Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition
Version of Record online: 10 OCT 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 46, Issue 12, pages 2648–2655, December 2011
How to Cite
Quiroga, P. R., Riveros, C. G., Zygadlo, J. A., Grosso, N. R. and Nepote, V. (2011), Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition. International Journal of Food Science & Technology, 46: 2648–2655. doi: 10.1111/j.1365-2621.2011.02796.x
- Issue online: 14 NOV 2011
- Version of Record online: 10 OCT 2011
- (Received 31 March 2011; Accepted in revised form 13 August 2011)
Table S1. Terpenoid concentrations (relative percentage) from the four oregano species presented according to their elution order in the GC-MS analysis.
Table S2. Means of DPPH inhibition percentages of the four oregano essential oils (Compacto, Cordobes, Criollo and Mendocino) at different concentrations (5.77, 2.77, 1.39, and 0.69 μg mL−1), and the inhibitory concentration 50% (IC50).
|IJFS_2796_sm_TabS1.doc||315K||Supporting info item|
|IJFS_2796_sm_TabS2.doc||30K||Supporting info item|
Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.