Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece
Identifieur interne : 000219 ( Istex/Corpus ); précédent : 000218; suivant : 000220Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece
Auteurs : Vasiliki Lagouri ; George Blekas ; Maria Tsimidou ; Stella Kokkini ; Dimitrios BoskouSource :
- Zeitschrift für Lebensmittel-Untersuchung und Forschung [ 0044-3026 ] ; 1993-07-01.
English descriptors
- KwdEn :
- Academic press, Antioxidant, Antioxidant activity, Antioxidant effect, Aristotle university, Autoxidation rate, Badei azma, Capitatus, Carvacrol, Chemists society, Control test, Coridothymus, Coridothymus capitatus, Economic importance, Essential oils, Farag, Flavour fragr, Hirtum, Jaocs, Linoleic acid, Onites, Oregano, Origanum, Origanum vulgare subsp, Peroxide values, Phenol, Plant species, Possible antioxidant activity, Satureja, Satureja thymbra, Spice market, Subsp, Systematic botany, Thessaloniki, Thymbra, Thymol, Trap detection, Vulgare, Vulgare subsp, Wide distribution, Wurden.
- Teeft :
- Academic press, Antioxidant, Antioxidant activity, Antioxidant effect, Aristotle university, Autoxidation rate, Badei azma, Capitatus, Carvacrol, Chemists society, Control test, Coridothymus, Coridothymus capitatus, Economic importance, Essential oils, Farag, Flavour fragr, Hirtum, Jaocs, Linoleic acid, Onites, Oregano, Origanum, Origanum vulgare subsp, Peroxide values, Phenol, Plant species, Possible antioxidant activity, Satureja, Satureja thymbra, Spice market, Subsp, Systematic botany, Thessaloniki, Thymbra, Thymol, Trap detection, Vulgare, Vulgare subsp, Wide distribution, Wurden.
Abstract
Zusammenfassung: Bei dieser Arbeit wurden vier Proben etherischer Öle aus Pflanzen gewonnen, die weit verbreitet in Griechenland sind und von ökonomischer Wichtigkeit in der ganzen Welt am Gewürzmarkt sind. Es wurden Carvacrol und Thymol auf ihre wahrscheinliche antioxidative Aktivität getestet. Die vier Pflanzenarten sindOriganum vulgare hirtum, Origanum onites, Coridothymus capitatus und Satureja thymbra. Die etherischen Öle wurden mit Hilfe der Gaschromatographie-Massenspektroskopie charakterisiert. Sowohl die untersuchten etherischen Öle als auch Carvacrol und Thymol wurden durch TLC und auch durch Messung der Peroxid-Werte eines bei 35°C aufbewahrten Schweinefettes getestet. Die Ergebnisse zeigen, daß der antioxidative Effekt auf die Anwesenheit von Carvacrol und Thymol im etherischen Öl zurückgeführt werden kann.
Abstract: In this study, four samples of essential oils obtained from plant species with a wide distribution in Greece and economic importance for the world-wide spice market and also carvacrol and thymol were tested for their possible antioxidant activity. The four plant species wereOriganum vulgare subsp.hirtum, O. onites, Coridothymus capitatus andSatureja thymbra. The essential oils were chemically characterised by gas chromatography-ion trap detection. All the essential oils examined and also carvacrol and thymol were found to have antioxidant activity when tested on TLC plates and by measuring peroxide values of lard stored at 35° C. The results indicate that the antioxidant effect may be related to the presence of carvacrol and thymol in essential oils.
