Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
10
THE NUTRITIONAL VALUE AND ANTIOXIDANT ACTIVITY OF
BAY LEAVES (laurusn obilis L.)
Alaa G. AL-Hashimi ,Sawsan A. Mahmood
Department of food science, college of agriculture, university of Basrah
(Received 1 March 2016 ; Accepted 3 April 2016)
Key words Bay leaves ( L.nobilis), Antioxidant, Chemical composition.
ABSTRACT
The present study is to identify the chemical composition of bay leaves
(Laurusnobilis L.) protein, oil, ash and carbohydrate which were (7.62, 8.5, 3.63, 50.83)%
respectively.This paper reports the concentration of many minerals calcium,
Phosphorus,Potassium,Iron,Copper Magnesium, Manganese, and Zink. Calcium and
Magnesium have the highest concentration(377,550 mg /g) respectively, Vitamins
concentration also determined riboflavin, ascorbic acid which were (45.33, 2, 0.90 mg/g)
respectively. Bay oil.Was extracted from bay leaves(L.nobilis)with petroleum ether using
Soxhlet apparatus. Bay oil showed high value in unsaturated fatty acids 55% include
oleic,linoleic,linolenic, and saturated fatty acids 45% includelaureic, merestic, palmetic,
stearic. The present study describe the reducing power and antioxidant activity for
alcoholic extracts of bay leaves.rates of antioxidant activity and reducing power increases
as the concentrate of bay leaves extract increasedwhich were (173.81%) and (75.61%)
respectively at 5% concentration.
INTRODUCTION
Laurusnobilis L. belongs to the family Lauraceae, whichcomprises numerous
aromatic and medicinal plants (21).
Bay (L.nobilis) leaves, or Turkish laurel, is an industrial plant used in foods, drugs and
cosmetics. The dried leaves and essential oils are used extensively in the food industry for
seasoning of meat products, soups and fish (23).The plant is widely cultivated in Europe,
America and in the Arabian countries, from Libya to Morocco (24).The dried leaves are
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
11
used extensively in cooking, and the essential oil is generally used in the flavorings
industry (10).Leaves of this plant produce yellow oil known for many therapeutic
indications, Leaves and their essential oil increase gastric fluid secretion and work against
digestive disorders such as flatulent colic (28).The essential oil obtained from the leaves of
this plant has been used for relieving hemorrhoid and rheumatic pains (51). It also has
diuretic (6,51),antifungal (39) and antibacterial activities (46). In the study of (43) the
main components of the essential oil were cineol (44.12%),eugenol (15.16%), sabinene
(6.20%), 4-terpineol (3.60%),a-pinene (2.74%), methyleugenol (2.48%),aterpineol(
2.19%) and b-pinene (2.05%) (43).Essential oils have been shown to possess
antibacterial, antifungal, antiviral insecticidal and antioxidant properties (12).Essential oils
are a rich source of biologically active compounds. There has been an increased interest in
looking atantimicrobial properties of extracts from aromatic plants particularly essential
oils (31).
MATERIALS AND METHODS
Plant materials
Leaves of(Lauraceae)(L.nobilis)were purchase fromBasrah local market .and dried until
constant weigh.
Chemicals and reagents
All the chemicals and reagents used in this study were of analytical grade
Chemical Composition
Moisture content, crude protein, crude oil, ash content, crude fiber, total carbohydrates of
)(L.nobilis)leaves were determined according to (4). Moisture content of leaves of bay
plant was determined by drying samples at105 C° overnight (4). Total carbohydrates were
obtained by subtraction of contents of the moisture, ash, oil, protein and crude fiber from
100.
Mineral analysis
The mineral contents (elements) of (L.nobilis) leaves: calcium (Ca),
magnesium(Mg), potassium (K), sodium (Na), iron (Fe), zinc (Zn), manganese (Mn) and
copper (Cu)were determined using the atomic absorption spectrophotometer (AAS-Buck
205), as described the methods of the Association of Official Analytical Chemists
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
12
(4).Phosphorus was determined calorimetrically (4). Ascorbic acid determined by titration
(4).Riboflavin was extracted according to the method described in (4). All the
determinations were done in duplicates.
Oil extraction
Bay leaves extracted by Soxhlet according to the method of (4), the fatty acid
detected according to (2).
