antioxidant/thymus

The effects of several natural antioxidants (copaiba oil, buriti oil, cocoa butter, tucuman butter, oregano and white thyme) were assessed in the enzymatic synthesis of monoglycerides (MAG) from the glycerolysis of babassu oil. The reactions were catalyzed by Burkholderia cepacia lipase immobilized

BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant

The composition of the essential oils of Origanum and Thymus species restricted to Algeria and the North Africa region was determined. Antioxidant and antibacterial activities of the isolated essential oils were also determined. The oils of oregano plants were strongly characterized by p-cymene

The aim of this work was to (i) determine the chemical composition of the essential oils of six spices widely cultivated in Egypt (Origanum syriacum, Majorana hortensis, Rosmarinus officinalis, Cymbopogon citratus, Thymus vulgaris, and Artemisia annua); (ii) determine the antioxidant activity of the

Essential oils (EOs) are known for their antioxidant properties, and are widely employed in the food industry as preservatives. They can be used as condiments or as preservatives to achieve certain organoleptic effects for consumers. The aim of this research was to evaluate antioxidant activity in

Eleven Algerian medicinal and aromatic plants (Aloysia triphylla, Apium graveolens, Coriandrum sativum, Laurus nobilis, Lavandula officinalis, Marrubium vulgare, Mentha spicata, Inula viscosa, Petroselinum crispum, Salvia officinalis, and Thymus vulgaris) were selected and their hydroalcoholic

This study was to investigate the effect of dietary protein levels and supplementation with two cold-pressed oils on the performance, immunity and antioxidant indices of growing Japanese quails. A 3 × 4 factorial experiment, using 3 dietary crude protein (CP) levels (22%, 24% and 26%) and 4

Luminol chemiluminescence (CL) was employed for the on-line detection of radical scavengers in HPLC eluates. Optimization of CL reagents and instrumental setup resulted in a steady postcolumn luminol photochemical reaction in the presence of microperoxidase and hydrogen peroxide at pH 10. Quenching

Background: Essential oils (EOs) are complex mixtures of several components gifted with a wide array of biological activities. The present research was designed to evaluate whether commercial essential oils could be effective by examining their in vitro antioxidant, cytotoxic, and apoptotic

Today plant foods and beverages are receiving more scientific attention because of their potential to curb the effect of free radicals in the human system. The present study reports on the antioxidant potentials of some plants foods and beverages consumed in the Eastern Region of Nigeria. The study

The commercial essential oils of Citrus aurantium L., Cupressus sempervirens L., Eucalyptus globulus Labill., Foeniculum vulgare Mill. and Thymus vulgaris L., isolated by steam distillation by a company of Morocco were evaluated in terms of in vitro antioxidant activity through several methods. In

Herbal medicines are defined as traditionally used natural products. The current study in an attempt try to investigate the antibacterial activity on extended spectrum beta-lactamases (ESBL), methalo beta-lactamases (MBL) producing gram negative bacteria and methicillin resistant Staphylococcus

Thyme species are used in traditional medicine throughout the world and are known for their antiseptic, antispasmodic, and antitussive properties. Also, antioxidant activity is one of the interesting properties of thyme essential oil. In this research, we aim to identify peaks potentially

The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP)

Hypochlorite is a strong oxidant able to induce deleterious effects in biological systems. The goal of this work was to investigate the use of PGR and PYR as probes in assays aimed at evaluating antioxidant activities towards hypochorite and apply it to plant extracts employed in Chilean folk