Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin

نشریه پژوهشهای علوم و صنایع غذایی ایران

مقاله 2، دوره 13، شماره 3 - شماره پیاپی 45، مرداد و شهریور 1396، صفحه 28-38  

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1396i3.61520

نویسندگان

عادله محمدی¹؛ سعیده عربشاهی دلویی ²؛ کیریاکی زینویادو³؛ چاریس گالاناکیس⁴

¹دانشگاه علوم کشاورزی و منابع طبیعی گرگان

²دانشگاه آزاد اسلامی واحد آزادشهر

³گروه علوم و صنایع غذایی، دانشکده پروتیس، تسالونیکی، یونان

⁴گروه تحقیقات و نوآوری، آزمایشگاههای گالاناکیس، خانیا، یونان

چکیده

Methanol, ethanol, acetone and water extracts of Indian Frankincense (Boswellia serrata) were evaluated for their total phenolic contents and antioxidant properties using various methods including 2,2-diphenyl-1-picrylhydrazyl, iron (III) reducing power, total antioxidant capacity and oxidative stability index (Rancimat). The four extracts showed varying degrees of antioxidant activity in a dose - dependent manner in each assay. Methanol extract containing the highest amount of phenolic compounds exhibited the strongest antioxidant capacity in all the assays used. Moreover, all the extracts were able to improve the oxidative stability of soybean oil as evaluated by the Rancimat test. On the basis of the results obtained, B. serrata oleo-gum resin was found to serve as a potential source of natural antioxidants due to their considerable antioxidant activity.

کلیدواژه‌ها

Boswellia serrata؛ Phenolic compounds؛ antioxidant properties؛ Rancimat؛ Oleogum Resin

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