Comparison of Chemical and Antioxidant Properties of Mentha Piperita L., Salvia Officinalis L., Rosmarinus Officinalis L. and Lavandula Angustifolia L.

Year 2021, Volume: 4 Issue: 3, 131 - 134, 01.07.2021

Ayşegül Türk Baydır

https://doi.org/10.34248/bsengineering.917038

Cited By: 1

Abstract

4 different plant species belonging to the same family mint (Mentha piperita), sage (Salvia officinalis), rosemary (Rosmarinus officinalis), lavender (Lavandula angustifolia) were harvested from the Afyon region. Total antioxidant and phenolic contents were analyzed by DPPH and Folin-Ciocalteu method. The effect of extra virgin olive oils oxidation stability was tested by means of rancimat method. According to DPPH analysis results, M. piperita is the highest antioxidant capacity and the radical scavenging activity is 95.31%. The radical scavenging activities of S. officinalis, R. officinalis and L. angustifolia are respectively 91.83%, 54.28%, and 18.85%. The total phenolic content of M. piperita, S. officinalis, R. officinalis and L. angustifolia plants as gallic acid were respectively; 0.32, 0.28; 0.26 and 0.18 mg/100ml. According to the results of the study, the order of the plants did not change in terms of phenolic and antioxidant content, M. piperita has the highest values and L. angustifolia has the lowest. It was also found that the plants are effective on the oxidation stability of extra virgin olive oil and prevent oxidation in the order of large to small R. officinalis, M. piperita, S. officinalis and L. angustifolia.

Keywords

Mentha piperita L, Salvia officinalis L, Rosmarinus officinalis L, Lavandula angustifolia L, Phenolic content, Antioxidant

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