Antioxidant activity and free radical‐scavenging capacity of ethanolic extracts of thyme, oregano, and marjoram

Phenolic compounds were extracted from thyme ( Thymus vulgaris L.), oregano ( Origanum vulgare L.) and marjoram ( Origanum majorana L.) with 95% ethanol. A number of antioxidant and radical‐scavenging capacity tests were performed on the prepared extracts using colorimetric assays and model system studies. Specifically, these included determining the content of total phenolics, antioxidant efficacy in a linoleic acid‐ferric thiocyanate model system, reducing power, scavenging effect on 2,2'‐diphenyl‐1‐picrylhydrazyl radical, and hydroxyl radical‐scavenging activity by electron paramagnetic resonance spectroscopy. Moreover, the efficacies of the prepared herb extracts were investigated in a real‐life food product: the stabilization of butter against oxidation.