摘要：The study is to determine the content of flavonoids, polyphenolcarboxylic acids, total polyphenols and antioxidant capacity of dried thyme used in food. Investigations were performed on extracts obtained from hot and cold water solutions, methanol, ethanol and various mixtures of solvents. Data analysis shows that bioactive substances are well represented in the thyme, which may explain the remarkable antioxidant capacity observed and the interest of introducing this particular plant when creating foods with biological potential. In recent years, antioxidant substances from plants are of interest to researchers, producers and consumers. Good sources of antioxidants are fresh fruit and vegetables, whole grains, due to the intake of vitamins, bioflavonoids, and components with antiradical potential. Many spices are the sources of phenolic compounds with an antioxidant capacity superior to that of fruit and cereals. They also have been recognized as having digestive stimulant action, carminative action, antimicrobial, anti-inflammatory, anti-mutagenic, anti-carcinogenic potential etc. Numerous studies have been published on the antioxidant capacity and the phenolic constituents of spices. The purpose of the study is to assess the antioxidant capacity and phenolic compounds present in thyme using different extraction methods described in literature. The choice of raw materials to obtain spices should be given special attention in its chemical compounds content which leads to a high antioxidant potential. Thus, it is possible to increase dietary intake of antioxidants with beneficial health effects.ccur
