02420nas 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=R6.5.003237nas 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