INVESTIGATION OF DEPENDENCE OF ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS FROM LEMON, MACE, FENNEL AND BLACK PEPPER ON OIL CONCENTRATION BY CAPILLARY GAS-LIQUID CHROMATOGRAPHY
Abstract
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 the high antioxidant activity of the oils contained monoterpenes, such as γ-terpinene and α-terpinolene, or sesquiterpenes (zingeberene and β-caryofillene). However the concentration value of oils in the «aldehyde – essential oil» system was too 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. The antioxidant properties of the essential oils from lemon (Citrus limon), mace (Myristicia fragans L.), fennel (Foeniculum officinale) and black pepper (Capsicum nigrum L.) 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 observed the strongest dependence «antioxidant activity – oil concentration» for lemon oil, while fennel oil possessed the weakest one. The low concentrations of oil from black pepper did not inhibit the aldehyde oxidation.
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