TY - JOUR
T1 - Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties
AU - Lee, Seung Joo
AU - Umano, Katumi
AU - Shibamoto, Takayuki
AU - Lee, Kwang Geun
PY - 2005/6
Y1 - 2005/6
N2 - Aroma compounds in the extracts of basil leaves (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) were identified by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The major aroma constituents of basil were 3,7-dimethyl-1,6-octadien-3-ol (linalool; 3.94 mg/g), 1-methoxy-4-(2-propenyl) benzene (estragole; 2.03 mg/g), methyl cinnamate (1.28 mg/g), 4-allyl-2-methoxyphenol (eugenol; 0.896 mg/g), and 1,8-cineole (0.288 mg/g). The major aroma constituents of thyme were 2-isopropyl-5-methylphenol (thymol; 8.55 mg/g), 4-isopropyl-2-methylphenol (carvacrol; 0.681 mg/g), linalool (0.471 mg/g), α-terpineol (0.291 mg/g), and 1,8-cineole (0.245 mg/g). Twelve aroma constituents of basil and thyme were examined for their antioxidant activities using the aldehyde/carboxylic acid assay. Eugenol, thymol, carvacrol, and 4-allylphenol showed stronger antioxidant activities than did the other components tested in the assay. They all inhibited the oxidation of hexanal by almost 100% for a period of 30 days at a concentration of 5 μg/ml. Their antioxidant activities were comparable to those of the known antioxidants, α-tocopherol and butylated hydroxy toluene (BHT).
AB - Aroma compounds in the extracts of basil leaves (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) were identified by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The major aroma constituents of basil were 3,7-dimethyl-1,6-octadien-3-ol (linalool; 3.94 mg/g), 1-methoxy-4-(2-propenyl) benzene (estragole; 2.03 mg/g), methyl cinnamate (1.28 mg/g), 4-allyl-2-methoxyphenol (eugenol; 0.896 mg/g), and 1,8-cineole (0.288 mg/g). The major aroma constituents of thyme were 2-isopropyl-5-methylphenol (thymol; 8.55 mg/g), 4-isopropyl-2-methylphenol (carvacrol; 0.681 mg/g), linalool (0.471 mg/g), α-terpineol (0.291 mg/g), and 1,8-cineole (0.245 mg/g). Twelve aroma constituents of basil and thyme were examined for their antioxidant activities using the aldehyde/carboxylic acid assay. Eugenol, thymol, carvacrol, and 4-allylphenol showed stronger antioxidant activities than did the other components tested in the assay. They all inhibited the oxidation of hexanal by almost 100% for a period of 30 days at a concentration of 5 μg/ml. Their antioxidant activities were comparable to those of the known antioxidants, α-tocopherol and butylated hydroxy toluene (BHT).
KW - Aroma chemicals
KW - Basil
KW - Natural antioxidants
KW - Thyme
UR - http://www.scopus.com/inward/record.url?scp=9644295898&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2004.05.056
DO - 10.1016/j.foodchem.2004.05.056
M3 - Article
AN - SCOPUS:9644295898
SN - 0308-8146
VL - 91
SP - 131
EP - 137
JO - Food Chemistry
JF - Food Chemistry
IS - 1
ER -