Abstract

    Open Access Research Article Article ID: OJBS-2-110

    Antioxidant potential of lettuce treated by Thymol as an allochemical

    Seyed Mehdi Razavi*, Parisa Nesrollahi and Alireza Ghasemian

    Introduction: Thymol is a phenolic compound with monoterpenes nature (C10H14O) which is one of the main secondary metabolites of the genus of Thymus in Lamiaceae family. Methods: In this study, antioxidant capability changes, antioxidant compounds level and the total free amino acids of Lettuce were investigated under different levels of Thymol (0.0 and 0.05 mg/ml) treatment.

    Results: The results showed that the amount of fl avonoids and anthocyanins had drastic decrease with increase of Thymol. The decrease was 15% and 14% in comparison with control group, respectively. On the other hand, the amount of free amino acids increased by 26.47% increase. Antioxidant capacity of lettuce exhibited a drastic reduction under treatment with Thymol, this reduction was 645% than control.

    Conclusion: It was concluded that thymol, as an allochemical can be tend to reduce antioxidant potential of lettuce.

    Keywords: Thymol; Lettuce; Antioxidant capacity; UV-absorbing compounds; free amino acids

    Published on: May 26, 2017 Pages: 12-15

    Full Text PDF Full Text HTML DOI: 10.17352/ojbs.000010
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