The antioxidative activity of some essential oils in reducing peroxidase activity and enzymatic browning in some vegetables

In this experiment, the effect of Thymus vulgari, Dianthus caryophyllus and Rosmarinus officinalis essential oils in reduction of the peroxidase enzyme in some vegetables was evaluated. Pure concentration, 0.2, 0.1, 0.075, and 0.05ml/100ml of each essential oil were applied. The extracts of Lactuca sativa var.longifolia cv. Romain, Brassica oleraceae var.capitata f.alba, Brassica oleraceae var.capitata f.rabra, Solanum tuberosum and Cucurbita pepo l.zucchini were the sources of peroxidase enzyme. The results showed that the antioxidant activity of each essential oil was different with the enzyme source. The highest antioxidant activity in all concentrations is for the D. caryophyllus essential oil (P<0.01). In low concentrations, the essential oils of T. vulgari and especially R. officinalis increased the enzyme activity in C. pepo l.zucchini and L. sativa var.longifolia cv. Romain (P<0.01).