Study of the antioxidant properties of some aromatic plant extracts

Abstract

In this study the effect of extraction conditions (time - temperature-type of aromatic plants-extraction method) on the antioxidant activity, pH extracts was investigated. The extraction process was carried out using water as a solvent, and also through using the ultrasonic treatment. Aromatic plants that have been used are rosemary, a mixture of herbs (black cumin+ oregano). The extracts were prepared by the solvent extraction method, and the ultrasonic treatment was under the following conditions: time - (10-20-30 min), temperature - (40-60-80°C ), then pH extracts were estimated using pH meter, and the antioxidant activity of all extracts was determined by scavenging of DPPH (1,1-diphenyl 2-picrylhydrazyl) radicals. The results have showed that the values of pH extracts increase in the use of ultrasonic treatment. Also it was revealed that the highest value of antioxidant activity (95.43 %) was when extracts were obtained from rosemary using ultrasonic treatment according to the following parameters: (60 °C, 30 min). Therefore, these conditions could be applied for further extraction for their use in the preparation of medicinal products or functional food.