Influence of heating on antiradical activity of essential oils of thyme, summer savory and clove by 2,2- diphenyl-1-picrylhydrazyl (DPPH •) method

Journal of Medicinal Plants

Volumn 6, Issue 22, 2007, Pages 54-63

  Fazel, M ^a   Omidbeygi, M ^a   Barzegar, M ^a   Naghdi Badi, H ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Antiradical activity; Essential oil; Satureja hortensis L.; Syzygium aromaticum L.; Thymus vulgaris L.

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CLOVE OIL; ESSENTIAL OIL; SAVORY OIL; THYME OIL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CLOVE; GAS CHROMATOGRAPHY; HEAT TREATMENT; MASS SPECTROMETRY; MEDICINAL PLANT; SAVORY; TEMPERATURE; THYME;

SATUREJA HORTENSIS; SYZYGIUM AROMATICUM; THYMUS VULGARIS;

EID: 37349104242     PISSN: 2717204X     EISSN: 27172058     Source Type: Journal    
DOI: None     Document Type: Article

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