Estimation of antioxidative potential of thyme (Thymus alpestris L.)

Abstract

Family Lamiaceae (labia) includes a large number of cosmopolitan species including Thymus alpestris (Thyme) characterized by the presence of essential oils and phenolic compounds. It represents a perennial semi-shrubby plant. The antioxidant potential of thyme is due to the presence of polyphenolic acids and flavonoids. The topic of this paper is the extraction of thyme (Thymus alpestris) with 40% ethanol and 50% ethanol, using Soxhlet method (circulatory extraction), after which, the content of phenolics and flavonoids was determined in order to confirm the antioxidant potential of this plant species. The results show that 40% ethanol extract has the highest content of phenolics and flavonoids and the highest antioxidant potential, resultingly.

Caraway ( Carum carvi L.) essential oil improves quality of dry‐fermented sausages produced with different levels of sodium nitrite

“…Consequently, one of the key challenges in the novel meat technology is finding alternatives for sodium nitrite (Alirezalu et al., 2021; Kurćubić et al., 2014; De Oliveira et al., 2011; Ozaki et al., 2020; Perea‐Sanz et al., 2020). Due to wide spectrum of bioactive compounds (e.g., terpenoids and polyphenols) with proven health potential (Chen et al., 2021; Stojanović‐Radić et al., 2018; Vasiljević et al., 2017), essential oil isolated from different plant origins (aromatic and medicinal) are progressively utilized as alternatives for synthetic additives, including sodium nitrite (Šojić et al., 2019; Tomović et al., 2020). Also, the increasing interest for natural additives could be related to some weaknesses of synthetic additives in relations of human toxicity and undesirable ecological impacts (Chen et al., 2021).…”