Antioxidant properties of thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) essential oils
Year: 2005
Type: article
Abstract: In this study, the composition of the volatile compounds and the antioxidant activity of thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) essential oils were investigated using three different methods: the DPPH radical scavenging method, the thiobarbituric acid reactive species (TBARS) assay and the β-carotene bleaching method. The results obtained for the total essential oils in both plants and their two fractions (hydrocarbon- and oxygen- containing fractions) were compared with those of α-tocopherol, ascorbic acid and the synthetic antioxidants - butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). Thyme and wild thyme essential oils exhibit significant in vitro antioxidant activity, while fractions of the essential oils that contain hydrocarbon compounds (CH fractions) only show antioxidant activity in the TBARS assay.
Source: Italian Journal of Food Science
Authors: Tea Kulišić, Ani Radonić, Mladen Miloš
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $1,100
OpenAlex ID: W2515355281