Spices and herbs have been used for centuries by many cultures to enhance the flavor and aroma of foods. Early cultures also recognized the value of using spices and herbs in preserving foods and for their medicinal value. In the present study the essential oil of wild growing Thymus praecox Opiz ssp. polytrichus was isolated by hydrodistillationprocess. Extracts of T. praecox ssp.polytrichuswere prepared by using solvents of varying polarity. Antioxidant potential and ability of essential oil and extractsto neutralize DPPH radicals was investigated. The essential oil showed significantly higher antioxidant activity compared with synthetic antioxidants BHA and BHT. This work provides the basis for the present rapidly increasing interest for the use of natural antioxidants as food antioxidants, functional food ingredients and/or as nutritional supplements.
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