Baratta MT, Dorman HJD, Deans SG, Figueiredo AC, Barroso JG, Ruberto G
Flavour and Fragrance Journal, 1998
The essential oil composition of Cananga odorata, Boswellia thurifera, Cymbopogon citratus, Marjorana hortensis, Ocimum basilicum,Rosmarinus officinalis, Cinnamomum zeylanicum and Citrus limon was analysed by GC and GC–MS, and their antimicrobial and antioxidant activity tested. Twenty-five different genera of bacteria and one fungal species were used in this study as test organisms. These included animal and plant pathogens, food poisoning and spoilage bacteria and the spoilage fungus Aspergillus niger. The volatile oils exhibited considerable inhibitory effect against all the tested organisms. The oils also demonstrated antioxidant capacities, comparable with α-tocopherol and butylated hydroxytoluene (BHT). The method adopted in this study was the modified thiobarbituric acid reactive species (TBARS) assay. The antioxidant activity was carried out under different conditions by using egg yolk and rat liver in the absence and presence of the radical inducer 2,2′-azobis (2-amidinopropane) dihydrochloride (ABAP).
Baratta MT, Dorman HJD, Deans SG, Et Al. Antimicrobial and antioxidant properties of some commercial essential oils. Flavour, Frag J. 1998;13(4):235-244.