Determination ofp-cymene-2,3-diol, thymol, and carvacrol in different foodstuffs |
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| Authors: | Waldemar Ternes Melanie Gronemeyer and Karin Schwarz |
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| Affiliation: | (1) Chemical Institute, Veterinary School of Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany;(2) Polytechnic Highschool of Food Technology, Liebigstrasse 87, D-32657 Lemgo, Germany;(3) Institute of Food Science, University of Hannover, Wunstorfer Strasse 14, D-30453 Hannover, Germany |
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| Abstract: | p-Cymene-2,3-diol, carvacrol and thymol are components of thyme that exhibit antioxidant activities. The concentration of each substance was determined in different foodstuffs containing thyme extract. The stabilities ofp-cymene-2,3-diol, carvacrol and thymol were examined by heating lard containing thyme extract at temperatures from 80 °C to 160 °C. |
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