Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran
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- 作者：Behnaz Tohidi ; Mehdi Rahimmalek ; mrahimmalek@cc.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Ahmad Arzani
- 关键词：Thyme ; Essential oil ; Antioxidant activity ; DPPH ; Reducing power
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：153-161
- 全文大小：932 K
文摘
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Essential oil composition and antioxidant activity of fourteen Thymus accessions were investigated.
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Thymol, carvacrol, geraniol and p-cymene were the major constituents of essential oil.
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Based on bioactive components, three groups were identified in studied plants.
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T. vulgaris and T. fedtschenkoi-1 possessed the highest amount of flavonoids.
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T. daenensis-3, T. vulgaris and T. fedtschenkoi-3 had the highest antioxidant activity.
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