year 11, Issue 41 And S8 (supplement 8 2012)                   J. Med. Plants 2012, 11(41 And S8): 185-194 | Back to browse issues page

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Kamkar A, Shariatifar N, Jamshidi A, Jebelli Javan A, Sadeghi T, Zeagham Monfared M. In vitro Evaluation of Antioxidant Activity of Iranian Mentha longifolia Essential Oil and Extracts. J. Med. Plants. 2012; 11 (41) :185-194
URL: http://jmp.ir/article-1-490-en.html
1- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran
2- Food and Drug Deputy, Tehran University of Medical Sciences , nshariatifar@ut.ac.ir
3- Food and Drug Deputy, IRI Ministry of Health and Medical Education, Tehran
4- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Semnan
5- Faculty of Veterinary Medicine, University of Tehran, Tehran
6- Department of Food Hygiene, University of Tehran
Abstract:   (5740 Views)

Background: The antioxidant properties of medicinal plants as natural resources are located attention by researchers for use in food and biological systems.

Objectives: The purpose of this study was to evaluate antioxidant activity of essential oil and extracts of Mentha longifolia as asubstitute for synthetic antioxidants.

Methods: In this laboratory study , the essential oil plant was analyzed by GC / MS. Antioxidant activity of essential oil and extracts was evaluated with DPPH free radical scavenging and beta-carotene bleaching methods and was compared with synthetic antioxidant BHT.

Results: The major components of Mentha longifolia essential oil were monoterpen oxygen compounds including Cis-piperitone epoxide %28.23, Alpha-terpineol %18.64, Menthone % 10.97 , Pulegone %9.73 and Cis-piperitone epoxide %8.73 . IC50 of Mentha longifolia essential oil was 1765 ± 5 μg / ml and IC50 of aqueous, ethanolic and methanolic extracts were 100 ± 1.2, 53.8 ± 0.58, 50 ± 0.5 , while IC50 of BHT was 4.9 ± 0.25 μg / ml . furthermore, in beta-carotene bleaching method, the antioxidant activity essential oil was 60 percent and IC50 of aqueous, ethanolic and methanolic extracts were estimated73.27,89.88, 84.79 percent respectively . while parameters for BHT 95 ± 0/9 percent.

Conclusion: The antioxidant properties of essential oil tested was not significant, while the extracts showed considerable antioxidant properties that candidate them for using in foods as a natural antioxidant.
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Type of Study: Research | Subject: Pharmacognosy & Pharmaceutics
Received: 2010/08/11 | Accepted: 2011/04/5 | Published: 2011/11/21

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