Antioxidant Activities of Essential Oils and Their Major Components in Scavenging Free Radicals, Inhibiting Lipid Oxidation and Reducing Cellular Oxidative Stress

Xiaohua Chen; Shufeng Shang; Fei Yan; Hai Jiang; Guanjie Zhao; Shan Tian; Rui Chen; Dejing Chen; Yafeng Dang

doi:10.3390/molecules28114559

Molecules (Jun 2023)

Antioxidant Activities of Essential Oils and Their Major Components in Scavenging Free Radicals, Inhibiting Lipid Oxidation and Reducing Cellular Oxidative Stress

Xiaohua Chen,
Shufeng Shang,
Fei Yan,
Hai Jiang,
Guanjie Zhao,
Shan Tian,
Rui Chen,
Dejing Chen,
Yafeng Dang

Affiliations

Xiaohua Chen: Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
Shufeng Shang: Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
Fei Yan: Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
Hai Jiang: Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
Guanjie Zhao: Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
Shan Tian: Department of Medical Oncology of 3201 Hospital, Hanzhong 723000, China
Rui Chen: Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
Dejing Chen: Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
Yafeng Dang: Inspection and Testing Center of Food and Drug, Hanzhong 723000, China

DOI: https://doi.org/10.3390/molecules28114559
Journal volume & issue: Vol. 28, no. 11
p. 4559

Abstract

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Antioxidant activities of five essential oils (cinnamon, thyme, clove, lavender and peppermint oils) and their major components (eugenol, thymol, linalool, and menthol) were evaluated on scavenging DPPH (2,2-diphenyl-1 picrylhydrazyl) free radicals, inhibiting polyunsaturated fatty acid oxidation in fish oil emulsion (FOE), and reducing oxidative stress in human red blood cells (RBC). The essential oils from cinnamon, thyme, clove and their main components, eugenol and thymol, exhibited the highest antioxidant activity in the FOE and RBC systems. It was found that the antioxidant activity of essential oils was positively correlated to the content of eugenol and thymol, while lavender and peppermint oils and their main components, linalool and menthol, had very low antioxidant activity. Compared with scavenging DPPH free radical activity, the antioxidant activity in FOE and RBC systems could better reflect the actual antioxidant potential of essential oil in preventing lipid oxidation and reducing oxidative stress in biological system.

Published in Molecules

ISSN: 1420-3049 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Chemistry: Organic chemistry
Website: http://www.mdpi.com/journal/molecules

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