Antioxidant properties of essential oils

Applied Biochemistry and Microbiology

Volumn 45, Issue 6, 2009, Pages 642-647

  Misharina, T A ^a   Terenina, M B ^a   Krikunova, N I ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM SATIVUM; CARUM CARVI; CINNAMOMUM VERUM; CITHAREXYLUM CAUDATUM; ELETTARIA CARDAMOMUM; FOENICULUM VULGARE; JUNIPERUS; JUNIPERUS COMMUNIS; LAURUS; LAURUS NOBILIS; MYRISTICA FRAGRANS; ORIGANUM; ORIGANUM MAJORANA; PIPER NIGRUM; SYZYGIUM AROMATICUM; ZINGIBER OFFICINALE;

EID: 70449395795     PISSN: 00036838     EISSN: None     Source Type: Journal    
DOI: 10.1134/S000368380906012X     Document Type: Article

References (29)

1. Madsen, L. H., Nielsen, B. R., Bertelsen, G., and Skibsted, L. H., Food Chem., 1996, vol. 57, pp. 331-337.
2. Voitkevich, S. A., in Efirnye masla dlya parfyumerii i aromaterapii (Essential Oils for Perfumery and Aromatherapy), Moscow: Pishch. Prom., 1999.
3. Flavours and Fragrances. Chemistry, Bioprocessing and Sustainability, Berger, R. G., Ed., New York: Springer, 2007, pp. 43-116.
4. Bauer, K., Garbe, D., and Surburg, H., Common Fragrance and Flavor Materials, Weinheim: VCH Verlag, 1990.
5. Cervato, G., Carabelli, M., Gervasio, S., Cittera, A., Cazzola, R., and Cestaro, B., J. Food Biochem., 2000, vol. 24, no. 3, pp. 453-465.
6. Dorman, H. J. D., Figueiredo, A. C., Barroso, J. G., and Deans, S. G., Flavour Fragrances J, 2000, vol. 15, no. 1, pp. 12-15.
7. Lee, K. G. and Shibamoto, T., Food Chem., 2001, vol. 74, pp. 443-448.
8. Lee, K. W., Kim, Y. J., Kim, D.-O., Lee, H. J., and Lee, C. Y., J. Agric. Food Chem., 2003, vol. 51, no. 22, pp. 6516-6520.
9. Bowry, V. W. and Ingold, K. U., Acc. Chem. Res., 1999, vol. 32, no. 1, pp. 27-34.
10. Ruberto, G. and Baratta, M., Food Chem., 2002, vol. 69, pp. 167-174.
11. Foti, M. C. and Ingold, K. U., J. Agric. Food Chem., 2003, vol. 51, no. 9, pp. 2758-2765.
12. Ruberto, G., Baratta, M. T., Deans, S. G., and Dorman, H. J. D., Planta Med., 2000, vol. 66, no. 3, pp. 687-690.
13. El-Ghorab, A. H., Mansour, A. F., and El-Massry, K. F., Flavour Fragrance J., 2004, vol. 19, no. 3, pp. 54-58.
14. Kim, H. J., Chen, F., Wu, C. Q., Wang, X., Chung, H. Y., and Jin, Z. Y., J. Agric. Food Chem., 2004, vol. 52, no. 7, pp. 2485-2488.
15. Singh, G., Marimuthu, R., De Heluani, C. S., and Catalan, C., J. Food Sci., 2005, vol. 70, no. 3, pp. 141-144.
16. Wei, A. and Shibamoto, T., J. Agric. Food Chem., 2007, vol. 55, no. 5, pp. 1737-1742.
17. Menut, C., Bessiere, J. M., Samate, D., Djibo, A. K., Buchbauer, G., and Schopper, B., J. Essent. Oil Res., 2000, vol. 12, no. 1, pp. 207-211.
18. Minica-Dukic, N., Bozin, B., Sokovic, M., and Simin, N., J. Agric. Food Chem., 2004, vol. 52, no. 7, pp. 2485-2489.
19. Agnanient, H., Makani, T., Akagah, A., Menut, C., and Bessiere, J. M., Flavour Fragrance J., 2002, vol. 20, no. 1, pp. 34-37.
20. Lee, K. G. and Shibamoto, T., J. Agric. Food Chem., 2002, vol. 50, no. 15, pp. 4947-4952.
21. Lee, K. G. and Shibamoto, T., Food Chem. Toxicol., 2001, vol. 39, no. 10, pp. 1199-1204.
22. Yanagimoto, K., Ochi, H., Lee, K. G., and Shibamoto, T., J. Agric. Food Chem., 2003, vol. 51, no. 25, pp. 7396-7401.
23. Lee, S. J., Shibamoto, T., and Lee, K. G., Food Chem., 2005, vol. 91, pp. 131-137.
24. Bozin, B., Milica-Dukic, N., Simin, N., and Anachov, G., J. Agric. Food Chem., 2006, vol. 54, no. 5, pp. 1822-1828.
25. Misharina, T. A. and Samusenko, A. L., Prikl. Biokhim. Mikrobiol., 2008, vol. 44, no. 4, pp. 482-486.
26. Jennings, W. and Shibamoto, T., Qualitative Analysis of the Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography, New York: Academic, 1980, pp. 130-154.
27. Misharina, T. A., Prikl. Biokhim. Mikrobiol., 2001, vol. 37, no. 6, pp. 726-732.
28. Misharina, T. A., Polshkov, A. N., Ruchkina, E. L., and Medvedeva, I. B., Prikl. Biokhim. Mikrobiol., 2003, vol. 39, no. 3, pp. 353-358.
29. Misharina, T. A. and Polshkov, A. N., Prikl. Biokhim. Mikrobiol., 2005, vol. 41, no. 6, pp. 693-702.