@article {1860,
	title = {Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species},
	journal = {Food Chemistry},
	volume = {91},
	year = {2005},
	note = {From Duplicate 1 (                           Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species                         - Koşar, M; Dorman, H J D; Hiltunen, R )                
Cited By (since 1996): 9
        
},
	month = {2005/07//},
	pages = {525 - 533},
	address = {Affiliation: 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.},
	abstract = {Aqueous-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. {\textcopyright} 2004 Elsevier Ltd. All rights reserved.},
	keywords = {1, 1- Diphenyl-2- picrylhydrazyl, Acid hydrolysis, Antioxidants, Basil, Bay, Hydroxyl radical, Iron reduction, Lamiaceae (Labiatae), Oregano, Rosemary, Sage, Savory, Thyme},
	url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-11144277274\&partnerID=40\&rel=R6.5.0},
	author = {Kosar, M and Dorman, H J D and Hiltunen, R and Koşar, M}
}
@article {1808,
	title = {Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs},
	journal = {Food Chemistry},
	volume = {83},
	year = {2003},
	note = {PT: J},
	month = {2003/11//},
	pages = {255 - 262},
	abstract = {De-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.},
	author = {Dorman, H J D and Peltoketo, A and Hiltunen, R and Tikkanen, M J}
}
