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Elicit of Chamomile (Matricaria chamomilla L.) Extract and Its Antioxidant Activity in Fat-containing Foods
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نویسنده
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Sazegar M. R. ,Banakar A. ,Bahrami N. ,Bahrami A. ,Baghbani M. ,Asrari S.
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منبع
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journal of applied chemical research - 2011 - دوره : 16 - شماره : 4 - صفحه:7 -14
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چکیده
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Antioxidants prevent the reaction of free radicals with biomolecules and can remain the nutritional values and physiological properties of foodstuffs. chamomile (matricaria chamomilla l.) is a valuable medicinal plant. this study shows the antioxidant effect of chamomile extract. the antioxidant activity and stability was investigated with three methods, dpph free radical scavenging system; determine ofthe peroxide and thiobarbituric acid numbers. the extract antioxidant activity was determined from 0.2 to 1 mg/ml concentrations in crude sunflower oil as a fat-containing food. the antioxidant effects were valuable and rose by increasing the extract concentrations.
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کلیدواژه
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Chamomile ,Extract ,Peroxide number ,TBA number ,Antioxidant ,· fat-containing foods
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آدرس
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islamic azad university, Deptartment of Chemistry, ایران, tarbiat modares university, Faculty of Agriculture, Department of Agriculture, ایران, islamic azad university, Department of Chemistry, ایران, islamic azad university, Department of Chemistry, ایران, islamic azad university, Department of Chemistry, ایران, islamic azad university, Department of Chemistry, ایران
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پست الکترونیکی
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m_r _sazegar@yahoo.com
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Authors
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