000163902 001__ 163902
000163902 005__ 20251113160752.0
000163902 0247_ $$2doi$$a10.1016/j.foodchem.2013.10.037
000163902 0248_ $$2sideral$$a83934
000163902 037__ $$aART-2014-83934
000163902 041__ $$aeng
000163902 100__ $$0(orcid)0000-0002-3399-9987$$aBentayeb, Karim
000163902 245__ $$aThe additive properties of Oxygen Radical Absorbance Capacity (ORAC) assay: The case of essential oils
000163902 260__ $$c2014
000163902 5060_ $$aAccess copy available to the general public$$fUnrestricted
000163902 5203_ $$aThe ORAC assay is applied to measure the antioxidant capacity of foods or dietary supplements. Sometimes, the manufacturers claim antioxidant capacities that may not correspond to the constituents of the product. These statements are sheltered by the general understanding that antioxidants might exhibit synergistic properties, but this is not necessarily true when dealing with ORAC assay values.
This contribution applies the ORAC assay to measure the antioxidant capacity of ten essential oils typically added to foodstuffs: citronella, dill, basil, red thyme, thyme, rosemary, oregano, clove and cinnamon. The major components of these essential oils were twenty-one chemicals in total. After a preliminary discrimination, the antioxidant capacity of eugenol, carvacrol, thymol, a-pinene, limonene and linalool was determined. The results showed that 72–115% of the antioxidant capacity of the essential oils corresponded to the addition of the antioxidant capacity of their constituents. Thus, the ORAC assay showed additive properties.
000163902 536__ $$9info:eu-repo/grantAgreement/ES/DGA/PM18-2007$$9info:eu-repo/grantAgreement/ES/DGA/T10
000163902 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000163902 590__ $$a3.391$$b2014
000163902 591__ $$aCHEMISTRY, APPLIED$$b8 / 72 = 0.111$$c2014$$dQ1$$eT1
000163902 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b8 / 122 = 0.066$$c2014$$dQ1$$eT1
000163902 591__ $$aNUTRITION & DIETETICS$$b19 / 77 = 0.247$$c2014$$dQ1$$eT1
000163902 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000163902 700__ $$0(orcid)0000-0002-8765-4319$$aVera, Paula$$uUniversidad de Zaragoza
000163902 700__ $$0(orcid)0000-0002-6532-2014$$aRubio, Carlos$$uUniversidad de Zaragoza
000163902 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000163902 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000163902 7102_ $$12009$$2X$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cProy. investigación HVA
000163902 773__ $$g148 (2014), 204-208$$pFood chem.$$tFood Chemistry$$x0308-8146
000163902 8564_ $$s340377$$uhttps://zaguan.unizar.es/record/163902/files/texto_completo.pdf$$yPostprint
000163902 8564_ $$s2546426$$uhttps://zaguan.unizar.es/record/163902/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000163902 909CO $$ooai:zaguan.unizar.es:163902$$particulos$$pdriver
000163902 951__ $$a2025-11-13-14:57:29
000163902 980__ $$aARTICLE