Url:
DOI: 10.1007/BF01202694
Links to Exploration step
ISTEX:F65CBDA1CCB248642366BBCF47A5FDE915102AE0Le document en format XML
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Es wurden Carvacrol und Thymol auf ihre wahrscheinliche antioxidative Aktivität getestet. Die vier Pflanzenarten sindOriganum vulgare hirtum, Origanum onites, Coridothymus capitatus und Satureja thymbra. Die etherischen Öle wurden mit Hilfe der Gaschromatographie-Massenspektroskopie charakterisiert. Sowohl die untersuchten etherischen Öle als auch Carvacrol und Thymol wurden durch TLC und auch durch Messung der Peroxid-Werte eines bei 35°C aufbewahrten Schweinefettes getestet. Die Ergebnisse zeigen, daß der antioxidative Effekt auf die Anwesenheit von Carvacrol und Thymol im etherischen Öl zurückgeführt werden kann.</div><div type="abstract" xml:lang="en">Abstract: In this study, four samples of essential oils obtained from plant species with a wide distribution in Greece and economic importance for the world-wide spice market and also carvacrol and thymol were tested for their possible antioxidant activity. The four plant species wereOriganum vulgare subsp.hirtum, O. onites, Coridothymus capitatus andSatureja thymbra. The essential oils were chemically characterised by gas chromatography-ion trap detection. All the essential oils examined and also carvacrol and thymol were found to have antioxidant activity when tested on TLC plates and by measuring peroxide values of lard stored at 35° C. The results indicate that the antioxidant effect may be related to the presence of carvacrol and thymol in essential oils.</div></front></TEI><istex><corpusName>springer</corpusName><keywords><teeft><json:string>antioxidant</json:string><json:string>thymol</json:string><json:string>essential oils</json:string><json:string>carvacrol</json:string><json:string>oregano</json:string><json:string>jaocs</json:string><json:string>capitatus</json:string><json:string>antioxidant activity</json:string><json:string>vulgare</json:string><json:string>hirtum</json:string><json:string>thymbra</json:string><json:string>subsp</json:string><json:string>onites</json:string><json:string>origanum</json:string><json:string>vulgare subsp</json:string><json:string>phenol</json:string><json:string>wurden</json:string><json:string>satureja</json:string><json:string>coridothymus</json:string><json:string>satureja thymbra</json:string><json:string>thessaloniki</json:string><json:string>antioxidant effect</json:string><json:string>farag</json:string><json:string>plant species</json:string><json:string>peroxide values</json:string><json:string>coridothymus capitatus</json:string><json:string>wide distribution</json:string><json:string>trap detection</json:string><json:string>aristotle university</json:string><json:string>spice market</json:string><json:string>possible antioxidant activity</json:string><json:string>chemists society</json:string><json:string>origanum vulgare subsp</json:string><json:string>linoleic acid</json:string><json:string>autoxidation rate</json:string><json:string>control test</json:string><json:string>systematic botany</json:string><json:string>badei azma</json:string><json:string>academic press</json:string><json:string>flavour fragr</json:string><json:string>economic importance</json:string></teeft></keywords><author><json:item><name>Vasiliki Lagouri</name><affiliations><json:string>Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</json:string></affiliations></json:item><json:item><name>George Blekas</name><affiliations><json:string>Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</json:string></affiliations></json:item><json:item><name>Maria Tsimidou</name><affiliations><json:string>Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</json:string></affiliations></json:item><json:item><name>Stella Kokkini</name><affiliations><json:string>Laboratory of Systematic Botany and Phytogeography, Faculty of Biology, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</json:string></affiliations></json:item><json:item><name>Dimitrios