TY  - JOUR
AU  - Babovi, Nada
AU  - Djilas, Sonja
AU  - Jadranin, Milka
AU  - Vajs, Vlatka
AU  - Ivanovic, Jasna
AU  - Petrović, Slobodan D.
AU  - Žižović, Irena
PY  - 2010
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/745
AB  - Antioxidant fractions from four herb spices belonging to the Lamiaceae family: rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis) were isolated using supercritical CO2 at 35 MPa and 100 degrees C. The antioxidant fractions were characterized chemically by HPLC-DAD/ESI-ToF-MS. Antioxidant activity of obtained extracts was determined by measuring their ability to scavenge stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and reactive hydroxyl radical during the Fenton reaction trapped by 5,5-dimethyl-1-pyroline-N-oxide (DMPO), using electron spin resonance (ESR) spectroscopy. The antioxidant activity of the extracts was compared to the activity of butylated hydroxyanisole (BHA) and Flavor' Plus (TM) water-soluble rosemary extract. In DPPH radical assay the order from the strongest to the weakest antioxidant activity was: BHA, thyme extract, Flavor' Plus (TM), rosemary and sage extracts, and hyssop extract, while in hydroxyl radical assay order was: Flavor' Plus (TM), sage extract, rosemary extract, hyssop extract, BHA and thyme extract. Industrial relevance: Spices and herbs have been used not only for flavoring food but also for improving the overall quality of the product and to extend the shelf-life of foods. The present investigation relates to the field of food additives, and particularly to an antioxidant fractions from four herb spices which belong to the Lamiaceae family: rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis). Butylated hydroxyanisole (BHA) and Flavor' Plus (TM) are used in food industry as antioxidants due to their ability to prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity, colour changes, degradation of the flavor and loss of nutrient value. Synthetic antioxidants such as BHA now being replaced by natural antioxidants because of their possible toxicity and due to a suspected action as promoters of carcinogens. The present study confirms that investigated herb spices belonging to the Lamiaceae family present important sources for the production of food additives.
PB  - Elsevier Sci Ltd, Oxford
T2  - Innovative Food Science & Emerging Technologies
T1  - Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity
VL  - 11
IS  - 1
SP  - 98
EP  - 107
DO  - 10.1016/j.ifset.2009.08.013
ER  - 

@article{
author = "Babovi, Nada and Djilas, Sonja and Jadranin, Milka and Vajs, Vlatka and Ivanovic, Jasna and Petrović, Slobodan D. and Žižović, Irena",
year = "2010",
abstract = "Antioxidant fractions from four herb spices belonging to the Lamiaceae family: rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis) were isolated using supercritical CO2 at 35 MPa and 100 degrees C. The antioxidant fractions were characterized chemically by HPLC-DAD/ESI-ToF-MS. Antioxidant activity of obtained extracts was determined by measuring their ability to scavenge stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and reactive hydroxyl radical during the Fenton reaction trapped by 5,5-dimethyl-1-pyroline-N-oxide (DMPO), using electron spin resonance (ESR) spectroscopy. The antioxidant activity of the extracts was compared to the activity of butylated hydroxyanisole (BHA) and Flavor' Plus (TM) water-soluble rosemary extract. In DPPH radical assay the order from the strongest to the weakest antioxidant activity was: BHA, thyme extract, Flavor' Plus (TM), rosemary and sage extracts, and hyssop extract, while in hydroxyl radical assay order was: Flavor' Plus (TM), sage extract, rosemary extract, hyssop extract, BHA and thyme extract. Industrial relevance: Spices and herbs have been used not only for flavoring food but also for improving the overall quality of the product and to extend the shelf-life of foods. The present investigation relates to the field of food additives, and particularly to an antioxidant fractions from four herb spices which belong to the Lamiaceae family: rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis). Butylated hydroxyanisole (BHA) and Flavor' Plus (TM) are used in food industry as antioxidants due to their ability to prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity, colour changes, degradation of the flavor and loss of nutrient value. Synthetic antioxidants such as BHA now being replaced by natural antioxidants because of their possible toxicity and due to a suspected action as promoters of carcinogens. The present study confirms that investigated herb spices belonging to the Lamiaceae family present important sources for the production of food additives.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Innovative Food Science & Emerging Technologies",
title = "Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity",
volume = "11",
number = "1",
pages = "98-107",
doi = "10.1016/j.ifset.2009.08.013"
}

Babovi, N., Djilas, S., Jadranin, M., Vajs, V., Ivanovic, J., Petrović, S. D.,& Žižović, I.. (2010). Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity. in Innovative Food Science & Emerging Technologies
Elsevier Sci Ltd, Oxford., 11(1), 98-107.
https://doi.org/10.1016/j.ifset.2009.08.013

Babovi N, Djilas S, Jadranin M, Vajs V, Ivanovic J, Petrović SD, Žižović I. Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity. in Innovative Food Science & Emerging Technologies. 2010;11(1):98-107.
doi:10.1016/j.ifset.2009.08.013 .

Babovi, Nada, Djilas, Sonja, Jadranin, Milka, Vajs, Vlatka, Ivanovic, Jasna, Petrović, Slobodan D., Žižović, Irena, "Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity" in Innovative Food Science & Emerging Technologies, 11, no. 1 (2010):98-107,
https://doi.org/10.1016/j.ifset.2009.08.013 . .