{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,10]],"date-time":"2026-02-10T05:53:40Z","timestamp":1770702820020,"version":"3.49.0"},"reference-count":21,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2003,11,27]],"date-time":"2003-11-27T00:00:00Z","timestamp":1069891200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nahrung"],"published-print":{"date-parts":[[2003,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The composition of essential oils isolated from<jats:italic> Thymus albicans<\/jats:italic> and <jats:italic>Thymbra capitata<\/jats:italic> collected in Algarve (Portugal),<jats:italic> Th. mastichina<\/jats:italic> collected in Algarve and Estremadura (Portugal) and <jats:italic>Th. carnosus<\/jats:italic> also collected in Algarve, during the flowering phase, was analysed by gas chromatography (GC) and GC coupled to mass spectrometry (GC\u2010MS). 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\u00b0C. These peroxide values were compared to that of butylated hydroxytoluene (BHT) and control (without adding antioxidants) under the same experimental conditions. The oils of <jats:italic>Th. albicans<\/jats:italic> and <jats:italic>Th. mastichina<\/jats:italic>, collected in Algarve, were dominated by 1,8\u2010cineole (68% and 45%, respectively), whereas linalool (52%) was the main component from the oils isolated from<jats:italic> Th. mastichina<\/jats:italic> collected in Estremadura. Carvacrol (68%) was the major component present in the oils of<jats:italic> Thymbra capitata<\/jats:italic> while borneol (18%), terpinen\u20104\u2010ol (11%) and camphene (9%) were the major ones in the essential oil of<jats:italic> Th. carnosus<\/jats:italic>. 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<jats:italic> Th. carnosus<\/jats:italic>, to 59% for <jats:italic>Th. mastichina<\/jats:italic> collected in Estremadura.<\/jats:p>","DOI":"10.1002\/food.200390089","type":"journal-article","created":{"date-parts":[[2003,12,2]],"date-time":"2003-12-02T16:00:41Z","timestamp":1070380841000},"page":"397-402","source":"Crossref","is-referenced-by-count":28,"title":["Effect of the volatile constituents isolated from <i>Thymus albicans<\/i>, <i>Th. mastichina<\/i>, <i>Th. carnosus<\/i> and <i>Thymbra capitata<\/i> in sunflower oil"],"prefix":"10.1002","volume":"47","author":[{"given":"Maria G.","family":"Miguel","sequence":"first","affiliation":[]},{"given":"A. Cristina","family":"Figueiredo","sequence":"additional","affiliation":[]},{"given":"Monya M.","family":"Costa","sequence":"additional","affiliation":[]},{"given":"Denise","family":"Martins","sequence":"additional","affiliation":[]},{"given":"Jo\u00e3o","family":"Duarte","sequence":"additional","affiliation":[]},{"given":"Jos\u00e9 G.","family":"Barroso","sequence":"additional","affiliation":[]},{"given":"Luis G.","family":"Pedro","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2003,11,27]]},"reference":[{"key":"e_1_2_1_2_2","unstructured":"Tsimidou M. Boskou D. in:Charalambous G.(Ed.) Spices Herbs and Edible Fungi Elsevier Science New York 1994 pp. 273\u2013284."},{"key":"e_1_2_1_3_2","first-page":"81","volume":"24","author":"\u00d6zcan M.","year":"1995","journal-title":"Acta Alimentaria"},{"key":"e_1_2_1_4_2","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(199805)77:1<140::AID-JSFA18>3.0.CO;2-K"},{"key":"e_1_2_1_5_2","doi-asserted-by":"crossref","unstructured":"Belitz H.\u2010D. Grosch W. Food Chemistry Springer\u2010Verlag Berlin Heidelberg 1999.","DOI":"10.1007\/978-3-662-07281-3"},{"key":"e_1_2_1_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(00)89112-8"},{"key":"e_1_2_1_7_2","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-999-0182-4"},{"key":"e_1_2_1_8_2","doi-asserted-by":"publisher","DOI":"10.3989\/gya.1999.v50.i5.679"},{"key":"e_1_2_1_9_2","doi-asserted-by":"publisher","DOI":"10.1007\/BF01202694"},{"key":"e_1_2_1_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(00)00144-8"},{"key":"e_1_2_1_11_2","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1099-1026(1998070)13:4<235::AID-FFJ733>3.0.CO;2-T"},{"key":"e_1_2_1_12_2","doi-asserted-by":"publisher","DOI":"10.1080\/10412905.1998.9700989"},{"key":"e_1_2_1_13_2","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1099-1026(200001\/02)15:1<12::AID-FFJ858>3.0.CO;2-V"},{"key":"e_1_2_1_14_2","doi-asserted-by":"publisher","DOI":"10.1002\/ffj.1028"},{"key":"e_1_2_1_15_2","unstructured":"Silva J. A. T. Figueiredo A. C. Barroso J. G. Pedro L. G. Ascens\u00e3o L. Actas do 1oCol\u00f3quio Nacional de Plantas Arom\u00e1ticas e Medicinais Associa\u00e7\u00e3o Portuguesa de Horticultura Vilamoura 1996 pp. 229\u2013236."},{"key":"e_1_2_1_16_2","unstructured":"Franco J. A. Actas das Primeiras Jornadas Nacionais de Plantas Arom\u00e1ticas e \u00d3leos Essenciais Coimbra 1983 pp. 6\u201313."},{"key":"e_1_2_1_17_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0305-1978(97)00046-X"},{"key":"e_1_2_1_18_2","doi-asserted-by":"publisher","DOI":"10.1016\/0031-9422(94)00657-F"},{"key":"e_1_2_1_19_2","unstructured":"Salgueiro L. R. Os tomilhos Portugueses e os seus \u00f3leos essenciais. Doctoral Thesis Vol. 1. Faculty of Pharmacy University of Coimbra Portugal 1994."},{"key":"e_1_2_1_20_2","doi-asserted-by":"publisher","DOI":"10.1046\/j.1472-765X.2003.01259.x"},{"key":"e_1_2_1_21_2","unstructured":"Official Methods and Recommended Practices Vol. I 4th ed. American Oil Chemists' Society Champaign IL 1989."},{"key":"e_1_2_1_22_2","doi-asserted-by":"publisher","DOI":"10.3989\/gya.1997.v48.i2.772"}],"container-title":["Food \/ Nahrung"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Ffood.200390089","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/food.200390089","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,11,17]],"date-time":"2023-11-17T00:07:19Z","timestamp":1700179639000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/food.200390089"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2003,11,27]]},"references-count":21,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2003,12]]}},"alternative-id":["10.1002\/food.200390089"],"URL":"https:\/\/doi.org\/10.1002\/food.200390089","archive":["Portico"],"relation":{},"ISSN":["0027-769X","1521-3803"],"issn-type":[{"value":"0027-769X","type":"print"},{"value":"1521-3803","type":"electronic"}],"subject":[],"published":{"date-parts":[[2003,11,27]]}}}