Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

Flavour and Fragrance Journal

Volumn 25, Issue 1, 2010, Pages 13-19

  Viuda Martos, Manuel ^a   Ruiz Navajas, Yolanda ^a   Sánchez Zapata, Elena ^a   Fernández López, Juana ^a   Pérez Álvarez, José A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant; DPPH; Essential oils; FIC; FRAP; Rancimat; Spices; TBARS

Indexed keywords

ANTIOXIDANT ACTIVITIES; AROMATIC PLANTS; CHEMICAL DETERIORATION; DPPH; FOOD SYSTEM; MEDITERRANEAN COUNTRIES; MEDITERRANEAN DIET; ORIGANUM VULGARE; OXIDATIVE DEGRADATION; PHENOLIC COMPOUNDS; RANCIMAT; ROSMARINUS OFFICINALIS; SHELF LIFE; SIDE EFFECT; SYNTHETIC ANTIOXIDANTS; SYZYGIUM AROMATICUM; THYMUS VULGARIS; TOTAL PHENOLS;

CHEMICAL CONTAMINATION; FOOD STORAGE; IRON COMPOUNDS; PHENOLS;

ESSENTIAL OILS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ESSENTIAL OIL; PHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; CLOVE; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; IRON CHELATION; NONHUMAN; OREGANO; ROSEMARY; SALVIA OFFICINALIS; SERIAL ANALYSIS OF GENE EXPRESSION; SPICE; THYME;

ORIGANUM; ORIGANUM VULGARE; ROSMARINUS OFFICINALIS; SALVIA OFFICINALIS; SYZYGIUM AROMATICUM; THYMUS VULGARIS;

EID: 75749114041     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1951     Document Type: Article

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