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5 ( ), * 91,59 100,78 94,84 7,23 7,25 6,74 0,87 0,88 0,80 13,07 15,57 14,78 0,36 0,32 0,34 0,43 0,53 0,58. 1.,,,,., -..,. 1. Schilderman P., ten Vaarwerk F.J., Lutgerink J.T., Van der Wurff A., ten Hoor F., Kleinjans J.C. Induction of oxidative DNA damage and early lesions in rat gastro-intestinal epithelium in relation to prostaglandin H synthase-mediated metabolism of butylated hydroxyanisole // Food Chem. Toxi ol Vol. 33. Pp Witschi H., Morse C. Enhanced lung tumor formation in mice by dietary BHT // J. Natl. Cancer Inst Vol. 71. Pp Ramadan M.F., Kroh L.W., Morsel J.-T. Radical scavenging activity of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.), and Niger (Guizotia abyssinica Cass.) crude seed oils and oil fractions // J.Agric.Food Chem Vol. 51. N24. Pp Sawamura M., Sun S.H., Ozaki K., Ishikawa J., Ukeda H. Inhibitory effects of citrus essential oils and their components on the formation of N-nitrosodimethylamine // J. Agric. Food Chem Vol. 47. N12. Pp Calucci L., Pinzino C., Zandomeneghi M., Capocchi A., Ghiringhelli S., Saviozzi F., Tozzi S., Galleschi L. Effects of irradion on the free radical and antioxidant contents of nine aromatic herbs and spices // J. Agric. Food Chem Vol. 51. N4. Pp Dorman H. J.D., Figueiredo A. C., Barroso J. G., Deans S.G. In vitro evaluation of antioxidant activity of essential oils and their components // Flavour Fragr. J Vol. 15. Pp Madsen H.L., Bertelsen G. Spices as antioxidants // Trends Food Sci. and Technolog Vol. 6. Pp Moon J.-K. and Shibamoto T. Antioxidant assays for plant and food components // J. Agric. Food Chem Vol. 57. N5. Pp El-Ghorab A., Shaaban H.A., El-Nassry K.F., Shibamoto T. Chemical composition of volatile extract and biological activities of volatile and less-volatile extracts of juniper berry (Juniperus drupacea L.) fruit // J. Agric. Food Chem Vol. 56. N13. Pp Murcia M.A., Egea I., Romojaro F., Parras P., Jimenez A.M., Martinez-Tome M. Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure // J. Agric. Food Chem Vol. 52. N7. Pp Sacchetti G., Maietti S., Muzzoli M., Scaglianti M., Manfredini S., Radice M., Bruni R. Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods // Food Chem Vol. 91. Pp ,.., // , 6. C Ruberto G., Baratta M. Antioxidant activity of selected essential oil components in two lipid model systems // Food Chem Vol. 69, N1. Pp Dambolena J.S., Zunino M.P., Lucini E.I., Olmedo R., Banchio E., Bima P.J., Zygadlo J.A. Total phenolic content, radical scavenging properties, and essential oil composition of Origanum species from different populations // J. Agric. Food Chem Vol. 58. N2. Pp

6 Cabrera A.C., Prieto J.M. Application of artificial neural network to the prediction of the antioxidant activity of essential oils in two experimental in vitro models // Food Chem Vol. 118, N1. Pp Lee K.G., Shibamoto T. Determination of antioxidant potential of volatile extracts isolated from various herbs and spices // J. Agric. Food Chem Vol. 50, N15. Pp Laguerre M., Giraldo L.J.L., Lecomte J., Figueroa-Espinoza M.-C., Bareat B., Weiss J., Decker E.A., Villeneuve P. Relationship between hydrophocibity and antioxidant ability of «Phenolipids» in emulsion: a parabolic effect of the chain length of rosmarinate esters // J. Agric. Food Chem Vol. 58, N5. Pp ,, -, // Cheng M.-C., Ker Y.-B., Yu T.C., Lin L.