@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 {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}
}
@article {1755,
	title = {Antimicrobial activity and chemical composition of essential oils from Sicilian aromatic plants},
	journal = {Flavour and Fragrance Journal},
	volume = {8},
	year = {1993},
	note = {From Duplicate 2 (                           Antimicrobial activity and chemical composition of essential oils from Sicilian aromatic plants                         - Biondi, D; Cianci, P; Geraci, C; Ruberto, G; Piattelli, M )                
Cited By (since 1996): 44
        
      
},
	month = {1993///},
	pages = {331 - 337},
	address = {Affiliation: Ist CNR per lo Studio delle Sostanze, Naturali di Interesse Alimentare e, Chimico-Farmaceutico, Viadel Santuario 110, I-95028 Valverde, Italy},
	abstract = {The essential oils from four Lamiaceae (Labiatae), Origanum onites L., Thymus capitatus Hoffmanns. et Link, commercial oregano and sage, and a Lauracea, Laurus nobilis L., have been characterized and tested against eight bacteria (Bacillus subtilis, Escherichia coli, Hafnia alvei, Micrococcus luteus, Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus aureus, Steptococcus faecalis), and five fungi (Aspergillus niger, A. terreus, two strains of Candida albicans, Fusarium sp.). The highest and broadest activity, both antibacterial and antifungal, was shown by the oils of O. onites, T. capitatus and commercial oregano, in that order, while oils from commercial sage and L. nobilis were almost inactive. Bactericidal and bacteriostatic properties of the five essential oils are also discussed.},
	keywords = {Antibacterial activity, Antifungal activity, Bactericidal activity, Bacteriostatic activity, Essential oil composition, GC-MS, Lamiaceae (Labiatae), Lauraceae, Laurus nobilis L, Oregano, Origanum onites L, Phenols, Sage, Thymus capitatus Hoffmanns et Link},
	isbn = {0882-5734},
	url = {http://muse.lib.auth.gr:9797/com/csa/?MuseHost=www-mi2.csa.com\&MuseFirst=1\&id=2\&recnum=1\&SID=147874bda29087943ea1dc03733c75de\&MusePath=/ids70/view_record.phphttp://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0027765749\&partnerID=40\&rel=R6.5.0},
	author = {Biondi, D and Cianci, P and Geraci, C and Ruberto, G* and Piattelli, M}
}
