Journal
FOOD CHEMISTRY
Volume 79, Issue 3, Pages 331-336Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(02)00164-4
Keywords
Artemisia judaica l.; volatile oil; chemical composition; natural antioxidant; thiocyanate method; DPPH
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The volatile components of the aerial parts of Artemisia judaica L., grown on the north coast of Egypt,. were isolated via hydro-distillation and analysed by GC-MS. The oil was found to contain 25 components. Piperitone (45.0%), trans-ethyl cinnamate (20.8%) and ethyl-3-phenyl propionate (11.0%) were the predominant components, followed by spathulenol (6.27%), cis-ethyl cinnamate (5.64%), 2,6-dimethyl phenole (1.39%) and methyl cinnamate (1.06%). A. judaica volatile oil showed antioxidative activity, determined by thiocyanate and scavenging effect on 1,2 diphenyl picrylhydrazyl (DPPH) methods. Its activity may be due to the presence of 2,6-dimethyl phenol (1:39%) and camphor (0.38%). The Artemisia oil has a characteristic flavour, due to the presence of many components with strong sensory properties at a low threshold, such as trans-ethyl cinnamate (20.8%) and thus could be suitable for using as antioxidant and flavouring agent in the food industry. (C) 2002 Elsevier Science Ltd. All rights reserved.
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