Boskou</name><affiliations><json:string>Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</json:string></affiliations></json:item></author><articleId><json:string>BF01202694</json:string><json:string>Art5</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>OriginalPaper</json:string></originalGenre><abstract>Abstract: In this study, four samples of essential oils obtained from plant species with a wide distribution in Greece and economic importance for the world-wide spice market and also carvacrol and thymol were tested for their possible antioxidant activity. The four plant species wereOriganum vulgare subsp.hirtum, O. onites, Coridothymus capitatus andSatureja thymbra. The essential oils were chemically characterised by gas chromatography-ion trap detection. All the essential oils examined and also carvacrol and thymol were found to have antioxidant activity when tested on TLC plates and by measuring peroxide values of lard stored at 35° C. The results indicate that the antioxidant effect may be related to the presence of carvacrol and thymol in essential oils.</abstract><qualityIndicators><score>3.149</score><pdfWordCount>1865</pdfWordCount><pdfCharCount>11713</pdfCharCount><pdfVersion>1.3</pdfVersion><pdfPageCount>4</pdfPageCount><pdfPageSize>594 x 785 pts</pdfPageSize><refBibsNative>false</refBibsNative><abstractWordCount>107</abstractWordCount><abstractCharCount>830</abstractCharCount><keywordCount>0</keywordCount></qualityIndicators><title>Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece</title><genre><json:string>research-article</json:string></genre><host><title>Zeitschrift für Lebensmittel-Untersuchung und 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type="first">George</forename><surname>Blekas</surname></persName><affiliation>Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</affiliation></author><author xml:id="author-0002"><persName><forename type="first">Maria</forename><surname>Tsimidou</surname></persName><affiliation>Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</affiliation></author><author xml:id="author-0003"><persName><forename type="first">Stella</forename><surname>Kokkini</surname></persName><affiliation>Laboratory of Systematic Botany and Phytogeography, Faculty of Biology, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</affiliation></author><author xml:id="author-0004" corresp="yes"><persName><forename type="first">Dimitrios</forename><surname>Boskou</surname></persName><affiliation>Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</affiliation></author><idno type="istex">F65CBDA1CCB248642366BBCF47A5FDE915102AE0</idno><idno type="ark">ark:/67375/1BB-SXNH26LL-2</idno><idno type="DOI">10.1007/BF01202694</idno><idno type="article-id">BF01202694</idno><idno type="article-id">Art5</idno></analytic><monogr><title level="j">Zeitschrift für Lebensmittel-Untersuchung und Forschung</title><title level="j" type="abbrev">Z Lebensm Unters Forch</title><idno type="pISSN">0044-3026</idno><idno type="eISSN">1438-2385</idno><idno type="journal-ID">true</idno><idno type="issue-article-count">11</idno><idno type="volume-issue-count">6</idno><imprint><publisher>Springer-Verlag</publisher><pubPlace>Berlin/Heidelberg</pubPlace><date type="published" when="1993-07-01"></date><biblScope unit="volume">197</biblScope><biblScope unit="issue">1</biblScope><biblScope unit="page" from="20">20</biblScope><biblScope unit="page" 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Es wurden Carvacrol und Thymol auf ihre wahrscheinliche antioxidative Aktivität getestet. Die vier Pflanzenarten sindOriganum vulgare hirtum, Origanum onites, Coridothymus capitatus und Satureja thymbra. Die etherischen Öle wurden mit Hilfe der Gaschromatographie-Massenspektroskopie charakterisiert. Sowohl die untersuchten etherischen Öle als auch Carvacrol und Thymol wurden durch TLC und auch durch Messung der Peroxid-Werte eines bei 35°C aufbewahrten Schweinefettes getestet. Die Ergebnisse zeigen, daß der antioxidative Effekt auf die Anwesenheit von Carvacrol und Thymol im etherischen Öl zurückgeführt werden kann.