Antioxidative Activities of Citrus Peel Essential Oils and Their Components against Linoleic Acid Oxidation

摘要

Antioxidative activities of thirty kinds of citrus essential oils and their fourteen components against linoleic acid oxidation were examined by a thiocyanate method. The tocopherol contents of these oils were determined by high-per- formance liquid chromatography monitored at 290 nm. All the citrus essential oils and the flavor components showed inhibitory effects against linoleic acid oxidation. Highest antioxidative ability was observed in the essential oils of yuzu, lemon, hassaku, sudachi, mochiyu, yuko and Tarocco orange.