Naslov
Chemical composition and antioxidant capacity of free volatile aglycones from basil(Ocimum basilicum L.) compared with its essential oil

Autori
Politeo, Olivera ; Jukić, Mila ; Miloš, Mladen

Izvornik
Food Chemistry (0308-8146) 101 (2007), 1; 379-385

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

Ključne riječi
Ocimum basilicum L.; volatile aglycones; essential oil; chemical composition; GC-MS; antioxidant capacity; DPPH; FRAP

Sažetak
The present paper examines the chemical composition and antioxidant capacity of free volatile aglycones from basil compared to their essential oil. The comparison of chemical composition of volatile aglycones with the chemical composition of essential oil reveals four common compounds: eugenol, chavicol, linalool and a-terpineol. For the evaluation of the mentioned antioxidant capacities, two different methods were performed: the 2, 20-diphenyl-1-picrylhydrazyl radical scavenging method (DPPH) and ferric reducing/antioxidant power assay (FRAP). DPPH method shows that free volatile aglycones possess good antioxidant properties comparable with that of the essential oil and well-known antioxidant butylated hydroxytoluene (BHT), but less than pure eugenol. The results obtained by FRAP method show that these compounds are some less effective antioxidants than essential oil and BHT.  2006 Elsevier Ltd. All rights reserved.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

POVEZANOST RADA