Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils

Nigel Deighton; Sheila M. Glidewell; Stanley G. Deans; Bernard A. Goodman

doi:10.1002/jsfa.2740630208

Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils

Nigel Deighton
, Sheila M. Glidewell
, Stanley G. Deans
, Bernard A. Goodman

Huck Institutes of the Life Sciences

Research output: Contribution to journal › Article › peer-review

84 Scopus citations

Abstract

The formation of stable free radicals upon reaction of the essential oils of 10 plant species with ultraviolet radiation and the superoxide radical anion, O₂⁻, 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.

Original language	English (US)
Pages (from-to)	221-225
Number of pages	5
Journal	Journal of the science of food and agriculture
Volume	63
Issue number	2
DOIs	https://doi.org/10.1002/jsfa.2740630208
State	Published - 1993

All Science Journal Classification (ASJC) codes

Biotechnology
Food Science
Agronomy and Crop Science
Nutrition and Dietetics

Access to Document

10.1002/jsfa.2740630208

Cite this

@article{dcdb8c49781d40f3bd963864b6f7a165,

title = "Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils",

abstract = "The formation of stable free radicals upon reaction of the essential oils of 10 plant species with ultraviolet radiation and the superoxide radical anion, O2−, 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.",

author = "Nigel Deighton and Glidewell, \{Sheila M.\} and Deans, \{Stanley G.\} and Goodman, \{Bernard A.\}",

year = "1993",

doi = "10.1002/jsfa.2740630208",

language = "English (US)",

volume = "63",

pages = "221--225",

journal = "Journal of the science of food and agriculture",

issn = "0022-5142",

publisher = "John Wiley and Sons Ltd",

number = "2",

}

TY - JOUR

T1 - Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils

AU - Deighton, Nigel

AU - Glidewell, Sheila M.

AU - Deans, Stanley G.

AU - Goodman, Bernard A.

PY - 1993

Y1 - 1993

N2 - The formation of stable free radicals upon reaction of the essential oils of 10 plant species with ultraviolet radiation and the superoxide radical anion, O2−, 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.

AB - The formation of stable free radicals upon reaction of the essential oils of 10 plant species with ultraviolet radiation and the superoxide radical anion, O2−, 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.

UR - https://www.scopus.com/pages/publications/0027143591

UR - https://www.scopus.com/pages/publications/0027143591#tab=citedBy

U2 - 10.1002/jsfa.2740630208

DO - 10.1002/jsfa.2740630208

M3 - Article

AN - SCOPUS:0027143591

SN - 0022-5142

VL - 63

SP - 221

EP - 225

JO - Journal of the science of food and agriculture

JF - Journal of the science of food and agriculture

IS - 2

ER -

Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils

Abstract

All Science Journal Classification (ASJC) codes

Access to Document

Other files and links

Fingerprint

Cite this