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Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts
Industrial Crops and Products · 2012 · Vol. 43 · pp. 827–831
Mohamed H. H. Roby✉(Laboratoire d'Ingénierie des Biomolécules)Mohamed Atef Sarhan(Fayoum University)Khaled A. Selim(Fayoum University)Khalel Ibrahim Khalel(Fayoum University)
Phytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsEssential Oils and Antimicrobial ActivityChemistryGallic acidDPPHChlorogenic acidCaffeic acidSAGESalvia officinalisPhenolsOriganumQuinic acid
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Journal of Agricultural and Food Chemistry · 2003 · 1,380 citations
Use of a free radical method to evaluate antioxidant activity
LWT · 1995 · 24,722 citations
Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents
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Antioxidant activity and phenolic compounds in 32 selected herbs
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