Chemical composition and antioxidant test of free and glycosidically bound volatile compounds of savory (Satureja montana L. subsp montana) from Croatia

被引：10
|
作者：
Radonic, A [1 ]
Milos, M
机构：
[1] Univ Split, Fac Chem Engn, Dept Biochem & Food Chem, Split, Croatia
[2] Univ Split, Fac Chem Engn, Dept Organ Chem, Split, Croatia
来源：
NAHRUNG-FOOD | 2003年 / 47卷 / 04期
关键词：
antioxidant effect; beta-carotene bleaching; Satureja montana L;
D O I：
10.1002/food.200390055
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The evaluation of antioxidant power of glycosidically bound volatile aglycones from savory shows that these compounds possess antioxidative activity comparable to that of the essential oil, but less effective compared to the well-known antioxidant butylated hydroxytoluene (BHT) and alpha-tocopherol. Thus, since the glycosides are able to release their aglycones by enzymatic hydrolysis, they could be considered as possible precursors of antioxidant substances in savory.
引用
收藏
页码：236 / 237
页数：2
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