메뉴 건너뛰기




Volumn 457, Issue , 1998, Pages 85-93

Antioxidant compounds in some herbaceous aromatic plants

Author keywords

Cosmetic additives; Food additives; Oregano; Phenols; Rosemary; Sage; Tocopherols

Indexed keywords


EID: 0006446555     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.1998.457.10     Document Type: Article
Times cited : (6)

References (45)
  • 2
    • 0027765749 scopus 로고
    • Antimicrobial activity and chemical composition of essential oils from Sicilian aromatic plants
    • Biondi, D., P. Cianci, C. Geraci, G. Ruberto and M. Piattelli, 1993. Antimicrobial activity and chemical composition of essential oils from Sicilian aromatic plants. Flav. and Fragr. Joum. 8:331-337.
    • (1993) Flav. and Fragr. Joum. , vol.8 , pp. 331-337
    • Biondi, D.1    Cianci, P.2    Geraci, C.3    Ruberto, G.4    Piattelli, M.5
  • 4
    • 0019572931 scopus 로고
    • Production and use of natural antioxidants
    • June
    • Bracco, U., J. Loliger and J. L. Viret, 1981. Production and use of natural antioxidants. JAOCS, June: 686-690.
    • (1981) JAOCS , pp. 686-690
    • Bracco, U.1    Loliger, J.2    Viret, J.L.3
  • 6
    • 84879481734 scopus 로고
    • I flavonoidi: Natura, funzione, diffusione
    • Feb.
    • Buzzini, P. and J. Rossi, 1992. I flavonoidi: natura, funzione, diffusione. Agrie. Ricerca, Feb.: 35-48.
    • (1992) Agrie. Ricerca , pp. 35-48
    • Buzzini, P.1    Rossi, J.2
  • 9
    • 51249166523 scopus 로고
    • Effects of Rosemary extracts and major constituents on lipid oxidation and Soybean lipoxygenase activity
    • Chen, Q., H. Shi and C. T. Ho, 1992. Effects of Rosemary extracts and major constituents on lipid oxidation and Soybean lipoxygenase activity. JAOCS 10:999-1002.
    • (1992) JAOCS , vol.10 , pp. 999-1002
    • Chen, Q.1    Shi, H.2    Ho, C.T.3
  • 12
    • 0000138427 scopus 로고
    • The antioxidant properties of spices in food
    • Chipault, J. R., G. R. Mizuno and W. O. Lundberg, 1956. The antioxidant properties of spices in food. Food Tech. 10:209-211.
    • (1956) Food Tech. , vol.10 , pp. 209-211
    • Chipault, J.R.1    Mizuno, G.R.2    Lundberg, W.O.3
  • 13
    • 0001214714 scopus 로고
    • Antioxidant constituents in Sage (Salvia officinalis)
    • Cuvelier, M.-E., C. Berset and H. Richard, 1994. Antioxidant constituents in Sage (Salvia officinalis) J. Agric. Food Chem., 42:665-669.
    • (1994) J. Agric. Food Chem. , vol.42 , pp. 665-669
    • Cuvelier, M.-E.1    Berset, C.2    Richard, H.3
  • 14
    • 0348097883 scopus 로고
    • Gli antiossidanti nell'industria alimentare
    • Dall'Aglio, G. and M. C. Nicoli, 1992. Gli antiossidanti nell'industria alimentare. Ind. Cons. 67:50-59.
    • (1992) Ind. Cons. , vol.67 , pp. 50-59
    • Dall'Aglio, G.1    Nicoli, M.C.2
  • 15
    • 33947394736 scopus 로고
    • L'aromatizzazione degli oli alimentari. Effetto sull'autossidazione
    • De Felice, M., T. De Leonardis and S. Comes, 1993. L'aromatizzazione degli oli alimentari. Effetto sull'autossidazione. Ind. Alim. 32:249-253.
    • (1993) Ind. Alim. , vol.32 , pp. 249-253
    • De Felice, M.1    De Leonardis, T.2    Comes, S.3
