| Number of Journals | 52 |
| Number of Issues | 2,092 |
| Number of Articles | 21,685 |
| Article View | 80,267,587 |
| PDF Download | 25,581,168 |
Antioxidant Interactions of Green Tea and Rosemary Extracts Combination | ||
| مجله پژوهشهای علوم و صنایع غذایی ایران | ||
| Article 12, Volume 10, Issue 3 - Serial Number 29, October 2014 PDF (361.76 K) | ||
| Document Type: Research Article | ||
| DOI: 10.22067/ifstrj.v10i3.38007 | ||
| Authors | ||
| Elham Ranjbar Nedamani* 1; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mahdi Kashani-Nejad2 | ||
| 1Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 2Gorgan University of Agricultural Sciences and Natural Resources. | ||
| Abstract | ||
| The aim of present study was to investigate and compare antioxidant properties of green tea and rosemary extracts and determine the effect of their combination on the antioxidant properties. Results of total phenols, DPPH free radical scavenging assay, total antioxidant capacity, reducing power and their addition into soybean oil, showed that the green tea extract was significantly (p<0.05) more effective than rosemary, and both of these extracts showed better antioxidant activity than BHT. Combined extracts showed different behavior; in DPPH free radical scavenging assay and reducing power, a significant (p<0.05) synergistic effect was observed, while in total antioxidant capacity and soybean oil the interaction was antagonism, although even in antagonism interaction, these combinations did better than BHT. Consequently, these natural antioxidant combinations can be used as an appropriate alternative for BHT, and that means, lower doses of natural antioxidants results in better protective effect compared to a synthetic ones. | ||
| Keywords | ||
| Green tea; Rosemary; Synergism; Antagonism | ||
| References | ||
|
| ||
|
Statistics Article View: 1,099 PDF Download: 708 |
||