Chemical composition and antioxidant test of free and glycosidically bound volatile compounds of savory (Satureja montana L. subsp. montana) from Croatia

Abstract

The evaluation of antioxidant power of glycosidically bound volatile aglycones from savory shows that these compounds possess antioxidative activity comparable to that of the essential oil, but less effective compared to the well-known antioxidant butylated hydroxytoluene (BHT) and alpha-tocopherol. Thus, since the glycosides are able to release their aglycones by enzymatic hydrolysis, they could be considered as possible precursors of antioxidant substances in savory.