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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/13490
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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 Técnicas2025-09-03T10:10:40Zoai: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:34982025-09-03 10:10:40.761CONICET 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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1842270129575952384 |
score |
13.13397 |