THE EFFECT OF STEAM STERILIZATION ON ANTIOXIDANT ACTIVITIES OF SAGE, OREGANO AND BASIL

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dc.contributor.authorBagdatlioglu, N
dc.contributor.authorOrman, S
dc.date.accessioned2024-07-18T11:40:27Z
dc.date.available2024-07-18T11:40:27Z
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 (EC(50) 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.
dc.identifier.issn1120-1770
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2433
dc.language.isoEnglish
dc.publisherCHIRIOTTI EDITORI
dc.subjectSPICES
dc.subjectEXTRACTS
dc.subjectHERBS
dc.subjectREDUCTION
dc.subjectL.
dc.titleTHE EFFECT OF STEAM STERILIZATION ON ANTIOXIDANT ACTIVITIES OF SAGE, OREGANO AND BASIL
dc.typeArticle

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