  • 16
    • 0027143591 scopus 로고
    • Identification by EPR spectroscopy of Carvacrol and Thymol as the major sources of free radicals in the oxidation of plant essential oils
    • Deighton, N., S. M. Glidewell, S. G. Deans, B. A. Goodman, 1993. Identification by EPR spectroscopy of Carvacrol and Thymol as the major sources of free radicals in the oxidation of plant essential oils. J. Sci. Food Agric. 63:221-225.
    • (1993) J. Sci. Food Agric. , vol.63 , pp. 221-225
    • Deighton, N.1    Glidewell, S.M.2    Deans, S.G.3    Goodman, B.A.4
  • 18
    • 0026105335 scopus 로고
    • Antioxidant activity of some plant extracts of tha family Labiatae
    • Economou, K. D., V. Oreopoulou, C. D. Thomopoulos, 1991. Antioxidant activity of some plant extracts of tha family Labiatae JAOCS, 68:109-113.
    • (1991) JAOCS , vol.68 , pp. 109-113
    • Economou, K.D.1    Oreopoulou, V.2    Thomopoulos, C.D.3
  • 20
    • 0024682045 scopus 로고
    • Antioxidant activity of some spice essential oils on linoleic acid oxidation in acqueous media
    • Farag, R. S., A. Z. M. A. Badei, F. M. Hewedi and G. S. A. El-Baroty, 1989. Antioxidant activity of some spice essential oils on linoleic acid oxidation in acqueous media. JAOCS 6:792-799.
    • (1989) JAOCS , vol.6 , pp. 792-799
    • Farag, R.S.1    Badei, A.Z.M.A.2    Hewedi, F.M.3    El-Baroty, G.S.A.4
  • 21
    • 0024682786 scopus 로고
    • Influence of Thyme and clove essential oils on cottonseed oil oxidation
    • Farag, R. S., A. Z. M. A. Badei and G. S. A. El-Baroty, 1989. Influence of Thyme and clove essential oils on cottonseed oil oxidation. JAOCS 6:800-804.
    • (1989) JAOCS , vol.6 , pp. 800-804
    • Farag, R.S.1    Badei, A.Z.M.A.2    El-Baroty, G.S.A.3
  • 22
    • 0025403546 scopus 로고
    • Use of some essential oils as natural preservatives for butter
    • Farag, R. S., M. N. Ali and S. H. Taha, 1990. Use of some essential oils as natural preservatives for butter. JAOCS 3:188-191.
    • (1990) JAOCS , vol.3 , pp. 188-191
    • Farag, R.S.1    Ali, M.N.2    Taha, S.H.3
  • 23
    • 84879480813 scopus 로고
    • Attività antiossidante e proossidante nei tessuti e nei succhi di specie vegetali eduli
    • Gasparoli, A., F. Pizzocaro and A. Ambrogi, 1995. Attività antiossidante e proossidante nei tessuti e nei succhi di specie vegetali eduli. Riv. Ital. Sostanze Grasse 72:185-191.
    • (1995) Riv. Ital. Sostanze Grasse , vol.72 , pp. 185-191
    • Gasparoli, A.1    Pizzocaro, F.2    Ambrogi, A.3
  • 24
    • 51649146514 scopus 로고
    • Effects of bleached and unbleached Rosemary oleoresin and Rosmariquinone on light-sensitized oxidation of Soybean oil
    • Hall, C., S. Cuppett, D. Wheeler and X. Fu, 1994. Effects of bleached and unbleached Rosemary oleoresin and Rosmariquinone on light-sensitized oxidation of Soybean oil. JAOCS 5:533-535.
    • (1994) JAOCS , vol.5 , pp. 533-535
    • Hall, C.1    Cuppett, S.2    Wheeler, D.3    Fu, X.4
  • 25
    • 0021442168 scopus 로고
    • Elucidation of the chemical structure of a novel antioxidant, Rosmaridiphenol, isolated from Rosemary
