2026-04-23T14:24:17Z https://www.peertechzpublications.org/oai-pmh

oai:www.peertechzpublications.org:10.17352/ojbs.000010 2017-05-26 PTZ.OJBS:VOL2

Antioxidant potential of lettuce treated by Thymol as an allochemical Seyed Mehdi Razavi Parisa NesrollahiAlireza Ghasemian<p><strong>Introduction:</strong> 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.</p><p><strong>Results:</strong> 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.</p><p><strong>Conclusion:</strong> It was concluded that thymol, as an allochemical can be tend to reduce antioxidant potential of lettuce.</p> Open Journal of Biological Sciences - Peertechz Publications 2017-05-26 Research Article https://doi.org/10.17352/ojbs.000010 en Copyright © Seyed Mehdi Razavi et al.