Journal ArticleDOI
Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems
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TLDR
Thymol is a better antioxidant in TGSO than in TGL, whereas the activity of carvacrol in the two lipid systems does not differ significantly, although the mechanism of their inhibiting action depends on the character of the lipid medium.About:
This article is published in Food Chemistry.The article was published on 1999-01-01. It has received 534 citations till now. The article focuses on the topics: Thymol & Carvacrol.read more
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Natural antioxidants from residual sources.
Andrés Moure,José Manuel Cruz,Daniel Franco,J.Manuel Domı́nguez,Jorge Sineiro,Herminia Domínguez,María José Núñez,J.Carlos Parajó +7 more
TL;DR: In this paper, the authors focus on the extraction of polyphenols from agricultural and industrial wastes, and summarize available data on the factors affecting their antioxidant activity and stability, and, in some cases, the reported major active compounds identified.
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Antioxidant activity of selected essential oil components in two lipid model systems
TL;DR: In this paper, the main classes of compounds, namely monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpene Hydrocarbons and benzene derivatives, have been analyzed.
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Use of different methods for testing antioxidative activity of oregano essential oil
TL;DR: In this article, the antioxidant properties of the essential oil from oregano in relation to its chemical composition were examined and the antioxidant activity was investigated with three different methods: the β-carotene bleaching (BCB) test, the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method and the TBARS assay.
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Identification of volatile components in basil Ocimum basilicum L and thyme leaves Thymus vulgaris L and their antioxidant properties
TL;DR: Aroma compounds in the extracts of basil leaves (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) were identified by gas chromatography and mass spectrometry (GC/MS).
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Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
TL;DR: The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.
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Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol
Robert Aeschbach,J. Löliger,Brigitte C. Scott,A Murcia,John Butler,Barry Halliwell,Okezie I. Aruoma +6 more
TL;DR: The data suggest that thymol, carvacrol and 6-gingerol possess useful antioxidant properties and may become important in the search for 'natural' replacements for 'synthetic' antioxidant food additives.
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Natural antioxidants for food use
TL;DR: There is a general trend towards replacing the use of synthetic antioxidants in food processing by the addition of natural oxidation inhibitors or by the preferential use of ingredients that naturally possess antioxidant activity as discussed by the authors.
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Toxicology of the synthetic antioxidants BHA and BHT in comparison with the natural antioxidant vitamin E
Regine Kahl,H. Kappus +1 more
TL;DR: The present overview concludes that the concentrations of BHA and BHT nowadays used in food, drugs and cosmetics are probably harmless and vitamin E can also be used in higher doses without the occurrence of adverse effects.
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