JOURNAL ARTICLE

KINETIC, THERMODYNAMIC AND ANTIOXIDANT PROPERTIES OF FENNEL ESSENTIAL OILS.

  • Published In: Oxidation Communications, 2023, v. 46, n. 3. P. 572 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: PENCHEVA, M.; GANDOVA, V.; PETKOVA, N.; DAMIANOVA, S.; KOLEVA, Y.; STOYANOVA, A. 3 of 3

Abstract

The fennel fruits (Foeniculum vulgare Mill. var. dulce Mill.) belong to the Apiaceae family and are processed by distillation in order to obtain an essential oil. The main component of the fennel is anethole, and for that reason the oil is used for flavouring medicinal, food and cosmetic products. The aim of the present paper is to calculate certain kinetic and thermodynamic parameters of essential oil from sweet fennel fruits, as well as to determine its antioxidant activity. Essential oils obtained from two harvest years -- 2020 and 2021, are studied. Kinetic parameters are determined at two temperatures -- 6 and 25°C. Spectrophotometer investigations were applied for 53 days at these temperatures for determining the speed constant of the oxidation process. Kinetic and thermodynamic properties of oxidation in the oil were provided using the Arhenius equation. Antioxidant potential of the essential oils was analysed as radical scavenging activity using DPPH method. [ABSTRACT FROM AUTHOR]

Additional Information

  • Source:Oxidation Communications. 2023/07, Vol. 46, Issue 3, p572
  • Document Type:Article
  • Subject Area:Health and Medicine
  • Publication Date:2023
  • ISSN:0209-4541
  • Accession Number:173646609
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