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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link.
Food Chemistry, Volume 105, No. 1, Year 2007
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Description
The chemical composition, antioxidant and antibacterial activities of essential oils isolated by hydrodistillation from the aerial parts of Tunisian Thymus capitatus Hoff. et Link. during the different phases of the plant development, and from different locations, were evaluated. The chemical composition was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The main components of the essential oils were carvacrol (62-83%), p-cymene (5-17%), γ-terpinene (2-14%) and β-caryophyllene (1-4%). The antioxidant activity of the oils (100-1000 mg l-1) was assessed by measurement of metal chelating activity, the reductive potential, the free radical scavenging (DPPH) and by the TBARS assay. The antioxidant activity was compared with that of synthetic antioxidants: butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Both the essential oils and BHA and BHT showed no metal chelating activity. Although with the other methodologies, there was a general increase in the antioxidant activity, with increasing oil concentration, maxima being obtained in the range of 500 and 1000 mg l-1 for flowering and post-flowering phase oils. Major differences were obtained according to the methodology of antioxidant capacity evaluation. Antibacterial ability of Th. capitatus essential oils was tested by disc agar diffusion against Bacillus cereus, Salmonella sp., Listeria innocua, four different strains of Staphylococus aureus (C15, ATCC25923, CFSA-2) and a multi-resistant form of S. aureus (MRSA-2). Antibacterial properties were compared to synthetic antibiotics. Higher antibacterial activity was observed with the flowering and the post-flowering phase essential oils. © 2007 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Bounatirou, S.
Tunisia, Tunis
Université de Tunis el Manar, Faculté Des Sciences de Tunis
Aschi-Smiti, Samira
Tunisia, Tunis
Université de Tunis el Manar, Faculté Des Sciences de Tunis
Miguel, Maria Graça Costa
Portugal, Faro
Universidade do Algarve
Faleiro, Maria Leonor
Portugal, Faro
Universidade do Algarve
Rejeb, Mohammed Néjib
Tunisia, Ariana
University of Carthage, Institut National de Recherches en Génie Rural Eaux et Forêts
Neffati, Mohamed
Tunisia, Medenine
Institut Des Régions Arides
Costa, Monya M.
Portugal, Lisbon
Faculdade de Ciências, Universidade de Lisboa
Figueiredo, Ana Cristina
Portugal, Lisbon
Faculdade de Ciências, Universidade de Lisboa
Barroso, José Gonçalves
Portugal, Lisbon
Faculdade de Ciências, Universidade de Lisboa
Pedro, Luís Gaspar
Portugal, Lisbon
Faculdade de Ciências, Universidade de Lisboa
Statistics
Citations: 342
Authors: 10
Affiliations: 5
Identifiers
Doi:
10.1016/j.foodchem.2007.03.059
ISSN:
03088146
Research Areas
Infectious Diseases