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Diarylheptanoid-rich extract of grey and black alder barks: an effective dietary antioxidant in mayonnaise

Maris Lauberts, Galina Telysheva, Petras Rimantas Venskutonis, Liga Lauberte, Tatiana Dizhbite, Rita Kazernavičiūte, and Audrius Pukalskas

Latvian State Institute of Wood Chemistry, Riga, Latvia



Abstract: Diarylheptanoid-rich extracts (DAHEs) isolated from grey and black alder bark with pressurized ethyl acetate were tested in mayonnaise as a dietary antioxidant using the Oxipres method. DAHE contains >700 mg g−1 of oregonin possessing quite similar structure to the well-known dietary antioxidant curcumin, which is widely used as a bioactive constituent of food supplements. Strong radical scavenging capacity of oregonin was clearly demonstrated by the online HPLC–DPPH scavenging assay. The antioxidative effect of DAHEs in mayonnaise was dose dependent; however, even the lowest concentration (0.5 mg g−1) of DAHE additive increased the induction period of oxidation more than two times. Consequently, DAHE may be considered as a promising natural antioxidant for commercial applications.

Keywords: Antioxidant activity; Oregonin; Mayonnaise; Lipid oxidation; Oxipres

Full paper is available at

DOI: 10.1007/s11696-016-0017-3


Chemical Papers 71 (5) 1007–1012 (2017)

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