Explaining the antioxidant activity of some common non-phenolic components of essential oils

Food Chemistry

Volumn 232, Issue , 2017, Pages 656-663

  Baschieri, Andrea ^a   Ajvazi, Majlinda Daci ^b   Tonfack, Judith Laure Folifack ^a   Valgimigli, Luca ^a   Amorati, Riccardo ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b University of Prishtines   (Serbia)

Author keywords

Antioxidant; Autoxidation; Citral; Essential oil; Limonene; Linalool; Peroxyl radicals

Indexed keywords

ACTIVATION ENERGY; ALCOHOLS; ANTIOXIDANTS; ESSENTIAL OILS; FOOD PRESERVATION; OXIDATION; RATE CONSTANTS;

AUTOXIDATION; CITRAL; LIMONENE; LINALOOL; PEROXYL RADICAL;

MONOTERPENES;

ALDEHYDE; ANTIOXIDANT; CITRAL; DODECANAL; ESSENTIAL OIL; LIMONENE; LINALOOL; UNCLASSIFIED DRUG; PLANT EXTRACT; REACTIVE OXYGEN METABOLITE;

ANTIOXIDANT ACTIVITY; ARTICLE; AUTOOXIDATION; CALCULATION; ENTHALPY; KINETICS; OXYGEN CONSUMPTION; RATE CONSTANT; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; OILS, VOLATILE; OXIDATION-REDUCTION; PLANT EXTRACTS; REACTIVE OXYGEN SPECIES;

EID: 85018589875     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.036     Document Type: Article

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