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=R6.5.0