02464nas a2200205   4500008004100000245009400041210006900135260011100204300001400315490000800329520169700337653002702034653002502061653001002086100001702096700001702113700001502130700001502145856009802160       2006                        eng d00aCharacterization and biological activity of essential oils from fourteen Labiatae species0 aCharacterization and biological activity of essential oils from   aAffiliation: Department of Agroenvironmental Sciences and Technologies, Bologna University, Italyc2006///  a221 - 2260 v7233 aThe 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.10aAntimicrobial Activity10aAntioxidant activity10aGC-MS1 aStefanini, I1 aPiccaglia, R1 aMarotti, M1 aBiavati, B  uhttp://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-33846036924&partnerID=40&rel=R6.5.002893nas a2200337   4500008004100000020001400041245016300055210006900218260027100287300001600558490000700574520141600581653002701997653002402024653002502048653001802073653001202091653002202103653002102125653001502146100001702161700001402178700001502192700001402207700001802221700001802239700001702257700001302274700001402287856025402301       2004                        eng d  a0021-856100aComposition and functional properties of the essential oil of Amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils0 aComposition and functional properties of the essential oil of Am  aAffiliation: 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 Fosc2004/06//  a3486 - 34910 v523 aWild 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 ± 5.11%), β-caryophyllene (11.94 ± 1.31%), β-elemene (9.06 ± 0.99%), while a small amount of linalool (1.49 ± 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 ± 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 ± 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.10aAntibacterial activity10aAntifungal activity10aAntioxidant activity10aEssential oil10aEugenol10aOcimum micranthum10aβ-caryophyllene10aβ-elemene1 aSacchetti, G1 aMedici, A1 aMaietti, S1 aRadice, N1 aMuzzoli, M, V1 aManfredini, S1 aBraccioli, E1 aBruni, R1 aRadice, M  uhttp://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=R6.5.002420nas a2200229   4500008004100000245009400041210006900135260024200204300001400446490000700460520146500467653002501932653002501957653001401982653001201996653001002008653001502018100001902033700002502052700001502077856009802092       2006                        eng d00aAntioxidant activity of aqueous tea infusions prepared from oregano, thyme and wild thyme0 aAntioxidant activity of aqueous tea infusions prepared from oreg  aAffiliation: 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, Croatiac2006///  a485 - 4920 v443 aUsing 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.10aAntioxidant activity10aAqueous tea infusion10aLamiaceae10aOregano10aThyme10aWild thyme1 aKulišić, T1 aDragović-Uzelac, V1 aMiloš, M  uhttp://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-33845380769&partnerID=40&rel=R6.5.002091nas a2200241   4500008004100000245016800041210006900209260026700278300001400545490000700559520102000566653002501586653001701611653001301628653001001641653002301651653001301674653002401687100001401711700001201725700001501737856009701752       1999                        eng d00aEssential oils from aromatic plants (Thymus broussonetti Boiss., Origanum compactum Benth., and Citrus limon (L.) N.L. Burm.) as natural antioxidants for olive oil0 aEssential oils from aromatic plants Thymus broussonetti Boiss Or  aAffiliation: 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, Moroccoc1999///  a517 - 5210 v113 aThe 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. © 1999 Allured Publishing Corp.10aAntioxidant activity10aCitrus limon10aLabiatae10aLemon10aOriganum compactum10aRutaceae10aThymus broussonetti1 aCharai, M1 aPaid, M1 aChaouch, A  uhttp://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0000976143&partnerID=40&rel=R6.5.003237nas a2200397   4500008004100000245014400041210006900185260026900254300001400523490000800537520176500545653002702310653002502337653002002362653000902382653001902391653001402410653002102424653003202445653002402477653001902501653002502520653001002545653002102555100001802576700001302594700001702607700001502624700001602639700001502655700001602670700002102686700001802707700001602725856009802741       2007                        eng d00aChemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link.0 aChemical composition antioxidant and antibacterial activities of  aAffiliation: 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; Affiliatc2007///  a146 - 1550 v1053 aThe 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. © 2007 Elsevier Ltd. All rights reserved.10aAntibacterial activity10aAntioxidant activity10aBacillus cereus10aDPPH10aEssential oils10aLamiaceae10aListeria innocua10aMetal chelating measurement10aReductive potential10aSalmonella sp.10aStaphylococus aureus10aTBARS10aThymus capitatus1 aBounatirou, S1 aSmiti, S1 aMiguel, M, G1 aFaleiro, L1 aRejeb, M, N1 aNeffati, M1 aCosta, M, M1 aFigueiredo, A, C1 aBarroso, J, G1 aPedro, L, G  uhttp://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-34347371800&partnerID=40&rel=R6.5.0