Antioxidant activity of selected essential oil components in two lipid model systems

By G. Ruberto, M. T. Baratta. 2000

1,194 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/337b529e27b939f222cc71ce7b8a141ddc5ca38a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. A. Radonić
2. D. Valero
3. M. Serrano
4. M. Miloš
5. Hatice Zengin
6. A. Baysal
7. T. Kulišić
8. V. Katalinić

In Food Science

1. A. Radonić
2. M. Miloš
3. Hatice Zengin
4. A. Baysal
5. M. Farzaneh
6. H. Kiani
7. T. Kulišić
8. V. Katalinić

In Organic Chemistry

1. A. Radonić
2. M. Miloš
3. Hatice Zengin
4. A. Baysal
5. T. Kulišić
6. V. Katalinić

Citations in the corpus

• Postharvest Biology and Technology for Preserving Fruit Quality (2010, background): “In addition, these volatiles have been also exhibited antioxidant properties (Ruberto and Baratta, 2000).”
• Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods (2005, result): “In both cases, different methodological approaches lead to scattered results, which are hardly comparable and often conflicting (Koleva, van Beek, Linssen, de Groot, & Evstatieva, 2002; Mantle et al., 1998; Ruberto & Baratta, 2000; Zygadlo, Lamarque, Maestri, & Grosso, 1995).”
• Biological Activities of the Essential Oil and Methanol Extract of Achillea biebersteinii Afan. (Asteraceae) (2006, background): “For the essential oil, on the other hand, the weak activity could inevitably be expected, as the main constituents were piperitone, camphor and eucalyptol, none of which have been proven to be strong antioxidant agents as emphasized elsewhere (22).”
• Chemical composition and antifungal effects of three species of Satureja (S. hortensis, S. spicigera, and S. khuzistanica) essential oils on the main pathogens of strawberry fruit (2015, background): “The essential oil of savory contains antioxidative compounds, namely carvacrol, thymol, b-caryophyllene, g-terpinene, p-cymene, together with linalool, which has been reported to possess strong antioxidant effects (Ruberto and Baratta, 2000) and also has dipentane, ursolic acid, etheral oil, phenoli”
• Antioxidant and Antimicrobial Activities of Thyme and Clove Essential Oils and Application in Minced Beef (2015, methodology): “…which is an index of secondary lipid oxidation measuring malondialdehyde in both model and real meat systems, showing a potential for protection of meat from oxidation (Guillén-Sans and Guzmán-Chozas 1998; Ruberto and Baratta 1999; Tanabe et al. 2002; Fasseas et al. 2007; Bensid et al. 2014).”
• Screening of chemical composition, antimicrobial and antioxidant activities of Artemisia essential oils. (2008, background): “Phenolic compounds such as thymol and carvacrol, both present in Oregano oil, and BHT show potent antioxidant and DPPH radical scavenging activities (Ruberto and Baratta, 2000).”
• Analytical, Nutritional and Clinical Methods Use of different methods for testing antioxidative activity of oregano essential oil (2004, methodology): “It is not unexpectedly since Ruberto and Baratta (2000) showed similar TBA results.”