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DPPH free‐radical scavenging ability, total phenolic content, and chemical composition analysis of forty‐five kinds of essential oils
Author(s) -
Wang H.F.,
Wang Y.K.,
Yih K.H.
Publication year - 2009
Publication title -
international journal of cosmetic science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.532
H-Index - 62
eISSN - 1468-2494
pISSN - 0142-5463
DOI - 10.1111/j.1468-2494.2009.00531_5.x
Subject(s) - dpph , eugenol , chemistry , scavenging , essential oil , food science , phenols , phenol , methyl eugenol , botany , horticulture , antioxidant , organic chemistry , biology , pest analysis , tephritidae
J. Cosmet. Sci.,59, 509–522 (November/December 2008) Synopsis Forty‐five kinds of commonly used essential oils were employed to investigate the DPPH (1,1‐diphenyl2‐picrylhydrazyl) radical scavenging ability and total phenolic content of major chemical compositions. The free‐radical scavenging ability and total phenolic content of cinnamon leaf and clove bud essential oils are the best among these essential oils. One‐half milliliter of cinnamon leaf and clove bud essential oils (10 mg mL EtOH) are shown to be 96.74% and 96.12% of the DPPH (2.5ml, 1.52 × 10 ‐4 M) free‐radical scavenging ability, respectively. Their EC50 (effective concentrations) are 53 and 36 (μg mL ‐1 ). One milligram per milliliter of cinnamon leaf, clove bud, and thyme red essential oils were shown to be 420, 480, and 270 (mg g ‐1 of GAE) of total phenolic content, respectively. Eugenol in cinnamon leaf and clove bud essential oils (82.87% and 82.32%, respectively) were analyzed by GC‐MS. It is clear that the amounts of the phenol compounds in essential oils and the DPPH free‐radical scavenging ability are in direct proportion.