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Thermal stability of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link.: Effect on the chemical composition and the antioxidant and antibacterial activities

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Table 1. Percentage composition of the essential oils isolated from the aerial parts of T
Table 2. Antioxidant index and scavenging effect (%) of Thymus capitatus essential oils during storage at 60  ° C  using tBARS and DPPH scavenging activity assays
Table 3. Susceptibility of Staphylococus aureus strains (ATCC 6538, C15 and ATCC 25923)   to essential oil mixture maintained at 60 °C during 37 days, expressed by diameter of inhibition zone

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