This study was designed to compare the phenolic content and antioxidant properties of non‐
polar and polar fractions of Origanum onites, O. dictamnus, Thymus vulgaris and …

The increasing concern with the diet and the consumption of food products without synthetic
additives has made the search for natural antioxidants necessary to prevent or retard lipid …

Culinary herbs and medicinal plants could be used as natural food ingredients to replace
synthetic antioxidants. Two natural antioxidant preparations, namely Rosmol (liquid) and …

This study determined the total phenol, phenolic acid content, the free radical scavenging
activity, and ferric reducing antioxidant properties of methanol and aqueous extracts of R …

The herbs of lemon balm, oregano, and peppermint were analysed immediately after
harvest and after drying to determine their antioxidant activity and content of total phenolics, l …

This study determined the total phenol (TP), rosmarinic acid (RA) content and the free‐
radical scavenging and ferric‐reducing antioxidant properties of acetonic and methanolic …

Lipids, especially unsaturated fatty acids, belong to very reactive compounds present in
food. Unsaturated fatty acids are usually slowly oxidized to hydro peroxides at lower …

De-odourised aqueous extracts of four commonly consumed herbs belonging to the
Lamiaceae family, ie oregano (Origanum vulgaris L.), rosemary (Rosmarinus officinalis L.) …

Antioxidative effects of methanolic extracts from six wild European Lamiaceae species have
been studied with the use of three in vitro assays. The ability of scavenging free radicals was …

In this study the antioxidant activity of methanolic extracts of oregano and sage samples was
tested. Samples of oregano belonged to Origanum onites and O indercedens species, whilst …