By Ying Li, Anne-Sylvie Fabiano-Tixier, Farid Chemat
This short offers a invaluable reference for the contribution of crucial oils within the eco-friendly chemistry, mostly when it comes to their features resembling their compositions, the improvement in their extraction applied sciences together with either traditional and eco-friendly strategy (e.g. microwave, ultrasound), and their sustainable functions as antioxidants, antimicrobials, pesticides, eco-friendly solvents and synthons for the golf green synthesis.
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Additional resources for Essential Oils as Reagents in Green Chemistry
Citric acid and polyphenols having a catechol group (1,2-dihydroxybenzene) may eventually act according to this mechanism. From this simplified overview, it is clear that the antioxidant activity is governed by several factors such as the reducing activity of the antioxidant (ability to quickly deliver H-atoms and/or electrons), its location in biphasic water-lipid systems (roughly predicted from the hydrophilic-lipophilic balance), and its metal binding capacity. , diazo compounds) for radical generation.
J Supercrit Fluid 9:238–243 Périno-Issartier S, Abert-Vian M, Petitcolas E, Chemat F (2010) Microwave turbo hydrodistillation for rapid extraction of the essential oil from Schinus terebinthifolius Raddi Berries. Chromatographia 72:347–350 Pingret D, Fabiano-Tixier AS, Chemat F (2013) Degradation during application of ultrasound in food processing: a review. Food Control 31:593–606 Porto C, Decorti D, Kikic I (2009) Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: comparison of three different extraction methods.
Official Methods and Recommended Practices of the American Oil Chemists’ Society, Champaign Bakkali F, Averbeck S, Averbeck D, Idaomar M (2008) Biological effects of essential oils. A review. Food Chem Toxicol 46:446–475 Botsoglou NA, Christaki E, Fletouris DJ et al (2002) The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Sci 62:259–265 Botsoglou NA, Grigoropoulou SH, Botsoglou E et al (2003) The effects of dietary oregano essential oil and ∝-tochopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage.