| Publication Type: | Journal Article |
| Year of Publication: | 2007 |
| Authors: | B. Tepe, Sihoglu-Tepe, A., Daferera, D., Polissiou, M., Sokmen, A. |
| Journal: | Food Chem |
| Volume: | 103 |
| Pagination: | 766–770 |
| Date Published: | Jan |
| Keywords: | Antioxidant Activity, Carvacrol, Clinopodium Vulgare, Essential Oil, Extracts, Model, Systems, Thymol |
| Abstract: | This study was designed to examine the chemical composition and in vitro antioxidant activity of the essential oil of Clinopodium vulgare. GC-MS analysis of the oil resulted in the identification of 40 compounds, representing 99.4% of the oil; thymol (38.9%), gamma-ter-pinene (29.6%) and p-cymene (9.1 %) were the main components. The samples were subjected to a screening for their possible antioxidant activity by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and beta-carotene-linoleic acid assays. In the first case, IC50 value of the C. vulgare essential oil was determined as 63.0 +/- 2.71 mu g/ml. IC50 value of thymol and gamma-terpinene, the major compounds of the oil, was determined as 161 +/- 1.3 mu g/ml and 122 +/- 2.5 mu g/ml, respectively, whereas p-cymene did not show antioxidant activity. In beta-carotene-linoleic acid system, C. vulgare essential oil exhibited 52.3 +/- 1.19% inhibition against linoleic acid oxidation. In both systems, antioxidant capacities of BHT, curcurnine and ascorbic acid were also determined in parallel experiments. (c) 2006 Elsevier Ltd. All rights reserved. |
| URL: | http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4M63RWS-7&_user=2139813&_rdoc=1&_fmt=&_orig=search&_sort=d&_docanchor=&view=c&_acct=C000054276&_version=1&_urlVersion=0&_userid=2139813&md5=1de01e21e7071a8fbddf0aa0165cf0fe |
| DOI: | 10.1016/j.foodchem.2006.09.019 |