Naslov
Use of different methods for testing antioxidative activity of oregano essential oil

Autori
Kulišić, Tea ; Radonić, Ani ; Katalinić, Višnja ; Miloš, Mladen

Izvornik
Food Chemistry (0308-8146) 85 (2004), 4; 633-640

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Origanum vulgare L.; essential oil; natural antioxidants; antioxidant activity;

Sažetak
The antioxidant properties of the essential oil from oregano in relation to its chemical composition were examined. The antioxidant activity was investigated with three different methods: the b-carotene bleaching (BCB) test, the 2, 2’ -diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method and the thiobarbituric acid reactive species (TBARS) assay. It was found that the total essential oil, its fraction as well as its pure constituents have a significant antioxidant effect when tested by each method, respectively. Generally the antioxidant activity of the oregano essential oil is less effective than the ascorbic acid, but comparable with the a-tocopherol and the synthetic antioxidant butylated hydroxytoluene (BHT). The synergy among minor oxygen containing compounds was suggested as possible factor, which influenced the antioxidant power of the oregano essential oil. The antioxidant concentrations influenced its antioxidant power, too.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA