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Publisher: Altay State University
Journal: Himiâ Rastitelʹnogo Syrʹâ
Languages: Russian
Types: Article
Subjects: пряно-ароматические растения, эфирные масла, антиоксидантная активность, капиллярная газовая хроматография., Chemistry, Q, QD1-999, Science, spicy-aromatic herbs, essential oils, antioxidant activity, capillary gas chromatography.

In recent time the biological activity of essential oils from spicy-aromatic herbs, including the antioxidant one, have been evaluated in numerous studies. Earlier we have demonstrated high antioxidant activity of the oils contained monoterpenes, such as γ-terpinene and α-terpinolene, sesquiterpenes (zingeberene and β-caryofillene) and citral. However the concentration value of oils in the «aldehyde – essential oil» system was excessively high and the investigation of various concentrations was not carried out by us. The goal of this work was studying of the influence of oil concentration on antioxidant activity value for selected essential oils and correlation of the obtained data with a change of main antioxidants in the composition of the essential oils under study. The antioxidant properties of the essential oils from coriander

(Coriandrum sativum L.), ginger (Zingiber officinale L.), seeds of caraway (Carum carvi) and pink grapefruit (Citrus paradisi) have been studied in a wide interval of oil concentrations by capillary gas – liquid chromatography, using an aldehyde/carboxylic acid assay. Trans-2-hexenal was selected to serve as the test substance. The dependence of oil antioxidant activity on its concentration was found to be closely connected with a rate of content change of main antioxidants in the composition of the essential oils under study at prolonged exposure to light.

It was noted that the activity values of the main components of the studied oils had a clear impact on the concentration dependence of antioxidant activity of oils in general. It was observed the strongest dependence «antioxidant activity - oil concentration» for coriander oil, while ginger oil possessed the weakest one. The low concentrations of oil from pink grapefruit did not inhibit the aldehyde oxidation.

  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

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