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. 2021 Apr 9;10(4):815. doi: 10.3390/foods10040815

Table 3.

Antioxidant activity of the essential oil of M. smithiana growing in western Romania.

Parameter MSEO BHA a BHT b
DPPH, IC50 (mg/mL) 0.83 ± 0.01 0.76 ± 0.01 0.43 ± 0.08
β-carotene bleaching (RAA c) (%) 87.32 ± 0.03 Nd d 100

a Butylated hydroxyanisole (BHA); b butylated hydroxytoluene (BHT); c relative antioxidative activity (RAA); d not detected (Nd).