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- Title
Oregano flavonoids as lipid antioxidants.
- Authors
Vekiari, S.; Oreopoulou, V.; Tzia, C.; Thomopoulos, C.
- Abstract
Oregano ( Origanum vulgare L.) leaves were successively extracted with hexane, ethyl ether, ethyl acetate and ethanol. The ethanol extract was reextracted in a separatory funnel with petroleum ether, ethyl ether, ethyl acetate and butanol. The ethyl ether layer was the most effective in stabilizing lard against oxidation, with activity equal to butylated hydroxytoluene. It also showed antioxidant activity when tested on vegetable oils under storage or frying conditions. The main antioxidant factors isolated from the ethyl ether layer consisted of flavonoids. Chromatographic and spectrophotometric analysis demonstrated the presence of the flavone apigenin, the flavanone, eriodictyol and the dihydroflavonols, dihydrokaempferol and dihydroquercetin.
- Publication
Journal of the American Oil Chemists' Society (JAOCS), 1993, Vol 70, Issue 5, p483
- ISSN
0003-021X
- Publication type
Article
- DOI
10.1007/BF02542580