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首页> 外文期刊>Food Science & Nutrition >Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties
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Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

机译：评估百里香和百里香百里香精油和植物提取物的化学组成，抗氧化剂和抗菌性能

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The objectives of this study were (a) to obtain the essential oils (by hydrodistillation [HD] and microwave‐assisted extraction [MAE] methods) to determine the effect of the oil extraction method on the chemical composition, oil yield (%), free radical scavenging activity (IC 50 ), ferric reducing antioxidant power (FRAP) value, and antimicrobial properties of Thymus vulgaris (thyme) and Thymbra spicata (zahter); and (b) to determine the effect of different solvents (methanol [80%] and ethanol [80%]) on extraction by means of the phenolic acid composition, total phenolic content, total flavonoid content, IC 50 , and FRAP value of thyme and zahter. Gas chromatography–mass spectrometry analysis showed that the amount of thymol (55.35%; 50.53%) and p‐cymene (11.2%; 11.79%) was found to be highest in thyme, when using HD and MAE, respectively. However, the highest amounts of carvacrol (68.20%; 66.91%) and γ‐terpinene (13.25%; 13.94%) were found in zahter, when using HD and MAE, respectively. Thyme essential oil had higher antioxidant capacity for both HD and MAE in comparison with zahter essential oil. Methanol extracts of both thyme and zahter had higher phenolic composition in comparison with their ethanol extracts. Extracts of both plants did not show any antimicrobial properties. However, essential oils of both thyme and zahter showed antimicrobial activity against chosen bacteria. Highest inhibition zone (radius) was shown against Staphylococcus aureus ATCC 9144 by the essential oils.
机译：这项研究的目的是（a）获得精油（通过加氢蒸馏[HD]和微波辅助萃取[MAE]方法），以确定该萃取油方法对化学成分，油收率（％）的影响，自由基清除活性（IC 50），三价铁还原抗氧化能力（FRAP）值以及百里香（百里香）和百里香（Thymbra spicata）（zahter）的抗菌特性（b）通过酚酸组成，总酚含量，总黄酮含量，IC 50和百里香FRAP值来确定不同溶剂（甲醇[80％]和乙醇[80％]）对萃取的影响和扎特。气相色谱-质谱分析表明，当分别使用HD和MAE时，百里香中的百里香酚（55.35％; 50.53％）和对苯甲基（11.2％; 11.79％）的含量最高。但是，当分别使用HD和MAE时，在zahter中发现了最高含量的香芹酚（68.20％; 66.91％）和γ-萜品烯（13.25％; 13.94％）。与zahter精油相比，百里香精油对HD和MAE的抗氧化能力更高。与它们的乙醇提取物相比，百里香和zahter的甲醇提取物具有更高的酚类组成。两种植物的提取物均未显示任何抗菌特性。但是，百里香和zahter的精油对选定的细菌均具有抗菌活性。精油显示出对金黄色葡萄球菌ATCC 9144的最高抑制区（半径）。

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