Valorization of white cedar (Thuja occidentalis) cones: evaluation of its potential to be a new antioxidant source

Antioxidants are crucial for human health and the preservation of foodstuffs. This study aims to investigate a new natural antioxidant source as an alternative to synthetic antioxidants, which have hazardous properties for health, and to increase the value of white cedar cones. To achieve this, ultrasound-assisted extraction was used to prepare extracts of white cedar cones. The total phenolic, flavonoid, and anthocyanin contents were determined, and radical scavenging and antioxidant activity studies were conducted and compared with synthetic antioxidants. In the 2,2-diphenyl-1-picrylhydrazyl scavenging assay, the ethanol extract exhibited an activity of 94.07% at 25 µg/mL; the activities of epicatechin, butylated hydroxyanisole, and the aqueous extract were 93.84, 86.70, and 75.95%, respectively. In the N,N-dimethyl-p-phenylenediamine dihydrochloride assay, aqueous extract, ethanol extract, and butylated hydroxyanisole (BHA) had an activity of 54.16, 31.42, and 26.56%, respectively. In the beta-carotene assay, while the ethanol extract showed similar results to those of BHA, the aqueous extract demonstrated slightly better results. The results indicated that the activities of the extracts of white cedar cones were higher compared to the synthetic antioxidants in some of the tests. This might suggest that white cedar cones could be used as a new source of antioxidant compounds upon further investigation, and increase their value.