Antioxidant properties of thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) essential oils

被引：0
|
作者：
Kulisic, T [1 ]
Radonic, A [1 ]
Milos, M [1 ]
机构：
[1] Univ Split, Fac Chem Technol, Dept Biochem & Food Chem, Split 21000, Croatia
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2005年 / 17卷 / 03期
关键词：
antioxidant activity; beta-carotene bleaching; DPPH radical scavenging; essential oil; TBARS; thyme; wild thyme;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 beta-carotene bleaching method. The results obtained for the total essential oils in both plants and their two fractions (hydrocarbon- and oxygen- containing fractions) were com-pared with those of (x-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.
引用
收藏
页码：315 / 324
页数：10
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