In vitro antioxidant activities of Rosmarinus officinalis extracts treated with supercritical carbon dioxide

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dc.contributor.authorYesil-Celiktas, O.
dc.contributor.authorBedir, E.
dc.contributor.authorSukan, F. Vardar
dc.date.accessioned2019-10-27T19:37:45Z
dc.date.available2019-10-27T19:37:45Z
dc.date.issued2007
dc.departmentEge Üniversitesien_US
dc.description.abstractThe leaves of Rosmarinus officinalis (rosemary) were subjected to supercritical CO2 extraction (SFE). Different sources of variability, including location (Izmir, Canakkale and Mersin) and harvesting time (December, March, June and September), were considered. Among active constituents of rosemary, carnosic acid, carnosol and rosmarinic acid were analyzed by HPLC. Variability of the amounts of active constituents appears to be due to different geographical locations of growth and seasonal variations. The levels of the constituents were higher in the months of December 2003 and September 2004. In addition to this, 12 SFE extracts were screened for their radical-scavenging capacities and antioxidant activities by various in vitro assays, namely total phenol assay, DPPH radical-scavenging activity and trolox equivalent antioxidant capacity (TEAC). The results revealed excellent correlation (r = 0.97) between the HPLC and total phenol assay. The results also indicated that the plants harvested in September, possessing higher levels of active constituents, had antioxidant capacities superior to those collected at other times. With respect to the location, plants harvested from the Mersin region had higher total phenol and active constituent levels resulting in superior antioxidant activity, therefore implying their potential value for the food industry. (c) 2006 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2006.03.055
dc.identifier.endpage1464en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1457en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2006.03.055
dc.identifier.urihttps://hdl.handle.net/11454/40011
dc.identifier.volume101en_US
dc.identifier.wosWOS:000241764100018en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRosmarinus officinalisen_US
dc.subjectantioxidant activityen_US
dc.subjectsupercritical CO2 extractionen_US
dc.subjecttotal phenol assayen_US
dc.subjectDPPHen_US
dc.subjectTEACen_US
dc.titleIn vitro antioxidant activities of Rosmarinus officinalis extracts treated with supercritical carbon dioxideen_US
dc.typeArticleen_US

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