Crespo Yasiel Arteaga, Bravo Sánchez Luis Ramón, Quintana Yudel García, Cabrera Andrea Silvana Tapuy, Bermúdez Del Sol Abdel, Mayancha Dorys Magaly Guzmán
Department of Earth Science, Universidad Estatal Amazónica (UEA), Vía Tena Km 2 ½, Puyo, Pastaza, Ecuador.
Department of Pharmacology, Universidad Regional Autónoma de los Andes (UNIANDES), Vía Baños Km 5 ½, Ambato, Tungurahua, Ecuador.
Heliyon. 2019 Jun 15;5(6):e01942. doi: 10.1016/j.heliyon.2019.e01942. eCollection 2019 Jun.
Essential oils (EOs) are known for their antioxidant properties, and are widely employed in the food industry as preservatives. They can be used as condiments or as preservatives to achieve certain organoleptic effects for consumers. The aim of this research was to evaluate antioxidant activity in mixtures of three EOs: L. L. and L., using the Simplex Lattice Mixture Design. Ultimately, a linear model was used, as it best adjusted to the experimental behavior, and it allowed the prediction of EOs mixtures antioxidant activity, determined by FRAP and ABTS techniques. The mixture of the three EOs that showed the best antioxidant activity and also had the highest synergistic effect, was composed of 66.7% of , 16.7% of and 16.7% of . The greatest contribution to the potentiation of antioxidant activity was shown by followed by and then .
精油（EOs）以其抗氧化特性而闻名，并作为防腐剂广泛应用于食品工业。它们可以用作调味品或防腐剂，以实现对消费者的某些感官效果。本研究的目的是使用单纯形格子混合物设计评估三种精油（L. L. 和L.）混合物的抗氧化活性。最终，使用了线性模型，因为它最能适应实验行为，并能预测通过FRAP和ABTS技术测定的精油混合物的抗氧化活性。表现出最佳抗氧化活性且协同效应最高的三种精油混合物由66.7%的、16.7%的和16.7%的组成。对抗氧化活性增强贡献最大的是，其次是，然后是。
