Chemical Composition and Antioxidant, Antimicrobial Activities of the Essential Oils of Thymus marschallianus Will. and Thymus proximus Serg.
Abstract
UNLABELLED: Chemical composition and antioxidant, antimicrobial activities of the essential oils from Thymus marschallianus Will. and Thymus proximus Serg. growing in the wild in Xinjiang were studied. Samples were collected from the aerial parts of the plants with simultaneous distillation-extraction apparatus. The yields ranged between 1.22%+/- 0.01 and 0.16%+/- 0.01 (weight/dry weight), respectively, 53 and 60 kinds of volatiles, representing 99.6% and 99.7% of the essential oils, respectively, were identified in extracts from T. marschallianus and T. proximus by GC/MS analysis. The main components were Thymol (28.0% to 32.9%), p-Cymene (7.7% to 25.4%), and gamma-Terpinene (18.0% to 22.4%). Antioxidant activities of the oils were evaluated using metal chelating, reductive potential, 2,2-diphenyl-1-picrylhydrazyl, hydroxyl radical, and modified thiobarbituric acid reactive substances assay. Antimicrobial activities of the oils were investigated on Escherichia coli, Staphylococcus aureus, Bacillus subtilis, yeast, Rhizopus, and Penicillium. The inhibition zones (IZ) and minimum inhibitory concentration (MIC) values were 5.0 to 35.7 mm in diameter and 1.81 to 4.52 microL/mL, respectively. PRACTICAL APPLICATION: Due to the economical impacts of spoiled foods and the consumer's concerns over the safety of foods, a lot of attention has been paid to naturally derived compounds. Fresh and dried Thymus species as well as their processed products have been widely used as flavorings since ancient times; however, during the last few decades, they also have become a subject for a search of natural antioxidants and antimicrobial agents. Biological activities of Thymus essential oils depend on their chemical composition, which is determined by the genotype and influenced by environmental conditions. Recent studies have showed that Thymus species have strong antimicrobial and antioxidant activities. To the best of our knowledge, the properties of Thymus species growing wild in the Xinjiang have not been reported before.
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Thymus marschallianus and Thymus proximus essential oils from China had lower capacity for preventing lecithin peroxidation than BHT in the TBARS method.
“Thymus marschallianus Will. and Thymus proximus Serg. oils from China had lower capacity for preventing lecithin peroxidation than BHT, using TBARS method.”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [54]
Thymus proximus oil had much higher antioxidant activity than Thymus marschallianus oil.
“Nevertheless, between the oils, that isolated from Thymus proximus had much higher activity.”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [54]
Essential oils of Myrtus communis, Thymus marschallianus and Thymus proximus generally did not present chelating activity, except the essential oils of flowers of myrtle.
“Essential oils of Myrtus communis, Thymus marschallianus and Thymus proximus generally did not present chelating activity [46,54]. The sole exception was the essential oils of flowers of myrtle.”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [54]
Thymus proximus oil was more effective than Thymus marschallianus in hydroxyl radical scavenging; both activities were dose-dependent and the oils were mainly constituted by thymol, p-cymene and γ-terpinene.
“The ability to scavenge hydroxyl radicals of the essential oils of Thymus marschallianus and Thymus proximus were evaluated using the safranine method and the authors reported that the latter oil was more effective than the former. The activity of both oils were dose-dependent and they were mainly constituted by thymol, p-cymene and γ-terpinene [54].”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [54]
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Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review
Miguel, M. G. (2010) · Molecules · doi:10.3390/molecules15129252 · Cited by 933 · see citing works
“Some of the authors that had evaluated the ability of essential oils to prevent lipid peroxidation by the TBARS method, also had evaluated the capacity for scavenging free radicals, using the DPPH assay [44,54,51-53,56,57].”
BackgroundMethodResultInfluential
- Authors
- Jia, H. L., Ji, Q. L., Xing, S. L., Zhang, P. H., Zhu, G. L., & Wang, X. H.
- Affiliations
- Xinjiang University (CN)
- Corresponding author
- Jia, H.L.
- Ji, Q.L.
- Xing, S.L.
- Zhang, P.H.
- Zhu, G.L.
- Wang, X.H.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2010-01
- Volume
- 75
- Issue
- 1
- Pages
- E59-65
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2071359734
- Cited by
- 36
- References
- 14
- Citations by year
- 2026: 1 · 2024: 2 · 2023: 2 · 2022: 1 · 2021: 4 · 2020: 1 · 2019: 5 · 2018: 2 · 2016: 2 · 2015: 3 · 2013: 2 · 2012: 6
- FWCI
- 5.81
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Insect Pest Control Strategies
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Plant chemical constituents analysis
- Keywords
- Thymus marschallianus, essential oils, chemical composition, antioxidant activity, antimicrobial activity, thymol, p-cymene, γ-terpinene, Thymus serpyllum, Xinjiang, natural antioxidants, food spoilage
- MeSH terms
- Anti-Bacterial Agents, Antioxidants, Bacillus subtilis, Biphenyl Compounds, Chelating Agents, China, Escherichia coli, Oils, Volatile, Penicillium, Picrates, Plant Oils, Rhizopus, Staphylococcus aureus, Terpenes, Thymol, Yeasts, Free Radical Scavengers, Thiobarbituric Acid Reactive Substances, Thymus Plant
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