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Full-Text Articles in Forest Sciences
Antioxidative And Antibacterial Properties Of Organically Grown Thyme(Thymus Sp.) And Basil (Ocimum Basilicum L.), Helena Abramovic, Veronika Abram, Anja Cuk, Barbara Ceh, Sonja Smole-Mozina, Mateja Vidmar, Martin Pavlovic, Natasa Poklar Ulrih
Antioxidative And Antibacterial Properties Of Organically Grown Thyme(Thymus Sp.) And Basil (Ocimum Basilicum L.), Helena Abramovic, Veronika Abram, Anja Cuk, Barbara Ceh, Sonja Smole-Mozina, Mateja Vidmar, Martin Pavlovic, Natasa Poklar Ulrih
Turkish Journal of Agriculture and Forestry
The biomass per plant and total phenolics (TPH) of ethanol extracts of 3 species of thyme, Thymus vulgaris, T. serpyllum, and T. citriodorus, and 3 varieties of basil (Ocimum basilicum), Genovese, Thai, and Cinnamon, were investigated. All were grown organically. The 2 herbs that showed the greatest biomass were T. citriodorus (26.5 g/plant) and O. basilicum var. Cinnamon (105 g/ plant). For these, total flavonoids (TFL), total flavones and flavonols (TFF), and total flavanones and dihydroflavonols (TFDH) were also determined for their ethanol extracts. Furthermore, the antioxidant potential (AOP) and antibacterial activity were determined against foodborne bacteria: Staphylococcus aureus, Listeria …