Antioxidant Activities and Volatile Constituents of Various Essential Oils
| Autor: | Takayuki Shibamoto, Alfreda Wei |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
food.ingredient
Carboxylic Acids Annonaceae Rosa Antioxidants law.invention chemistry.chemical_compound food law Malondialdehyde Botany Oils Volatile Plant Oils Food science Essential oil Angelica Seed Oil Citronellol Aldehydes biology food and beverages Free Radical Scavengers General Chemistry biology.organism_classification Rose oil Myristicin Celery Seed Oil Vegetable oil chemistry Seeds Petroselinum Volatilization Patchouli General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 55:1737-1742 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf062959x |
| Popis: | Thirteen essential oils were examined for their antioxidant activity using three different assay systems. Jasmine, parsley seed, rose, and ylang-ylang oils inhibited hexanal oxidation by over 95% after 40 days at a level of 500 microg/mL in the aldehyde/carboxylic acid assay. Scavenging abilities of the oils for the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical ranged from 39% for angelica seed oil to 90% for jasmine oil at a level of 200 microg/mL. The greatest inhibitory activity toward malonaldehyde (MA) formation from squalene upon UV-irradiation was obtained from parsley seed oil (inhibitory effect, 67%), followed by rose oil (46%), and celery seed oil (23%) at the level of 500 microg/mL. The main compounds of oils showing high antioxidant activity were limonene (composition, 74.6%) in celery seed, benzyl acetate (22.9%) in jasmine, alpha-pinene (33.7%) in juniper berry, myristicin (44%) in parsley seed, patchouli alcohol (28.8%) in patchouli, citronellol (34.2%) in rose, and germacrene (19.1%) in ylang-ylang. |
| Databáze: | OpenAIRE |
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