| Title |
Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti)
|
|---|---|
| Published in |
Journal of Food Science and Technology, August 2014
|
| DOI | 10.1007/s13197-014-1497-1 |
| Pubmed ID | |
| Authors |
Elham Ranjbar Nedamani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Mehdi Kashaninejad |
| Abstract |
Green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti) are of known medicinal plants used in traditional medicine. They provide substantial antioxidant activities but the possible antioxidant interaction between them has not been studied. In the present study first the bioactive compounds from these three plants were first extracted and thereafter assayed for total phenols, 2, 2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity, total antioxidant capacity (TAOC) and reducing power. In addition, the antioxidant properties of the extracts individually and in combinations were evaluated in soy bean oil as food system. There was a direct relation between total phenolics and antioxidant activities of extracts. Green tea and oak fruit extracts had the highest and least activity, respectively. All three kinds of interactions (synergistic, antagonistic and additive) were observed. In soy bean oil, the only effect was antagonism but even with this effect, combined extract was significantly (P < 0.05) better than butylated hydroxytoluene (BHT) and control sample. Results showed that these three natural extracts and their combination can be effectively used as a substituent of synthetic antioxidant BHT. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 63 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Germany | 1 | 2% |
| Unknown | 62 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 12 | 19% |
| Student > Master | 8 | 13% |
| Researcher | 8 | 13% |
| Student > Bachelor | 6 | 10% |
| Lecturer | 4 | 6% |
| Other | 11 | 17% |
| Unknown | 14 | 22% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 11 | 17% |
| Biochemistry, Genetics and Molecular Biology | 7 | 11% |
| Pharmacology, Toxicology and Pharmaceutical Science | 6 | 10% |
| Engineering | 5 | 8% |
| Chemistry | 5 | 8% |
| Other | 9 | 14% |
| Unknown | 20 | 32% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 04 July 2015.
All research outputs
#18,418,694
of 22,816,807 outputs
Outputs from Journal of Food Science and Technology
#912
of 1,439 outputs
Outputs of similar age
#164,552
of 230,666 outputs
Outputs of similar age from Journal of Food Science and Technology
#23
of 38 outputs
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