Accumulation of phenolics in natural and micropropagated plantlets of Thymus pseudopulegioides Klokov & Des.-Shost. with their antioxidant potentials

Abstract

The in vitro production of rosmarinic acid (RA), an ester of caffeic acid and 3,4-dihydroxyphenyllactic acid, has particular importance as it has always been included in important phenolics lists owing to its antioxidant, antiinflammatory, anticancer, and antidiabetic properties, make it attractive in the food industry as well as complementary medicine (Petersen and Simmons, 2003).The organic synthesis of RA is tedious, time-consuming, and costly (Chapado et al., 2010;Brahmachari, 2013). Therefore, producers still rely on natural sources in terms of RA supply and recently in vitro grown plantlets have become more promising (Su et al., 1995;Chapado et al., 2010). The first successful in vitro production of rosmarinic acid was achieved by using cell cultures of Coleus blumei Benth. (Razzaque and Ellis, 1977;Zenk et al., 1977). They successfully produced RA in vitro at 21% (w/w) as dry weight base. Afterwards, many researchers contributed to the accumulation of information concerning RA production in vitro (e.g., Ulbrich et. al., 1985;Pavlov et al.,

Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties

“…The antioxidant activity of phenolics is mainly originates from their redox properties, which allow them to act as reducing agents, hydrogen donators, and singlet oxygen quenchers (Ozen, Demirtas, & Aksit, 2011). DPPH radical scavenging activity of T. pseudopulegioides leaf was found to be in consistent with a previous study reported by Günaydin et al (2017), who reported that IC50 values of natural (wild) T. pseudopulegioides collected from Anzer Mountain is 4.89 µg/mL. In another study, higher free radical scavenging activity (IC50 value 36.77 µg/mL) of the ethanolic extracts from Thymus vulgaris was reported (Gedikoglu et al, 2019).…”

“…Shost" is one of the important aromatic species of Thymus genus that is an endemic species and has been growing widely in Turkey, especially on the Eastern Black Sea Region. It is known as Anzer tea (Rize) and Anuk (Trabzon) by local people (Günaydin, Laghari, Bektaş, Sökmen, & Sökmen, 2017). The people living in the Eastern Black Sea Region consume this plant as tea.…”