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[Oregano essential oil as an inhibitor of higher fatty acid oxidation].
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- Additional Information
- Source:
Publisher: Izdatelstvo Nauka Country of Publication: Russia (Federation) NLM ID: 0023416 Publication Model: Print Cited Medium: Print ISSN: 0555-1099 (Print) Linking ISSN: 05551099 NLM ISO Abbreviation: Prikl Biokhim Mikrobiol Subsets: MEDLINE
- Publication Information:
Original Publication: Moskva : Izdatelstvo Nauka
- Subject Terms:
- Abstract:
Inhibition of the oxidation of fatty acids methyl esters by oregano essential oil was studied using capillary gas chromatography. A mixture of fatty acids which contained saturated, mono-, di-, and polyunsaturated acids with 16-24 carbon atoms was extracted from mice brain. Changes in the composition of esters in hexane solutions both in the presence of oregano essential oil and without it were examined during their autooxidation in light for 1 year. It was found that the oxidation rate of unsaturated fatty acids increases with increasing degree of their unsaturation. Oregano essential oil inhibited the oxidation process. Antioxidant activity of the oil increased with increase of its concentration. It was shown that carvacrol and thymol are the main antioxidant components of oregano oil.
- Accession Number:
0 (Antioxidants)
0 (Cell Extracts)
0 (Cymenes)
0 (Esters)
0 (Fatty Acids)
0 (Fatty Acids, Unsaturated)
0 (Hexanes)
0 (Monoterpenes)
0 (Oils, Volatile)
3J50XA376E (Thymol)
9B1J4V995Q (carvacrol)
- Publication Date:
Date Created: 20110929 Date Completed: 20111011 Latest Revision: 20191210
- Publication Date:
20221213
- Accession Number:
21950127
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