Chemical composition, olfactory evaluation and antioxidant effects of the essential oil of Satureja montana L.

Natural Product Communications

Volumn 3, Issue 7, 2008, Pages 1035-1042

  Stoilova, Ivanka ^a   Bail, Stefanie ^b   Buchbauer, Gerhard ^b   Krastanov, Albert ^a   Stoyanova, Albena ^a   Schmidt, Erich ^c   Jirovetz, Leopold ^b  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b UNIVERSITY OF VIENNA   (Austria)

^c Kurt Kitzing Co   (Germany)

Author keywords

Antioxidant effects; Chemical composition; Olfactory evaluation; Satureja montana

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BUTYLCRESOL; CARVACROL; CARYOPHYLLENE; DEOXYRIBOSE; ESSENTIAL OIL; FERRIC ION; LINOLEIC ACID; PARA CYMENE; PLANT EXTRACT; QUERCETIN; SATUREJA MONTANA EXTRACT; SUPEROXIDE; TERPINENE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THYMOL; UNCLASSIFIED DRUG; XANTHINE OXIDASE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; CONTROLLED STUDY; GAS CHROMATOGRAPHY; IC 50; LIPID PEROXIDATION; MASS SPECTROMETRY; NONHUMAN; ODOR; SATUREJA MONTANA; SAVORY;

SATUREJA MONTANA;

EID: 73349130908     PISSN: 1934578X     EISSN: 15559475     Source Type: Journal    
DOI: 10.1177/1934578x0800300701     Document Type: Article

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