@article {1709,
	title = {Antioxidant activity and free radical-scavenging capacity of ethanolic extracts of thyme, oregano, and marjoram},
	journal = {European Journal of Lipid Science and Technology},
	volume = {111},
	year = {2009},
	note = {id: 2; eIssn: 1438-9312},
	month = {2009///},
	pages = {1117 - 1117},
	publisher = {WILEY-VCH Verlag GmbH \& Co. KGaA, Weinheim},
	abstract = {Phenolic compounds were extracted from thyme (Thymus vulgaris L.), oregano (Origanum vulgare L.) and marjoram (Origanum majorana L.) with 95\% ethanol. A number of antioxidant and radical-scavenging capacity tests were performed on the prepared extracts using colorimetric assays and model system studies. Specifically, these included determining the content of total phenolics, antioxidant efficacy in a linoleic acid-ferric thiocyanate model system, reducing power, scavenging effect on 2,2{\textquoteright}-diphenyl-1-picrylhydrazyl radical, and hydroxyl radical-scavenging activity by electron paramagnetic resonance spectroscopy. Moreover, the efficacies of the prepared herb extracts were investigated in a real-life food product: the stabilization of butter against oxidation.},
	keywords = {Essential oils},
	url = {http://dx.doi.org/10.1002/ejlt.200800170http://dx.doi.org/10.1002/(ISSN)1438-9312},
	author = {Amarowicz, R and {\.Z}egarska, Z and Rafa{\l}owski, R and Pegg, B R and Karama{\'c}, M and Kosi{\'n}ska, A}
}
