Antioxidant activity of six Portuguese thyme species essential oils

Authors

  • S. Anahi Dandlen,

    1. Universidade do Algarve, Faculdade de Ciências e Tecnologia, CDCTPV, Campus de Gambelas, 8005-139 Faro, Portugal
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  • A. Sofia Lima,

    1. Universidade de Lisboa, Faculdade Ciências Lisboa, DBV, Instituto de Biotecnologia e Bioengenharia, Centro Biotecnologia Vegetal, C2, Campo Grande, 1749-016 Lisboa, Portugal
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  • Marta D. Mendes,

    1. Universidade de Lisboa, Faculdade Ciências Lisboa, DBV, Instituto de Biotecnologia e Bioengenharia, Centro Biotecnologia Vegetal, C2, Campo Grande, 1749-016 Lisboa, Portugal
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  • M. Graça Miguel,

    Corresponding author
    1. Universidade do Algarve, Faculdade de Ciências e Tecnologia, CDCTPV, Campus de Gambelas, 8005-139 Faro, Portugal
    • Universidade do Algarve, Faculdade de Ciências e Tecnologia, CDCTPV, Campus de Gambelas, 8005-139 Faro, Portugal
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  • M. Leonor Faleiro,

    1. Universidade do Algarve, Faculdade de Ciências e Tecnologia, Instituto de Biotecnologia e Bioengenharia, Centro de Biomedicina Molecular e Estrutural, Campus de Gambelas 8005-139 Faro, Portugal
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  • M. João Sousa,

    1. Instituto Politécnico de Bragança, Escola Superior Agrária, Dep. Biologia e Biotecnologia, Campus de Sta Apolónia, Apartado 1172, 5301-855 Bragança, Portugal
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  • Luis G. Pedro,

    1. Universidade de Lisboa, Faculdade Ciências Lisboa, DBV, Instituto de Biotecnologia e Bioengenharia, Centro Biotecnologia Vegetal, C2, Campo Grande, 1749-016 Lisboa, Portugal
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  • José G. Barroso,

    1. Universidade de Lisboa, Faculdade Ciências Lisboa, DBV, Instituto de Biotecnologia e Bioengenharia, Centro Biotecnologia Vegetal, C2, Campo Grande, 1749-016 Lisboa, Portugal
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  • A. Cristina Figueiredo

    1. Universidade de Lisboa, Faculdade Ciências Lisboa, DBV, Instituto de Biotecnologia e Bioengenharia, Centro Biotecnologia Vegetal, C2, Campo Grande, 1749-016 Lisboa, Portugal
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  • This paper was published in Flavour and FragranceJournal as part of the special issue based on the lectures given at the 40th International Symposium on Essential Oils, held at Savigliano, Italy, 6–9 September 2009, organized by Carlo Bicchi and Patrizia Rubiolo

Abstract

The essential oils of Thymus caespititius, T. camphoratus, T. capitellatus, T. carnosus, T. pulegioides, T. zygis subsp. zygis and T. zygis subsp. sylvestris collected in different regions of Portugal, including the Azores islands, were evaluated for preventing lipid peroxidation and scavenging free radicals, and hydroxyl and superoxide anions. T. zygis subsp. zygis oil possessed the best capacity for preventing lipid peroxidation (IC50 = 0.030 ± 0.003 mg/ml), immediately followed by the oils isolated from T. zygis subsp. sylvestris collected in different regions of Portugal. IC50 values ranged from 0.066 ± 0.003 to 0.087 ± 0.001 mg/ml in oils isolated from samples from Alcanena and Duas Igrejas, respectively. The oils isolated from T. zygis subsp. sylvestris, independent of the harvesting region, were shown to be the most effective for scavenging free radicals (0.358–0.453 mg/ml). The best capacity for scavenging hydroxyl radicals was found in the oils of T. camphoratus collected in Espartal and of T. caespititius of Lordelo, with IC50 < 0.5 mg/ml. The low oil amount did not allow IC50 values for the superoxide anion scavenging determination, therefore considering a unique oil concentration (5 mg/ml), the highest inhibition percentages (?50%) were registered with the essential oils of T. zygis subsp. sylvestris from Duas Igrejas and Covão do Coelho, and of T. capitellatus from Sines. Copyright © 2010 John Wiley & Sons, Ltd.

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