@article {1995,
	title = {The antioxidant effectiveness of thyme oil, α-tocopherol and ascorbyl palmitate on evening primrose oil oxidation},
	journal = {Journal of Essential Oil Research},
	volume = {11},
	year = {1999},
	note = {Cited By (since 1996): 9},
	month = {1999///},
	pages = {643 - 648},
	address = {Affiliation: Aromatic and Medicinal Plant Group, SAC Auchincruive, South Ayrshire KA6 5HW, United Kingdom},
	abstract = {Three antioxidants thyme oil, α-tocopherol and ascorbyl palmitate at final concentrations 250, 500, 750 and 1000 ppm, were assessed for their antioxidant effectiveness, at retarding autoxidation of evening primrose oil at 50{\textdegree}C for one week as measured by peroxide formation and decomposition. With respect to peroxide formation, all three antioxidants provided significant protection as compared with the control, α-tocopherol exhibiting the greatest protection between 250-750 ppm, followed by thyme oil and ascorbyl palmitate, although at 1000 ppm, thyme oil exhibited highest inhibition. Decomposition of peroxides into aldehydes was significantly reduced in the presence of all three antioxidants at all concentrations. At 250 ppm both thyme oil and α-tocopherol were significantly more effective than ascorbyl palmitate. However, there were no significant differences between the antioxidants at the remaining concentrations. In contrast with peroxide formation, the ability of thyme oil, α-tocopherol and ascorbyl palmitate at inhibiting peroxide decomposition decreased with increasing concentration. {\textcopyright} 1999 Allured Publishing Corp.},
	keywords = {Antioxidants, Ascorbyl palmitate, Autoxidation, Labiatae, thyme oil, Thymus vulgaris, α-tocopherol},
	url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0001763680\&partnerID=40\&rel=R6.5.0},
	author = {Youdim, K A and DamienDorman, H J and Deans, S G}
}
@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}
}
