IDENTIFICATION BY EPR SPECTROSCOPY OF CARVACROL AND THYMOL AS THE MAJOR SOURCES OF FREE-RADICALS IN THE OXIDATION OF PLANT ESSENTIAL OILS

被引：64

作者：

DEIGHTON, N

GLIDEWELL, SM

DEANS, SG

GOODMAN, BA

机构：

[1] SCOTTISH CROP RES INST,DUNDEE DD2 5DA,SCOTLAND

[2] SCOTTISH AGR COLL,AUCHINCRUIVE KA6 5HW,AYR,SCOTLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1993年 / 63卷 / 02期

关键词：

CARVACROL; THYMOL; FREE RADICALS; ESSENTIAL OILS; ANTIOXIDANTS;

D O I：

10.1002/jsfa.2740630208

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The formation of stable free radicals upon reaction of the essential oils of 10 plant species with ultraviolet radiation and the superoxide radical anion, O2-, has been investigated by electron paramagnetic resonance (EPR) spectroscopy. Only the oils from oregano, summer savory and thyme produced EPR spectra and the results can be accounted for in terms of free radicals produced by the closely related phenolics, carvacrol and thymol. These observations are interpreted in terms of the known antioxidant properties of these molecules.

引用

页码：221 / 225

页数：5

共 12 条

[1]

CHIPAULT JR, 1952, FOOD RES, V17, P46

[2]

Deans SG, 1993, ROLE FREE RADICALS B, P159

[3] TECHNOLOGICAL NECESSITY OF ANTIOXIDANTS IN THE FOOD-INDUSTRY [J].