Oregano flavonoids as lipid antioxidants |
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| Authors: | S A Vekiari V Oreopoulou C Tzia C D Thomopoulos |
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| Affiliation: | (1) Laboratory of Food Chemistry and Technology, Dept. of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou St., 15780 Zografou, Athens, Greece |
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| Abstract: | Oregano (Origanum vulgare L.) leaves were successively extracted with hexane, ethyl ether, ethyl acetate and ethanol. The ethanol extract was reextracted
in a separatory funnel with petroleum ether, ethyl ether, ethyl acetate and butanol. The ethyl ether layer was the most effective
in stabilizing lard against oxidation, with activity equal to butylated hydroxytoluene. It also showed antioxidant activity
when tested on vegetable oils under storage or frying conditions. The main antioxidant factors isolated from the ethyl ether
layer consisted of flavonoids. Chromatographic and spectrophotometric analysis demonstrated the presence of the flavone apigenin,
the flavanone, eriodictyol and the dihydroflavonols, dihydrokaempferol and dihydroquercetin. |
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| Keywords: | Antioxidant activity of flavonoids antioxidants flavonoids lipid oxidation natural antioxidants oregano extracts oregano flavonoids plant extracts |
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