https://www.selleckchem.com/products/d-1553.html
macrantha EOs were in the range of 1.4-1.8%, thus scalable for the manufacture of food preservatives on an industrial level. The main compounds of EOs were carvacrol (42.7-48.2%), thymol (0.2-16.5%), p-cymene (10.1-14.7%) and γ-terpinene (7.9-9.1%) in all phenological stages examined. The strongest antibacterial activity (MICs = 5-20 µg/mL) of the EOs was recorded in samples obtained during the flowering stage where carvacrol (42.7%) and thymol (16.5) were present both at high percentages. On the other hand, the antioxidant activity was
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