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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. Misharina
  • A. L. Samusenko
Article

Abstract

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.

Keywords

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.

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Copyright information

© MAIK Nauka 2008

Authors and Affiliations

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

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