Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 379-385

  Politeo, O ^a   Jukic, M ^a   Milos, M ^a  

^a UNIVERSITY OF SPLIT   (Croatia)

Author keywords

Antioxidant capacity; Chemical composition; DPPH; Essential oil; FRAP; GC MS; Ocimum basilicum L.; Volatile aglycones

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AGLYCONE; BUTYLCRESOL; ESSENTIAL OIL; ESTRAGOLE; EUGENOL; FERRIC ION; LINALOOL; TERPINEOL;

ANTIOXIDANT ACTIVITY; ARTICLE; BASIL; BIOASSAY; CHEMICAL COMPOSITION; COMPARATIVE STUDY; EVALUATION; FOOD PROCESSING; PHYSICAL PARAMETERS;

OCIMUM BASILICUM;

EID: 33746911142     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.045     Document Type: Article

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