Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity |
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| Authors: | Nada Babovic Sonja Djilas Milka Jadranin Vlatka Vajs Jasna Ivanovic Slobodan Petrovic Irena Zizovic |
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| Affiliation: | 1. Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, Russian Federation;2. School of Biological and Chemical Sciences, Faculty of Science, Technology and Environment, The University of the South Pacific, Private Mail Bag, Suva, Fiji |
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| Abstract: | Antioxidant fractions from four herb spices belonging to the Lamiaceae family: rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis) were isolated using supercritical CO2 at 35 MPa and 100 °C. The antioxidant fractions were characterized chemically by HPLC-DAD/ESI-ToF-MS. Antioxidant activity of obtained extracts was determined by measuring their ability to scavenge stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and reactive hydroxyl radical during the Fenton reaction trapped by 5,5-dimethyl-1-pyroline-N-oxide (DMPO), using electron spin resonance (ESR) spectroscopy. The antioxidant activity of the extracts was compared to the activity of butylated hydroxyanisole (BHA) and Flavor' Plus? water-soluble rosemary extract. In DPPH radical assay the order from the strongest to the weakest antioxidant activity was: BHA, thyme extract, Flavor' Plus?, rosemary and sage extracts, and hyssop extract, while in hydroxyl radical assay order was: Flavor' Plus?, sage extract, rosemary extract, hyssop extract, BHA and thyme extract.Industrial relevanceSpices and herbs have been used not only for flavoring food but also for improving the overall quality of the product and to extend the shelf-life of foods. The present investigation relates to the field of food additives, and particularly to an antioxidant fractions from four herb spices which belong to the Lamiaceae family: rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis). Butylated hydroxyanisole (BHA) and Flavor' Plus? are used in food industry as antioxidants due to their ability to prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity, colour changes, degradation of the flavor and loss of nutrient value. Synthetic antioxidants such as BHA now being replaced by natural antioxidants because of their possible toxicity and due to a suspected action as promoters of carcinogens. The present study confirms that investigated herb spices belonging to the Lamiaceae family present important sources for the production of food additives. |
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