Antioxidant Properties of Essential Oils: Autoxidation of Essential Oils from Laurel and Fennel and of Their Mixtures with Essential Oil from Coriander
- Cite this article as:
- Misharina, T.A. & Polshkov, A.N. Appl Biochem Microbiol (2005) 41: 610. doi:10.1007/s10438-005-0111-8
Changes in the composition of essential oils from the seeds of laurel (Laurus nobilis L.) and fennel (Foeniculum vulgare Mill., var. dulce Thelling) and their mixture with essential oil from coriander were studied by capillary gas-liquid chromatography during storage in the dark and in light. Under these conditions, essential oil of laurel retained its composition for 12 months. Essential oil of fennel was rapidly oxidized in light. However, the rate of its oxidation in the dark was lower. The major component of essential oil of fennel, trans-anethol, had a lower antioxidant activity than essential oil of coriander. The mixture of essential oils from laurel and coriander possessed antioxidant properties and strongly inhibited the oxidation of components of the fennel oil.