{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,29]],"date-time":"2026-05-29T12:08:43Z","timestamp":1780056523334,"version":"3.54.0"},"reference-count":99,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2024,11,26]],"date-time":"2024-11-26T00:00:00Z","timestamp":1732579200000},"content-version":"vor","delay-in-days":330,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["The Scientific World Journal"],"published-print":{"date-parts":[[2024,1]]},"abstract":"<jats:p><jats:bold>Background:<\/jats:bold> Food chemical antioxidants have demonstrated protective effects against reactive oxygen species and free radicals, but present in excess, harmful consequences might occur on health. Therefore, replacing these synthetic additives with nontoxic natural antioxidants is crucial.<\/jats:p><jats:p><jats:bold>Objective:<\/jats:bold> The current study examined aroma profile, antioxidant activity, and multivariate analysis of <jats:italic>Mentha piperita<\/jats:italic>, <jats:italic>Mentha pulegium<\/jats:italic>, <jats:italic>Thymus serpyllum<\/jats:italic>, and <jats:italic>Thymus zygis<\/jats:italic> essential oils from Morocco.<\/jats:p><jats:p><jats:bold>Methods:<\/jats:bold> GC\u2010MS analysis was carried out to determine the chemical composition of the four oils, and their antioxidant activity was evaluated with 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl (DPPH), cation radical (ABTS<jats:sup>+<\/jats:sup>), hydrogen peroxide scavenging capacity (H<jats:sub>2<\/jats:sub>O<jats:sub>2<\/jats:sub>), ferric reducing antioxidant power (FRAP), and total antioxidant capacity (TAC) methods.<\/jats:p><jats:p><jats:bold>Results:<\/jats:bold> Isomintlactone (35.55%), pulegone (74.04%), borneol (37.87%), and borneol (30.99%) were the most abundant compounds of <jats:italic>M. piperita, M. pulegium<\/jats:italic>, <jats:italic>T. serpyllum<\/jats:italic>, and <jats:italic>T. zygis<\/jats:italic> EOs. The antioxidant activity of the four EOs was particularly notable, with an IC<jats:sub>50<\/jats:sub> varying between 3.51\u2009\u00b1\u20090.22\u2009mg\/mL and 0.49\u2009\u00b1\u20090.08\u2009mg\/mL by the DPPH method, 1.02\u2009\u00b1\u20090.21\u2009mg\/mL and 0.4\u2009\u00b1\u20090.7\u2009mg\/mL by the ABTS method, and 0.063\u2009\u00b1\u20090.01\u2009mg\/mL and 0.009\u2009\u00b1\u20090.008\u2009mg\/mL by the H<jats:sub>2<\/jats:sub>O<jats:sub>2<\/jats:sub> method. For the FRAP technique, the EC<jats:sub>50<\/jats:sub> was between 0.42\u2009\u00b1\u20090.02\u2009mg\/mL and 0.09\u2009\u00b1\u20090.01\u2009mg\/mL. Finally, the equivalent concentration of ascorbic acid ranged between 10.42\u2009\u00b1\u20090.03\u2009mg AAs\/mL for <jats:italic>M. piperita<\/jats:italic> and 7.25\u2009\u00b1\u20090.19\u2009mg AAs\/mL for <jats:italic>T. serpyllum<\/jats:italic>. As determined by multivariate analysis, antioxidant activities through the DPPH, ABTS, TAC, and FRAP were mainly influenced the major compounds of <jats:italic>M. pulegium<\/jats:italic> and <jats:italic>M. piperita<\/jats:italic> EOs. However, the H<jats:sub>2<\/jats:sub>O<jats:sub>2<\/jats:sub> method showed a stronger positive correlation with major compounds of <jats:italic>T. zygis<\/jats:italic> EO.<\/jats:p><jats:p><jats:bold>Conclusion:<\/jats:bold> The EOs derived from <jats:italic>M. piperita<\/jats:italic>, <jats:italic>M. pulegium<\/jats:italic>, <jats:italic>T. serpyllum<\/jats:italic>, and <jats:italic>T. zygi<\/jats:italic>s species might be exploited as a natural source for antioxidant activity.<\/jats:p>","DOI":"10.1155\/tswj\/5552496","type":"journal-article","created":{"date-parts":[[2024,11,27]],"date-time":"2024-11-27T07:22:38Z","timestamp":1732692158000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Chemical Composition, Antioxidant Activity, and Multivariate Analysis of Four Moroccan Essential Oils: <i>Mentha piperita, Mentha pulegium, Thymus serpyllum,<\/i> and <i>Thymus zygis<\/i>"],"prefix":"10.1155","volume":"2024","author":[{"given":"Mohamed Amine","family":"El Maimouni","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5275-6809","authenticated-orcid":false,"given":"Soukaina","family":"El Amrani","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7679-5845","authenticated-orcid":false,"given":"Mouhcine","family":"Fadil","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Naoual","family":"Menyiy","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rabia","family":"Bouslamti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saoussan","family":"Annemer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sanae","family":"Lairini","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7152-9708","authenticated-orcid":false,"given":"Abdelhakim","family":"El Ouali Lalami","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,11,26]]},"reference":[{"key":"e_1_2_9_1_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2011.08.011"},{"key":"e_1_2_9_2_2","doi-asserted-by":"publisher","DOI":"10.3390\/antiox10030433"},{"key":"e_1_2_9_3_2","doi-asserted-by":"publisher","DOI":"10.1007\/s12291-014-0446-0"},{"key":"e_1_2_9_4_2","doi-asserted-by":"publisher","DOI":"10.1590\/s1517-83822010000400027"},{"key":"e_1_2_9_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.06.062"},{"key":"e_1_2_9_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2020.e04107"},{"key":"e_1_2_9_7_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.07.014"},{"key":"e_1_2_9_8_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2010.02.003"},{"key":"e_1_2_9_9_2","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27248999"},{"key":"e_1_2_9_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.09.203"},{"key":"e_1_2_9_11_2","doi-asserted-by":"publisher","DOI":"10.3390\/medicines5030093"},{"key":"e_1_2_9_12_2","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-015-1752-0"},{"key":"e_1_2_9_13_2","doi-asserted-by":"publisher","DOI":"10.3390\/antiox8050137"},{"key":"e_1_2_9_14_2","doi-asserted-by":"publisher","DOI":"10.1007\/s42535-021-00276-0"},{"key":"e_1_2_9_15_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.10.042"},{"key":"e_1_2_9_16_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.matpr.2019.04.004"},{"key":"e_1_2_9_17_2","article-title":"Identification of Essential Oil Components by Gas Chromatography\/Quadrupole Mass Spectroscopy","volume":"16","author":"Adams R. 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