ISHS Acta Horticulturae 778: II International Symposium on Natural Preservatives in Food, Feed, and Cosmetics
DISCOLORATION OF OREGANO POST-DISTILLATION LEFT-OVER LEAF EXTRACT |
| Authors: | D. Yi Jin Booth, A. Sinha, K.E. Galasso, D. Havkin-Frenkel |
| Keywords: | Origanum vulgare, DPPH, total phenols, antioxident |
| Abstract:
Post-distillation left-over of dry oregano leaves has an economic value because the left over material could be a source for useful compound. Some of the materials in the left-over plant material have biological activity, such as anti-oxidant, anti-microbial and anti-inflammation activity. However chlorophyll and other colored compounds minimize the use of the extract in specific applications. This paper will describe a simple and inexpensive method to remove color material from the extract while retaining antioxidant activity. | |
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