Volltext verfügbar nach Anmeldung bzw. im Campus-Netz.
Phytochemistry, Antioxidant, and Lipid Peroxidation Inhibition of the Essential Oils of Lavandula Officinalis L. in Iran.
In: International Journal of Food Properties, Jg. 21 (2018), Heft 1, S. 2550-2556
Online
academicJournal
Zugriff:
The aim of present study was to evaluation the antioxidant potential of Lavandula officinalis on the basis of the chemical compositions of oils obtained by hydrodistillation. In the case of L. officinalis, 13 compounds were identified representing the 96.53% of the total oil. The major constituents of the oil were described as α-pinene (20.14%), camphor (14.36%), menthol (32.51%), and 1,8-cineole (20.14%). The oils were also subjected to screening for their possible antioxidant activity by using 2,2-diphenyl-1-picrylhydrazyl assays. 1,8-Cineole and menthol showed appreciable antioxidant activity in 2,2-diphenyl-1-picrylhydrazyl test. Antioxidant activity guided fractionation of the oil was carried out by The TLC-bioautography screening and fractionation resulted in the separation of the main antioxidant compound which were identified as 1,8-cineole (48%) and menthol (39%). [ABSTRACT FROM AUTHOR]
| Titel: |
Phytochemistry, Antioxidant, and Lipid Peroxidation Inhibition of the Essential Oils of Lavandula Officinalis L. in Iran.
|
|---|---|
| Autor/in / Beteiligte Person: | Miri, Somaye |
| Link: | |
| Zeitschrift: | International Journal of Food Properties, Jg. 21 (2018), Heft 1, S. 2550-2556 |
| Veröffentlichung: | 2018 |
| Medientyp: | academicJournal |
| ISSN: | 1094-2912 (print) |
| DOI: | 10.1080/10942912.2015.1027921 |
| Schlagwort: |
|
| Sonstiges: |
|