-Y., Peng R.Y., Peng C.H., Chemical synthesis of 9(Z)-octadecenamide and its hypolidemic effect: a bioactive agent found in the essential oil of mountain celery seeds // J. Agric. Food Chem Vol. 58, N3. Pp , Samusenko A.L. INFLUENCE OF SELECTED COMPONENTS OF ESSENTIAL OILS ON CITRAL OXIDATION N.M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Kosygina Street, 4, Moscow, (Russia) Samusenko.alexey@rambler.ru Antioxidant properties of the selected components of the essential oils, applied in food and perfume industry limonene, linalool, octyl acetate, anise aldehyde, vanillin and eugenol were studied by capillary gas chromatography. Evaluation of antioxidant activity was performed using the citral oxidation in presence of the substances under study. Eugenol was found to have the highest antioxidant activity while octyl acetate didn t inhibit the citral oxidation. The substantial difference was noted in degree of inhibition of citral oxidation by lemon and clove essential oils and their key components limonene and eugenol. The antagonistic effect was observed in the mixture of anise aldehyde and vanillin Keywords: linalool, limonene, octyl acetate, anise aldehyde, vanillin, eugenol, antioxidant activity, capillary gas chromatography. References 1. Schilderman P., ten Vaarwerk F.J., Lutgerink J.T., Van der Wurff A., ten Hoor F., Kleinjans J.C. Food Chem. Toxi ol., 1995, vol. 33, pp Witschi H., Morse C. J. Natl. Cancer Inst., 1983, vol. 71, pp Ramadan M.F., Kroh L.W., Morsel J.-T. J. Agric.Food Chem., 2003, vol. 51, no. 24, pp Sawamura M., Sun S.H., Ozaki K., Ishikawa J., Ukeda H. J. Agric. Food Chem., 1999, vol. 47, no. 12, pp Calucci L., Pinzino C., Zandomeneghi M., Capocchi A., Ghiringhelli S., Saviozzi F., Tozzi S., Galleschi L. J. Agric. Food Chem., 2003, vol. 51, no. 4, pp Dorman H. J.D., Figueiredo A. C., Barroso J. G., Deans S.G. Flavour Fragr. J., 2000, vol. 15, pp Madsen H.L., Bertelsen G. Trends Food Sci. and Technolog., 1995, vol. 6, pp Moon J.-K. and Shibamoto T. J. Agric. Food Chem., 2009, vol. 57, no. 5, pp El-Ghorab A., Shaaban H.A., El-Nassry K.F., Shibamoto T. J. Agric. Food Chem., 2008, vol. 56, no. 13, pp Murcia M.A., Egea I., Romojaro F., Parras P., Jimenez A.M., Martinez-Tome M. J. Agric. Food Chem., 2004, vol. 52, no. 7, pp Sacchetti G., Maietti S., Muzzoli M., Scaglianti M., Manfredini S., Radice M., Bruni R. Food Chem., 2005, vol. 91, pp Misharina T.A., Polshkov A.N. Prikladnaia biokhimiia i mikrobiologiia, 2005, vol. 41, no. 6, pp (in Russ.). 13. Ruberto G., Baratta M. Food Chem., 2000, vol. 69, no. 1, pp Dambolena J.S., Zunino M.P., Lucini E.I., Olmedo R., Banchio E., Bima P.J., Zygadlo J.A. J. Agric. Food Chem., 2010, vol. 58, no. 2, pp Cabrera A.C., Prieto J.M. Food Chem., 2010, vol. 118, no. 1, pp Lee K.G., Shibamoto T. J. Agric. Food Chem., 2002, vol. 50, no. 15, pp Laguerre M., Giraldo L.J.L., Lecomte J., Figueroa-Espinoza M.-C., Bareat B., Weiss J., Decker E.A., Villeneuve P. J. Agric. Food Chem., 2010, vol. 58, no. 5, pp Samusenko A.L. Khimiia rastitel'nogo syr'ia, 2011, no. 3, pp (in Russ.). 19. Cheng M.-C., Ker Y.-B., Yu T.C., Lin L.-Y., Peng R.Y., Peng C.H. J. Agric. Food Chem., 2010, vol. 58, no. 3, pp Voitkevich S.A. Efirnye masla dlia parfiumerii i aromaterapii. [Essential oils for perfumes and aromatherapy]. Moscow, 1999, 282 p. (in Russ.). Received December 21, 2011