Paper

Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania

  1. Airidas Dapkevicius1,*,
  2. Rimantas Venskutonis1,
  3. Teris A van Beek2,
  4. Jozef P H Linssen3

Article first published online: 26 MAR 1999

DOI: 10.1002/(SICI)1097-0010(199805)77:1<140::AID-JSFA18>3.0.CO;2-K

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 77, Issue 1, pages 140–146, May 1998

Additional Information

How to Cite

Dapkevicius, A., Venskutonis, R., van Beek, T. A. and Linssen, J. P. H. (1998), Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. J. Sci. Food Agric., 77: 140–146. doi: 10.1002/(SICI)1097-0010(199805)77:1<140::AID-JSFA18>3.0.CO;2-K

Author Information

  1. 1

    Department of Food Technology, Kaunas University of Technology, Radvilenu p1. 19 LT-3028, Kaunas, Lithuania

  2. 2

    Department of Organic Chemistry, Phytochemical Section, Wageningen Agricultural University, Dreijenplein 8, 6703 HB Wageningen, The Netherlands

  3. 3

    Department of Food Science, Wageningen Agricultural University, Bomenweg 2, 6700 EV Wageningen, The Netherlands

*Department of Food Technology, Kaunas University of Technology, Radvilenu p1. 19 LT-3028, Kaunas, Lithuania

Publication History

  1. Issue published online: 26 MAR 1999
  2. Article first published online: 26 MAR 1999
  3. Manuscript Accepted: 23 SEP 1997
  4. Manuscript Revised: 2 JUN 1997
  5. Manuscript Received: 11 SEP 1996

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Keywords:

  • natural antioxidants;
  • solvent extraction;
  • hydrodistillation;
  • SFE;
  • aromatic herbs;
  • marjoram;
  • catnip;
  • oregano;
  • lavender;
  • thyme;
  • hyssop;
  • anise hyssop;
  • sage;
  • β-carotene bleaching test

Abstract

An increasing demand for natural additives has shifted the attention from synthetic to natural antioxidants. The present work examines the potential of some aromatic herbs grown in Lithuania as a source of natural antioxidants: marjoram (Majorana hortensis Moench), catnip (Nepeta cataria L), oregano (Origanum vulgare L), lavender (Lavandula angustifolia Mill), thyme (Thymus vulgaris L), hyssop (Hyssopus officinalis L), anise hyssop (Lophantus anisatus Benth), and sage (Salvia officinalis L). Dried herb samples were submitted to extraction with supercritical CO2, acetone or methanol/water and hydrodistillation. Deodorised herb samples (after removal of essential oil) were also extracted with acetone. The antioxidant activity of these extracts, essential oils and dried deodorised aqueous extracts was assessed by the β-carotene bleaching test (diffusion and spectrophotometric methods). The highest yields of extracts were obtained using polar solvents. Thyme and sage acetone oleoresins showed high antioxidant activity in the tests performed and were regarded as the most promising sources. © 1998 SCI.

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