Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet
Abstract
Abstract The oxidative degradation of lipids is one of the main factors limiting the shelf‐life of food products. In recent years, several undesirable disorders have been detected as side‐effects of using commonly used synthetic antioxidants. Apart from their use as aroma additives in food, essential oils from aromatic plants have shown potential for use in small amounts in fat‐containing food systems to prevent or delay some types of chemical deterioration that occur during storage. Using a multiple‐method approach, the antioxidant activity of the essentials oils from several spices widely used in Mediterranean countries was tested: oregano (Origanum vulgare), thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis), sage (Salvia officinalis) and clove (Syzygium aromaticum). Their total phenolic compound content was also determined. The clove essential oil had the highest amount of total phenols (898.89 mg/l GAE) and showed the highest percentage inhibition of DPPH radical (98.74%) and the highest FRAP value (1.47 TEAC). The thyme essential oil produced the highest percentage inhibition of TBARS (89.84%). All the essential oils studied were capable of chelating iron(II), the rosemary essential oil producing the highest effect (76.06%) in this respect. The oregano essential oil had the highest antioxidant activity index in the Rancimat test. Copyright © 2009 John Wiley & Sons, Ltd.
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In the TBARS assay with egg yolk substrate, all five tested Mediterranean spice essential oils (Thymus vulgaris, Eugenia caryophyllus, Origanum vulgare, Salvia officinalis, Rosmarinus officinalis) had antioxidant activity, with Thymus vulgaris oil showing the best activity, close to BHT.
“All essential oils tested (Thymus vulgaris L., [Eugenia caryophyllus (C. Spreng) Bull et Hare], Origanum vulgare L., Salvia officinalis L. and Rosmarinus officinalis L.) had antioxidant activity, but Thymus vulgaris oil presented the best activity, close to that verified for BHT.”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [52]
The chemical composition of Thymus vulgaris oils differs between reports, showing the importance of evaluating the chemical composition of samples.
“It is also noteworthy to stress the difference in the chemical composition of Thymus vulgaris oils reported by [52,60], showing therefore the importance of the evaluation of the chemical composition of samples.”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [52]
Carvacrol was the main component of Origanum vulgare oil.
“Carvacrol was the main component of the Origanum vulgare oil.”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [52]
In the Rancimat method with lard, Thymus vulgaris and Origanum vulgare L. oils showed the best antioxidant activity index, but less than BHT.
“Their results showed that the oils of Thymus vulgaris and Origanum vulgare L. showed the best antioxidant activity index, as determined by the Rancimat method, but less than the activity of BHT (synthetic standard).”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [52]
An oil rich in phenolic components (oregano) and one without great levels of these components (thyme) presented similar Rancimat activities, in contrast to TBARS, in which thyme possessed the best activity.
“In this case, an oil rich in phenolic components (oregano) and the other one (thyme) without great levels of these components presented similar activities, in contrast to that reported for the TBARS, in which thyme possessed the best activity [52].”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [52]
Rosmarinus officinalis and Salvia officinalis essential oils showed the highest chelating Fe2+ values at all concentrations; all oils studied were better chelators of Fe2+ than ascorbic acid and BHT.
“At all concentrations assayed Rosmarinus officinalis L. and Salvia officinalis essential oils showed the highest values for chelating Fe2+. All the oils studied were better chelators of Fe2+ than ascorbic acid and BHT, used as references [52].”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [52]
A significant linear correlation between FRAP values and total phenolic contents of the essential oils analysed was observed, except for Thymus vulgaris essential oil.
“According to the same authors, a significant linear correlation between FRAP values and total phenolic contents of the essential oils analysed were observed, except for the Thymus vulgaris essential oil.”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [52]
Eugenia caryophyllus showed the highest ferric reducing capacity in terms of Trolox concentrations, as in DPPH, in contrast to TBARS, in which Thymus vulgaris was more effective.
“Eugenia caryophyllus (clove) showed the highest ferric reducing capacity in terms of Trolox® concentrations, such as in the DPPH method, in contrast to the TBARS method, in which Thymus vulgaris showed to be more effective [52].”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [52]
Essential oils of spice plants used in a Mediterranean diet were all able to chelate Fe2+ in a concentration-dependent manner.
“Concerning the essential oils of spice plants used in a Mediterranean diet, all of them were able to chelate Fe2+ and did so in a concentration-dependent manner [52].”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [52]
Thymus vulgaris oil had the best activity against lipid oxidation, whereas Eugenia caryophyllus oil was the most potent DPPH scavenger, even better than ascorbic acid and BHT; in the Rancimat test, Origanum vulgare was the best oil but worse than BHT.
“In this assay, the authors found that the Thymus vulgaris oil had the best activity against lipid oxidation, whereas in the DPPH method, the authors found that Eugenia caryophyllus oil was the most potent scavenger of DPPH free radicals, even better than the standards ascorbic acid and BHT. The same authors also used the Rancimat test, and in that ase, the best oil was that of Origanum vulgare,”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [52]
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Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review
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“Another example was that reported [52] for Thymus vulgaris and Eugenia caryophyllus oils.”
BackgroundMethodResultInfluentialAntioxidant Activity of Essential Oils
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- Authors
- Viuda‐Martos, M., Ruiz Navajas, Y., Sánchez Zapata, E., Fernández‐López, J., & Pérez‐Álvarez, J. A.
- Affiliations
- Universitat de Miguel Hernández d'Elx (ES)
- Corresponding author
- Fernández‐López, Juana
- Venue
- Flavour and Fragrance Journal
- Publisher
- Wiley
- Published
- 2009-10-19
- Volume
- 25
- Issue
- 1
- Pages
- 13-19
- ISSN
- 0882-5734 (ISSN-L)
- 1099-1026
- OpenAlex
- W2090479883
- Cited by
- 338
- References
- 39
- Citations by year
- 2026: 4 · 2025: 11 · 2024: 24 · 2023: 24 · 2022: 25 · 2021: 28 · 2020: 27 · 2019: 28 · 2018: 23 · 2017: 27 · 2016: 23 · 2015: 17 · 2014: 22 · 2013: 13 · 2012: 17
- FWCI
- 22.17
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Flavour and Fragrance Journal (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- essential oils, antioxidant activity, spices, Mediterranean diet, lipid oxidation, oxidative degradation, total phenolic content, DPPH radical scavenging, iron chelation, Rancimat test, oregano, thyme, Rosmarinus officinalis, sage, Syzygium aromaticum, food shelf life
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