Journal of Medicinal Plants

en Antioxidant Activity of Satureja hortensis L. Essential Oil and its Application in Safflower Oil Antioxidant Activity of Satureja hortensis L. Essential Oil and its Application in Safflower Oil فارماكوگنوزی و فارماسيوتيكس Pharmacognosy & Pharmaceutics پژوهشی Research <div dir="ltr" style="text-align: justify;">Background: It has been considered by researchers to study the possibility of replacing chemical food additives (synthetic antioxidants) by natural products (medicinal plants). Objective: This study investigated the antioxidant properties of Satureja hortensis L. essential oil (SHEO) on safflower oil oxidation. Methods: Different assays have been used to evaluate the antioxidant activity of SHEO: total phenol content (TPC), DPPH•, ABTS+•, ferric thiocyanate (FTC), β - carotene bleaching. For evaluation of SHEO effect on safflower oil oxidation, peroxide value (PV), conjugated dienes (CD), and tiobarbituric acid (TBA) indices were compared with BHT (a synthetic antioxidant). Results: TPC of SHEO was determined to be 293.7 mg gallic acid equivalent in 1 ml of sample and IC50 was 0.71 mg/ml in DPPH•. 0.4 and 0.1 mg/ml of SHEO at all time (1, 5, 10, 15 min) showed the highest and lowest antiradical ABTS°+ activity (118.2 and 26.6 μg/ml AscAE =Ascorbic acid equivalent) in 15 min. In FTC and FTC-TBA, 8 mg/ml SHEO showed the highest activity. In β-carotene bleaching of 0.1-2 mg/ml SHEO, 0.1 has the minimum (%9.02), and 1 and 2 has the maximum inhibitory effects (%34.33 and %36.86 inhibitions). 4 mg/ml of SHEO had the highest inhibitory effect in the safflower oil test and that peroxide does not have significant difference with 0.1 mg/ml BHT. Conclusion: Antioxidant activities of SHEO concentrations increased in all indices (p< 0.05) and various concentrations were able to slow down the oxidation process.</div> <div dir="ltr" style="text-align: justify;">Background: It has been considered by researchers to study the possibility of replacing chemical food additives (synthetic antioxidants) by natural products (medicinal plants). Objective: This study investigated the antioxidant properties of Satureja hortensis L. essential oil (SHEO) on safflower oil oxidation. Methods: Different assays have been used to evaluate the antioxidant activity of SHEO: total phenol content (TPC), DPPH•, ABTS+•, ferric thiocyanate (FTC), β - carotene bleaching. For evaluation of SHEO effect on safflower oil oxidation, peroxide value (PV), conjugated dienes (CD), and tiobarbituric acid (TBA) indices were compared with BHT (a synthetic antioxidant). Results: TPC of SHEO was determined to be 293.7 mg gallic acid equivalent in 1 ml of sample and IC50 was 0.71 mg/ml in DPPH•. 0.4 and 0.1 mg/ml of SHEO at all time (1, 5, 10, 15 min) showed the highest and lowest antiradical ABTS°+ activity (118.2 and 26.6 μg/ml AscAE =Ascorbic acid equivalent) in 15 min. In FTC and FTC-TBA, 8 mg/ml SHEO showed the highest activity. In β-carotene bleaching of 0.1-2 mg/ml SHEO, 0.1 has the minimum (%9.02), and 1 and 2 has the maximum inhibitory effects (%34.33 and %36.86 inhibitions). 4 mg/ml of SHEO had the highest inhibitory effect in the safflower oil test and that peroxide does not have significant difference with 0.1 mg/ml BHT. Conclusion: Antioxidant activities of SHEO concentrations increased in all indices (p< 0.05) and various concentrations were able to slow down the oxidation process.</div> ABTS+•, Antioxidant activity, β-carotene bleaching, DPPH•, FTC, Safflower oil, Satureja hortensis L. ABTS+•, Antioxidant activity, β-carotene bleaching, DPPH•, FTC, Safflower oil, Satureja hortensis L. 51 67 http://jmp.ir/browse.php?a_code=A-10-103-2&slc_lang=en&sid=1 A Fathi A Fathi 100319475328460042149 100319475328460042149 No Department of Food Science and Technology, Tarbiat Modares University Department of Food Science and Technology, Tarbiat Modares University MA Sahari MA Sahari sahari@modares.ac.ir 100319475328460042150 100319475328460042150 Yes Department of Food Science and Technology, Tarbiat Modares University Department of Food Science and Technology, Tarbiat Modares University M Barzegar M Barzegar 100319475328460042151 100319475328460042151 No Department of Food Science and Technology, Tarbiat Modares University Department of Food Science and Technology, Tarbiat Modares University H Naghdi Badi H Naghdi Badi 100319475328460042152 100319475328460042152 No Cultivation & Development Department of Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR Cultivation & Development Department of Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR