montana L.) EO was subjected to a detailed GC–MS analysis to determine its chemical composition. As shown in Table 1, 26 compounds were identified, representing 99.48% of the total EO. The average extraction yield of the S. montana EO was 4.7 ml/kg of dried aerial parts in an MFB. The major compound groups were monoterpene hydrocarbons Veliparib in vitro and phenolic compounds. Thymol (28.99 g/100 g), p-cymene (12.00 g/100 g), linalool (11.00 g/100 g) and carvacrol (10.71 g/100 g) were the major chemical constituents. The extraction yield value of S. montana EO was similar to that found by Ćavar, Maksimović, Šolic, Mujkić, and Bešta (2008); however, the yield found in our study was lower than the yield reported

by the following groups: Bezbradica et al., 2005 and Mastelić and Jerković, 2003 and Radonic and Milos (2003). The phytochemical profile of the winter savory EO in this study was in agreement with the results of several authors who have also evaluated this vegetal species ( Mastelić and Jerković, 2003, Radonic and Milos, 2003, Silva et al., 2009 and Skočibušić and Bezić, 2003). In contrast, the savory EO evaluated by Ćavar et al. (2008) was characterized by a high content of alcohols, such as geraniol and terpinen-4-ol. The final composition

of EO is genetically influenced, with additional influence from the following: each organ and its stage of development; the climatic conditions of the plant collection site; the degree of selleck chemical terrain hydration; macronutrient and micronutrient levels; and the plant material’s drying conditions ( Bakkali et al., 2008 and Burt, 2004). Slavkovska et al. (2001) and Mirjana and Nada (2004) reported that the chemical profile of S. montana EO varied according to factors such as the plants’ stage of development and geographic location. The interaction between the effects (essential oil concentration × nitrite levels × storage time) was significant (p ≤ 0.05) for TBARS values. Fig. 2 shows the results for the TBARS values during storage, according to the EO concentration

and sodium nitrite levels Dichloromethane dehalogenase used. The control samples, which were produced without sodium nitrite or EO, differed significantly (p ≤ 0.05) in their lipid oxidation behavior; they suffered a more rapid and intense oxidation than those with added EO. After 20 days of storage, sausages formulated with 7.80 μl/g EO showed lower TBARS values (p ≤ 0.05) among the treatments formulated without sodium nitrite. These results demonstrate the potential antioxidant effect of this EO. The antioxidant activity of savory EO can be credited to the presence of its major phenolic compounds, particularly thymol and carvacrol, and their recognized impact on lipid oxidation ( Table 1). The antioxidant activity of phenolic compounds is related to the hydroxyl groups linked to the aromatic ring, which are capable of donating hydrogen atoms with electrons and stabilizing free radicals ( Baydar et al., 2004, Dorman et al., 2003 and Yanishlieva et al., 2006).