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Cited by 19

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Antiradical properties of essential oils and extracts from coriander, cardamom, white, red, and black peppers

Misharina, T. A.·2016·Applied Biochemistry and Microbiology
DOI 10.1134/s0003683816010087
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Abstract

The antiradical properties of essential oils and extracts from coriander seeds Coriandrum sativum L., cardamom fruits Elettaria cardamomum L., fruits of white and black pepper Piper nigrum L., and pods of red cayenne and green chili pepper Capsicum frutescens L. were studied in model reactions with the stable free 2,2-diphenyl-1-picrylhydrazyl radical. The essential oils consisted of monoand sesquiterpene hydrocarbons, alcohols, oxides and esters as the main components. Spice extracts contained flavonoids, diand triterpenoids, phenolic acids, alkaloids and carotenoids. The values of antiradical efficiency were low and decreased in the following order: black pepper extract > cayenne pepper extract > cardamom essential oil > chili pepper extract > cardamom extract > white pepper extract > coriander extract > black pepper essential oil > white pepper essential oil > coriander essential oil.

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Cited by

Metadata

Authors
Misharina, T. A.
Venue
Applied Biochemistry and Microbiology
Publisher
Pleiades Publishing Ltd
Published
2016-01
Volume
52
Issue
1
Pages
79-86
ISSN
  • 0003-6838
  • 1608-3024
DOI
10.1134/s0003683816010087
Cited by
19
References
0
Language
en
Licence

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