@booklet {1967,
	title = {Characterization and biological activity of essential oils from fourteen Labiatae species},
	howpublished = {Acta Horticulturae},
	volume = {723},
	year = {2006},
	month = {2006///},
	pages = {221 - 226},
	address = {Affiliation: Department of Agroenvironmental Sciences and Technologies, Bologna University, Italy},
	abstract = {The Labiatae family is rich in plants that are sources of essential oils having aromatic notes and biological properties. Considering the interest in natural products for cosmetic, perfumery, food and pharmacological industry, the deeper knowledge of the potentiality of different aromatic plants can give results of economic importance. In our work, the essential oils of fourteen species were evaluated for their quali- quantitative composition and biological activity. The species analysed are: basil (Ocimum basilicum L.), beebalm (Monarda didyma L.), pennyroyal (Mentha pulegium L.), spearmint (Mentha spicata L.), headed savory (Thymus capitatus Hoffm.et Link), calamint (Calamintha nepeta L.), winter savory (Satureja montana L.), savory (Satureja cuneifolia Ten.), thymbra (Thymbra sintenisii Bornm. et Aznav. ssp. isaurica P.H. Davis), a cultivated rosemary (Rosmarinus officinalis L) and four wild rosemaries harvested in different Italian locations: Elba Island (Tuscany), Sicily, Abruzzo and Calabria. The oils, obtained by steam-distillation of fresh aerial part of the plants harvested at full flowering stage, were characterized by GC-MS, tested for antimicrobial property by determining the minimal inhibitory concentration (MIC) and for the antioxidant activity by B-carotene bleaching test. Each species was characterized by a peculiar qualiquantitative composition and all the oils contained compounds with established biological activity. Headed savory exerted the highest antimicrobial control also at low concentrations. Basil and rosemary from Elba Island evidenced a great antioxidant capability comparable to that of α-tocopherol used as reference antioxidant agent.},
	keywords = {Antimicrobial Activity, Antioxidant activity, GC-MS},
	url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-33846036924\&partnerID=40\&rel=R6.5.0},
	author = {Stefanini, I and Piccaglia, R and Marotti, M and Biavati, B}
}
@article {1945,
	title = {Composition and functional properties of the essential oil of Amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils},
	journal = {Journal of Agricultural and Food Chemistry},
	volume = {52},
	year = {2004},
	note = {From Duplicate 2 (                           Composition and functional properties of the essential oil of Amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils                         - Sacchetti, G; Medici, A; Maietti, S; Radice, M; Muzzoli, M V; Manfredini, S; Braccioli, E; Bruni, R )                
Cited By (since 1996): 14
        
},
	month = {2004/06//},
	pages = {3486 - 3491},
	address = {Affiliation: Dipto. delle Risorse Nat. e Cultur., Universita degli Studi di Ferrara, C.so Porta Mare 2, I-44100 Ferrara, Italy; Affiliation: Fundacion Chankuap, Macas, Ecuador; Affiliation: Dipto. di Scienze Farmaceutiche, Università di Ferrara, via Fos},
	abstract = {Wild Amazonian basil Ocimum micranthum Willd. (O. campechianum Mill.) Labiatae essential oil was analyzed by GC and GC-MS: 31 compounds were identified. The main components were eugenol (46.55 {\textpm} 5.11\%), β-caryophyllene (11.94 {\textpm} 1.31\%), β-elemene (9.06 {\textpm} 0.99\%), while a small amount of linalool (1.49 {\textpm} 0.16\%) was detected. The oil was tested for its in vitro food-related biological activities and compared with common basil Ocimum basilicum and Thymus vulgaris commercial essential oils. Radical scavenging activity was evaluated employing 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The oil exerted a good capacity to act as a nonspecific donor of hydrogen atoms or electrons when checked in the diphenylpicrylhydrazyl assay, quenching 76,61 {\textpm} 0.33\% of the radical, with values higher than those reported by reference oils. In the β-carotene bleaching test, the oil provided an antioxidant efficacy comparable with that of O. basilicum and T. vulgaris essential oils. These data were confirmed by photochemiluminescence, where the oil showed a remarkable antioxidant capacity (2.39 {\textpm} 0.1), comparable to that of Trolox and vitamin E, and higher than the other essential oils. Antibacterial activity of O. micranthum essential oil was evaluated against Gram positive and Gram negative bacterial strains. The oil showed a dose-dependent antifungal activity against pathogenic and food spoiling yeasts.},
	keywords = {Antibacterial activity, Antifungal activity, Antioxidant activity, Essential oil, Eugenol, Ocimum micranthum, β-caryophyllene, β-elemene},
	isbn = {0021-8561},
	url = {http://muse.lib.auth.gr:9797/com/csa/?MuseHost=www-mi2.csa.com\&MuseFirst=1\&id=2\&recnum=4\&SID=54cb5ee3ad7ac982e501634b8323fbe4\&MusePath=/ids70/view_record.phphttp://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-2542456938\&partnerID=40\&rel=R6.5.0},
	author = {Sacchetti, G and Medici, A and Maietti, S and Radice, N and Muzzoli, M V and Manfredini, S and Braccioli, E and Bruni, R and Radice, M}
}
@article {1863,
	title = {Antioxidant activity of aqueous tea infusions prepared from oregano, thyme and wild thyme},
	journal = {Food Technology and Biotechnology},
	volume = {44},
	year = {2006},
	note = {Cited By (since 1996): 1},
	month = {2006///},
	pages = {485 - 492},
	address = {Affiliation: Faculty of Chemical Technology, University of Split, Teslina 10/V, HR-21 000 Split, Croatia; Affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10 000 Zagreb, Croatia},
