Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media
R. S. Farag, A.Z.M. Badei, F. M. Hewedi, Gamal S. El‐Baroty
Journal of the American Oil Chemists Society
Abstract
Abstract Some spice essential oils (caraway, clove, cumin, rosemary, sage and thyme) and their major constituents were added to emulsified linoleic acid in aqueous media to examine their antioxidant activity. The methods used for measuring linoleic acid oxidation were coupled oxidation of β ‐carotene, conjugated diene formation and thiobarbituric acid test. The essential oils under study possess an antioxidant effect and this phenomenon was increased by increasing their concentration. Generally, the effectiveness of the various essential oils on linoleic acid oxidation was in the following descending order: caraway >sage>cumin>rosemary>thyme>clove. It appears that there was a relationship between the antioxidant effect and the chemical composition of the oils.
Extracted Claims
11 claims extracted from this paper into the knowledge graph
caraway essential oil is more effective than sage essential oil
“Generally, the effectiveness of the various essential oils on linoleic acid oxidation was in the following descending order: caraway >sage>cumin>rosemary>thyme>clove.”
rosemary essential oil is more effective than thyme essential oil
“Generally, the effectiveness of the various essential oils on linoleic acid oxidation was in the following descending order: caraway >sage>cumin>rosemary>thyme>clove.”
clove essential oil has antioxidant effect
“The essential oils under study possess an antioxidant effect and this phenomenon was increased by increasing their concentration.”