@article {1944,
	title = {Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods},
	journal = {Food Chemistry},
	volume = {91},
	year = {2005},
	note = {PT: J},
	month = {2005/08//},
	pages = {621 - 632},
	abstract = {Eleven essential oils, namely, Cananga odorata (Annonaceae), Cupressus sempervirens (Cupressaceae), Curcuma longa (Zingiberaceae), Cymbopogon citratus (Poaceae), Eucalyptus globulus (Myrtaceae), Pinus radiata (Pinaceae), Piper crassinervium (Piperaceae), Psidium guayava (Myrtaceae), Rosmarinus officinalis (Lamiaceae), Thymus x citriodorus (Lamiaceae) and Zingiber officinale (Zingiberaccae), were characterized by means of GC and GC-MS and evaluated for their food functional ingredient related properties. These properties were compared to those of Thymus vulgaris essential oil, used as a reference ingredient. Antioxidant and radical-scavenging properties were tested by means of 1,1-diphenyl-2-picryihydrazyl (DPPH) assay, beta-carotene bleaching test and luminol-photochemiluminescence (PCL) assay. In the DPPH assay, C. odorata, C citratus, R. officinalis and C longa showed major effectiveness, with a radical inhibition ranging from 59.6 +/- 0.42-64.3 +/- 0.45\%. In the P-carotene bleaching test, C odorata (75.5 +/- 0.53\%), R. officinalis (81.1 +/- 0.57\%) and C longa (72.4 +/- 0.51\%) gave the best inhibition results. Similar results were obtained for the same essential oils in the PCL assay. Antimicrobial properties were obtained on five food-spoilage yeasts: Candida albicans ATCC 48274, Rhodotorula glutinis ATCC 16740, Schizosaccharomyces pombe ATCC 60232, Saccharomyces cerevisiae ATCC 2365, Yarrowia lypolitica ATCC 16617. C citratus and T x citriodorus were the most effective against the tested strains. Suggestions on relationships between chemical composition and biological activities are outlined. (C) 2004 Elsevier Ltd. All rights reserved.},
	author = {Sacchetti, G and Maietti, S and Muzzoli, M and Scaglianti, M and Manfredini, S and Radice, M and Bruni, R}
}
@article {1860,
	title = {Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species},
	journal = {Food Chemistry},
	volume = {91},
	year = {2005},
	note = {From Duplicate 1 (                           Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species                         - Koşar, M; Dorman, H J D; Hiltunen, R )                
Cited By (since 1996): 9
        
},
	month = {2005/07//},
	pages = {525 - 533},
	address = {Affiliation: Faculty of Pharmacy, Division of Pharmacognosy, Univ. Helsinki, P.O. Box 56 , F.; Affiliation: Faculty of Pharmacy, Department of Pharmacognosy, Anadolu Univ., 26470 Eskisehir, T.},
	abstract = {Aqueous-methanol extracts were prepared from basil (Ocimum basilicum L.), bay (Laurus nobilis L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.), savory (Satureja hortensis L.) and thyme (Thymus vulgaris L.) by maceration and their phytochemical and antioxidant characteristics were assessed. Each extract was submitted to an acid treatment (1.2 N HCl in 50\% methanol) to determine whether such a process had an effect upon their chemistry and antioxidative efficacy. The treatment appeared to have improved the antioxidant potency of the extracts in general; however, there were some exceptions. The treatment did not increase the Fe(III) reductive activity of the extracts from basil or bay samples nor the ability of the oregano and sage extracts to scavenge 1,1-diphenyl-2-picrylhydrazyl radicals at pH 7.4. The Folin-Ciocalteu phenol content of the basil extract was not increased with acid treatment. {\textcopyright} 2004 Elsevier Ltd. All rights reserved.},
	keywords = {1, 1- Diphenyl-2- picrylhydrazyl, Acid hydrolysis, Antioxidants, Basil, Bay, Hydroxyl radical, Iron reduction, Lamiaceae (Labiatae), Oregano, Rosemary, Sage, Savory, Thyme},
	url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-11144277274\&partnerID=40\&rel=R6.5.0},
	author = {Kosar, M and Dorman, H J D and Hiltunen, R and Koşar, M}
}
@article {1808,
	title = {Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs},
	journal = {Food Chemistry},
	volume = {83},
	year = {2003},
	note = {PT: J},
	month = {2003/11//},
	pages = {255 - 262},
	abstract = {De-odourised aqueous extracts of four commonly consumed herbs belonging to the Lamiaceae family, i.e. oregano (Origanum vulgaris L.), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.) and thyme (Thymus vulgaris L.), were investigated for their antioxidant properties. Various experimental models were used for the characterisation of the activity, including iron reduction capacity, DPPH., ABTS.(+) and .OH radical-scavenging activities and the capacity of the extracts to inhibit copper-induced oxidation of human low-density lipoproteins (LDL) ex vivo. The extracts showed varying degrees of reductive and radical scavenging capacity, and were capable of a marked prolongation of the lag-time in the LDL oxidation assay. The hierarchy of the observed antioxidant activity of the extracts was dependent on the type of assay used. The observed antioxidant characteristics were not fully related to the total phenolic contents of the extracts in any of the assays, but were presumably strongly dependent on rosmarinic acid, the major phenolic component present in this type of Lamiaceae extract. (C) 2003 Elsevier Ltd. All rights reserved.},
	author = {Dorman, H J D and Peltoketo, A and Hiltunen, R and Tikkanen, M J}
}
@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}
}
