@article {1908,
	title = {A comparison between the oil and supercritical carbon dioxide extract of Hungarian wild thyme (Thymus serpyllum L.)},
	journal = {Journal of Essential Oil Research},
	volume = {8},
	year = {1996},
	note = {Cited By (since 1996): 4},
	month = {1996///},
	pages = {333 - 335},
	address = {Affiliation: Department of Chemical Engineering, Technical University of Budapest, H-1521 Budapest, Hungary; Affiliation: Institute of Pharmacognosy, Semmelweis University of Medicine, H-1085 Budapest, Hungary},
	abstract = {Two samples of wild thyme (Thymus serpyllum L.), which were collected from different locations in Hungary, were subjected to CO2 extraction and oil isolation by hydrodistillation. Using GC and GC/MS as the method of analysis their compositions were compared. Analysis revealed that the oils and extracts contained the same components although they differed quantitatively. The concentration of p-cymene, borneol, nerol and carvacrol was higher in the distilled oil than in the volatile concentrate obtained by SFE.},
	keywords = {Carvacrol, CO2 extract composition, Essential oil composition, Lamiaceae, Thymol, Thymus serpyllum, Wild thyme},
	url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0030148197\&partnerID=40\&rel=R6.5.0},
	author = {Oszagyán, M and Simándi, B and Sawinsky, J and Kéry, Á}
}
@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}
}