Alcoholic extraction
Prepared according to (20), 5 g of powdered material along with 100 ml of alcohol
was shaken well occasionally for the first 6 h and kept undisturbed for 18 h. The liquefied
extract thus obtained was concentrated in a vacuum pump and the percentage was
calculated with the weight of the bay leaves powder taken.
Determination of reducing power
The reducing power of extracts from bay leaves sample was determined according
to the method of (35). Extracts solution in methanol and water at different amounts (0.2 to
1 mg) were mixed with 2.5 ml of 0.2 M phosphate buffer (pH 6.6) and 2.5 ml of potassium
ferricyanide (1%). The mixture was incubated at 50°C for 20 min. After 2.5 ml of
trichloroethanoic acidTCA (10%) was added, the mixture was centrifuged at 3000 rpm for
10 min. Supernatant (2.5 ml) was mixed with distilled water (2.5 ml) and 0.5 ml of ferric
chloride (0.1%) and the absorbance was measured at 700 nm. Higher absorbance of the
reaction mixture indicates greater reducing power.
Antioxidant activity assay
The antioxidant activity analysis using ferric thiocyanate was performed according
to the method reported by (34). 0.6 g of bay leaves sample was dissolved in 0.12 ml of
98% ethanol, and 2.88 ml of a 2.51% linoleic acid solution in ethanol and 9 ml of a 40
mM phosphate buffer (pH 7.0) were added. The mixture was incubated at 40°C in a
stoppered test tube in the dark for 3 days. During the incubation, 0.1 ml aliquot was taken
from the mixture, and diluted with 9.7 ml of 75% ethanol, followed by the addition of 0.1
ml of 30% ammonium thiocyanate. Precisely 3 min after adding the 0.1 ml of 20 mM
ferrous chloride in 3.5% hydrochloric acid, the absorbance of the red color was measured
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
13
at 500 nm. The level of lipid peroxidation inhibition by each fraction was calculated from
the absorbance ratio to that of a blank (without any sample).
RESULTS AND DISCUSSION
Nutritional Composition
The chemical composition of bay(L.nobilis) leaves showed in Table 1. The
findings indicated that moisture content of leaves is 4.95% which is approach to those
values obtained by (49),Protein content (7.62%) of leaves studied is coincided with those
given by (49 )Whereas, crude oil of leaves studied is 8.57%.and the ash content is 3.63%,
the crude fiber content was 24.40% , while total carbohydrates of sample investigated is
50.83 %.
Table-2 showed that ((L.nobilis) leaves contained essential minerals, Ca (377
mg/100g), P (112 mg/100g) , K(550 mg/100g ), Fe (45 mg/100g), Cu (o.63 mg/100g), Mg
(112mg/100g), Mn (7.313 mg/100g), Zn (2.90 mg/100g)The differences in thecomposition
may be due to thedifferences in the locality of its growth and the stage at maturity prior to
harvesting,A number of heavy metals such as Co, Fe, Mn, Mo,Ni, Zn, Cu are essential
micronutrients and required for normal plant growth and development since they are
constituents of many enzymes and other proteins in plants, Heavy metals considered
nonessential such as Pb,Cd, Cr, Hg are potentially toxic for plants (13,40,45).
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
14
In the adult human body, Ca content comprises approximately 1000 g in women
and 1200g in men. Most of it (>99%) is located in the skeleton and the teeth as
hydroxyapatite, Theremaining Ca is found in blood, extracellular fluid, muscle and other
tissues and cells (14).Calcium helps in regulation of musclecontraction required by
children, pregnant and lactatingwomen for bones and teeth development (26).
Phosphorus is an essential nutrient for the skeleton and deficiency causes rickets in
children(38)and osteomalacia in adults (17).After oxygen, hydrogen, carbon, nitrogen and
Ca, P is the 6th most abundant element inthe human body, A 70-kg man has
approximately 700 g of P in his body, Around 80-85%of the P is located in the skeleton as
hydroxyapatite (Ca10(PO4)6(OH)2), The remaining (P.) is located in extracellular fluids and
soft tissues, mainly as a component of proteins, phospholipids, nucleotides and nucleic
acids (11).