</p></abstract><abstract xml:lang="en"><p>Abstract: In this study, four samples of essential oils obtained from plant species with a wide distribution in Greece and economic importance for the world-wide spice market and also carvacrol and thymol were tested for their possible antioxidant activity. The four plant species wereOriganum vulgare subsp.hirtum, O. onites, Coridothymus capitatus andSatureja thymbra. The essential oils were chemically characterised by gas chromatography-ion trap detection. All the essential oils examined and also carvacrol and thymol were found to have antioxidant activity when tested on TLC plates and by measuring peroxide values of lard stored at 35° C. The results indicate that the antioxidant effect may be related to the presence of carvacrol and thymol in essential oils.</p></abstract><textClass><keywords scheme="Journal Subject"><list><head>Chemistry</head><item><term>Analytical Chemistry</term></item><item><term>Biotechnology</term></item><item><term>Food Science</term></item><item><term>Agriculture</term></item><item><term>Forestry</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="1992-12-17">Created</change><change when="1993-07-01">Published</change><change xml:id="refBibs-istex" who="#ISTEX-API" when="2017-10-3">References added</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/F65CBDA1CCB248642366BBCF47A5FDE915102AE0/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Springer, Publisher found" wicri:toSee="no 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Type="Secondary">Food Science</JournalSubject><JournalSubject Type="Secondary">Agriculture</JournalSubject><JournalSubject Type="Secondary">Forestry</JournalSubject></JournalSubjectGroup></JournalInfo><Volume><VolumeInfo VolumeType="Regular" TocLevels="0"><VolumeIDStart>197</VolumeIDStart><VolumeIDEnd>197</VolumeIDEnd><VolumeIssueCount>6</VolumeIssueCount></VolumeInfo><Issue IssueType="Regular"><IssueInfo TocLevels="0"><IssueIDStart>1</IssueIDStart><IssueIDEnd>1</IssueIDEnd><IssueArticleCount>11</IssueArticleCount><IssueHistory><CoverDate><Year>1993</Year><Month>7</Month></CoverDate></IssueHistory><IssueCopyright><CopyrightHolderName>Springer-Verlag</CopyrightHolderName><CopyrightYear>1993</CopyrightYear></IssueCopyright></IssueInfo><Article ID="Art5"><ArticleInfo Language="En" ArticleType="OriginalPaper" NumberingStyle="Unnumbered" TocLevels="0" ContainsESM="No"><ArticleID>BF01202694</ArticleID><ArticleDOI>10.1007/BF01202694</ArticleDOI><ArticleSequenceNumber>5</ArticleSequenceNumber><ArticleTitle Language="En">Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece</ArticleTitle><ArticleTitle Language="De">Zusammensetzung und antioxidative Aktivität etherischer Öle von Oregano-Pflanzen aus Griechenland</ArticleTitle><ArticleCategory>Original Paper</ArticleCategory><ArticleFirstPage>20</ArticleFirstPage><ArticleLastPage>23</ArticleLastPage><ArticleHistory><RegistrationDate><Year>2005</Year><Month>2</Month><Day>5</Day></RegistrationDate><Received><Year>1992</Year><Month>12</Month><Day>17</Day></Received></ArticleHistory><ArticleCopyright><CopyrightHolderName>Springer-Verlag</CopyrightHolderName><CopyrightYear>1993</CopyrightYear></ArticleCopyright><ArticleGrants Type="Regular"><MetadataGrant Grant="OpenAccess"></MetadataGrant><AbstractGrant Grant="OpenAccess"></AbstractGrant><BodyPDFGrant Grant="Restricted"></BodyPDFGrant><BodyHTMLGrant Grant="Restricted"></BodyHTMLGrant><BibliographyGrant Grant="Restricted"></BibliographyGrant><ESMGrant Grant="Restricted"></ESMGrant></ArticleGrants><ArticleContext><JournalID>217</JournalID><VolumeIDStart>197</VolumeIDStart><VolumeIDEnd>197</VolumeIDEnd><IssueIDStart>1</IssueIDStart><IssueIDEnd>1</IssueIDEnd></ArticleContext></ArticleInfo><ArticleHeader><AuthorGroup><Author AffiliationIDS="Aff1"><AuthorName DisplayOrder="Western"><GivenName>Vasiliki</GivenName><FamilyName>Lagouri</FamilyName></AuthorName></Author><Author AffiliationIDS="Aff1"><AuthorName DisplayOrder="Western"><GivenName>George</GivenName><FamilyName>Blekas</FamilyName></AuthorName></Author><Author AffiliationIDS="Aff1"><AuthorName DisplayOrder="Western"><GivenName>Maria</GivenName><FamilyName>Tsimidou</FamilyName></AuthorName></Author><Author AffiliationIDS="Aff2"><AuthorName DisplayOrder="Western"><GivenName>Stella</GivenName><FamilyName>Kokkini</FamilyName></AuthorName></Author><Author AffiliationIDS="Aff1" CorrespondingAffiliationID="Aff1"><AuthorName