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gallic acid/thymus
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Concentration of antioxidant polyphenols from Thymus capitatus extracts by membrane process technology.
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Thymus capitatus is a Mediterranean plant characterized by its antioxidant polyphenols of which the most known are the carnosic and rosmarinic acids. In this way, this study aims to concentrate these acids by membrane processes. The thyme essential oil composition was established by capillary GC-MS
The enhancement of antioxidant compounds extracted from Thymus vulgaris using enzymes and the effect of extracting solvent.
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We evaluate the total phenolic compounds (TPC) content and the antioxidant activity (AA) of extracts obtained from ground fresh thyme (FT) and depleted thyme (DT), a by-product of the process of essential oil extraction. In addition, enzymatic treatments were evaluated to improve the extraction
Anti-oxidant activity and major chemical component analyses of twenty-six commercially available essential oils.
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This study analyzed 26 commercially available essential oils and their major chemical components to determine their antioxidant activity levels by measuring their total phenolic content (TPC), reducing power (RP), β-carotene bleaching (BCB) activity, trolox equivalent antioxidant capacity (TEAC),
Antioxidant Activity of Selected Thyme (Thymus L.) Species and Study of the Equivalence of Different Measuring Methodologies.
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This study presents the results of comparative evaluation of the antioxidant activity of the phenolic fraction exhaustively extracted with aqueous methanol from 18 different thyme (Thymus L.) specimens and species. This evaluation is made with use of the same free radical source (DPPH• radical),
Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys.
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In this study, 17 commercial honey samples from Morocco were analyzed. Four samples did not meet the international physicochemical standards due to high hydroxymethylfurfural content and low diastase activity. Phenol content varied from 163.82 mg gallic acid equivalent (GAE)/kg in citrus honey to
On-line coupled dynamic sonication-assisted extraction-liquid chromatography for the determination of phenolic acids in Lamiaceae herbs.
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A fast and efficient on-line coupled dynamic sonication-assisted extraction-liquid chromatography (DSAE-LC) method was developed for the determination of phenolic acids in basil, oregano, rosemary, sage, spearmint and thyme. The extraction and chromatography were coupled via a solid-phase trap
An on-line HPLC system for detection of antioxidant compounds in some plant extracts by comparing three different methods.
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Echinacea (Echinacea purpurea), green tea (Camellia sinensis) and yaylacayi (Thymus praecox OPIZ subsp. grossheimii (Ronniger) Jalas) are herbs used in traditional medicine because of their beneficial health effects. A high performance liquid chromatography (HPLC) post-column method was developed by
Honey reduces the metastatic characteristics of prostate cancer cell lines by promoting a loss of adhesion.
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Honey has been shown to have a range of therapeutic effects in humans, with anti-inflammatory and anti-bacterial effects among those previously characterised. Here, we examine the possibility of New Zealand thyme, manuka and honeydew honeys, and their major sugar and phenolic components, reducing
In-vitro antibacterial and antioxidant potential of winged prickly ash, green tea and thyme.
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Herbs and plants are mostly used as antimicrobials and antioxidants owing to the harmfulness and linked side-effects of synthetic chemical constituents. Plants and spices produce various metabolites with antibacterial and antioxidant potential. These metabolites are principally revealed as
Antioxidant, Antimicrobial and the Phenolic Content of Infusion, Decoction and Methanolic Extracts of Thyme and Rosmarinus Species.
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BACKGROUND
The plant species Rosmarinus officinalis (RO), Thymus algeriensis (TA) and Thymus capitatus (TC) are widely used in traditional medicine in Tunisia. Their bioactivities have been reported before and particularly referred to their essential oils. The main objective of this work was to
Evaluation of Phenolic Compounds and Antioxidant and Antimicrobial Activities of Some Common Herbs.
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The study was designed to evaluate the phenolic, flavonoid contents and antioxidant and antimicrobial activities of onion (Allium cepa), garlic (Allium sativum), mint (Mentha spicata), thyme (Thymus vulgaris), oak (Quercus), aloe vera (Aloe barbadensis Miller), and ginger (Zingiber officinale). All
Studies on Chemical Composition, Antimicrobial and Antioxidant Activities of Five Thymus vulgaris L. Essential Oils.
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This study is aimed at assessing the essential oil composition, total phenolic content, antimicrobial and antioxidant activities of Thymus vulgaris collected in five different area of the Campania Region, Southern Italy. The chemical composition of the essential oils was studied by GC-flame
Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads.
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BACKGROUND
Encapsulation of Thymus serpyllum L. aqueous extract within calcium alginate beads was studied in order to produce dosage formulations containing polyphenolic compounds. Electrostatic extrusion was applied for encapsulation of thyme aqueous extract in alginate gel beads. In addition to
Foliar spraying of salicylic acid induced accumulation of phenolics, increased radical scavenging activity and modified the composition of the essential oil of water stressed Thymus vulgaris L.
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Polyphenolic compounds are considered valuable secondary plant metabolites owing to the myriad of biological activities they exert. This study aimed to investigate the effect of applying various concentrations of the plant growth regulator, salicylic acid (SA), on Thymus vulgaris L. while subjecting
RP-HPLC analysis of the phenolic compounds of plant extracts. investigation of their antioxidant capacity and antimicrobial activity.
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Extracts of aromatic plants of Greek origin were examined as potential sources of phenolic compounds. RP-HPLC with UV detection was employed for the identification and quantification of the phenolic antioxidants, present in methanolic extracts. The most abundant phenolic acids were ferulic acid
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