Abstract
AbstractThe antioxidant activities of water and alcohol extracts of the flowers of chamomile (Matricaria aurea Schultz) and the seeds of anise (Pimpinella anisum L) and dill (Anethum graveolens L) were investigated. The extracts showed marked antioxidant activity in both linoleic acid and liposome model systems. This indicates that the extracts could be used as antioxidants in fat‐containing foods. The water extracts of chamomile flowers and dill seeds showed higher antioxidant activity than butylated hydroxyanisole, whereas the antioxidant activities of the alcohol extracts of all three plants were lower. The water extracts showed higher antioxidant activity than the corresponding alcohol extracts. The antioxidant activity of both water and alcohol extracts decreased in the order chamomile flowers > gtill seeds > gtnise seeds. The extracts also showed good free radical‐scavenging activity, indicating that they act as hydrogen donors. Copyright © 2004 Society of Chemical Industry
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