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Antiradical properties of oregano, thyme, and savory essential oils

An Erratum to this article was published on 26 February 2013

Abstract

In model reactions with the stable free 2,2-diphenyl-1-picrylhydrazyl radical, the antiradical properties of essential oils of thyme (Thymus vulgare), oregano (Origanum vulgare), and savory (Satureja hortensis) that are similar in the qualitative composition, but differ in the quantitative content of the main components, were studied and compared with the properties of synthetic antioxidant ionol. The reaction rates of components of essential oils with the radical were almost identical for all essential oils and were twice the reaction rate of ionol. The antiradical efficiency values were close to each other for all essential oils and by an order of magnitude smaller than for ionol.

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Correspondence to E. S. Alinkina.

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Original Russian Text © E.S. Alinkina, T.A. Misharina, L.D. Fatkullina, 2013, published in Prikladnaya Biokhimiya i Mikrobiologiya, 2013, Vol. 49, No. 1, pp. 82–87.

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Alinkina, E.S., Misharina, T.A. & Fatkullina, L.D. Antiradical properties of oregano, thyme, and savory essential oils. Appl Biochem Microbiol 49, 73–78 (2013). https://doi.org/10.1134/S000368381301002X

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Keywords

  • DPPH
  • Apply Biochemistry
  • Thymol
  • Carvacrol
  • Antiradical Activity