DisplayOrder="Western"><GivenName>Dimitrios</GivenName><FamilyName>Boskou</FamilyName></AuthorName></Author><Affiliation ID="Aff1"><OrgDivision>Laboratory of Food Chemistry and Technology, Faculty of Chemistry</OrgDivision><OrgName>Aristotle University of Thessaloniki</OrgName><OrgAddress><Postcode>GR-54006</Postcode><City>Thessaloniki</City><Country>Greece</Country></OrgAddress></Affiliation><Affiliation ID="Aff2"><OrgDivision>Laboratory of Systematic Botany and Phytogeography, Faculty of Biology</OrgDivision><OrgName>Aristotle University of Thessaloniki</OrgName><OrgAddress><Postcode>GR-54006</Postcode><City>Thessaloniki</City><Country>Greece</Country></OrgAddress></Affiliation></AuthorGroup><Abstract ID="Abs1" Language="De"><Heading>Zusammenfassung</Heading><Para>Bei dieser Arbeit wurden vier Proben etherischer Öle aus Pflanzen gewonnen, die weit verbreitet in Griechenland sind und von ökonomischer Wichtigkeit in der ganzen Welt am Gewürzmarkt sind. Es wurden Carvacrol und Thymol auf ihre wahrscheinliche antioxidative Aktivität getestet. Die vier Pflanzenarten sind<Emphasis Type="Italic">Origanum vulgare hirtum, Origanum onites, Coridothymus capitatus und Satureja thymbra</Emphasis>. Die etherischen Öle wurden mit Hilfe der Gaschromatographie-Massenspektroskopie charakterisiert. Sowohl die untersuchten etherischen Öle als auch Carvacrol und Thymol wurden durch TLC und auch durch Messung der Peroxid-Werte eines bei 35°C aufbewahrten Schweinefettes getestet. Die Ergebnisse zeigen, daß der antioxidative Effekt auf die Anwesenheit von Carvacrol und Thymol im etherischen Öl zurückgeführt werden kann.</Para></Abstract><Abstract ID="Abs2" Language="En"><Heading>Abstract</Heading><Para>In this study, four samples of essential oils obtained from plant species with a wide distribution in Greece and economic importance for the world-wide spice market and also carvacrol and thymol were tested for their possible antioxidant activity. The four plant species were<Emphasis Type="Italic">Origanum vulgare</Emphasis> subsp.<Emphasis Type="Italic">hirtum, O. onites, Coridothymus capitatus</Emphasis> and<Emphasis Type="Italic">Satureja thymbra</Emphasis>. The essential oils were chemically characterised by gas chromatography-ion trap detection. All the essential oils examined and also carvacrol and thymol were found to have antioxidant activity when tested on TLC plates and by measuring peroxide values of lard stored at 35° C. The results indicate that the antioxidant effect may be related to the presence of carvacrol and thymol in essential oils.</Para></Abstract></ArticleHeader><NoBody></NoBody></Article></Issue></Volume></Journal></Publisher></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece</title></titleInfo><titleInfo lang="de"><title>Zusammensetzung und antioxidative Aktivität etherischer Öle von Oregano-Pflanzen aus Griechenland</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="de"><title>Zusammensetzung und antioxidative Aktivität etherischer Öle von Oregano-Pflanzen aus Griechenland</title></titleInfo><name type="personal"><namePart type="given">Vasiliki</namePart><namePart type="family">Lagouri</namePart><affiliation>Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">George</namePart><namePart type="family">Blekas</namePart><affiliation>Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Maria</namePart><namePart type="family">Tsimidou</namePart><affiliation>Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Stella</namePart><namePart type="family">Kokkini</namePart><affiliation>Laboratory of Systematic Botany and Phytogeography, Faculty of Biology, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal" displayLabel="corresp"><namePart type="given">Dimitrios</namePart><namePart type="family">Boskou</namePart><affiliation>Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR-54006, Thessaloniki, Greece</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="OriginalPaper" authority="ISTEX" authorityURI="https://content-type.data.istex.fr" valueURI="https://content-type.data.istex.fr/ark:/67375/XTP-1JC4F85T-7">research-article</genre><originInfo><publisher>Springer-Verlag</publisher><place><placeTerm