Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods

  title={Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods},
  author={Gianni Sacchetti and Silvia Maietti and Mariavittoria Muzzoli and Martina Scaglianti and Stefano Manfredini and Matteo Radice and Renato Bruni},
  journal={Food Chemistry},
Eleven essential oils, namely, Cananga odorata (Annonaceae), Cupressus sempervirens (Cupressaceae), Curcuma longa (Zingiberaceae), Cymbopogon citratus (Poaceae), Eucalyptus globulus (Myrtaceae), Pinus radiata (Pinaceae), Piper crassinervium (Piperaceae), Psidium guayava (Myrtaceae), Rosmarinus officinalis (Lamiaceae), Thymus x citriodorus (Lamiaceae) and Zingiber officinale (Zingiberaceae), were characterized by means of GC and GC–MS and evaluated for their food functional ingredient related properties. [...] Key MethodExpand

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