Evaluation of Antioxidant Activity of Australian Tea Tree (Melaleuca alternifolia) Oil and Its Components

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• 作者：Hyun-Jin Kim ; Feng Chen ; Changqing Wu ; Xi Wang ; Hau Yin Chung ; and Zhengyu Jin
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：May 19, 2004
• 年：2004
• 卷：52
• 期：10
• 页码：2849 - 2854
• 全文大小：116K
• 年卷期：v.52,no.10(May 19, 2004)
• ISSN：1520-5118

文摘

Antioxidant activity of Australian tea tree (Melaleuca alternifolia) oil (TTO) was determined using twodifferent assays. In the 2,2-diphenyl-1-picrylhydrazyl assay, 10 L/mL crude TTO in methanol hadapproximately 80% free radical scavenging activity, and in the hexanal/hexanoic acid assay, 200L/mL crude TTO exhibited 60% inhibitory activity against the oxidation of hexanal to hexanoic acidover 30 days. These results were equivalent to the antioxidant activities of 30 mM butylatedhydroxytoluene in both tests at the same experimental conditions. This indicated that the TTO couldbe a good alternative antioxidant. Inherent antioxidants, i.e., -terpinene, -terpinolene, and-terpinene, in the crude TTO were separated and identified chromatographically using silica gelopen chromatography, C₁₈-high-pressure liquid chromatography, and gas chromatography-massspectrometry. Their antioxidant activities decreased in the following order in both assays: -terpinene> -terpinolene > -terpinene.Keywords: Tea tree oil; Melaleuca alternifolia; antioxidant activity; DPPH; terpenoids; terpinen-4-ol;HPLC