000133229 001__ 133229
000133229 005__ 20240410085328.0
000133229 0247_ $$2doi$$a10.3390/foods13050749
000133229 0248_ $$2sideral$$a137929
000133229 037__ $$aART-2024-137929
000133229 041__ $$aeng
000133229 100__ $$aBertella, Anis
000133229 245__ $$aAnalysis of Bioactive Aroma Compounds in Essential Oils from Algerian Plants: Implications for Potential Antioxidant Applications
000133229 260__ $$c2024
000133229 5060_ $$aAccess copy available to the general public$$fUnrestricted
000133229 5203_ $$aIn samples of Artemisia campestris (AC), Artemisia herba-alba (AHA) and Salvia jordanii (SJ) essential oils, up to 200 distinct volatile compounds were identified. Using headspace solid-phase microextraction combined with gas chromatography–olfactometry–mass spectrometry (HS-SPME-GC-O-MS), different panelists detected 52 of these compounds. This study offers the most detailed analysis of bioactive compound profiles conducted so far. The most abundant compounds identified were curcumene, making up 12.96% of AC, and camphor, constituting 21.67% of AHA and 19.15% of SJ. The compounds with the highest odor activity value (OAV) were (E,Z)-2,4-nonadienal (geranium, pungent), 3-nonenal (cucumber) and 2-undecenal (sweet) in AC, AHA and SJ, respectively. AHA essential oil showed significant antioxidant activity (IC50 = 41.73 ± 4.14 mg/g) and hydroxyl radical generation (hydroxylation percentage = 29.62 ± 3.14), as assessed by the diphenylpicrylhydrazyl (DPPH) method. In terms of oxygen radical absorbance capacity (ORAC), the strongest antioxidant activity was obtained for SJ essential oil (antioxidant activity of the essential oils, AOX = 337.49 ± 9.87).
000133229 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53-23R
000133229 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000133229 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000133229 700__ $$aGavril, Georgiana-Luminita
000133229 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena$$uUniversidad de Zaragoza
000133229 700__ $$aPezo, Davinson
000133229 700__ $$aSidaoui, Abouamama
000133229 700__ $$aBenlahcen, Kheira
000133229 700__ $$aKihal, Mebrouk
000133229 700__ $$aOlewnik-Kruszkowska, Ewa
000133229 700__ $$0(orcid)0000-0002-6607-1309$$aSalafranca, Jesús$$uUniversidad de Zaragoza
000133229 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000133229 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000133229 773__ $$g13, 5 (2024), 749 [21 pp.]$$pFoods$$tFoods$$x2304-8158
000133229 8564_ $$s1009746$$uhttps://zaguan.unizar.es/record/133229/files/texto_completo.pdf$$yVersión publicada
000133229 8564_ $$s2829068$$uhttps://zaguan.unizar.es/record/133229/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000133229 909CO $$ooai:zaguan.unizar.es:133229$$particulos$$pdriver
000133229 951__ $$a2024-04-10-08:35:50
000133229 980__ $$aARTICLE