Investigation of the synergistic and antagonistic properties of green tea and Elettaria cardamomum extracts

Nowadays the use of new and safe antioxidant from plant, animal and microbial resources is increasing. The aim of this study was to investigate and compare the antioxidant properties and types of interaction (synergism and antagonism) of green tea and the Elettaria cardamomum extracts. Green tea and cardamom extract and BHT were prepared in 25,50, 100,150, 200 and 250 μg/ml and combined extract in different combination to reach 50,100,150, 200 and 250 μg/ml were prepared in different ratios (1:1, 2:1, 1:2, 1:3,3:1 , 2:2, 1:4 and 4:1). In this study, phenolic compound was evaluated by Folin-Ciocalteu’s method. Their antioxidant activity was measured by four

DPPH free radical scavenging, FRAP assay, beta-carotene /linoleic and ability to prevent the oxidation of soybean oil. BHT was used as positive control for comparison. The results of the tests showed that, antioxidant properties of green tea extract was significantly more than from Elettaria cardamomum extract and BHT(P