de Fatima Alves Nonato, Carla published the artcileComparative analysis of chemical profiles and antioxidant activities of essential oils obtained from species of Lippia L. by chemometrics, Quality Control of 106-25-2, the publication is Food Chemistry (2022), 132614, database is CAplus and MEDLINE.
Due to the importance of diseases associated with oxidative stress, the search for natural antioxidants proves to be essential. This work aimed to compare the chem. composition and antioxidant potential of essential oils from the genus Lippia L. through chemometric anal. The essential oils were characterized by gas chromatog. coupled with mass spectrometry. Antioxidant potentials were determined by DPPH, ABTS, Deoxyribose and β-carotene protection, Iron chelation and reduction methods. All data were related by multivariate analyzes. Essential oils showed low similar chem. compositions and no statistically significant relationship. These showed relevant antioxidant activity, especially for L. sidoides that obtained IC50 of 5.22 ± 0.08μg/mL in ABTS capture. Multivariate analyzes showed the effectiveness of L. alba compounds to DPPH scavenging, Fe3+ reduction and β-carotene protection, and L. gracilis components to deoxyribose protect. Thus, studies proving the antioxidant potential of Lippia compounds against oxidative stress and their use in food conservation are fundamental.
Food Chemistry published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Quality Control of 106-25-2.
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