Abstract
This chapter shows a complete picture of current knowledge on the antioxidant properties of essential oils (EOs). It presents the mechanism of degradation and the influencing factors of EOs’ antioxidant activity. Furthermore, various analytical methods used for the evaluation of EOs’ antioxidant activities are presented. In addition, application of EOs as antioxidants in food and cosmetic field are also included.
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Li, Y., Fabiano-Tixier, AS., Chemat, F. (2014). Essential Oils as Antioxidants. In: Essential Oils as Reagents in Green Chemistry. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-08449-7_3
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DOI: https://doi.org/10.1007/978-3-319-08449-7_3
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