High amount of potassium in the body was reported to increase iron
utilization(1),and beneficial to people taking diuretics to control hypertension and suffer
from excessive excretion of potassium through the body fluid (7).
Iron issaid to be an important element in the diet of pregnantwomen, nursing
mothers, infants convulsing patients and elderly to prevent anemia and other related
diseases(33).
According to theliteratures, the normal limits of Copper in plant tissues are inrange
of 4-15 mg/kg d. wt. and between 20-100 mg/kg d.wt. are accepted toxic levels (22).
Cu actsas a structural element in regulatory proteins and participates in
photosynthetic electron transport, mitochondrial respiration,oxidative stress responses, cell
wall metabolism andhormone signaling (27,42).
Magnesium play fundamental roles in mostreactions involving phosphate transfer;
it is believed to be essential in the structural stability of nucleic acid and intestinal
absorption while its deficiency in man is sever ediarrhoea and migraines (5) and plays a
role in energy production and in supporting the immune system (32).
Manganese supports the immune system, regulates blood sugar levels and is
involved in the production of energy and cell reproductions, It works with vitamin K to
support blood clotting. Working with the B- complex vitamins, manganese helps to
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
15
control the effects of stress, Birth defects can possibly result when an expecting mother
does not get enough ofthis important element (3).
Zinc is said to be an essential traceelement for protein and nucleic acid synthesis
and normalbody development (30).Zinc is known for boosting the health of the hair, it is
believed to play a role in the proper functioning of some sense organs such as ability to
tastes, sense and smell(36).
Riboflavin is essential for normal development growth, reproduction,
lactation,physical performance.It is participated in many essential biochemical oxidation –
reduction reaction especially those yield energy (29).
Vitamin C is an electron donor therefore a reducing agent,all known physiological
and biochemical actions of vitamin C are due to its action as an electron donor, Ascorbic
acid donates two electrons rom a double bond between the second and third carbons of the
6- carbon molecule. Vitamin C is called an antioxidant because, by donating its electrons,
it prevents other compounds from being oxidized,however by the very nature of this
reaction, vitamin C itself is oxidized in the process (19).
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
16
As shown in Table 3, many fatty acids were detected in the bay leaves oils. Lauric and
oleicacids were considered as major fatty acids followed by linoleic and palmatic,
whilemyristic, stearicand linolenic acids were low. Results illustrate Oleic acid, the major
monounsaturated fatty acid (35%)The increase in oleic acid content is due to the
tricylglycerols active biosynthesis which takes place throughout fruit ripening, involving a
fall in the relative percentage of palmitic acid content. On theother hand, the increase in
linoleic acid content(18,5) is due to the transformation of oleic acid into linoleic acid by
the oleatedesaturase activity which is active during triacylglycerol biosynthesis (18,
44).The highest content of lauric acid (28.2) as important saturated fatty acid were found
in bay leaves and the lowest value were found for myristics (0.6%). Variations in fatty
acid composition observed in bay leaves oil might be related to both genetic factors and
environmental conditions during the development and maturity of the fruit. These results
are in accordance with the results of other researches (8, 25, 41).
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
17
Figure (1) shows the reducing power of bay(L.nobilis) leaves.The presence of
reducers (the antioxidants) causes the conversion of the Fe3+ /ferricyanide complex to the
ferrous form. The reducing power of all samples increased with increasing of
concentration. The reducing power of ascorbic acid showed the highest reducing ability
which was (218.22%) at the concentration 5 mg/ml, followed by The reducing power of
citric acid which was (185.25%)at the same concentration reducing power of alcoholic
extract of bay leave 173.81% at 5 mg/ml was found to be significantly higher than
ButylatedHydroxyToluene (BHT)which was 92.11% at 5 mg/ml and α-tochopherol was
(60.97%) at 5mg/ml.It wasreported that, the reducing properties are generally associated
with the presence of reductones, which have been shown to exert antioxidant action by
breaking the free radical chain by donating a hydrogen atom (47). Accordingly, might the
bayleave contain higher amount of reduction, which could react with free radicals to
stabilize and block radicalchain reactions.
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
18
Figure (2)represent The antioxidant activities of bay(L.nobilis)leaveextracted by
ethanol comparing with artificial antioxidant BHT, α-tocopherol.The data shows that the
antioxidativeactivities of all samples increased when the concentration are increased. The
antioxidative activities of ethanolic extraction and BHT was approximately equal in
rates(75.61%) and (75.67%) followed by α- tocopherol (69.72%) at the concentrate 5
mg/ml.
