Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation

Autores
Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were: carvacrol, terpinen-4-ol, and γ-terpinene in R1 and R2; and γ-terpinene, α-terpineol, and sabinene in D1 and D2. Free-radical scavenging activities was observed in all fractions and was higher in R2 (77.23%). D1 and D2 showed less amount of volatile oxidation compounds produced from sunflower oil stored at 60 ºC for 14 days. The greatest antioxidant activity was observed in D1 and D2. Thermal stability was also analyzed in oregano essential oil and fractions. Oregano essential oil, R1 and R2 presented higher carvacrol concentration and thermal stability. The short-path molecular distillation fractions can be used to prepare fractions from oregano essential oil with higher antioxidant activity.
Fil: Olmedo, Rubén Horacio. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Nepote, Valeria. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Grosso, Nelson. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Materia
Essential Oil
Antioxidants
Oregano
Destillation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/13490
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillationOlmedo, Rubén HoracioNepote, ValeriaGrosso, NelsonEssential OilAntioxidantsOreganoDestillationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were: carvacrol, terpinen-4-ol, and γ-terpinene in R1 and R2; and γ-terpinene, α-terpineol, and sabinene in D1 and D2. Free-radical scavenging activities was observed in all fractions and was higher in R2 (77.23%). D1 and D2 showed less amount of volatile oxidation compounds produced from sunflower oil stored at 60 ºC for 14 days. The greatest antioxidant activity was observed in D1 and D2. Thermal stability was also analyzed in oregano essential oil and fractions. Oregano essential oil, R1 and R2 presented higher carvacrol concentration and thermal stability. The short-path molecular distillation fractions can be used to prepare fractions from oregano essential oil with higher antioxidant activity.Fil: Olmedo, Rubén Horacio. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Nepote, Valeria. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Grosso, Nelson. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaElsevier2014-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/13490Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson; Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation; Elsevier; Food Chemistry; 2-20140308-8146enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814614001198info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.01.087info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:43:34Zoai:ri.conicet.gov.ar:11336/13490instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:43:35.045CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation
title Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation
spellingShingle Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation
Olmedo, Rubén Horacio
Essential Oil
Antioxidants
Oregano
Destillation
title_short Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation
title_full Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation
title_fullStr Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation
title_full_unstemmed Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation
title_sort Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation
dc.creator.none.fl_str_mv Olmedo, Rubén Horacio
Nepote, Valeria
Grosso, Nelson
author Olmedo, Rubén Horacio
author_facet Olmedo, Rubén Horacio
Nepote, Valeria
Grosso, Nelson
author_role author
author2 Nepote, Valeria
Grosso, Nelson
author2_role author
author
dc.subject.none.fl_str_mv Essential Oil
Antioxidants
Oregano
Destillation
topic Essential Oil
Antioxidants
Oregano
Destillation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were: carvacrol, terpinen-4-ol, and γ-terpinene in R1 and R2; and γ-terpinene, α-terpineol, and sabinene in D1 and D2. Free-radical scavenging activities was observed in all fractions and was higher in R2 (77.23%). D1 and D2 showed less amount of volatile oxidation compounds produced from sunflower oil stored at 60 ºC for 14 days. The greatest antioxidant activity was observed in D1 and D2. Thermal stability was also analyzed in oregano essential oil and fractions. Oregano essential oil, R1 and R2 presented higher carvacrol concentration and thermal stability. The short-path molecular distillation fractions can be used to prepare fractions from oregano essential oil with higher antioxidant activity.
Fil: Olmedo, Rubén Horacio. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Nepote, Valeria. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Grosso, Nelson. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
description The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were: carvacrol, terpinen-4-ol, and γ-terpinene in R1 and R2; and γ-terpinene, α-terpineol, and sabinene in D1 and D2. Free-radical scavenging activities was observed in all fractions and was higher in R2 (77.23%). D1 and D2 showed less amount of volatile oxidation compounds produced from sunflower oil stored at 60 ºC for 14 days. The greatest antioxidant activity was observed in D1 and D2. Thermal stability was also analyzed in oregano essential oil and fractions. Oregano essential oil, R1 and R2 presented higher carvacrol concentration and thermal stability. The short-path molecular distillation fractions can be used to prepare fractions from oregano essential oil with higher antioxidant activity.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/13490
Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson; Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation; Elsevier; Food Chemistry; 2-2014
0308-8146
url http://hdl.handle.net/11336/13490
identifier_str_mv Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson; Antioxidant activity of fractions from oregano essentials oils obtained by molecular distillation; Elsevier; Food Chemistry; 2-2014
0308-8146
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814614001198
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.01.087
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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