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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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:   (5678 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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