In previous phytochemical investigations on L. nobilis leaves and fruits, different
groups of chemicals were isolated: flavones (apigenin and luteolin) (48), flavonols
(kaempferol, myricetin, and quercitin) (50), sesquiterpene lactones (16,37),glycosylated
flavonoids (15). Amount of flavonoids in extracts plays a significant role in their
antioxidative capacity.
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
19
(L.nobilis) القیمة الغذائیة والفعالیة المضادة للأکسدة لورق نبات الغار
آلآء غازی الھاشمی ، سوسن علی محمود
الخلاصھ
إذ بلغت نسبة کل من البروتین والزیت والرماد (L.nobilis) درس الترکیب الکیمیائی لورق الغار
والکربوھیدرات ( 7.62 و 8.5 و 3.63 و 50.83 )% على التوالی .
قدر ترکیز العدید من المعادن الکالسیوم والفسفور والبوتاسیوم والحدید والنحاس والمغنیسیوم والمنغنیز
والزنک وکان أعلى ترکیز للکالسیوم والمغنیسیوم ( 377 و 550 ملغم /غم)على التوالی، کما درس ترکیز فیتامینات
الرایبوفلافین والنیاسین وحامض الاسکوربیک ( 0.90 و 2 و 45.33 ملغم /غم ) على التوالی.أظھر الزیت المستخلص
من ورق الغار ارتفاع اً فی الاحماض الدھنیة غیر المشبعة 55 % شملت الاولیک واللینولیک واللینولینیک، أما الاحماض
الدھنیة المشبعة 45 % والتی شملت اللوریک والمیرستیک والبالمتیک والستیاریک. وشملت الدراسة الحالیة تقدیر القوة
الاختزالیة والفعالیة المضادة للأکسدة للمستخلص الکحولی لورق الغار وزیادة کل منھما بزیادة الترکیز إذ بلغت
.% 173.81 و 75.61 % على التوالی عند ترکیز 5
REFERENCES
1- Adeyeye, E. I. (2002). Determination of the Chemical Composition of the
Nutritionally Valuable Parts of Male and Female Common West African Fresh Water
Crab (SudananoutesAfricanus). International Journal of Food Sciences and Nutrition
53:189-196.
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
20
2- Al-Kaisey, M.T., (1992). Some chemical and nutritional proprieties of soy been seeds
J. Agric. Sci., 5(1):21-28 .
3- Anhwange BA, Ajibola VO, Oniye SJ (2004). Chemical Studies of the seeds of
Moringaoleifera (Lam) and Deuterium microcarpum (GuillandSperr). J. Biol. Sci.
4(6): 711-715.
4- AOAC (1990) Official methods of analysis of the Association of Official Analytical
Chemists. 2 vols. 15th ed. Washington, DC.
5- Appel, L. J. (1999).NonpharmacologicTherapiesthat Reduce Blood Pressure.A fresh
Perspective.Clin.Cadiol: 1111-1115.
6- AqiliKhorasani, M.S. 1992.Collection of drugs (Materiamedia), Enqelab-e-Eslami
Publishing and EducationalOrganization, Tehran.624-630.
7- Arinanthan, V., Mohan, V. R. and Britto, A. J. (2003). Chemical Composition of
Certain Tribal Pulses in South India. InternationalJournal of Food Sciences and
Nutrition 3: 103-107.
8- Baccouri B, Temime SB, Campeol E, Lcioni P, Daoud D, Zarrouk M (2007)
Application of solid-phasemicroextracation to the analysis of volatile compoundsin
virgin olive oils from five new cultivars. Food Chem102: 850-856.
10- Bauer, K. and D. Garbe (1985) .Common fragrance and flavor materials, preparation,
properties and uses.VCH.Weinheim, Germany.
11- Berner YN, ShikeM(1988). Consequences of phosphate imbalance.Annu Rev
Nutr;8:121-148.
12- Burt, S., 2000. Essential oils: their antibacterial properties and potential applications in
foods: a review. Inter J Food Microbial, 94: 223-253.
