TY - JOUR
T1 - Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils
AU - Deighton, Nigel
AU - Glidewell, Sheila M.
AU - Deans, Stanley G.
AU - Goodman, Bernard A.
PY - 1993/1/1
Y1 - 1993/1/1
N2 - The formation of stable free radicals upon reaction of the essential oils of 10 plant species with ultraviolet radiation and the superoxide radical anion, O2−, has been investigated by electron paramagnetic resonance (EPR) spectroscopy. Only the oils from oregano, summer savory and thyme produced EPR spectra and the results can be accounted for in terms of free radicals produced by the closely related phenolics, carvacrol and thymol. These observations are interpreted in terms of the known antioxidant properties of these molecules.
AB - The formation of stable free radicals upon reaction of the essential oils of 10 plant species with ultraviolet radiation and the superoxide radical anion, O2−, has been investigated by electron paramagnetic resonance (EPR) spectroscopy. Only the oils from oregano, summer savory and thyme produced EPR spectra and the results can be accounted for in terms of free radicals produced by the closely related phenolics, carvacrol and thymol. These observations are interpreted in terms of the known antioxidant properties of these molecules.
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U2 - 10.1002/jsfa.2740630208
DO - 10.1002/jsfa.2740630208
M3 - Article
AN - SCOPUS:0027143591
VL - 63
SP - 221
EP - 225
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 2
ER -