Formulation of a Three-Component Essential Oil Mixture from Lavandula dentata, Rosmarinus officinalis, and Myrtus communis for Improved Antioxidant Activity.

ABSTRACT: The optimization of existing natural antioxidants that are highly effective is crucial for advancements in medicine and the food industry. Due to growing concerns regarding the safety of synthetic antioxidants, researchers are increasingly focusing on natural sources, particularly essential oils (EOs). Combining EOs might enhance antioxidant activity due to increased chemical diversity. This study investigates, for the first time, the antioxidant properties of EOs from Lavandula dentata, Rosmarinus officinalis, and Myrtus communis, both individually and in combination, using the augmented-simplex design methodology. The in vitro evaluation of the antioxidant activity was performed using DPPH and ABTS radical scavenging assays. Chromatography gas-mass spectrometry (CG-M

SUBMITTER: Elbouzidi A 

PROVIDER: S-EPMC11357427 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature