The effect of steam sterilization on antioxidant activities of Sage, Oregano and Basil

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dc.contributor.authorLioglu N.B.
dc.contributor.authorOrman S.
dc.date.accessioned2024-07-22T08:21:00Z
dc.date.available2024-07-22T08:21:00Z
dc.date.issued2010
dc.description.abstractSage, oregano and basil are aromatic herbs showing strong antioxidant activity. Total phenolic contents (279.1, 258.3 and 84.4 mg GAE/g), DPPH* radical-scavenging activity (EC50 values 2.07, 2.64 and 9.26), metal chelating activities (82.6, 63.9 and 92.9%) and hydrogen peroxide scavenging capacity (89.7, 97.2 and 7.4%) were determined for sage, oregano and basil, respectively. Total phenolic content and antioxidant activity of sage samples were not significantly influenced by the steam sterilization process, but basil was. Steam sterilization significantly reduced the total phenolic content, and hydrogen peroxide scavenging capacity of oregano. © 2010.
dc.identifier.issn11201770
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/18415
dc.language.isoEnglish
dc.publisherCodon Publications
dc.subjectOcimum
dc.subjectOriganum
dc.titleThe effect of steam sterilization on antioxidant activities of Sage, Oregano and Basil
dc.typeArticle

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