
Last Modified: 28 Jun 2017 09:10
URI: http://ir.cftri.com/id/eprint/12694

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