Mentha longifolia (L.) ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive

Authors : Rukiye BORAN, Aysel UGUR

Pages : 64-69

Doi:10.19113/sdufbed.83327

View : 17 | Download : 11

Publication Date : 2018-04-16

Article Type : Research Paper

Abstract :This research was performed to control the antioxidant activity, mutagenicity and antimutagenic effect of Mentha longifolia insert ignore into journalissuearticles values(L.); ssp. longifolia essential oil insert ignore into journalissuearticles values(EO);, which is considered as a possible ingredient when producing healthy food. The antiradical activity was established using DPPH insert ignore into journalissuearticles values(2,2-diphenyl-1-picrylhydrazyl radical); and β -carotene/linoleic acid bleaching assays. The total phenolic content in the EO was evaluated by Folin Ciocalteau method insert ignore into journalissuearticles values(FCR);.  Ames Salmonella/microsome mutagenicity assay was applied   todetect possible mutagenic and antimutagenic behavior. Our observations reveal that the IC 50 value for DPPH radicals was 5.27 ± 0.13 mg/mL. The total antioxidant efficiency increased with an increase in the concentration of the EO, and IC 50 value 11.7 ± 0.21 mg/mL. The total of phenolics was 186 ± 8.9 mg/g gallic acid equivalent/EO. Also, any concentrations of the EO used did not show mutagenic action but exhibited strong antimutagenic effects at 10.0-4.0 µg/plate concentrations. This research proposes that because of the antioxidant and antimutagenic characteristics, the EO is very advantageous and significant to the company’s manufacturing food additives.
Keywords : Antimutagenic, Antioxidant, Essential oil, Food ingredient, Mentha longifolia