Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

The chemical composition of the essential oil obtained from the aerial parts of Inula crithmoides L. was analyzed by GC and GC/MS and 22 components were identified, the major ones being p-cymene (30.1%), 1-methylethyl-trimethylbenzene (18.7%), scopoletin (15.3%) and α-pinene (13.1%). The antioxidant activity of the oil was evaluated by the DPPH test and 5-lipoxygenase assay. The essential oil exerted a good antioxidant activity in the protection of lipid peroxidation when compared with known antioxidants