Thermal stability of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link.: Effect on the chemical composition and the antioxidant and antibacterial activities

Autor:	S. Bounatirou, Leonor Faleiro, Luis G. Pedro, Samira Smiti, Maria Graça Miguel, Mohamed Neffati, Américo Figueiredo, José G. Barroso, Monya M. Costa, Mohamed Nejib Rejeb
Jazyk:	angličtina
Rok vydání:	2010
Předmět:	p-Cymene Antioxidant medicine.medical_treatment Antimicrobial food.food law.invention chemistry.chemical_compound food chemistry law Botany medicine Thymus capitatus Carvacrol Food science Medicinal plants Chemical composition Essential oil Food Science
Zdroj:	Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP
Popis:	The chemical composition, the antioxidant and the antibacterial activities of essential oils, isolated from the aerial parts of Tunisian Thymus capitatus during the flowering phase, and stored in the dark during 37 days in the oven, at 60 degrees C were evaluated. Samples taken periodically were used to evaluate the chemical composition, the antioxidant and the antibacterial activities. With some fluctuations, carvacrol (68-74%) was the major component of the oil independent of the storage period. alpha-Terpinene and gamma-terpinene decreased over time, whereas p-cymene increased in the same period. Despite the thirty-seven days of storage at 60 degrees C, T. capitatus essential oil still showed high antioxidant and stable antimicrobial activity.
Databáze:	OpenAIRE
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