utorak, 16 jan 2018



Original scientific paper
 UDC: 615.322:665.528.292.2
DOI: 10.7251/afts.2015.0713.051P
COBISS.RS-ID 5440024
Petrović V. Nada1, Petrović S. Slobodan2, Jovičić Dubravka1, Francišković Marina3
2BIOSS – PS and others, Belgrade, Serbia
3Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad, Novi Sad. Serbia

ABSTRACT  Full text (pdf)

Spices and herbs have been used for centuries by many cultures to enhance the flavor and aroma of  foods. Early cultures also recognized the value of using spices and herbs in preserving foods and for their medicinal value. In the present study the essential oil of wild growing Thymus praecox Opiz ssppolytrichus was isolated by hydrodistillationprocess. Extracts of T. praecox ssp.polytrichuswere prepared by using solvents of varying polarity. Antioxidant potential and ability of essential oil and extractsto neutralize DPPH radicals was investigated. The essential oil showed significantly higher antioxidant activity compared with synthetic antioxidants BHA and BHT. This work provides the basis for the present rapidly increasing interest for the use of natural antioxidants as food antioxidants, functional food ingredients and/or as nutritional supplements.
Key words: Thymus, hydrodistillation, essential oil, antioxidant activity



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