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Original scientific article

ESSENTIAL OIL AND EXTRACTS FROM THYMUS PRAECOX OPIZ SSP. POLYTRICHUS AS NATURAL ANTIOXIDANTS

By
V. Nada Petrović ,
V. Nada Petrović
Contact V. Nada Petrović

Faculty of Applied Ecology, Singidunum University, Belgrade, Serbia

S. Slobodan Petrović ,
S. Slobodan Petrović

BIOSS – PS and others, Belgrade, Serbia

Dubravka Jovičić ,
Dubravka Jovičić

Faculty of Applied Ecology, Singidunum University, Belgrade, Serbia

Marina Francišković
Marina Francišković

Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia

Abstract

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 ssp. polytrichus 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.

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