The additive properties of Oxygen Radical Absorbance Capacity (ORAC) assay: The case of essential oils

Food Chemistry

Volumn 148, Issue , 2014, Pages 204-208

  Bentayeb, Karim ^a   Vera, Paula ^a   Rubio, Carlos ^a   Nerín, Cristina ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Additive properties; Antioxidant; Antioxidant capacity; Essential oil; ORAC; Oregano; Thyme

Indexed keywords

ANTIOXIDANT CAPACITY; ORAC; ORAC ASSAYS; OREGANO; OXYGEN RADICAL ABSORBANCE CAPACITIES; SYNERGISTIC PROPERTIES; THYME;

ANTIOXIDANTS; MONOTERPENES; OILS AND FATS;

ESSENTIAL OILS;

2,2' AZOBIS(2 AMIDINOPROPANE); ANTIOXIDANT; BENZYL BENZOATE; CAMPHENE; CAMPHOR; CARVACROL; CARVONE; CINNAMALDEHYDE; CITRONELLAL; CITRONELLOL; ESSENTIAL OIL; ESTRAGOLE; EUGENOL; FARNESOL; FLUORESCEIN; GERANIOL; LIMONENE; LINALOOL; METHYLEUGENOL; OXYGEN RADICAL; PARA CYMENE; PINENE; SAFROLE; TERPINEOL; THYMOL; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; BASIL; CINNAMON; CITRONELLA; CLOVE; CYMBOPOGON; DIET SUPPLEMENTATION; DILL; FOOD; OREGANO; OXYGEN RADICAL ABSORBANCE CAPACITY ASSAY; REACTION TIME; RED THYME; ROSEMARY; THYME; THYMUS (PLANT);

CINNAMOMUM VERUM; CITRONELLA; OCIMUM; ORIGANUM; ROSMARINUS OFFICINALIS; SYZYGIUM AROMATICUM; THYMUS VULGARIS;

ADDITIVE PROPERTIES; ANTIOXIDANT; ANTIOXIDANT CAPACITY; ESSENTIAL OIL; ORAC; OREGANO; THYME;

ANTIOXIDANTS; FOOD ADDITIVES; OILS, VOLATILE; OXYGEN; PLANT OILS;

EID: 84887091955     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.037     Document Type: Article

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