Phenols savory

Most contain carvacrol and thymol in varying amounts. Dried oregano will contain 0.2 to 0.4% of a yellowish volatile oil with thymol and carvacrol in varying amounts. The phenolic content may be 50 to 65%. Carvacrol is found in the oil of oregano, thyme, marjoram, and summer savory. It is practically insoluble in water. It is used as a disinfectant and in organic synthesis. Therapeutically, it is used as an anti-infective and anthelmintic. 

Phenols are compounds in which the hydroxyl group is attached to a benzene ring (Figure 13.4). Like alcohols, they are polar compounds because of the polar hydroxyl group. Thus the simpler phenols are somewhat soluble in water. They are found in flavorings and fragrances (mint and savory) and are used as preservatives (butylated hydroxytoluene, BHT). Examples include ... 

Not only do people consider Allium vegetables important because of their characteristic flavor that contributes to the savoriness of various dishes in world cuisine, they are also aware of the nutritional potential of these vegetables since they are rich in nutrients such as high levels of phosphor, potassium, zinc, vitamins A, C and D, foUc acid, calcium and selenium etc. is also considered by people (Peter 2000 Rahman 2003). They are also rich sources of phenolic compounds (Vinson et al. 1998). Table 4.1 shows the approximate composition of fresh garlic and onion bnlbs. 

Winter savory S. montana) contains a volatile oil (1.6%) composed mainly of carvacrol, p-cymene, and thymol (total phenols ca. 50%), with lesser amounts of a-and P-pinenes, limonene, cineole, bomeol, and a-terpineol. It also contains triterpenic acids (ursolic and oleanolic acids). Flavonoids include apigenin, apigenin-4-methyl ether, scutellarein-6,7dimethyl ether, and others. ... 

Thymol (26) and carvacrol (27), isolated from herbs such as thyme and savory, are members of the menthane family in which the cyclohexane structure has been oxidized to an aromatic (phenolic) ring. Oils containing these phenolic terpenes have been shown to be particularly effective as antibacterial agents (Kalemba and Kimicka 2003). 

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