Evaluation of the synergistic effects of antioxidant activity on mixtures of the essential oil from L., L. and L. using simplex-lattice design.

Essential oils (EOs) are known for their antioxidant properties, and are widely employed in the food industry as preservatives. They can be used as condiments or as preservatives to achieve certain organoleptic effects for consumers. The aim of this research was to evaluate antioxidant activity in mixtures of three EOs: L.