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Journals / Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2018 / Cilt: 22 - Sayı: 1

<i>Mentha longifolia</i> (L.) ssp. <i>longifolia</i> Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive

Rukiye BORAN
Aysel UGUR
Pages
64–69
Publication Date
2018-04-16
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This research proposes that because of the antioxidant and antimutagenic characteristics, the EO is very advantageous and significant to the company’s manufacturing food additives.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This research was performed to control the antioxidant activity, mutagenicity and antimutagenic effect of Mentha longifolia (L.) ssp. longifolia essential oil (EO), which is considered as a possible ingredient when producing healthy food.
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Key Findings & Data:The antiradical activity was established using DPPH (2,2-diphenyl-1-picrylhydrazyl radical) and β-carotene/linoleic acid bleaching assays.
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Conclusion & Impact:This research proposes that because of the antioxidant and antimutagenic characteristics, the EO is very advantageous and significant to the company’s manufacturing food additives.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Antimutagenic · Antioxidant · Essential oil

Özet

This research was performed to control the antioxidant activity, mutagenicity and antimutagenic effect of Mentha longifolia (L.) ssp. longifolia essential oil (EO), which is considered as a possible ingredient when producing healthy food. The antiradical activity was established using DPPH (2,2-diphenyl-1-picrylhydrazyl radical) and β-carotene/linoleic acid bleaching assays. The total phenolic content in the EO was evaluated by Folin Ciocalteau method (FCR). Ames Salmonella/microsome mutagenicity assay was applied todetect possible mutagenic and antimutagenic behavior. Our observations reveal that the IC50 value for DPPH radicals was 5.27 ± 0.13 mg/mL. The total antioxidant efficiency increased with an increase in the concentration of the EO, and IC50 value 11.7 ± 0.21 mg/mL. The total of phenolics was 186 ± 8.9 mg/g gallic acid equivalent/EO. Also, any concentrations of the EO used did not show mutagenic action but exhibited strong antimutagenic effects at 10.0-4.0 µg/plate concentrations. This research proposes that because of the antioxidant and antimutagenic characteristics, the EO is very advantageous and significant to the company’s manufacturing food additives.

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Cite This Article

BORAN, R., UGUR, A. (2018). <i>Mentha longifolia</i> (L.) ssp. <i>longifolia</i> Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 22 - Sayı: 1, 64–69. https://ajindex.com/articles/701181

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