Akademik Veri Yönetim Sistemi
FOOD CHEMISTRY, cilt.87, sa.3, ss.393-400, 2004 (SCI-Expanded)
The antioxidant activity of water and ethanol extracts of clove (Eugenia carophyllata) buds and lavender (Lavandula stoechas L.) was studied. The antioxidant properties of both extracts of clove and lavender were evaluated using different antioxidant tests; reductive potential, free radical scavenging, superoxide anion radical scavenging and metal chelating activities. The both extracts of clove and lavender exhibited strong total antioxidant activity. At the concentrations of 20, 40, and 60 mug/ml, water extract of clove and lavender showed 93.3%, 95.5%, 97.9%, 86.9%, 92.3%, and 94.8% inhibition on lipid peroxidation of linoleic acid emulsion, respectively. At the same concentrations, ethanol extract of clove and lavender exhibited 94.9%, 95.5%, 98.2%, 92.5%, 93.8%, and 96.5%. respectively. Comparable, 60 mug/ml of standard antioxidant such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and alpha-tocopherol exhibited 96.5%, 99.2%, and 61.1% inhibition on peroxidation of linoleic acid emulsion, respectively. The both extracts of clove and lavender had effective reductive potential, free radical scavenging, superoxide anion radical scavenging, and metal chelating activities at all tested concentrations (20, 40, and 60 mug/ml). Those various antioxidant activities were compared to standard antioxidants such as BHA, BHT, and alpha-tocopherol. In addition, total phenolic compounds in the both extracts of clove and lavender were determined as gallic acid equivalent. (C) 2004 Elsevier Ltd. All rights reserved.