Spearmint hydrodistillation by-products: antioxidant activity and effects on lipid oxidation in sunflower and flaxseed oils

Padar E., Berktas S., ÇAM M.

Journal of Food and Nutrition Research, cilt.63, sa.2, ss.101-110, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 63 Sayı: 2
  • Basım Tarihi: 2024
  • Dergi Adı: Journal of Food and Nutrition Research
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.101-110
  • Anahtar Kelimeler: antioxidant activity, flaxseed oil, hydrodistillation, spearmint, sunflower oil
  • Erciyes Üniversitesi Adresli: Evet

Özet

In this study, spearmint hydrodistillation by-products (residual water and residual leaves material) were studied regarding their antioxidant potentials. Extraction of rosmarinic acid from the leaves to the residual water reached its maximum (7.04 g·l-1) at a distillation time of 150 min. The extracts obtained from residual water and residual leaves material were examined with several in vitro antioxidant activity-related assays including β-carotene bleaching activity, forced oxidation test and radical-scavenging activity to determine the antioxidative activities of extracts. Only residual water displayed dose-dependent antioxidative effects on β-carotene linoleate system with activity of 66 % at 1 g·l-1. The extracts added to the flaxseed and sunflower oils at the level of 1 g·l-1 exerted pro-oxidative effects on the oils in an accelerated test at 70 °C, whereas residual water had no observable positive or negative effects on the oxidation status of the oils. The results indicated that residual water and residual leaves material might be a candidate for enrichment and/or recovering of rosmarinic acid.