	abstract = {Using a multiple-method approach, antioxidant activity of aqueous tea infusions prepared from oregano (Origanum vulgare L. ssp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) were tested in relation to their chemical composition. Total phenolic, flavonoid, catechin and anthocyanin content was determined by spectrophotometric methods. Oregano aqueous tea infusion had the highest amount of total phenols (12 500 mg/L gallic acid equivalent, GAE) and flavonoids (9000 mg/L GAE). Identification of polyphenolic compounds in aqueous tea infusions by HPLC-PDA analysis showed a dominant presence of rosmarinic acid (in mg/g): 123.11 in oregano, 17.45 in thyme and 93.13 in wild thyme. Antioxidant activity of aqueous tea infusions was evaluated using four antioxidative methods (the β-carotene bleaching method (BCB), the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, the thiobarbituric acid reactive species (TEARS assay) and the induction period of lard oxidation (Rancimat assay)). The results were compared with natural (ascorbic acid and α-tocopherol) and synthetic antioxidants, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). Oregano aqueous tea infusion showed the strongest antioxidant activity using three methods (the β-carotene bleaching method, DPPH radical scavening method and Rancimat assay), while thyme and wild thyme showed weaker and relatively similar antioxidant activity.},
	keywords = {Antioxidant activity, Aqueous tea infusion, Lamiaceae, Oregano, Thyme, Wild thyme},
	url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-33845380769\&partnerID=40\&rel=R6.5.0},
	author = {Kulišić, T and Dragović-Uzelac, V and Miloš, M}
}
@article {1787,
	title = {Essential oils from aromatic plants (Thymus broussonetti Boiss., Origanum compactum Benth., and Citrus limon (L.) N.L. Burm.) as natural antioxidants for olive oil},
	journal = {Journal of Essential Oil Research},
	volume = {11},
	year = {1999},
	note = {Cited By (since 1996): 7},
	month = {1999///},
	pages = {517 - 521},
	address = {Affiliation: Dept. Microbiologie Alimentaire B., Institut Agronomique et Veterinaire, Rabat-Instituts, BP 6202, Hassan II, Morocco; Affiliation: Université Ibn Toufail, Chimie Faculté des Sciences, Département de Chimie, BP 133, Kénitra, Morocco},
	abstract = {The essential oils obtained by steam distillation from Moroccan oregano (Origanum compactum, lemon (Citrus limon) and Moroccan thyme (Thymus broussonetti) were analyzed for their chemical composition by gas chromatography. These essential oils were then used in two concentrations (0.05\% and 0.1\%) in refined olive oil in 6 trials and a control to study the antioxidant properties. The antioxidant activity of the essential oils was followed up by the determination of the peroxide value and the acid value of the olive oil over a period of 6 months. Sensory evaluations of the trials were also conducted by a taste panel of 6 assessors for an organoleptic assessment. Results showed a wide variation in the antioxidant activity of the three oils, and also a slight variation between the two concentrations was observed. The highest activity was observed with thyme oil followed by oregano oil, while an organoleptic quality improvement was obtained with the oregano and lemon oils. {\textcopyright} 1999 Allured Publishing Corp.},
	keywords = {Antioxidant activity, Citrus limon, Labiatae, Lemon, Origanum compactum, Rutaceae, Thymus broussonetti},
	url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0000976143\&partnerID=40\&rel=R6.5.0},
	author = {Charai, M and Paid, M and Chaouch, A}
}
@article {1770,
	title = {Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link.},
	journal = {Food Chemistry},
	volume = {105},
	year = {2007},
	month = {2007///},
	pages = {146 - 155},
	address = {Affiliation: Faculté des Sciences de Tunis, Université Tunis el Manar, Campus Universitaire, 2092 Tunis, Tunisia; Affiliation: Faculdade de Engenharia de Recursos Naturais, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; Affiliat},
	abstract = {The chemical composition, antioxidant and antibacterial activities of essential oils isolated by hydrodistillation from the aerial parts of Tunisian Thymus capitatus Hoff. et Link. during the different phases of the plant development, and from different locations, were evaluated. The chemical composition was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The main components of the essential oils were carvacrol (62-83\%), p-cymene (5-17\%), γ-terpinene (2-14\%) and β-caryophyllene (1-4\%). The antioxidant activity of the oils (100-1000 mg l-1) was assessed by measurement of metal chelating activity, the reductive potential, the free radical scavenging (DPPH) and by the TBARS assay. The antioxidant activity was compared with that of synthetic antioxidants: butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Both the essential oils and BHA and BHT showed no metal chelating activity. Although with the other methodologies, there was a general increase in the antioxidant activity, with increasing oil concentration, maxima being obtained in the range of 500 and 1000 mg l-1 for flowering and post-flowering phase oils. Major differences were obtained according to the methodology of antioxidant capacity evaluation. Antibacterial ability of Th. capitatus essential oils was tested by disc agar diffusion against Bacillus cereus, Salmonella sp., Listeria innocua, four different strains of Staphylococus aureus (C15, ATCC25923, CFSA-2) and a multi-resistant form of S. aureus (MRSA-2). Antibacterial properties were compared to synthetic antibiotics. Higher antibacterial activity was observed with the flowering and the post-flowering phase essential oils. {\textcopyright} 2007 Elsevier Ltd. All rights reserved.},
	keywords = {Antibacterial activity, Antioxidant activity, Bacillus cereus, DPPH, Essential oils, Lamiaceae, Listeria innocua, Metal chelating measurement, Reductive potential, Salmonella sp., Staphylococus aureus, TBARS, Thymus capitatus},
	url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-34347371800\&partnerID=40\&rel=R6.5.0},
	author = {Bounatirou, S and Smiti, S and Miguel, M G and Faleiro, L and Rejeb, M N and Neffati, M and Costa, M M and Figueiredo, A C and Barroso, J G and Pedro, L G}
}
