Evidence map›Paper›PMID 40104615›Full record

ArticleFood chemistry: X2025

Comparison between Indian and commercial chamomile essential oils: Chemical compositions, antioxidant activities and preventive effect on oxidation of Asian seabass visceral depot fat oil.

Birinchi Bora, Tao Yin, Bin Zhang, Can Okan Altan, Soottawat Benjakul

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Birinchi BoraInternational Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.
Tao YinCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, 430070, PR China.
Bin ZhangCollege of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China.
Can Okan AltanDepartment of Seafood Processing Technology, Faculty of Fisheries, Sinop University, Sinop, 57000, Türkiye.
Soottawat BenjakulInternational Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Antioxidant properties of indigenous Indian (ICO) and commercial (CCO) chamomile essential oils (EOs) and their application in preventing lipid oxidation of fish oil were investigated. Solid-phase micro-extraction gas chromatography-mass spectrometry (SPME-GCMS) revealed dominant compounds to be α-bisabolol and chamazulene in ICO, while α-farnesene and δ-cadinene in CCO. Both EOs exhibited similar 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity

Indexed as

Chamomile essential oilFish oilLipid oxidationOxidative stabilityPolyunsaturated fatty acidSeabass visceral depot fat

Identifiers

PMID40104615
PMCPMC11914187

What OpenQuestion holds

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.