Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar 'Roghiani' from different regions of northern Libya

The aim of this work was to determine the fatty acids (FA), tocopherols, phenols, and antioxidant capacity (AC) of five virgin olive oils (VOO) obtained from the olive cultivar 'Roghiani', from different regions of northern Libya during the crop year 2015. The parameters determined for the oils were investigated for the first time. Seven principal FAs were detected in the VOO samples. Oleic, palmitic, and linoleic acids were the dominant ones. The highest percentage of palmitic acid was found in Tripoli VOO (P lt = 0.05). Oleic acid was dominant in all the VOO samples. Gharyan VOO possessed the highest value of oleic acid, O/L ratio, monounsaturated fatty acids (MUFA), total phenols content (TPC), total tocopherol and tocotrienol contents (TTC), and AC(DPPH)% (P lt = 0.05). A strong positive relationship between TPC and (AC) as (1/EC50DPPH) was observed, (r) was +0.831. On the other hand, (1/EC50DPPH) showed a positive correlation with TTC, (r) was +0.768

Antioxidant efficacy of mulberry (Morus Indica L.) leaves extract and powder in edible oil

The antioxidant activity of mulberry (Morus Indica L.) leaves was evaluated in rice bran oil (RBO). The oil was subjected to accelerated oxidation at 100 degrees C for 5 days and heat treatment at 180 degrees C for 1 h. In order to examine its potential antioxidant activity, the oxidative stability of the oils was evaluated by employing peroxide value (PV), radical scavenging activity (RSA), thiobarbituric acid reactive substances assay (TBARS), and percent free fatty acids (FFA). Mulberry in two forms viz: the methanolic extract and powder were applied to RBO at 200 ppm and 0.05%, respectively, and results were compared with RBO treated with a synthetic antioxidant-BHT. The PV, RSA, TBARS, and FFA values indicated that both mulberry extract and powder were effective in inhibiting lipid oxidation when compared to synthetic antioxidant BHT. Thus, mulberry leaves may serve as a new source of natural antioxidant for use in food systems

Antioxidant properties and stability of aegle marmelos leaves extracts

Aegle marmelos (AM) leaves were extracted with methanol (ME), ethanol (EE), water (WE) and analyzed for antioxidant activities by DPPH radical scavenging method, reducing power and in vitro inhibition by Fenton's reagent-induced oxidation of lipid system. Stability of extracts to pH (4, 7 and 9) and temperature (100 °C, 15 min.) was studied. The three extracts showed varying degree of efficacy in each assay in a dose dependent manner. The inhibition of MDA formation in Linseed oil by EE (47%) was significantly (P\textless0.05) higher than WE (28%) and ME (23%) but less than α- Tocopherol (80%). WE showed maximum stability to high temperature. The antioxidant activity of EE at pH 4 was significantly higher (P\textless0.05) compared with WE and ME. At pH 7, the antioxidant activity of all the three extracts remained unchanged. Data indicates that potential exists for the utilization of Aegle marmelos as a natural antioxidant. © 2011 Association of Food Scientists & Technologists (India)

In vitro antioxidant and antimicrobial properties of Paronychia mughlaei Chaudhri

In the present study, the methanolic and water extracts of Paronychia mughlaei Chaudhri (Caryophyllaceae) were examined for their total phenolic content, potential antioxidant and antimicrobial activities. The total phenolic contents of the extracts were measured by Folin-Ciocalteu method. Antioxidant activity of both extracts were analysed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and phosphomolybdenum assay. Both extracts showed antioxidant activity. A correlation between total phenolic content and antioxidant activity was observed. Antimicrobial activities of the both extracts were tested against fifteen microorganisms by agar well diffusion method, at 1, 2.5, 5 and 10% concentrations. The extracts were weakly active against microorganisms tested