Evaluation of influence of selected metal cations on antioxidant activity of extracts from savory (Satureja hortensis)

Chemical Papers

Volume 70, Issue 4, 1 April 2016, Pages i-ix

  (Article)

Samsonowicz, M. , 

Regulska, E.

 

Division of Chemistry, Bialystok University of Technology, Wiejska 45E, Bialystok, Poland 

View references (20)

Abstract

The analysis of the antioxidant activity of ethanol, methanol, acetone and aqueous extracts from the dried leaves and stems of savory is presented. The culinary herb used to study was procured from ecological agriculture in the Podlasie region of Poland. The antioxidant properties of extracts were calculated using the 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and ferric-reducing antioxidant power (FRAP) (expressed as mg Trolox per g of dry mass) methods. In addition, the total phenolics contents of the herbal extracts were determined using the Folin-Ciocalteu reagent. The antioxidative activity of extracts as dependent on the type of solvent used for the extraction and concentration of savory in extracts is discussed. The influence of the concentration of different metal ion solutions on the anti-radicals' properties of savory extracts was evaluated. © 2016 Institute of Chemistry, Slovak Academy of Sciences.

Author keywords

antioxidative activity; DPPH; Folin-Ciocalteu; FRAP

ISSN: 03666352 CODEN: CHPAESource Type: Journal Original language: English

DOI: 10.1515/chempap-2016-0001Document Type: Article

Publisher: De Gruyter Open Ltd

References (20)

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  Samsonowicz, M.; Division of Chemistry, Bialystok University of Technology, Wiejska 45E, Poland; email:m.samsonowicz@pb.edu.pl
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