13- Devi, S.R. and M.N.V. Prasad. (1998). Copper toxicity inCeratophyllumdemeresum L.
(Coontail), a free floatingmacrophyte: Response of antioxidant enzymes
andantioxidants. Plant Sci., 138: 157-165.
14- Favus MJ, Bushinsky DA, Lemann J Jr(2006). Regulation of calcium, magnesium, and
phosphatemetabolism. In: Favus MJ (ed.) Primer of the Metabolic Bone Diseases and
Disorders of Mineral Metabolism.6th ed. Washington DC: American Society for
Bone and MineralResearch;.pp.76-83.
15- Fiorini, C.; David, B.; Fouraste, I.; Vercavteren, J. Acylatedkaempferol glycosides
from Laurusnobilisleaves. Phytochemistry1998, 47, 821-824.
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
21
16- Fischer, H.; Oliver, J.; Fischer, D. Progress in the Chemistry of Organic Natural
Products, 4th ed.; Herz, B., Grisebach, H., Kirby, G.W., Eds.; Springer-Verlag: New
York, NY, USA, 1979;Chapter 2, pp. 47-390.
17- GenantHK(1993). Radiology of osteoporosis. In: Favus MJ (ed.) Primer on the
metabolic bone diseasesand disorders of mineral metabolism. New York, US: Raven
Press, Ltd;.p.229-240.
18- Gutiérrez F, Jiménez B, Ruiz A, Albi M A (1999) Effectof olive ripeness on the
oxidative stability of virginolive oil extracted from the varieties Picual andHojiblanca
and onthe different components involved. JAgric and Food Chem 47: 121–127.
19- Halliwell B,2000: Why and how should we measure oxidative DNA damage
innutritional studies? How far have we come? Am J ClinNutr 72:1082–1087.
20- Harbone B (1973). Phytochemical methods, Chapman and Hall Limited, London. pp.
49-189.
21- Hogg, J.W., S.J. Terhune and B.M. Lawrenc(1974). Dehydro-1.8-cineole: A
newmonoterpene oxide in Laurusnoblis oil. Phytochem., 13, 868-869.
22- Kabata-Pendias, A. and H. Pendias (2001). Trace Elements in Soils &Plants, CRC
Press, LLC (Third Ed) Boca Raton,Florida.
23- Kilic, A., Hafizoglu, H., Kollmannsberger, H. and Nitz, S.(2004).Volatile constituents
and key odorants inleaves, buds, flowers, and fruits of Laurusnobilis L. Journal of
Agricultural and Food Chemistry 52, 1601–1606.
24- Kumar, S., Singh, J. and Sharma, A. (2001).Bay leaves. In: Peter, K.V(ed.) Handbook
of Herbs and Spices.Woodhead Publishing Limited, Cambridge, UK, pp. 52–61.
25- Manai H, Haddada FM, Oueslati I, Daoud D, Zarrouk M (2008) Characterization of
monvarietalViriginoliveoils from six crossing varieties. ScieHort 115: 252-260.
26- Margaret, L. and Vickery, B. (1997).Plant Productsof Tropical Africa.Macmillan in
College ed. London.
27- Marschner H (1995) .Mineral nutrition of higher plants. Academic Press, London.
28- Matsuda, H.; Shimoda, H.; Ninomiya, K.; Yoshikawa, M (2002).
Inhibitionmechanism of costunolide, a sesquiterpene lactone isolatedfromLaurusnobilis,
on blood-ethanol elevation in rats: involvementof inhibition of gastric emptying and
increase in gastric juicesecretion. Alcohol. Alcohol., , 37, 121-127.
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
22
29- McCormick DB(1999). Riboflavin. In: Shils M, Olson JA, Shike M, Ross AC, eds.
Modern Nutrition in Health and Disease. 9th ed. Baltimore: Williams &
Wilkins;:391–399.
30- Melaku, U., Clive, E. W. and Habtamon, F. (2005).Content of zinc, Iron, Calcium and
TheirAbsorption Inhibitors in Ethiopia.Journal of FoodComposition Analysis18: 803-
817.
31- Milhau, G., Valentin, A., Benoit, F., Mallie, M., Bastide, J., Pelissier, Y. and Bessiere,
J. 1997. In vitro antimicrobial activity of eight essential oils. J. Ess. Oil Res. 9:329-
333.
