标题：Influence of Different Temperatures and Times on Antiradical Properties of Zataria multiflora Boiss. and Cinnamon zeylanicum Essential Oils by Using DPPH Method
期刊名称：Walailak Journal of Science and Technology (WJST)
印刷版ISSN：2228-835X
出版年度：2013
卷号：12
期号：5
页码：441-447
语种：English
出版社：Institute of Research and Development, Walailak University.
摘要：The oxidation of fats and oils has a key role in the reduction of the nutritional and organoleptic properties of foodstuffs. Nowadays, there is a tendency to create to use natural preservatives, such as essential oils, for antioxidant, antiradical and antimicrobial properties in foodstuffs. In this study, the effect of thermal processing on the antiradical activities of Zataria multiflora Boiss. (ZMEO) and Cinnamon zeylanicum (CZEO) essential oils is checked. Antiradical activities were measured with a 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH) assay at 3 temperatures (100, 140 and 180 °C) and at 3 different time intervals (1, 2 and 3 h). The EC 50 of ZMEO and CZEO were 4026.67 ± 2.2 and 2605.01 ± 15.57 ppm, respectively, at 25 °C. The 2 essences showed various reactions and characteristics at different temperatures (100, 140 and 180 °C) and time ranges (1, 2 and 3 h). Maximum and minimum antiradical properties were observed for ZMEO at respectively, 140 and 180 °C after 1 h heating. doi: 10.14456/WJST.2015.85
