Applied Biochemistry and Microbiology

, Volume 44, Issue 4, pp 438–442 | Cite as

Antioxidant properties of essential oils from lemon, grapefruit, coriander, clove, and their mixtures

  • T. A. MisharinaEmail author
  • A. L. Samusenko


Antioxidant properties of individual essential oils from lemon (Citrus limon L.), pink grapefruit (Citrus paradisi L.), coriander (Coriandrum sativum L.), and clove (Caryophyllus aromaticus L.) buds and their mixtures were studied by capillary gas-liquid chromatography. Antioxidant activity was assessed by oxidation of the aliphatic aldehyde hexanal to the carboxylic acid. The lowest and highest antioxidant activities were exhibited by grapefruit and clove bud essential oils, respectively. Mixtures containing clove bud essential oil also strongly inhibited oxidation of hexanal. Changes in the composition of essential oils and their mixtures in the course of long-term storage in the light were studied. The stability of components of lemon and coriander essential oils in mixtures increased compared to individual essential oils.


Antioxidant Activity Apply Biochemistry Limonene Eugenol Linalool 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Madsen, L.H., Nielsen, B.R., Bertelsen, G., and Skibsted, L.H., Food Chem., 1996, vol. 57, pp. 331–337.CrossRefGoogle Scholar
  2. 2.
    Voitkevich, S.A., Efirnye masla dlya parfyumerii i aromaterapii (Essential Oils for Perfumery and Aromatherapy), Moscow: Pishch. promyshlennost’, 1999.Google Scholar
  3. 3.
    Lee, K.G. and Shibamoto, T., J. Agric. Food Chem., 2002, vol. 50, no. 15, pp. 4947–4952.PubMedCrossRefGoogle Scholar
  4. 4.
    Huang, D., Ou, B., and Prior, R.L., J. Agric. Food Chem., 2005, vol. 53, no. 3, pp. 1841–1846.PubMedCrossRefGoogle Scholar
  5. 5.
    Cervato, G., Carabelli, M., Gervasio, S., Cittera, A., Cazzola, R., and Cestaro, B., J. Food Biochem., 2000, vol. 24, no. 3, pp. 453–465.CrossRefGoogle Scholar
  6. 6.
    Dorman, H.J.D., Figueiredo, A.C., Barroso, J.G., and Deans, S.G., Flavour Fragr. J., 2000, vol. 15, pp. 12–15.CrossRefGoogle Scholar
  7. 7.
    Dang, M.N., Takascova, M., Nguyen, D.V., and Kristianova, K., Nahrung, 2001, vol. 45, no. 1, pp. 64–66.PubMedCrossRefGoogle Scholar
  8. 8.
    Lee, K.G. and Shibamoto, T., Food Chem., 2001, vol. 74, pp. 443–448.CrossRefGoogle Scholar
  9. 9.
    Lee, K.W., Kim, Y.J., Kim, D.-O., Lee, H.J., and Lee, C.Y., J. Agric. Food Chem., 2003, vol. 51, no. 22, pp. 6516–6520.PubMedCrossRefGoogle Scholar
  10. 10.
    Kahkonen, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J.P., Pihlaja, K., Kujala, T.S., and Heinonen, I.M., J. Agric. Food Chem., 1999, vol. 47, no. 8, pp. 3954–3962.PubMedCrossRefGoogle Scholar
  11. 11.
    Areias, F., Valentao, P., Andrade, P.B., Ferreres, F., and Seabra, R.M., J. Agric. Food Chem., 2000, vol. 48, no. 13, pp. 6081–6084.PubMedCrossRefGoogle Scholar
  12. 12.
    Ruberto, G. and Baratta, M., Food Chem., 2002, vol. 69, pp. 167–174.CrossRefGoogle Scholar
  13. 13.
    Yanishlieva, N.V., Mariniva, E.M., Gordon, M.H., and Raneva, V.G., Food Chem., 1999, vol. 64, pp. 59–66.CrossRefGoogle Scholar
  14. 14.
    Bowry, V.W. and Ingold, K.U., Acc. Chem. Res., 1999, vol. 32, no. 1, pp. 27–34.CrossRefGoogle Scholar
  15. 15.
    Foti, M.C. and Ingold, K.U., J. Agric. Food Chem., 2003, vol. 51, no. 9, pp. 2758–2765.PubMedCrossRefGoogle Scholar
  16. 16.
    Sivropoulou, A., Papanikolaou, E., Nikolaou, C., Kokkini, S., Lanaras, T., and Arsenakis, M., J. Agric. Food Chem., 1996, vol. 44, no. 5, pp. 1202–1205.CrossRefGoogle Scholar
  17. 17.
    Misharina, T.A., Golovnya, R.V., and Beletskii, I.V., Zh. Analit. Khim., 1999, vol. 54, no. 2, pp. 219–222.Google Scholar
  18. 18.
    Gopolakrishnan, N., J. Agric. Food Chem., 1994, vol. 42, no. 3, pp. 796–798.CrossRefGoogle Scholar
  19. 19.
    Misharina, T.A., Prikl. Biokhim. Mikrobiol., 2001, vol. 37, no. 6, pp. 726–732.PubMedGoogle Scholar
  20. 20.
    Misharina, T.A., Polshkov, A.N., Ruchkina, E.L., and Medvedeva, I.B., Prikl. Biokhim. Mikrobiol., 2003, vol. 39, no. 3, pp. 353–358.PubMedGoogle Scholar
  21. 21.
    Misharina, T.A. and Polshkov, A.N., Prikl. Biokhim. Mikrobiol., 2005, vol. 41, no. 6, pp. 693–702.PubMedGoogle Scholar
  22. 22.
    Jennings, W. and Shibamoto, T., Qualitative Analysis of the Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography, New York: Academic, 1980, pp. 130–154.Google Scholar
  23. 23.
    Lee, S.J., Shibamoto, T., and Lee, K.G., Food Chem., 2005, vol. 91, pp. 131–137.CrossRefGoogle Scholar

Copyright information

© MAIK Nauka 2008

Authors and Affiliations

  1. 1.Emanuel Institute of Biochemical PhysicsRussian Academy of SciencesMoscowRussia

Personalised recommendations