type="text">Berlin/Heidelberg</placeTerm></place><dateCreated encoding="w3cdtf">1992-12-17</dateCreated><dateIssued encoding="w3cdtf">1993-07-01</dateIssued><dateIssued encoding="w3cdtf">1993</dateIssued><copyrightDate encoding="w3cdtf">1993</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><abstract lang="de">Zusammenfassung: Bei dieser Arbeit wurden vier Proben etherischer Öle aus Pflanzen gewonnen, die weit verbreitet in Griechenland sind und von ökonomischer Wichtigkeit in der ganzen Welt am Gewürzmarkt sind. Es wurden Carvacrol und Thymol auf ihre wahrscheinliche antioxidative Aktivität getestet. Die vier Pflanzenarten sindOriganum vulgare hirtum, Origanum onites, Coridothymus capitatus und Satureja thymbra. Die etherischen Öle wurden mit Hilfe der Gaschromatographie-Massenspektroskopie charakterisiert. Sowohl die untersuchten etherischen Öle als auch Carvacrol und Thymol wurden durch TLC und auch durch Messung der Peroxid-Werte eines bei 35°C aufbewahrten Schweinefettes getestet. Die Ergebnisse zeigen, daß der antioxidative Effekt auf die Anwesenheit von Carvacrol und Thymol im etherischen Öl zurückgeführt werden kann.</abstract><abstract lang="en">Abstract: In this study, four samples of essential oils obtained from plant species with a wide distribution in Greece and economic importance for the world-wide spice market and also carvacrol and thymol were tested for their possible antioxidant activity. The four plant species wereOriganum vulgare subsp.hirtum, O. onites, Coridothymus capitatus andSatureja thymbra. The essential oils were chemically characterised by gas chromatography-ion trap detection. All the essential oils examined and also carvacrol and thymol were found to have antioxidant activity when tested on TLC plates and by measuring peroxide values of lard stored at 35° C. The results indicate that the antioxidant effect may be related to the presence of carvacrol and thymol in essential oils.</abstract><note>Original Paper</note><relatedItem type="host"><titleInfo><title>Zeitschrift für Lebensmittel-Untersuchung und Forschung</title></titleInfo><titleInfo type="abbreviated"><title>Z Lebensm Unters Forch</title></titleInfo><genre type="journal" displayLabel="Archive Journal" authority="ISTEX" valueURI="https://publication-type.data.istex.fr/ark:/67375/JMC-0GLKJH51-B">journal</genre><originInfo><publisher>Springer</publisher><dateIssued encoding="w3cdtf">1993-07-01</dateIssued><copyrightDate encoding="w3cdtf">1993</copyrightDate></originInfo><subject><genre>Chemistry</genre><topic>Analytical Chemistry</topic><topic>Biotechnology</topic><topic>Food Science</topic><topic>Agriculture</topic><topic>Forestry</topic></subject><identifier type="ISSN">0044-3026</identifier><identifier type="eISSN">1438-2385</identifier><identifier type="JournalID">217</identifier><identifier type="IssueArticleCount">11</identifier><identifier type="VolumeIssueCount">6</identifier><part><date>1993</date><detail type="volume"><number>197</number><caption>vol.</caption></detail><detail type="issue"><number>1</number><caption>no.</caption></detail><extent unit="pages"><start>20</start><end>23</end></extent></part><recordInfo><recordOrigin>Springer-Verlag, 1993</recordOrigin></recordInfo></relatedItem><identifier type="istex">F65CBDA1CCB248642366BBCF47A5FDE915102AE0</identifier><identifier type="ark">ark:/67375/1BB-SXNH26LL-2</identifier><identifier type="DOI">10.1007/BF01202694</identifier><identifier type="ArticleID">BF01202694</identifier><identifier type="ArticleID">Art5</identifier><accessCondition type="use and reproduction" contentType="copyright">Springer-Verlag, 1993</accessCondition><recordInfo><recordContentSource authority="ISTEX" authorityURI="https://loaded-corpus.data.istex.fr" valueURI="https://loaded-corpus.data.istex.fr/ark:/67375/XBH-3XSW68JL-F">springer</recordContentSource><recordOrigin>Springer-Verlag, 1993</recordOrigin></recordInfo></mods><json:item><extension>json</extension><original>false</original><mimetype>application/json</mimetype><uri>https://api.istex.fr/document/F65CBDA1CCB248642366BBCF47A5FDE915102AE0/metadata/json</uri></json:item></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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