INVESTIGATION OF THE SYNERGISTIC AND ANTAGONISTIC PROPERTIES OF GREEN TEA AND ELETTARIA CARDAMOMUM EXTRACTS

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ARIANFAR A.; SARDARODIYAN M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:14 | Issue:72 Page(s): 25-36

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Title

INVESTIGATION OF THE SYNERGISTIC AND ANTAGONISTIC PROPERTIES OF GREEN TEA AND ELETTARIA CARDAMOMUM EXTRACTS

Author(s)

ARIANFAR A. | SARDARODIYAN M. | Issue Writer Certificate

Keywords

GREEN TEAQ2

ELETTARIA CARDAMOMUMQ1

ANTIOXIDANTQ1

SYNERGISTIC AND ANTAGONISTIC EFFECTSQ2

Abstract

Nowadays the use of new and safe ANTIOXIDANT from plant, animal and microbial resources is increasing. The aim of this study was to investigate and compare the ANTIOXIDANT properties and types of interaction (synergism and antagonism) of GREEN TEA and theElettaria cardamomum extracts. GREEN TEA and cardamom extract and BHT were prepared in 25, 50, 100, 150, 200 and 250 μg/ml and combined extract in different combination to reach 50, 100, 150, 200 and 250 μg/ml were prepared in different ratios (1: 1, 2: 1, 1: 2, 1: 3, 3: 1, 2: 2, 1: 4 and 4: 1). In this study, phenolic compound was evaluated by Folin-Ciocalteu’s method. Their ANTIOXIDANT activity was measured by four methods: DPPH free radical scavenging, FRAP assay, beta-carotene /linoleic and ability to prevent the oxidation of soybean oil. BHT was used as positive control for comparison. The results of the tests showed that, ANTIOXIDANT properties of GREEN TEA extract was significantly more than fromElettaria cardamomumextract and BHT (P<0.05). In different ratio of combined extracts, free radical scavenging DPPH assay in all ratio, FRAP test in 8 ratio and beta-carotene-linoleic acid test in 5 ratios showed synergismtic effect. In the peroxide value assay, the chosen combination showed antagonism, although it was significantly (p<0.05) more effective than BHT in soybean oil stability.

Cites

Identification of Chemical Compounds, Antioxidant Activity, and Antimicrobial Effect of Elettaria cardamomum Essential Oil on a Number of Pathogenic Microorganisms in Vitro

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APA: Copy

ARIANFAR, A., & SARDARODIYAN, M.. (2018). INVESTIGATION OF THE SYNERGISTIC AND ANTAGONISTIC PROPERTIES OF GREEN TEA AND ELETTARIA CARDAMOMUM EXTRACTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(72), 25-36. SID. https://sid.ir/paper/72436/en

Vancouver: Copy

ARIANFAR A., SARDARODIYAN M.. INVESTIGATION OF THE SYNERGISTIC AND ANTAGONISTIC PROPERTIES OF GREEN TEA AND ELETTARIA CARDAMOMUM EXTRACTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(72):25-36. Available from: https://sid.ir/paper/72436/en

IEEE: Copy

A. ARIANFAR, and M. SARDARODIYAN, “INVESTIGATION OF THE SYNERGISTIC AND ANTAGONISTIC PROPERTIES OF GREEN TEA AND ELETTARIA CARDAMOMUM EXTRACTS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 72, pp. 25–36, 2018, [Online]. Available: https://sid.ir/paper/72436/en

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