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Table 2 Antioxidant characteristics of essential oils

From: Assessment of inhibitory potential of essential oils on natural mycoflora and Fusarium mycotoxins production in wheat

Essential oils

Total phenolics (μM GAE∙g-1)

Antioxidant activity (μM Fe2+∙g-1)

O1

33.01 ± 2.52

246.23 ± 9.37

O2

18.52 ± 1.06

55.48 ± 3.81

O3

16.71 ± 0.93

40.41 ± 2.73

O4

473.44 ± 11.27

650.48 ± 14.29

O5

22.48 ± 1.63

100.85 ± 5.21

O6

30.17 ± 2.41

230.03 ± 8.12

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