[1. Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of essential oils – a review. Food Chem. Toxicol., 46, 446–475.10.1016/j.fct.2007.09.106]Search in Google Scholar
[2. Reische, D., Lillard, D., Eitenmiller, R., Akoh, C., & Min, D. (1998). Antioxidants. In C. C. Akoh & D. B. Min (Eds.), Food lipids: chemistry, nutrition and biotechnology, 3rd ed. (pp. 409–433). Boca Raton: CRC Press.]Search in Google Scholar
[3. Ormancey, X., Sisalli, S., & Coutiere, P. (2001). Formulation of essential oils in functional perfumery. Parfums, Cosmetiques, Actualites, 157, 30–40.]Search in Google Scholar
[4. Edris, A. E. (2007). Pharmaceutical and therapeutic potentials of essential oils and their individual volatile constituents: a review. Phytother. Res., 21, 308–323.10.1002/ptr.2072]Search in Google Scholar
[5. Smith, R., Cohen, S., Doull, J., Feron, V., Goodman, J., Marnett, L., Portoghese, P., Waddell, W., Wagner, B., & Hall, R. (2005). A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils. Food Chem. Toxicol., 43, 345–363.10.1016/j.fct.2004.11.007]Search in Google Scholar
[6. Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods – a review. Int. J. Food Microbiol., 94, 223–253.10.1016/j.ijfoodmicro.2004.03.022]Search in Google Scholar
[7. Sacchetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredini, S., Radice, M., & Bruni, R. (2005). Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chem., 91, 621–632.10.1016/j.foodchem.2004.06.031]Search in Google Scholar
[8. Stoll, S., & Schweiger, A. (2006). EasySpin, a comprehensive software package for spectral simulation and analysis in EPR. J. Magn. Reson., 178, 42–55.10.1016/j.jmr.2005.08.013]Search in Google Scholar
[9. Frisch, M. J., Trucks, G. W., Schlegel, H. B., Scuseria, G. E., Robb, M. A., Cheeseman, J. R., Montgomery, J. A. Jr, Vreven, T., Kudin, K. N., Burant, J. C., Millam, J. M., Iyengar, S. S., Tomasi, J., Barone, V., Mennucci, B., Cossi, M., Scalmani, G., Rega, N., Petersson, G. A., Nakatsuji, H., Hada, M., Ehara, M., Toyota, K., Fukuda, R., Hasegawa, J., Ishida, M., Nakajima, T., Honda, Y., Kitao, O., Nakai, H., Klene, M., Li, X., Knox, J. E., Hratchian, H. P., Cross, J. B., Adamo, C., Jaramillo, J., Gomperts, R., Stratmann, R. E., Yazyev, O., Austin, A. J., Cammi, R., Pomelli, C., Ochterski, J. W., Ayala, P. Y., Morokuma, K., Voth, G. A., Salvador, P., Dannenberg, J. J., Zakrzewski, V. G., Daniels, A. D., Farkas, O., Rabuck, A. D., Raghavachari, K., & Ortiz, J. V. (2009). Gaussian 03, Revision C.02. Wallingford CT: Gaussian, Inc.]Search in Google Scholar
[10. Buettner, G. R. (1987). Spin trapping: ESR parameters of spin adducts 1474 1528V. Free Radic. Biol. Med., 3, 259–303.10.1016/S0891-5849(87)80033-3]Search in Google Scholar
[11. Dilbeck, C. W., & Finlayson-Pitts, B. J. (2013). Hydroxyl radical oxidation of phospholipid-coated NaCl particles. Phys. Chem. Chem. Phys., 15, 9833–9844.10.1039/c3cp51237a23676928]Search in Google Scholar
[12. Chamulitrat, W., Parker, C. E., Tomer, K. B., & Mason, R. P. (1995). Phenyl N-tert-butyl nitrone forms nitric oxide as a result of its Fe(III)-catalyzed hydrolysis or hydroxyl radical adduct formation. Free Radic. Res., 23, 1–14.10.3109/107157695090640147647915]Search in Google Scholar
[13. Jerzykiewicz, M., Ćwieląg-Piasecka, I., Witwicki, M., & Jezierski, A. (2010). EPR spin trapping and DFT studies on structure of active antioxidants in biogycerol. Chem. Phys. Lett., 497, 135–141.10.1016/j.cplett.2010.07.101]Search in Google Scholar
[14. Ucun, F., & Aydın, S. G. (2014). Calculated optimized structures and hyperfine coupling constants of some radical adducts of α-phenyl-N-tert-butyl nitrone in water and benzene solutions. J. Organomet. Chem., 759, 27–32.10.1016/j.jorganchem.2014.02.011]Search in Google Scholar