Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, CC 509, 5000 Córdoba, Argentina.
ICTA, Facultad de Ciencias Exactas, Físicas y Naturales (UNC), IMBIV-CONICET, Córdoba, Argentina.
Food Chem. 2014 Aug 1;156:212-9. doi: 10.1016/j.foodchem.2014.01.087. Epub 2014 Feb 5.
The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were: carvacrol, terpinen-4-ol and γ-terpinene in R1 and R2; and γ-terpinene, α-terpineol and sabinene in D1 and D2. Free-radical scavenging activity was observed in all fractions and was highest in R2 (77.2%). D1 and D2 showed a smaller amount of volatile oxidation compounds produced from sunflower oil stored at 60°C for 14days. The greatest antioxidant activity was observed in D1 and D2. The thermal stability of oregano essential oil and its fractions was also analysed. R1 and R2 presented an increased carvacrol concentration and thermal stability. The short-path molecular distillation fractions can be used to prepare fractions from oregano essential oil with a higher antioxidant activity.
本研究旨在确定通过短程分子蒸馏从牛至精油中分离出的馏分的抗氧化活性。通过分子蒸馏制备了两种残渣（R1 和 R2）和两种馏分（D1 和 D2）。R1 和 R2 的主要成分是香芹酚、萜品-4-醇和γ-萜品烯；D1 和 D2 的主要成分是γ-萜品烯、α-萜品醇和柠檬烯。所有馏分均表现出自由基清除活性，其中 R2 的活性最高（77.2%）。D1 和 D2 显示出从葵花籽油中产生的挥发性氧化化合物的量较少，这些葵花籽油在 60°C 下储存了 14 天。在 D1 和 D2 中观察到最大的抗氧化活性。还分析了牛至精油及其馏分的热稳定性。R1 和 R2 呈现出较高的香芹酚浓度和热稳定性。短程分子蒸馏馏分可用于制备具有更高抗氧化活性的牛至精油馏分。
