抗氧化剂
绝对(哲学)
苯酚
化学
食品科学
有机化学
认识论
哲学
作者
Yafang Guo,Romeo Pizzol,Simone Gabbanini,Andrea Baschieri,Riccardo Amorati,Luca Valgimigli
出处
期刊:Molecules
[Multidisciplinary Digital Publishing Institute]
日期:2021-08-29
卷期号:26 (17): 5237-5237
被引量:23
标识
DOI:10.3390/molecules26175237
摘要
Essential oils (EOs) have promising antioxidant activities which are gaining interest as natural alternatives to synthetic antioxidants in the food and cosmetic industries. However, quantitative data on chain-breaking activity and on the kinetics of peroxyl radical trapping are missing. Five phenol-rich EOs were analyzed by GC-MS and studied by oxygen-uptake kinetics in inhibited controlled autoxidations of reference substrates (cumene and squalene). Terpene-rich
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