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Antioxidant activity of clove (Eugenia caryophyllata Thunb), oregano (Oringanum vulgare L) and sage (Salvia officinalis L) essential oils in various model systems

The present study evaluated the antioxidant activity of clove, oregano and sage essential oils (EOs) using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, β carotene/linoleic acid bleaching (BCB) and ferric reducing power (FRP) assays. EOs at concentrations of 600 and 1000 µg/mL and Bu...

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Bibliographic Details
Main Authors: Ghadermazi, R., Keramat, J., Goli, S. A. H.
Format: Journal Contribution
Language:English
Published: 2019
Subjects:
Eugenia caryophyllata
Cloves
Oregano
Salvia officinalis
Sage
Essential oils
Antioxidants
Free radicals
Bleaching
Oxidation
Peroxides
Soybean oil
Phenolic content
Tannic acid
Carotenes
Chloroform
Storage
Herbaceous plants
Linoleic acid
Caraway
Cumin
Rosemary
Thyme
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/15562
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http://agris.upm.edu.my:8080/dspace/handle/0/15562

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