Oxidant / Antioxidant Status of Herbs Allium Vineale and Chaerophyllum Macropodum Used for Manufacture of Van Herby Cheese

Abstract

The objective of this study was to determine total antioxidant capacity (TAC), total oxidant status (TOS), oxidative stress index (OSI), total phenolics, free sulfhydryl (SH) groups and lipid hydroperoxides (LH) contents of herbs Allium vineale L. (Liliaceae) and Chaerophyllum macropodum Boiss (Apiaceae) used for production of traditional Van herby cheese. Herbs of A. vineale and C. macropodum showed both oxidant and antioxidant properties in varying levels. TOS value of C. macropodum appears higher than that of A. vineale, while antioxidant capacities of both herbs were comparable. The lowest TAC value was found in brined C. macropodum (2.13 mmol Trolox equiv./g extract). TOS, OSI and LH contents of dried samples of C. macropodum were higher than the values of dried samples of A. vineale while these parameters were similar in brined samples of both herbs. The lowest SH value was determined in dried samples of C. macropodum (0.05 mmol/g extract) and, the highest was in brined samples of A. vineale (0.09 mmol/g extract). On the other hand, total phenolics values of dried samples were higher than those of brined samples. The TOS and OSI values of herbs determined in the present study can increase the TOS value during failure of antioxidant defense system in humans.

Keywords: Oxidant, Antioxidant, Allium vineale, Chaerophyllum macropodum