Use of different methods for testing antioxidative activity of oregano essential oil

被引：773

作者：

Kulisic, T

Radonic, A

Katalinic, V

Milos, M

机构：

[1] Univ Split, Fac Chem Technol, Dept Biochem & Food Chem, Split 21000, Croatia

[2] Univ Split, Fac Chem Technol, Dept Organ Chem, Split 21000, Croatia

[3] Univ Split, Inst Naval Med, Split 21000, Croatia

来源：

FOOD CHEMISTRY | 2004年 / 85卷 / 04期

关键词：

Origanum vulgare L; essential oil; natural antioxidants; antioxidant activity; beta-carotene bleaching; DPPH radical scavenging;

D O I：

10.1016/j.foodchem.2003.07.024

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：633 / 640

页数：8

共 41 条

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