Antioxidative activity of the essential oils of Thymus sipyleus subsp. sipyleus var. sipyleus and Thymus sipyleus subsp. sipyleus var. rosulans

dc.contributor.author	Tepe, B	en
dc.contributor.author	Sokmen, M	en
dc.contributor.author	Akpulat, HA	en
dc.contributor.author	Daferera, D	en
dc.contributor.author	Polissiou, M	en
dc.contributor.author	Sokmen, A	en
dc.date.accessioned	2014-06-06T06:46:25Z
dc.date.available	2014-06-06T06:46:25Z
dc.date.issued	2005	en
dc.identifier.issn	02608774	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.jfoodeng.2004.04.015	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3000
dc.subject	Antioxidant activity	en
dc.subject	Essential oil	en
dc.subject	GC-MS	en
dc.subject	Thymus sipyleus	en
dc.subject.other	Antioxidants	en
dc.subject.other	Biological materials	en
dc.subject.other	Composition	en
dc.subject.other	Enzyme inhibition	en
dc.subject.other	Food products	en
dc.subject.other	Gas chromatography	en
dc.subject.other	Health care	en
dc.subject.other	Oxidation	en
dc.subject.other	Phenols	en
dc.subject.other	Antioxidant activity	en
dc.subject.other	Essential oil	en
dc.subject.other	GC-MS	en
dc.subject.other	Thymus sipyleus	en
dc.subject.other	Vegetable oils	en
dc.title	Antioxidative activity of the essential oils of Thymus sipyleus subsp. sipyleus var. sipyleus and Thymus sipyleus subsp. sipyleus var. rosulans	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2004.04.015	en
heal.publicationDate	2005	en
heal.abstract	The aim of present study was to compare the antioxidant potential of two Thymus species on the basis of the chemical compositions of oils obtained by hydrodistillation. In the case of Thymus sipyleus subsp. sipyleus var. sipyleus, 71 compounds were identified representing the 92.5% of the total oil. The major constituents of the oil were described as borneol (11.2%), α-muurolol (9.2%), β-caryophyllene (7.6%), geranial (7.3%) and neral (5.4%). On the other hand, 47 compounds were identified representing 98.7% of the oil of Thymus sipyleus subsp. sipyleus var. rosulans. This oil is characterised by the high monoterpene fraction (94.0%) and especially by the presence of the phenolic carvacrol (58.1%), thymol (20.5%) and their precursors p-cymene (4.1%) and γ-terpinene (4.4%). The oils were also subjected to screening for their possible antioxidant activity by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene/linoleic acid assays. In the first case, the free radical scavenging activity of the essential oil of T. sipyleus subsp. sipyleus var. rosulans was superior to var. sipyleus oil (IC50 = 220±0.5 and 2670±0.5 μg/ml, respectively). In the case of linoleic acid system, oxidation of linoleic acid was effectively inhibited by T. sipyleus subsp. sipyleus var. rosulans (92.0%), while the var. sipyleus oil had no activity. In the latter case, the linoleic acid inhibition rate of var. rosulans oil is close to the synthetic antioxidant BHT (96.0%). © 2004 Elsevier Ltd. All rights reserved.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.issue	4	en
dc.identifier.volume	66	en
dc.identifier.doi	10.1016/j.jfoodeng.2004.04.015	en
dc.identifier.spage	447	en
dc.identifier.epage	454	en