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Evaluation of Antioxidative Constituents from Thyme
Author(s) -
Schwarz Karin,
Ernst Hedda,
Ternes Waldemar
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199602)70:2<217::aid-jsfa488>3.0.co;2-y
Subject(s) - butylated hydroxyanisole , carvacrol , thymol , chemistry , antioxidant , thymus vulgaris , mass spectrometry , chromatography , food science , organic chemistry , essential oil
The non‐polar fraction of thyme was examined for the occurrence of phenolic components and their antioxidative activity. In addition to carvacrol ( II ) and thymol ( III ), p ‐cymene‐2,3‐diol (I ; 2,3‐dihydroxy‐4‐isopropyl‐1‐methylbenzene) was isolated for the first time from thyme. The structure of I was elucidated using 1 H nuclear magnetic resonance (NMR), 13 C NMR, and mass spectrometry. Antioxidative activity was investigated with the Rancimat method (100°C) and the Schaal test (60°C). Compound I exhibited the strongest antioxidative activity which was greater than that of α‐tocopherol and butylated hydroxyanisole. Five thyme species were analysed by means of HPLC with electrochemical detection for the concentration of compounds I – III . The highest amounts of I – III were found in Thymus vulgaris L.