Investigation of antioxidant synergisms and antagonisms among thymol, carvacrol, thymoquinone and p-cymene in a model system using the Briggs-Rauscher oscillating reaction

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 296-299

  Milos, Mladen ^a   Makota, Dika ^b  

^a UNIVERSITY OF SPLIT   (Croatia)

^b UNIVERSITY OF SARAJEVO   (Bosnia and Herzegovina)

Author keywords

Antagonism; Antioxidant capacity; Briggs Rauscher reactions; Synergism

Indexed keywords

ANTAGONISM; ANTAGONISTIC EFFECTS; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; AROMATIC PLANTS; AUTOOXIDATION; BRIGGS-RAUSCHER REACTIONS; COMPLEX MIXTURE; DETERIORATION PROCESS; MODEL SYSTEM; NUTRITIONAL QUALITIES; OSCILLATING REACTIONS; P-CYMENE; SYNERGISM; SYNERGISTIC EFFECT; THYMOQUINONE;

AGENTS; BIOASSAY; MIXTURES; PHENOLS;

ESSENTIAL OILS;

ANTIOXIDANT; CARVACROL; THYMOL; THYMOQUINONE;

ANTIOXIDANT ACTIVITY; ARTICLE; DRUG ANTAGONISM; DRUG POTENTIATION; OSCILLATION;

EID: 80054033428     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.042     Document Type: Article

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