Antioxidant activity of selected essential oil components in two lipid model systems

Ruberto, Giuseppe; Baratta, M. Tiziana

doi:10.1016/s0308-8146(99)00247-2

Cited by 1,018 publications

(758 citation statements)

References 26 publications

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“…hemisphaerica may be partially due to the high amounts of c-terpinene (7.2%) in the leaves, which is a strong antioxidant compound (Ruberto & Baratta, 2000). However, the low antioxidant activity of J. oblonga fruits may be partially due to the low amounts of c-terpinene (0.9%) as well as high amounts of a-pinene (33.3%) and b-pinene (20.8%), both of which are inactive in DPPH test.…”

Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

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Antioxidant Activity of the Essential Oils of Different Parts ofJuniperus communis. subsp.hemisphaerica. andJuniperus oblonga.

Emami

Javadi

Hassanzadeh

2007

Pharmaceutical Biology

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The essential oils of different parts of Juniperus communis subsp. hemisphaerica (Presl) Nyman (Cupressaceae) and Juniperus oblonga M. B. were examined for their potential radical scavenging activity. The compositions of the essential oils of these plants were studied qualitatively and quantitatively by GC and GC-MS. The main components of the essential oils as well as positive controls were subjected to antioxidant testing. A rapid evaluation for antioxidants, using two TLC screening methods, showed that all tested oils and their main components have antioxidant activity. The abilities of the volatile oils to act as nonspecific donors for hydrogen atoms for electron were checked in the diphenylpicrylhydrazyl (DPPH) assay. In the DPPH assay, the strongest effect among the essential oils was measured for the oil of leaves of male J. communis subsp. hemisphaerica at a concentration of 4 mL=mL (24.0%) In the deoxyribose degradation assay, the essential oils, pure components, and positive controls were tested at different concentrations. Most of the tested compounds showed some antioxidant effects. The fruit oil of J. oblonga has the strongest effect among the tested volatile oils.The deoxyribose assay was modified in three different ways to assess whether the oils exhibited site-specific effects. The results of the current study, which demonstrate the DPPH scavenging activity of the essential oils of the of leaves of male J. communis subsp. hemisphaerica and the OH radical scavenging effects of the fruit oil of J. oblong suggest the use of these two essential oils in very low concentrations for preserving food materials.

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Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

“…Many of them recently have been qualified as natural antioxidants and proposed as potential substitutes for synthetic antioxidants in specific sectors of food preservation where their use is not in contrast with their aroma (Ruberto & Baratta, 2000).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of the Essential Oils of Different Parts ofJuniperus communis. subsp.hemisphaerica. andJuniperus oblonga.

Emami

Javadi

Hassanzadeh

2007

Pharmaceutical Biology

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“…The major compounds detected in the leaves oil were phytol (27.25%), ahumulene (14.21%), spathulenol (12.12%), 1-octen-3-ol (8.21%), eugenol (6.69%), phenylethyl alcohol (5.81%) and caryophyllene oxide (2.6%), as shown in Table 1. Several papers reported that all these compounds possess significant antioxidant activity in several model systems [ 16,17 ]. It is also possible that the minor components might be involved in some type of synergism with the other active compounds.…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition and Antioxidant Activity of Essential Oil and Organic Extracts of Premna integrifolia Linn

Al-Reza

Rokonuzzaman

Afroz

et al. 2016

Braz. arch. biol. technol.

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“…The optimum leaf surface temperature was assumed to be 70 ºC; this hypothesis is supported by several authors [8,9] . At this temperature it is increased the content ophenolic monoterpenes, such as thymol and carvacrol, which contribute significantly to the total antioxidant capacity [10,33] , and, on the other hand, the effect of the high temperature on enzymatic reaction (monooxygenases) favors the conversion of p-cymene to thymol, which is negligible at low temperatures [33] .Thus in order to prevent any damage or degradation of compounds Compared with processes during which the heat is continuously supplied at lower air temperatures, the application of an air temperature of 80 ºC during the first step could reduce the total drying time (t), therefore improving energy efficiency [15] . To asses this assumption the energy necessary to heat the drying air was estimated; table 3 shows the equations used for that purpose.…”

Section: Drying Strategymentioning

confidence: 99%

Management of Surface Drying Temperature to Increase Antioxidant Capacity of Thyme Leaf Extracts (Thymus vulgarisL.)

et al. 2014

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Thyme leaves are an important source of essential oils with antioxidant activity; these compounds are located in trichomes on the leaf surface. The drying conditions affect not only the drying time but also the antioxidant activity. In the literature, a drying temperature of 70 ºC appears to be the best for drying thyme leaves according to their antioxidant capacity. Considering drying periods at different temperature also could be quality beneficial. From these considerations, the goal of this work was to establish a drying strategy with which to manage a drying temperature on the leaf surface which will enable the drying time to be shortened and improve the antioxidant capacity (AC) of the extract of dried thyme leaves. The drying strategy consisted of two consecutive drying periods in order to manage the drying temperature on the leaf surface. The first drying period was carried out at 80°C (T a1 ) until the sample surface reached a temperature of 70 ºC, which then immediately being set to 70, 60, 50 and 40 °C (second drying period (T a2 )), at a different air velocity (v) (1 and 2 m s -1 ). Compared with constant drying conditions, two consecutive drying periods were found to improve the drying kinetics, the AC increased from 10.5% to 27.4 % while reducing the drying time by 14.5% to 39.2 %. The use of this drying strategy was found to be an interesting means of intensifying the convective drying of thyme leaves and its application should be considered when drying similar materials with bioactive compounds on the surface.

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Antioxidant activity of selected essential oil components in two lipid model systems

Cited by 1,018 publications

References 26 publications

Antioxidant Activity of the Essential Oils of Different Parts ofJuniperus communis. subsp.hemisphaerica. andJuniperus oblonga.

Antioxidant Activity of the Essential Oils of Different Parts ofJuniperus communis. subsp.hemisphaerica. andJuniperus oblonga.

Chemical Composition and Antioxidant Activity of Essential Oil and Organic Extracts of Premna integrifolia Linn

Management of Surface Drying Temperature to Increase Antioxidant Capacity of Thyme Leaf Extracts (Thymus vulgarisL.)

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