Changes in essential oil composition of <i>Thymus vulgaris</i> under different storage conditions and its antimicrobial activity

Abstract

Thyme (Thymus vulgaris L.) has been used for centuries in traditional medicine due to its various health benefits, and it is widely used today in aromatherapy, cosmetics, and even as a culinary herb. This study aimed to investigate how the chemical compositions and antimicrobial activity of essential oils extracted from the aerial parts of T. vulgaris were affected by storage at different temperatures. The essential oils were obtained by hydrodistillation of air-dried samples and analyzed using gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The study observed changes in the essential oil’s composition when stored in a refrigerator (4 °C) and at room temperature (25 °C) for three months. The results revealed that the proportions of compounds with lower boiling temperatures such as β-myrcene (2.29–0.20%) and α-pinene (2.74–0.24%) along with γ-terpinene (7.84–4.81%) and p-cymene (10.93–5.61%) as thymol and carvacrol precursors, were significantly decreased when stored at room temperature. However, the amounts of thymol and carvacrol increased by 51.64 and 21.81%, respectively, after three months storage period, indicating a rise in the oil quality index. Storing the essential oil in a refrigerator resulted in minimal changes to the essential oil composition and maintained its primary quality. In addition, the antimicrobial activity of the essential oils was tested using the broth microdilution method and demonstrated that the essential oils from both storage methods retained their antimicrobial activity compared to freshly extracted ones. In summary, these findings are beneficial for essential oil producers and consumers in the pharmaceutical and cosmetic industries.

Exploring Chemical Variability in the Essential Oils of the Thymus Genus

“…However, after 3 months under the same storage conditions, the levels of thymol and carvacrol increased. In contrast, storing the essential oil in a refrigerator preserved its primary quality with minimal alterations to the composition [145]. According to Mohammadian et al [146], thymol content in Thymus vulgaris remained stable during the first 3 months of storage; however, it subsequently decreased under different conditions studied, including room temperature, refrigerator (4 • C), and freezer (−20 • C).…”