Journal
FOOD CHEMISTRY
Volume 85, Issue 4, Pages 633-640Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2003.07.024
Keywords
Origanum vulgare L; essential oil; natural antioxidants; antioxidant activity; beta-carotene bleaching; DPPH radical scavenging
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The antioxidant properties of the essential oil from oregano in relation to its chemical composition were examined. The antioxidant activity was investigated with three different methods: the beta-carotene bleaching (BCB) test, the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method and the thiobarbituric acid reactive species (TBARS) assay. It was found that the total essential oil, its fraction as well as its pure constituents have a significant antioxidant effect when tested by each method, respectively. Generally the antioxidant activity of the oregano essential oil is less effective than the ascorbic acid, but comparable with the alpha-tocopherol and the synthetic antioxidant butylated hydroxytoluene (BHT). The synergy among minor oxygen containing compounds was suggested as possible factor, which influenced the antioxidant power of the oregano essential oil. The antioxidant concentrations influenced its antioxidant power, too. (C) 2003 Elsevier Ltd. All rights reserved.
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