133229 20260217205444.0 doi 10.3390/foods13050749 sideral 137929 ART-2024-137929 eng Bertella, Anis Analysis of Bioactive Aroma Compounds in Essential Oils from Algerian Plants: Implications for Potential Antioxidant Applications 2024 Access copy available to the general public Unrestricted In 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). info:eu-repo/grantAgreement/ES/DGA/T53-23R info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es 5.1 2024 FOOD SCIENCE & TECHNOLOGY 43 / 182 = 0.236 2024 Q1 T1 1.021 2024 Food Science 2024 Q1 Health (social science) 2024 Q1 Plant Science 2024 Q1 Health Professions (miscellaneous) 2024 Q1 Microbiology 2024 Q2 8.7 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Gavril, Georgiana-Luminita Wrona, Magdalena Universidad de Zaragoza (orcid)0000-0003-2052-3012 Pezo, Davinson Sidaoui, Abouamama Benlahcen, Kheira Kihal, Mebrouk Olewnik-Kruszkowska, Ewa Salafranca, Jesús Universidad de Zaragoza (orcid)0000-0002-6607-1309 Nerín, Cristina Universidad de Zaragoza (orcid)0000-0003-2685-5739 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 13, 5 (2024), 749 [21 pp.] Foods Foods 2304-8158 1009746 http://zaguan.unizar.es/record/133229/files/texto_completo.pdf Versión publicada 2829068 http://zaguan.unizar.es/record/133229/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:133229 articulos driver 2026-02-17-20:17:24 ARTICLE