ESSENTIAL OIL COMPOSITION AND IN VITRO ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF THYMUS CAPPADOCICUS BOISS.


ALBAYRAK S. , Aksoy A.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.37, ss.605-614, 2013 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 37 Konu: 5
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1111/j.1745-4549.2012.00694.x
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Sayfa Sayısı: ss.605-614

Özet

The present study was conducted to evaluate the phenolic contents, antioxidant and antimicrobial activities of methanol extract (ME), ethanol extract, water extract (WE) and essential oil of Thymuscappadocicus Boiss. The essential oil composition of a hydrodistilled essential oil of T.cappadocicus was analyzed by a gas chromatography/mass spectrometry system. Thymol (70.82%), p-cymene (9.52%), -terpinene (9.27%) and carvacrol (4.65%) were found to be the main constituents. Several potential antioxidant activities, including phosphomolybdenum, 2,2-diphenyl-1-picrylhydrazyl radical scavenging and -carotene bleaching activity, were evaluated. ME was found to be the most active free radical scavenger. In the -carotene-linoleic acid system, the extracts and essential oil exhibited strong inhibition against linoleic acid oxidation. The essential oil and extracts were also screened for their antimicrobial activity against 15 microorganisms. The results showed that the essential oil of T.cappadocicus had great antimicrobial activity potential against microorganisms tested. In contrast, the WE showed no antimicrobial activity.