Chemical composition, olfactory evaluation and antioxidant effects of an essential oil of Origanum vulgare L. from Bosnia

Natural Product Communications

Volumn 3, Issue 7, 2008, Pages 1043-1046

  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; Origanum vulgare

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BUTYLCRESOL; CARVACROL; CARYOPHYLLENE; ESSENTIAL OIL; FERRIC ION; HYDROXYL RADICAL; LINOLEIC ACID; ORIGANUM VULGARE EXTRACT; PARA CYMENE; PLANT EXTRACT; SUPEROXIDE; TERPINENE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; AROMA; ARTICLE; BOSNIA AND HERZEGOVINA; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; CONTROLLED STUDY; GAS CHROMATOGRAPHY; IC 50; LIPID PEROXIDATION; NONHUMAN; ODOR; OREGANO;

ORIGANUM; ORIGANUM VULGARE;

EID: 77953975112     PISSN: 1934578X     EISSN: 15559475     Source Type: Journal    
DOI: 10.1177/1934578x0800300702     Document Type: Article

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