title: Antioxidant activity of medicinal plant extracts in cookies.
abstract: The antioxidant activity of ethanolic extracts of parsley, buckthorn, mint, caraway, and their mixture "Vitalplant" was evaluated, and the potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was tested. The antioxidant activity was estimated by 2 direct (ESR) and 4 indirect (spectrophotometric) tests and correlated with the total phenolic and flavonoid content. The potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was measured by thiobarbituric acid (TBA)-reactive-substances assay (TBARS) and DPPH˙ (1,1-diphenyl-2-picryl-hydrazyl) test. Significantly different (P < 0.05) amounts of total phenolics were found among extracts in the following order: mint > buckthorn > "Vitalplant" > parsley > caraway. Total flavonoid content varied from 0.510% (parsley) to 2.05% ("Vitalplant"). A statistically significant correlation was found between IC(50) values on DPPH˙ and total flavonoid content of the samples (r=- 0.94, P < 0.05) and between IC(50) values on DPPH˙ and IC(50) values on O(2) (·-) scavenging activity (r= 0.89, P < 0.05). A correlation between reducing activity and total phenolic content was found to be positive and statistically significant (r= 0.94, P < 0.05). "Vitalplant" mixture exhibited a relatively high antioxidant activity in most of the tests, which can be explained by synergistic effects of the ingredients of which it is composed. Finally, "Vitalplant" extract addition (2%, 4%, and 6%) improved antioxidant activity and oxidative stability of the cookies in dose-dependent manner.
  
  
  CONCLUSIONS
  Supplementation of cookies with a mixture of Petroselini fructus, Frangulae cortex, Mentha piperitae folium, Carvi fructus can retard the process of lipid oxidation and elevate antioxidant activity of the final product.
authors.affiliation: Inst. for Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia. aleksandra.misan@fins.uns.ac.rs
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Mišan
authors.forename: Neda
authors.initials: N
authors.lastname: Mimica-Dukić
authors.forename: Marijana
authors.initials: M
authors.lastname: Sakač
authors.forename: Anamarija
authors.initials: A
authors.lastname: Mandić
authors.forename: Ivana
authors.initials: I
authors.lastname: Sedej
authors.forename: Olivera
authors.initials: O
authors.lastname: Simurina
authors.forename: Vesna
authors.initials: V
authors.lastname: Tumbas
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D029974:Carum / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D019587:Dietary Supplements; D005419:Flavonoids / Q000032:analysis*; D005504:Food Analysis; D027541:Mentha / Q000737:chemistry; D010084:Oxidation-Reduction; D028528:Petroselinum / Q000737:chemistry; D010636:Phenols / Q000032:analysis*; D024301:Plant Bark / Q000737:chemistry; D010936:Plant Extracts / Q000032:analysis* / Q000378:metabolism; D018515:Plant Leaves / Q000737:chemistry; D010946:Plants, Medicinal / Q000737:chemistry*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances