Alinkina ES, Misharina TA, Fatkullina LD
Applied Biochemistry and Microbiology, 2013
ABSTRACT:
In model reactions with the stable free 2,2-diphenyl-1-picrylhydrazyl radical, the antiradical properties of essential oils of thyme (Thymus vulgare), oregano (Origanum vulgare), and savory (Saturejahortensis) that are similar in the qualitative composition, but differ in the quantitative content of the main components, were studied and compared with the properties of synthetic antioxidant ionol. The reaction rates of components of essential oils with the radical were almost identical for all essential oils and were twice the reaction rate of ionol. The antiradical efficiency values were close to each other for all essential oils and by an order of magnitude smaller than for ionol.
CITATION:
Alinkina ES, Misharina TA, Fatkullina LD. Antiradical properties of oregano, thyme, and savory essential oils. Appl Biochem Micro. 2013;49(1):73-78.
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