Corpus ID: 14512055

Comparative Evaluation of Three Essential Oils as Functional Antioxidants and Natural Flavoring Agents in Ice Cream

@inproceedings{Ramadan2013ComparativeEO,
  title={Comparative Evaluation of Three Essential Oils as Functional Antioxidants and Natural Flavoring Agents in Ice Cream},
  author={K. Ramadan and I. Ashoush},
  year={2013}
}
  • K. Ramadan, I. Ashoush
  • Published 2013
  • Chemistry
  • Three essential oils, namely, thyme (Thymus vulgaris), basil (Ocimum basilicum) and marjoram (Majorana hortensis) were characterized by means of GC-MS and their antioxidant activity by different assays. Basil essential oil was higher in1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity than other two oils. Reducing power determined by ferricyanide method was found to be concentration-dependent for the tested essential oils; the basil essential oil was also found to have… CONTINUE READING

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