Antioxidant Potential of Different Dill (Anethum Graveolens L.) Leaf Extracts
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Dill (Anethum graveolens L.) have been extensively used in salads, soups, and pickles for its aromatic odor and flavor. Recently, interest in plant-derived food additives has grown. In this study, the possible antioxidant properties of water, ethanol, and acetone extracts of dill leaves were investigated. In order to evaluate antioxidant activities of all extracts, different antioxidant tests were used, such as total antioxidant activity by ferric thiocyanate method, reducing power, DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging, hydrogen peroxide scavenging, and ferrous ions chelating activities. The content of phenolic compounds was also determined to be the gallic acid equivalent. Among the three extracts, the water extract of dill leaf showed the most potent antioxidative capacity in each assay, showing 79.66% (at 1 mg/mL) in the DPPH center dot radical scavenging activity, 63% (at 800 g/mL) in the metal chelating effect, 60% (at 400 g/mL) in the H2O2 scavenging activity, and 0.61 absorbance (at 1 mg/mL) in the reducing power.
Açıklama
Anahtar Kelimeler
Anethum Graveolens L, Dill Leaf, Antioxidant Activity, Radical Scavenging, Phenolic Compound, Free-Radicals, Phenolic Content, Plant-Extracts, Capacity
Kaynak
International Journal Of Food Properties
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
14
Sayı
4
