Comprehensive assessment of antioxidant activity of essential oils

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Anthony, Kevin P ^a   Deolu Sobogun, Suziat A ^a   Saleh, Mahmoud A ^a  

^a TEXAS SOUTHERN UNIVERSITY   (United States)

Author keywords

DPPH; Food spices; Lamiaceae; Myrtaceae; Oxidative damage; Radical scavenging

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; CARVACROL; ESSENTIAL OIL; EUGENOL; PICRIC ACID; PLANT EXTRACT; TERPENE; THYMOL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; DRUG EFFECT; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LAMIACEAE; LIPID METABOLISM; MASS FRAGMENTOGRAPHY; METHODOLOGY; MYRTACEAE; OXIDATIVE STRESS; SPICE;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY SUPPLEMENTS; EUGENOL; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LAMIACEAE; LIPID METABOLISM; MONOTERPENES; MYRTACEAE; OILS, VOLATILE; OXIDATIVE STRESS; PICRATES; PLANT EXTRACTS; PLANT OILS; SPICES; TERPENES; THYMOL;

LAMIACEAE; MYRTACEAE;

EID: 84864575551     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02795.x     Document Type: Article

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