    • Houlihan, C. M., C. T. Ho and S. S. Chang, 1982. Elucidation of the chemical structure of a novel antioxidant, Rosmaridiphenol, isolated from Rosemary. JAOCS 6:1036-1039.
    • (1982) JAOCS , vol.6 , pp. 1036-1039
    • Houlihan, C.M.1    Ho, C.T.2    Chang, S.S.3
  • 26
    • 0021886922 scopus 로고
    • The structure of Rosmariquinone. A new antioxidant isolated from Rosmarinus officinalis L
    • Houlihan, C. M., C. T. Ho and S. S. Chang, 1985. The structure of Rosmariquinone. A new antioxidant isolated from Rosmarinus officinalis L. JAOCS 1:96-98.
    • (1985) JAOCS , vol.1 , pp. 96-98
    • Houlihan, C.M.1    Ho, C.T.2    Chang, S.S.3
  • 28
    • 84954920392 scopus 로고
    • Antioxidative effects of the constituents of Rosemary (Rosmarinus officinalis L.) and their derivatives
    • Inatani, R., N. Nakatani and M. Fuwa, 1983. Antioxidative effects of the constituents of Rosemary (Rosmarinus officinalis L.) and their derivatives. Agric. and Biolog. Chem. 3:521-528.
    • (1983) Agric. and Biolog. Chem. , vol.3 , pp. 521-528
    • Inatani, R.1    Nakatani, N.2    Fuwa, M.3
  • 29
    • 0021873711 scopus 로고
    • Antioxidants in clove
    • Kramer, R. E., 1985. Antioxidants in clove. JAOCS 1:111-113.
    • (1985) JAOCS , vol.1 , pp. 111-113
    • Kramer, R.E.1
  • 30
    • 0002617354 scopus 로고
    • The use of antioxidant in foods
    • Euaroma, O. I. and Halliwell, B. Taylor and Francis, London
    • Loliger, J., 1991. The use of antioxidant in foods. In: Free radicals and food additives, ed. Euaroma, O. I. and Halliwell, B. Taylor and Francis, London p:121-150.
    • (1991) Free Radicals and Food Additives , pp. 121-150
    • Loliger, J.1
  • 31
    • 7144251848 scopus 로고
    • Studio sull'attività antiossidante di una frazione di Rosmarinus officinalis L.
    • June
    • Nardi, U. and L. Sallusti, 1993. Studio sull'attività antiossidante di una frazione di Rosmarinus officinalis L. Erbor. Domani, June: 58-60.
    • (1993) Erbor. Domani , pp. 58-60
    • Nardi, U.1    Sallusti, L.2
  • 33
    • 0012795543 scopus 로고
    • Effetto protettivo di Salvia e rosmarino freschi su hamburger surgelati di carne bovina
    • Pizzocaro, F., E. Senesi and G. Babbini, 1994. Effetto protettivo di Salvia e rosmarino freschi su hamburger surgelati di carne bovina. Ind. Alim 33:289-294.
    • (1994) Ind. Alim , vol.33 , pp. 289-294
    • Pizzocaro, F.1    Senesi, E.2    Babbini, G.3
  • 34
    • 0000171514 scopus 로고
    • Capacità antiossidante di alcune erbe aromatiche sul muscolo e sull'olio di sardina
    • Pizzocaro, F., F. Caffa, A. Gasparoli and E. Fedeli, 1985. Capacità antiossidante di alcune erbe aromatiche sul muscolo e sull'olio di sardina. Riv. Ital. Sostanze Grasse 62:351-356.
    • (1985) Riv. Ital. Sostanze Grasse , vol.62 , pp. 351-356
    • Pizzocaro, F.1    Caffa, F.2    Gasparoli, A.3    Fedeli, E.4
  • 35
    • 84879472065 scopus 로고
    • Le sostanze vegetali ausiliarie
    • Apr.
    • Proserpio, G., 1995. Le sostanze vegetali ausiliarie. Erbor. domani Apr.: 52-60.
    • (1995) Erbor. Domani , pp. 52-60
    • Proserpio, G.1
  • 37
    • 84879475230 scopus 로고
