BASMACIOĞLU-MALAYOĞLU, Hatice Ege Üniversitesi - Ziraat Fakültesi - Zootekni Bölümü, Turkey , AKTAŞ, Burcu Ege Üniversitesi - Ziraat Fakültesi - Zootekni Bölümü, Turkey , YEŞİL-ÇELİKTAŞ, Özlem Ege Üniversitesi - Mühendislik Fakültesi - Biyomühendislik Bölümü, Turkey

Total phenolic contents and antioxidant activities of the essential oils from some plant species

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This study was designed to investigate the radical scavenging and antioxidant activities of the essential oils obtained by the steam distillation process from anise (Pimpinella anisum), rosemary (Rosmarinus officinalis), laurel (Laurus nobilis), clove (Syzygium aromaticum), oregano (Origanum onites spp.) and cumin (Cuminum cyminum). The radical scavenging capacities and antioxidant activities of essential oils were determined by in vitro assays such as total phenol assay (TPA), 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC). According to results obtained, clove essential oil and oregano essential oil exhibited the highest radical scavenging activity (98.32, 70.67%) and the antioxidant capacity (421, 225 μM trolox/100g dry sample) due to the high content of eugenol and carvacrol, respectively. Additionally, obtained data revealed excellent correlations between the total phenol and DPPH (r = 0.97), total phenol and TEAC values (r = 0.99). In conclusion, clove and oregano essential oils can be used as natural antioxidant agents due to their high antioxidant activities in pharmaceutical, food industries and animal nutrition.

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Essential oils , antioxidant activity , DPPH , TEAC

The Journal Of Ege University Faculty Of Agriculture

215