EVALUATION OF ANTIOXIDANT ACTIVITY OF THREE LAMIACEAE SPECIES USING THE BRIGGS-RAUSCHER REACTION METHOD
DOI:
https://doi.org/10.54652/rsf.2017.v47.i1.68Keywords:
Briggs-Rauscher reaction, Lamiaceae plants, inhibition, antioxidantAbstract
UDK: 582.929.4:581.19]:544
The antioxidant activity of aqueous and aqueous-ethanolic extracts from lemon balm, rosemary and sage leaves were investigated using the Briggs-Rauscher reaction method. This method is based on the inhibitory effects of antioxidants on the oscillations of the Briggs-Rauscher reaction mixture. The extracts from examined plants were prepared using process maceration at room temperature and boiling temperature under reflux conditions. The inhibition times produced by addition of examined plant extracts on an active Briggs-Rauscher reaction mixture were followed potentiometrically. Relative antioxidant activity was determined on the basis of inhibition time using rosmarinic acid as standard. The aqueous extract from sage obtained at boiling temperature under reflux conditions showed the best ability to inhibit oscillations ie. the highest antioxidant activity. The antioxidant activity for six two-component mixtures of aqueous extracts obtained at boiling temperature under reflux conditions was also investigated.
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