32- Muhammad, A, - Dangoggo, S.M, - Tsafe, A.I, - Itodo, A.U. and Atiku, F.A. 2011.
Proximate, minerals and anti-nutritional factors of Gardenia aqua lla
(Gaudendutse)fruit pulp. In Pakistan Journal of Nutrition, vol. 10, no. 6, p. 577-581.
33- Oluyemi EA, Akinlua AA, Adenuga AA, Adebayo MB (2006). MineralContents of
some commonly consumed Nigerian foods. Sci. Focus.11(1): 153-157.
34- Osawa T, Namiki M (1981). A novel type of antioxidant isolated from leaf wax of
eucalyptus leaves. Agric. Biol. Chem. 45:735-739.
35- Oyaizu M (1986). Studies on products of browning reactions: antioxidative activities
of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44:307-315.
36- Payne, W. J. A. (1990). An Introduction to Animal Husbandry in the Trophics.
Longman Publishers Singapore Pp 92-110.
37- Pech, B.; Bruneton, J. Alkaloids of Laurusnobilis. J. Nat. Prod. 1982, 45, 560-563.
38- PettiforJM(2008). What`s new in hypophosphataemic rickets? Eur J Pediatr;167:493-
499.
39- Qamar, S. and Chaudhary, F.M. (1991).Antifungal activityof some essential oil from
local plants. Pak. J. Sci. Indust.Res. 34: 30-31.
40- Rai, V., P. Vaypayee, S.N. Singh and S. Mehrotra.( 2004). Effectof chromium
accumulation on photosynthetic pigments,oxidative stress defense system, nitrate
reduction, prolinelevel and eugenol content of Ocimumtenuiflorum L. Plant
41- Ramezani-Kharazi P (2008) Does amount of phenoliccompounds depend on olive
varieties? J Food, AgricandEnvir 5: 125-129.
42- Raven JA, Evans MCW, Korb RE (1999). The role of tracemetals in photosynthetic
electron transport in O2-evolvingorganisms.Photosynth. Res. 60:111-149.
Bas.J.Vet.Res.Vol.15,No.4,2016. ISI Impact Factor:3.461
23
43- Riaz, M., Ashraf, C.M. and Chaudhary, F.M. (1989).Studies of the essential oil of the
Pakistani LaurusnobilisLinn in different seasons. Pak. J. Sci. Indust. Res. 32: 33-35.
44- Sanchez J, Harwood JL (2002). Biosynthesis oftriacylglycerols and volatiles in olives.
Euro J LipidScie and Techn 104: 564–573.Sci., 167: 1159-1169.
45- Sebastiani, L., F. Scebba and R. Tongetti.( 2004). Heavy metalaccumulation and
growth responses in poplar clonesEridano (Populusdeltoides x maximowiczii) and I-
214 (P.xeuramericana) exposed to industrial waste. Env.Exp.Bot., 52: 79-88.
46- Seyed, M., Riaz, M. and Chaudhary, F.M. (1991).The antibacterial activity of the
essential oil of the PakistaniAcotuscalmus, Callistemon lanceolatus and
Laurusnobilis. Pak. J. Sci. Indust. Res. 34: 456-458.
47- Shimada K, Fujikawa K, Yahara K, Nakamura T (1992). Antioxidative properties of
xanthan on the autooxidation ofsoybean oil in cyclodextrin emulsion. J. Agric. Food
Chem. 40: 945-948.
48- Škerget, M.; Kotnik, P.; Hadolin, M.; Hraš, A.; Simonič, M.; Knez, Ž. Phenols.
(2005)proanthocyanidins, flavones and flavonols in some plant materials and their
antioxidant activities. Food Chem., 89, 191-198.
49- Tainter, D. R., &Grenis, A. T. (1993). Spices and seasonings. New York: VCH
Publishers, Inc., p. 251
50- Vidal-Ollivier, E.; Elias, R.; Faure, F.; Babadjamian, A.; Crespin, F.; Balansard, G.;
Boudon, G.Flavonal glycosides from Calendula officinalisflowers. Planta Med. 1989,
55, 73-74.
51- Zargari, A. 1990.Medicinal Plants, Tehran University press, Tehran, Vol. IV, pp.325-
328.
