02188nas a2200337   4500008004100000245012900041210006900170260020800239300001400447490000700461520100600468653000601474653003401480653002001514653001701534653001001551653000801561653002101569653001901590653002501609653001201634653001301646653000901659653001101668653001001679100001301689700001901702700001601721700001501737856009801752       2005                        eng d00aEffect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species0 aEffect of an acid treatment on the phytochemical and antioxidant  aAffiliation: 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.c2005/07//  a525 - 5330 v913 aAqueous-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. © 2004 Elsevier Ltd. All rights reserved.10a110a1- Diphenyl-2- picrylhydrazyl10aAcid hydrolysis10aAntioxidants10aBasil10aBay10aHydroxyl radical10aIron reduction10aLamiaceae (Labiatae)10aOregano10aRosemary10aSage10aSavory10aThyme1 aKosar, M1 aDorman, H, J D1 aHiltunen, R1 aKoşar, M  uhttp://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-11144277274&partnerID=40&rel=R6.5.001793nas a2200169   4500008004100000245011400041210006900155260001400224300001400238490000700252520116000259100001901419700001701438700001601455700001901471856013301490       2003                        eng d00aCharacterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs0 aCharacterisation of the antioxidant properties of deodourised aq  c2003/11//  a255 - 2620 v833 aDe-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.1 aDorman, H, J D1 aPeltoketo, A1 aHiltunen, R1 aTikkanen, M, J  uhttps://thymus.myspecies.info/ref/characterisation-antioxidant-properties-de-odourised-aqueous-extracts-selected-lamiaceae-herbs