IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
artículos
Título:
Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils
Autor/es:
QUIROGA, P. R.; GROSSO, N.R.; LANTE, A.; LOMOLINO, G.; ZYGADLO, J.A.; NEPOTE, V.
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2013 vol. 48 p. 642 - 649
ISSN:
0950-5423
Resumen:
This study reported the chemical composition, phenolic content, antioxidant and anti-lipase activity oforegano and Lippia essential oils. The major compounds found in oregano essential oil were c-terpinene(32.10%), a-terpinene (15.10%), p-cymene (8.00%) and thymol (8.00%). In Lippia essential oil, a-limonene(76.80%) and 1,8-cineole (4.95%) represented the major compounds. Oregano essential oil hadhigher phenolic content (12.47 mg gallic acid mL1) and DPPH scavenging activity (IC50 0.357 lg mL1)than Lippia essential oil (7.94 mg gallic acid mL1 and IC50 0.400 lg mL1, respectively). Both essentialoils had similar antioxidant indexes (about 1.2) determined by Rancimat. Moreover, oregano essential oilhad also higher anti-lipase activity (IC50 5.09 and 7.26 lg mL1). Higher phenolic content in the essentialoils was related with higher scavenging and anti-lipase activities. Oregano and Lippia essential oils couldbe used as natural antioxidants on food products.