Essential oils as antioxidants: their evaluation by DPPH, ABTS, FRAP, CUPRAC, and β-carotene bleaching methods

Essential oils prevent several chronic diseases owing to the presence of compounds, which have may an important role in the reduction of oxidative stress. Estimation of antioxidant properties of essential oils and evaluation of their antioxidant ability was the aim of this work. The antioxidant prop...

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Bibliographic Details
Published in:Monatshefte für Chemie 2016-12, Vol.147 (12), p.2083-2091
Main Authors: Olszowy, Małgorzata, Dawidowicz, Andrzej L.
Format: Article
Language:English
Subjects:
Additives
Analytical Chemistry
Antioxidants
BHA
Bleaching
Carotene
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Essential oils
Ferric ions
Free radicals
Gallic acid
Inorganic Chemistry
Lipids
Organic Chemistry
Original Paper
Oxidation
Physical Chemistry
Theoretical and Computational Chemistry
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Summary:Essential oils prevent several chronic diseases owing to the presence of compounds, which have may an important role in the reduction of oxidative stress. Estimation of antioxidant properties of essential oils and evaluation of their antioxidant ability was the aim of this work. The antioxidant properties of essential oils were estimated by DPPH, ABTS, FRAP, CUPRAC, and β-carotene bleaching methods and related to antioxidant properties of butylated hydroxyanisole and gallic acid. As our results indicate, these essential oils exhibit varying antioxidant activity, however, all of them are able to consume free radicals, to reduce cupric or ferric ions, and to protect or retard the oxidation process of lipids. Most of the essential oils can be applied not only as edible additives to improve the sensory and health promoting properties of foods but also as natural components enhancing the antioxidant stability of foodstuffs to increase their shelf-life. Graphical abstract
ISSN:0026-9247
1434-4475
DOI:10.1007/s00706-016-1837-0