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Journal of Food Processing and Preservation
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Journal of Food Processing and Preservation
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2023
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Article
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Tab 3
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Research Article
Encapsulation of
Origanum compactum
Essential Oil in Beta-Cyclodextrin Metal Organic Frameworks: Characterization, Optimization, and Antioxidant Activity
Table 3
Chemical composition of OCEO investigated by GC-MS.
Compounds
Retention index
Percentage (%)
α
-Thujene
926
0.08
α
-Pinene
939
2.39
Camphene
953
0.23
1-Octene-3-ol
978
0.11
β
-Pinene
980
0.23
β
-Myrcene
991
0.92
α
-Phellandrene
1005
0.16
δ
-3-Carene
1010
0.13
α
-Terpinene
1018
3.45
p-Cymene
1026
12.01
Limonene
1031
0.23
1,8-Cineole
1033
0.05
γ
-Terpinene
1062
18.86
Terpinolene
1088
0.21
Linalol
1098
0.26
Camphre
1136
0.17
Borneol
1165
0.40
Terpinen-4-ol
1177
0.30
α
-Terpineol
1189
0.23
Thymol
1290
29.56
Carvacrol
1298
26.44
β
-Caryophyllene
1418
1.95
γ
-Cadinene
1513
0.12
Caryophyllene oxide
1581
0.11