MAXIMIZATION OF ESSENTIAL OIL ANTIOXIDANT CAPACITY VIA STAR ANISE HYDRODISTILLATION
نویسندگان
چکیده
منابع مشابه
Phenolic Content and Antioxidant Capacity of Essential Oil Obtained from Sawdust of Chamaecyparis obtusa by Microwave-Assisted Hydrodistillation
Reactive oxygen species and free radicals play a major role in food deterioration. Current research is directed towards finding naturally occurring antioxidants of plant origin. In the present study, the chemical composition analysis of the essential oil obtained from sawdust of Chamaecyparis obtusa (COEO) was conducted by gas chromatography coupled with mass spectroscopy (GC-MS). Further, the ...
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Anisaldehyde characterized in the seeds of Pimpinella anisum L. (Umbelliferae), also known as aniseed, was found to inhibit the oxidation of L-3,4-dihydroxyphenylalanine (L-DOPA) by mushroom tyrosinase (EC 1.14.18.1) with an ID50 of 43 μg/mL (0.32 mM). The inhibition kinetics analyzed by a Lineweaver-Burk plot established anisaldehyde to be a noncompetitive inhibitor for this oxidation. On the ...
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This study aimed to evaluate the composition, antioxidant capacity and antibacterial effects of Pistacia atlantica subsp. kurdica (baneh) essential oil on some important bacteria in food safety. Essential oil was derived using hydro-distillation method of the baneh fruits. Essential oil composition was determined using gas chromatography–mass spectrometry. The 2,2′-azinobis-(3...
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microwave-assisted hydrodistillation (mahd) at three levels of microwave power (180, 360, and 540 w) and the traditional hydrodistillation (hd) were applied to obtain essential oils from bunium persicum boiss. (black zira). mahd at 540 w started much earlier than that of hd (4 min vs. 38 min, respectively). by the time the extraction of essential oils started with hd, almost 50% of the total es...
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Article history: Received 15 April 2014 Received in revised form 22 May 2014 Accepted 25 October 2014 Available online 10 November 2014
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ژورنال
عنوان ژورنال: Brazilian Journal of Chemical Engineering
سال: 2019
ISSN: 1678-4383,0104-6632
DOI: 10.1590/0104-6632.20190364s20190099