Bratislava 55/3: 277-281, 2000.
ISSN 0006-3088 (Biologia). ISSN 1335-6399
(Biologia. Section Cellular and Molecular Biology).
Antioxidative effect of thyme in
Dac Vinh Nguyen1*, Maria Takacsova1,
Tibor Jakubik2 & Minh Nhat Dang1
1 Department of
Saccharides and Foods Preservation, Faculty of Chemical Technology, Slovak
University of Technology, Radlinskeho 9, SK-81237 Bratislava, Slovakia; tel.:
++421 7 59325557, e-mail: firstname.lastname@example.org
2 Mass Spectrometry
Laboratory, Faculty of Chemical Technology, Slovak University of Technology,
Radlinskeho 9, SK-81237 Bratislava, Slovakia
Received: January 14, 2000 /
Accepted: March 14, 2000
The composition and
antioxidative effect of the ethanol extract from thyme was studied in rape-seed
oil. The major thyme extract components involve carvacrol (26.4%), thymol
(24%), p-cymene (5.4%), caryophylene (5.3%), palmitic acid (4.9%), verbenone
(4.2%), carvone (3.7%) and borneol (3.3%). The thyme extract was added to oil
and samples were stored in the dark at 40 oC. The results of the
peroxide and thiobarbituric acid values have shown that the thyme extract has
an antioxidative effect. Its action is associated with the high content of
carvacrol and thymol.
antioxidant, thyme, terpenes, autooxidation.