Scavenging of DPPH Free Radicals by Plant Essential Oils in Gas and Liquid Phases
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Abstract:
The 2,2-diphenylpicrylhydrazyl (DPPH) free radical scavenging capacities of 14 types of essential oils in the gas and liquid phases were studied via spectrophotometry. The essential oils exhibited different DPPH free radical scavenging capacities. Under liquid and gas phase conditions, cinnamon, thyme, and clove essential oils exhibited the best scavenging capacities. Furthermore, cinnamon, thyme, and clove essential oils were used to prepare compounded essential oils, and the clove essential oil produced synergistic effects with the cinnamon and thyme oils. In particular, the compounded essential oil prepared from thyme and clove essential oils had good DPPH scavenging capacities in both the liquid and gas phases. When clove essential oil was compounded with thyme oil, the rate of DPPH radical scavenging in the gas phase at 28 ℃ was obviously higher than that at 19 ℃. Synergistic effects in the gas phase at 19 ℃ and 28 ℃, as well as in the liquid phase were appeared when clove essential oil accounted for 60% to 80%, 20% to 60%, and 40% to 80%, respectively. With different compounding ratios, the different anti-free radical active ingredients of the compound could produce synergistic effects.
