Determination of Phytochemicals and Antioxidant Capacity of Satureja hortensis L
Keywords:Satureja hortensis, Phenolic and Flavonoid substance, Reducing power, Antioxidant, Thyme
AbstractThyme is one of the spices that is widely consumed in the regions where it grows and is used in many dishes, especially soups, and gives a regional identity to the dish where it is used. In this study, the amount of phytochemicals and antioxidant capacity of the plant Satureja hortensis L. (süpürge kekiği, çibriska) which grows spontaneously and is used as a spice in meals in the Karakoçlar settlement area of Olur district of Erzurum province was investigated. The total amounts of phenolic and flavonoid substances were determined to be 40.85±0.85 mg GAE/g and 26.52±0.46 mg QE/g, respectively. In addition, the DPPH radical scavenging activity of the plant extract was calculated as 45.24 ±3.47 Î¼g TE/mL and the IC50 value was calculated as 177.11±0.99 Î¼g/mL. It was determined that the Cu2+ reducing antioxidant capacity of the S. hortensis plant extract was 2162.09±113.61 Î¼g TE/mL and the Fe3+ reducing antioxidant capacity was 24.36±4.59 Î¼g TE/mL. As a result, it was concluded that the S. hortensis plant, which is known with different names in different regions, has antioxidant potential and can be used as a natural antioxidant source in addition to its common use.
How to Cite
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.