reported antioxidant activity of essential oils of oregano species tested in canola oil.Those
authors found that the first two PCs of the PCA explain 88.8% of total variability in the oregano essential oil samples. Oxidation indicators like peroxide and anisidine values obtained from stored canola oil samples were positively associated between them and were negatively associated with the contents of some components of the oregano essential oil like thymol and carvacrol which are named as responsible for the antioxidant activity in the oregano EO.