Phytochemistry, Antioxidant, and Lipid Peroxidation Inhibition of the Essential Oils of Lavandula Officinalis L. in Iran
The aim of present study was to evaluation the antioxidant potential of Lavandula officinalis on the basis of the chemical compositions of oils obtained by hydrodistillation. In the case of L. officinalis, 13 compounds were identified representing the 96.53% of the total oil. The major constituents...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
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| Online Access: | http://dx.doi.org/10.1080/10942912.2015.1027921 |