    • Caratteri chimico-fisici e biologici dei componenti degli oli essenziali; p. I "Monoterpeni" e p. II "Sesquiterpeni e altre classi di principi attivi"
    • Feb.:56-60 e Nov.
    • Rossi, M., 1993. Caratteri chimico-fisici e biologici dei componenti degli oli essenziali; p. I "Monoterpeni" e p. II "Sesquiterpeni e altre classi di principi attivi". Erbor. domani Feb.:56-60 e Nov.: 50-56.
    • (1993) Erbor. Domani , pp. 50-56
    • Rossi, M.1
  • 38
    • 1842303000 scopus 로고
    • Antioxidant properties of spices
    • Saito, Y., 1977. Antioxidant properties of spices. J. Jap. Oil Chem. Soc. 12:754-764.
    • (1977) J. Jap. Oil Chem. Soc. , vol.12 , pp. 754-764
    • Saito, Y.1
  • 39
    • 0002414505 scopus 로고    scopus 로고
    • Antioxidant activity of new phenolic compounds extracted from virgin olive oil and their interaction with α-tocopherol and β-carotene
    • Servili, M., M. Baldioli, E. Miniati and G. F. Montedoro, 1996. Antioxidant activity of new phenolic compounds extracted from virgin olive oil and their interaction with α-tocopherol and β-carotene. Riv. Ital. Sost. grasse 72:55-59.
    • (1996) Riv. Ital. Sost. Grasse , vol.72 , pp. 55-59
    • Servili, M.1    Baldioli, M.2    Miniati, E.3    Montedoro, G.F.4
  • 40
    • 0039504896 scopus 로고
    • Antioxidants as food stabilizers
    • Chemical Rubber Co., Clev. Ohio
    • Stuckey, B. N., 1968. Antioxidants as food stabilizers. In Handbook of Food additives. The Chemical Rubber Co., Clev. Ohio.
    • (1968) Handbook of Food Additives
    • Stuckey, B.N.1
  • 41
    • 46149138568 scopus 로고
    • Antioxidant activity of flavonoids and reactivity with peroxy radical
    • Torel, J., J. Cillard and P. Cillard, 1986. Antioxidant activity of flavonoids and reactivity with peroxy radical. Phytochem. 2:383-385.
    • (1986) Phytochem. , vol.2 , pp. 383-385
    • Torel, J.1    Cillard, J.2    Cillard, P.3
  • 42
    • 33751157679 scopus 로고
    • Antioxidative pigments isolated from the seeds of Phaseolus vulgaris
    • Tsuda, T., K. Ohshima, S. Kawakishi and T. Osawa, 1994. Antioxidative pigments isolated from the seeds of Phaseolus vulgaris. J. Agric. Food Chem. 42:248-251.
    • (1994) J. Agric. Food Chem. , vol.42 , pp. 248-251
    • Tsuda, T.1    Ohshima, K.2    Kawakishi, S.3    Osawa, T.4
  • 44
    • 9844253447 scopus 로고
    • Antioxidant activity of quinones extracted from Tanshen (Salvia miltiorrhiza Bunge)
    • Weng, X. C. and Gordon, M. H., 1992. Antioxidant activity of quinones extracted from Tanshen (Salvia miltiorrhiza Bunge). J. Agric. Food Chem., 40:1331-1336.
    • (1992) J. Agric. Food Chem. , vol.40 , pp. 1331-1336
    • Weng, X.C.1    Gordon, M.H.2
  • 45
    • 0020169811 scopus 로고
    • Elucidation of the chemical structures of natural antioxidants isolated from Rosemary
    • Wu, J. W., M. H. Lee, C. T. Ho and S. S. Chang, 1982. Elucidation of the chemical structures of natural antioxidants isolated from Rosemary. JAOCS 8:339-345.
    • (1982) JAOCS , vol.8 , pp. 339-345
    • Wu, J.W.1    Lee, M.H.2    Ho, C.T.3    Chang, S.S.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.