Journal
FOOD CHEMISTRY
Volume 293, Issue -, Pages 446-454Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.04.078
Keywords
Ocimum; Volatile oil; Eugenol; Synergism; Antagonism
Funding
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico - Brasil (CNPq)
- Fundacao de Apoio a Pesquisa e a Inovacao Tecnologica do Estado de Sergipe (Fapitec/SE) - Brasil
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- Financiadora de Estudos e Projetos - Brasil (FINEP)
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The antioxidant potential of the essential oils (EO) of 24 basil genotypes was assessed by 4 distinct in vitro evaluation methods. Different combinations of the major compounds found in the EO were also tested to identify those combinations responsible for the antioxidant activity of the volatile oils and verify the occurrence of synergism or antagonism between them. Results indicate that 9 EO exhibited promising antioxidant potential, with at least 52.68% of inhibition of the linoleic acid peroxidation at 10 mu L/mL and 76.34% of inhibition of the DPPH center dot radical at 1 mu L/mL. The major compound eugenol had the highest antioxidant activity. The antioxidant activity of these EO cannot be explained solely by the presence of the major compounds. Despite the influence of eugenol, the antioxidant activity is also related to the synergism between other minor compounds found in the EO. This fact confers a potent antioxidant activity to some basil EO.
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