@article{jfnr20186123,
author={{Asensio-Vegas, Carmen and Khedim, Manel Ben and Rico, Daniel and Brunton, Nigel and Rai, Dilip and Hossain, Mohammad and Martin-Diana, Ana Belen},
title={<i>In-vitro</i> Approach for the Determination of Antioxidant and Anti-inflammatory Activity of Wild Marjoram (<i>Thymus mastichina</i><i> L.</i>)},
journal={Journal of Food and Nutrition Research},
volume={6},
number={12},
pages={731--739},
year={2018},
url={http://pubs.sciepub.com/jfnr/6/12/3},
issn={2333-1240},
abstract={In the present study, it was investigated the antioxidant, anti-inflammatory properties of marjoram extracts and identified the major phenolic compounds which that may be responsible for these properties. Extracts of <i>T. mastichina </i>exhibited high antioxidant and anti-inflammatory activity. Methanol extracts showed higher antioxidant activity in comparison with ethanol and water extracts. The total phenolic content (195.71 ¡À 4.07 GAE/g dry extract) and the DPPH free radical scavenging activity (58.85 ¡À 0.52 g Trolox/100 g of dry weight extract) showed higher antioxidant activity than marjoram from the Portuguese region and an EC<SUB>50 </SUB>(0.028 mg/mL) superior to the synthetic antioxidant (BHT). <i>T. mastichina</i> was found to be a strong semicarbazide (SSAO) inhibitor with an EC<SUB>50</SUB> one thousand times stronger than SSAO. Among polyphenols, flavonoids, mainly luteolin and quercetin, were the major constituents of the plant extracts and were present at levels of 6.22 and 5.46 ¦Ìg kaempferol/mg DWE, respectively.},
doi={10.12691/jfnr-6-12-3}
publisher={Science and Education Publishing}
}