Antioxidant effect of oregano (Lippia berlandieri v. Shauer) essential oil and mother liquors

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 330-335

  Rocha Guzman N E ^a   Gallegos Infante, J A ^a   Gonzalez Laredo R F ^a   Ramos Gomez M ^b   Rodriguez Munoz M E ^b   Reynoso Camacho, R ^b   Rocha Uribe, A ^c   Roque Rosales, M R ^a  

^a Instituto Tecnologico de   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

Antioxidant; LDL oxidation; Mother liquor extracts; Oregano essential oil

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACETIC ACID ETHYL ESTER; BUTYLCRESOL; DEOXYRIBOSE; ESSENTIAL OIL; GALLIC ACID; OREGANO EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; SCAVENGER;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); DEGRADATION KINETICS; HYDROPHILICITY; LIPOPHILICITY; LIPPIA BERLANDIERI SHAUER; MEDICINAL PLANT; SOLUBILITY;

LIPPIA BERLANDIERI; ORIGANUM VULGARE;

EID: 33845245047     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.05.024     Document Type: Article

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