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首页> 外文期刊>Australian Journal of Crop Science >Peroxidase activity in response to applying natural antioxidant of essential oils in some leafy vegetables
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Peroxidase activity in response to applying natural antioxidant of essential oils in some leafy vegetables

机译：过氧化物酶活性对某些多叶蔬菜中精油天然抗氧化剂的响应

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Based on the antioxidant property of essential oils, the effect of thyme, coriander and rosemary essential oils on reduction of peroxidase in celery (Apium graveolens var. dulce), spinach (Spinacia oleracea L.) and romaine lettuce (Lactuca sativa var. longifolia) were evaluated. For this reason, 50, 75, 100, 200 μl/100 ml and pure concentrations of essential oils were applied in vivo and in vitro on these leafy vegetables. The results revealed the antioxidant activity of essential oils provided significant differences among leafy vegetables (P 80%) in the in vivo condition, when the enzyme was obtained from celery. In vivo application of 200 μl/100ml of thyme and rosemary essential oils on the spinach provided 78 % and 81% antioxidant activity, respectively. In vivo 50 μl/100ml of thyme essential oil exerted the 73% antioxidant ability on the romaine lettuce.
机译：基于精油的抗氧化特性，百里香，香菜和迷迭香精油可降低芹菜（Apiumgravolens var。dulce），菠菜（Spinacia oleracea L.）和长叶莴苣（Lactuca sativa var。longifolia）中的过氧化物酶。被评估。因此，在这些叶菜类蔬菜上体内和体外施用50、75、100、200μl/ 100 ml和纯净浓度的香精油。结果表明，当从芹菜中获得酶时，在体内条件下，香精油的抗氧化活性在多叶蔬菜之间（P 80％）具有显着差异。菠菜在体内施用200μl/ 100ml百里香和迷迭香精油分别提供78％和81％的抗氧化活性。体内50μl/ 100ml百里香精油对生菜发挥了73％的抗氧化能力。

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