Antioxidants in Essential Oils
A special issue of Antioxidants (ISSN 2076-3921).
Deadline for manuscript submissions: closed (31 October 2017)
Special Issue Editor
Interests: essential oils; food chemistry; bioactive compounds; use of natural inhibitors (antioxidants and antimicrobials) to increase the shelf life of food; valorization of agrofood industry coproducts; development of new functional food products; meat product innovation
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Special Issue Information
Dear Colleagues,
Essential oils (EOs) are a mixture of compounds present in aromatic and medicinal plants, which, due to their content in bioactive compounds, mainly terpenes, monoterpenes, and sesquiterpenes, are responsible for many functional properties; principally antioxidant activities. The use of EOs as natural antioxidants is an arena of growing interest due to some synthetic antioxidants, such as BHA and BHT are now suspected to be potentially injurious to human health. The use of EOs as potential ingredients in food products, or their use in active packaging and edible films, could so represent a valid alternative to prevent autoxidation and prolong shelf-life of food stuffs. Additionally, it should be kept in mind that the main advantage of EOs is that they can be used in any food and are generally recognized as safe (GRAS). The assessment of the effects of high doses of some EOs on foods, as well as cost and odors created by high concentrations of these materials, should also be seriously considered.
Thus, all members of the scientific community are invited to submit original research papers or review article, focused on issues related to antioxidants in essential oils, approached from different fields of knowledge.
Prof. Dr. Manuel Viuda-Martos
Guest Editor
Keywords
- Essential oils
- Antioxidant activity
- Action mechanisms
- Bioactive compounds
- Chemical composition
- GC/MS
- Medicinal Plants
- Food preservatives
- Volatile compounds
- Pharmaceutical
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