Antioxidant effects of Glechoma hederacea as a food additive.
The antioxidant properties of Glechoma hederacea L. (Lamiaceae), of Serbian origin, were studied in respect to its potential use in foodstuffs. Ethanol-water (8:2, v/v) and purified ethyl acetate extracts of the plant were found to possess significant antioxidant activity. Tests were performed on two different substrates, prime steam pork lard and active-carbon-treated edible sunflower oil, using Schaal oven test storage conditions at 60 degrees C. The ethanol-water and purified ethyl acetate extracts of G. hederacea showed strong concentration-dependent antioxidant activity. On the contrary, under the Rancimat method conditions at 120 degrees C, the ethanol-water extract showed significantly stronger antioxidant activity, in comparison with the other tested extracts. All activities were compared with commercial antioxidants, such as BHA and a tocopherol mixture, respectively. For the first time, the activity of the flavonol quercetagetin was determined.
Milovanovic
Mirjana
M
Faculty of Agriculture, Department of Food Technology and Biochemistry, University of Belgrade, 11081 Belgrade-Zemun, Nemanjina 6, Serbia. mmmilova@agrif.bg.ac.rs
Zivkovic
Dusan
D
Vucelic-Radovic
Biljana
B
D000975:Antioxidants / Q000032:analysis*; D002867:Chromones / Q000737:chemistry; D047309:Flavones; D005503:Food Additives / Q000737:chemistry*; D019686:Lamiaceae / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry
D000975:Antioxidants; D002867:Chromones; D047309:Flavones; D005503:Food Additives; D010936:Plant Extracts; C079163:quercetagetin