AI Article Synopsis
- Essential oils (EOs) are valued for their antioxidant properties and are commonly used in the food industry as preservatives and flavor enhancers.
- This research aimed to assess the antioxidant activity of mixtures of three specific EOs using a statistical method called Simplex Lattice Mixture Design.
- The study found that the most effective antioxidant mixture consisted of 66.7% of one EO and 16.7% each of the other two, with one EO significantly boosting the overall antioxidant effectiveness.
Article Abstract
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. L. and L., using the Simplex Lattice Mixture Design. Ultimately, a linear model was used, as it best adjusted to the experimental behavior, and it allowed the prediction of EOs mixtures antioxidant activity, determined by FRAP and ABTS techniques. The mixture of the three EOs that showed the best antioxidant activity and also had the highest synergistic effect, was composed of 66.7% of , 16.7% of and 16.7% of . The greatest contribution to the potentiation of antioxidant activity was shown by followed by and then .
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582160 | PMC |
| http://dx.doi.org/10.1016/j.heliyon.2019.e01942 | DOI Listing |
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