Antioxidant properties of essential oils

  • T. A. MisharinaEmail author
  • M. B. Terenina
  • N. I. Krikunova


By the method of capillary gas-liquid chromatography, we studied the antioxidant properties and stability during the storage of hexane solutions of 14 individual essential oils from black and white pepper (Piper nigrum L.), cardamom (Elettaria cardamomum L.), nutmeg (Myristica fragrans Houtt.), mace (Myristica fragrans Houtt), juniper berry (Juniperus communis L.), fennel seed (Foeniculum vulgare Mill., var. dulce Thelling), caraway (Carvum carvi L.), dry cinnamon leaves (Cinnamomum zeylanicum Bl.), marjoram (Origanum majorana L.), laurel (Laurus nobilis L.), ginger (Zingiber officinale L.), garlic (Allium sativum L.), and clove bud (Caryophyllus aromaticus L.). We assessed the antioxidant properties by the oxidation of aliphatic aldehyde (trans-2-hexenal) into the corresponding carbonic acid. We established that essential oils of garlic, clove bud, ginger and leaves of cinnamon have the maximal efficiency of inhibiting hexenal oxidation (80!–93%), while black pepper oil has the minimal (49%). Antioxidant properties of essential oils with a high content of substituted phenols depended poorly on their concentrations in model systems. We studied the changes in the composition of essential oils during the storage of their hexane solutions for 40 days in light and compared it with the stability of essential oils stored for a year in darkness.


Apply Biochemistry Black Pepper Hexane Solution Sabinene White Pepper 
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Copyright information

© Pleiades Publishing, Ltd. 2009

Authors and Affiliations

  • T. A. Misharina
    • 1
    Email author
  • M. B. Terenina
    • 1
  • N. I. Krikunova
    • 1
  1. 1.Emanuel Institute of Biochemical PhysicsRussian Academy of SciencesMoscowRussia

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