Miguel Maria G, Figueiredo A Cristina, Costa Monya M, Martins Denise, Duarte João, Barroso José G, Pedro Luis G
Faculdade de Engenharia de Recursos Naturais, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
Nahrung. 2003 Dec;47(6):397-402. doi: 10.1002/food.200390089.
The composition of essential oils isolated from Thymus albicans and Thymbra capitata collected in Algarve (Portugal), Th. mastichina collected in Algarve and Estremadura (Portugal) and Th. carnosus also collected in Algarve, during the flowering phase, was analysed by gas chromatography (GC) and GC coupled to mass spectrometry (GC-MS). The antioxidant capacity of the oils as well as some of their main components was determined by periodic evaluation of the peroxide values in sunflower oils stored at 60 degrees C. These peroxide values were compared to that of butylated hydroxytoluene (BHT) and control (without adding antioxidants) under the same experimental conditions. The oils of Th. albicans and Th. mastichina, collected in Algarve, were dominated by 1,8-cineole (68% and 45%, respectively), whereas linalool (52%) was the main component from the oils isolated from Th. mastichina collected in Estremadura. Carvacrol (68%) was the major component present in the oils of Thymbra capitata while borneol (18%), terpinen-4-ol (11%) and camphene (9%) were the major ones in the essential oil of Th. carnosus. The essential oils as well as some of their main components showed higher antioxidant capacity than that of the synthetic antioxidant BHT. At the end of the experiment (57 days), BHT showed a percentage of inhibition of 20%, while that of the essential oils ranged from 46% for Th. carnosus, to 59% for Th. mastichina collected in Estremadura.
对在葡萄牙阿尔加维采集的白百里香和头状百里香、在葡萄牙阿尔加维和埃斯特雷马杜拉采集的马斯蒂奇百里香以及同样在阿尔加维采集的肉叶百里香在开花期所分离出的香精油成分，通过气相色谱法（GC）以及气相色谱 - 质谱联用（GC - MS）进行了分析。通过定期评估在60摄氏度下储存的向日葵油中的过氧化物值，测定了这些香精油及其一些主要成分的抗氧化能力。在相同实验条件下，将这些过氧化物值与丁基羟基甲苯（BHT）和对照（不添加抗氧化剂）的过氧化物值进行了比较。在阿尔加维采集的白百里香和马斯蒂奇百里香香精油中，1,8 - 桉叶素分别占主导地位（分别为68%和45%），而在埃斯特雷马杜拉采集的马斯蒂奇百里香香精油中，芳樟醇（52%）是主要成分。香芹酚（68%）是头状百里香香精油中的主要成分，而冰片（18%）、萜品-4-醇（11%）和莰烯（9%）是肉叶百里香香精油中的主要成分。这些香精油及其一些主要成分显示出比合成抗氧化剂BHT更高的抗氧化能力。在实验结束时（57天），BHT的抑制率为20%，而香精油的抑制率范围从肉叶百里香的46%到在埃斯特雷马杜拉采集的马斯蒂奇百里香的59%。
