Composition and antioxidant activities of the essential oils of Thymus caespititius, Thymus camphoratus and Thymus mastichina

Food Chemistry

Volumn 86, Issue 2, 2004, Pages 183-188

  Miguel, G ^a   Simoes M ^b   Figueiredo, A C ^c   Barroso, J G ^c   Pedro, L G ^c   Carvalho, L ^b  

^a UNIVERSITY OF ALGARVE   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c UNIVERSITY OF LISBON   (Portugal)

Author keywords

Antioxidant activity; Essential oils; GC MS; TBARS assay; Thymus caespititius; Thymus camphoratus; Thymus mastichina

Indexed keywords

2,2' AZOBIS(2 AMIDINOPROPANE); ACETIC ACID DERIVATIVE; ALPHA TOCOPHEROL; ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; CINEOLE; ESSENTIAL OIL; LINALOOL; TERPINEOL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DISTILLATION; EGG YOLK; GAS CHROMATOGRAPHY; ISOLATION PROCEDURE; MASS SPECTROMETRY; NONHUMAN; PEROXIDATION; SPECIES DIFFERENTIATION; THYME; THYMUS CAESPITITIUS; THYMUS CAMPHORATUS; THYMUS MASTICHINA; VEGETATION;

THYMUS MASTICHINA;

EID: 1442312096     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.031     Document Type: Article

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