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Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils
Author(s) -
Deighton Nigel,
Glidewell Sheila M.,
Deans Stanley G.,
Goodman Bernard A.
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740630208
Subject(s) - electron paramagnetic resonance , carvacrol , thymol , radical , chemistry , spectroscopy , photochemistry , organic chemistry , essential oil , food science , nuclear magnetic resonance , physics , quantum mechanics , antimicrobial
The formation of stable free radicals upon reaction of the essential oils of 10 plant species with ultraviolet radiation and the superoxide radical anion, O 2 − , has been investigated by electron paramagnetic resonance (EPR) spectroscopy. Only the oils from oregano, summer savory and thyme produced EPR spectra and the results can be accounted for in terms of free radicals produced by the closely related phenolics, carvacrol and thymol. These observations are interpreted in terms of the known antioxidant properties of these molecules.