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8 risultati
Use of Modified Phenolic Thyme Extracts (Thymus vulgaris) with Reduced Polyphenol Oxidase Substrates as Anthocyanin Color and Stability Enhancing Agents.
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Residual enzymatic activity in certain foods, particularly of polyphenoloxidase (PPO), is responsible for the majority of anthocyanin degradation in food systems, causing also parallel losses of other relevant nutrients. The present work explored the feasibility of modifying phenolic profiles of
Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure.
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Intermolecular copigmentation is one of the mechanisms of stabilization of anthocyanins in nature and is also responsible for the characteristic color and stability of aged red wines. In the present study, the effect of polyphenol oxidase (PPO) activity on phytochemical stability of an ascorbic
Antiperoxidative components in Thymus vulgaris.
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A biphenyl compound, 3,4,3',4'-tetrahydroxy-5,5'-diisopropyl-2,2'-dimethylbiphenyl (1), and a flavonoid, eriodicytol (2), were isolated as antioxidative components from the leaves of Thymus vulgaris by bioassay-directed fractionation. These compounds inhibited superoxide anion production in the
Effects of pharmaceutical formulations containing thyme on carbon tetrachloride-induced liver injury in rats.
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BACKGROUND
Herbal supplements are widely used in the treatment of various liver disases, but some of them may also induce liver injuries. Regarding the infuence of thyme and its constituents on the liver, conflicting results have been reported in the literature. The objective of this study was to
Identification and characterisation of human pathogenic filamentous fungi and susceptibility to Thymus schimperi essential oil.
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Twenty-eight clinical fungal isolates were characterised by morphological (macro- and micro-features and growth response at 25, 30 and 37°C) and molecular (nuclear rDNA-internal transcriber spacer, calmodulin, cytochrome c oxidase 1 and the largest subunit of RNA polymerase II) analyses. The
Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment.
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The effect of essential oil fumigation treatment on browning and postharvest quality of button mushrooms (Agaricus bisporus) was evaluated upon 16 days cold storage. Button mushrooms were fumigated with essential oils, including clove, cinnamaldehyde, and thyme. Changes in the browning index (BI),
Multi-walled carbon nanotubes stimulate growth, redox reactions and biosynthesis of antioxidant metabolites in Thymus daenensis celak. in vitro.
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This research was aimed at determining the effects of multi-walled carbon nanotubes (MWCNTs) on seed germination, seedling growth parameters and secondary metabolite (SM) production of Thymus daenensis in vitro. Seeds were aseptically cultured in Murashige and Skoog medium (MS) with various
Identification and quantification of a major anti-oxidant and anti-inflammatory phenolic compound found in basil, lemon thyme, mint, oregano, rosemary, sage, and thyme.
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Major phenolic compounds from basil, lemon thyme, mint, oregano, rosemary, sage, and thyme were investigated using a high-performance liquid chromatography (HPLC) profiling technique in combination with DPPH-radical scavenging, xanthine oxidase and cyclooxygenase assays. For the present study, 15
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