plants are rich source of phenolic compounds (phenolic acids, flavonoids and tannins) that are most important natural antioxidants. in the present study two ultrasonic methods including probe and bath were used for the extraction of phenolic and flavonoid compounds from celtis australis. the effects of different extraction time including 30, 60 and 90 min (bath method) and 5, 10 and 20 min (pro...

salvia genus is one of the largest genera of the lamiaceae family. its species have been used for a wide variety of disorders in the local traditional medicine systems. therefore, the genus has been the subject of several phytochemical and biological studies. the aim of the study was to identify the major antioxidant compound(s) from the methanol extract of salvia verticillata using activity-gu...

The aim of present study was to evaluate antioxidant efficacy of pussy willow extract (PWE) and essential oil (PWEO) in stabilization of sunflower oil (SFO) during ambient storage (60 days at 25°C). Initially, total phenolic (TP) and total flavonoid (TF) contents were evaluated. Then, PWE, PWEO, and TBHQ were added to SFO. Peroxide value (PV), carbonyl value (CV), total polar compound (TPC), ac...

This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The hi...

In the present study, total antioxidant activity (TAC), phenolic compound amounts (TPC) and reducing power (RP) of hazelnut leaves collected from Giresun were investigated. Antioxidant levels determined in water extracts by using methods according to appropriate literature. results obtained at three different doses (1, 2.5 5 mg/kg), it was that capacity high depending on dose content. The hazel...

Nowadays, consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Natural antioxidants have been used instead of synthetic antioxidants to retard lipid oxidation in foods to improve their quality and nutritional value. This review discusses some aspects of recent research on antioxidant activity of plant extracts and natural compounds to impro...

the aim of the study was to evaluate the antioxidant and free radical scavenging properties and to determine the phenolic content of the ethanol extract from five mentha species [m. longifolia (l.) huds., m. piperita l., m. pulegium l., m. rotundifolia (l.) huds., and m. spicata l.]. the antioxidant activities of the extracts were investigated with two different methods, 2,2’-diphenyl-1-picrylh...

The quality and shelf life of foods of containing lipids (fats and oils) significantly reduces due to rancidity.Applications of natural antioxidants are one of the most effective manners to prevent the oxidation of oils and lipids. The antioxidant properties of juice extracted from barberry fruit (Berberris vulgaris.L) using maceration and SWE (10 bars and 120 180°C) methods were investigated a...

variability in morphological traits, phenolic content, and antioxidant activity of 15 populations of iranian ferula species collected from natural habitats in different regions of iran were investigated. total phenolic content (tpc) of fruit extracts varied from 12.77 to 120.72 mg tannic acid per 1g dry weight. total flavonoid of fruits extract varied from 5.45 mg quercetin per 1 g dry weight i...

Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable ...