Antioxidant Interactions of Green Tea and Rosemary Extracts Combination

Document Type : Research Article

Authors

Elham Ranjbar Nedamani ¹

Alireza Sadeghi Mahoonak

Mohammad Ghorbani

Mahdi Kashani-Nejad ²

¹ Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

² Gorgan University of Agricultural Sciences and Natural Resources.

https://doi.org/10.22067/ifstrj.v10i3.38007

Abstract

The aim of present study was to investigate and compare antioxidant properties of green tea and rosemary extracts and determine the effect of their combination on the antioxidant properties. Results of total phenols, DPPH free radical scavenging assay, total antioxidant capacity, reducing power and their addition into soybean oil, showed that the green tea extract was significantly (p<0.05) more effective than rosemary, and both of these extracts showed better antioxidant activity than BHT. Combined extracts showed different behavior; in DPPH free radical scavenging assay and reducing power, a significant (p<0.05) synergistic effect was observed, while in total antioxidant capacity and soybean oil the interaction was  antagonism, although even in antagonism interaction, these combinations did better than BHT. Consequently, these natural antioxidant combinations can be used as an appropriate alternative for BHT, and that means, lower doses of natural antioxidants results in better protective effect compared to a synthetic ones.

Keywords

Green tea

Rosemary

Synergism

Antagonism

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