Effect of heat treatment on the chemical composition and the antioxidant activity of essential oil of<i>Thymus pallescens</i>de Noé from Algeria

Hazzit, Mohamed; Baâliouamer, Aoumeur; Douar-Latreche, Sabrina

doi:10.1080/10412905.2013.774626

Cited by 3 publications

(1 citation statement)

References 26 publications

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“…Thymus pallescens is common to northern Algeria. In continuation of our laboratory research program to investigate the properties of this Thymus species from various perspectives [23][24][25][26][27], the aim of this study was to evaluate the influence of different hydrodistillation times on the composition, antioxidant, antimicrobial and insecticidal activities of essential oils isolated from dried leaves.…”

Section: Introductionmentioning

confidence: 99%

Influence of Extraction Duration on the Chemical Composition and Biological Activities of Essential Oil of Thymus pallescens de Noé

et al. 2015

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Thymus pallescens de Noé essential oils were isolated from the plant's dried leaves, by hydrodistillation, with different distillation times (30 min, 1, 2 and 3 h). The essential oils compositions and their antioxidant, antimicrobial and insecticidal activities were examined. The chemical compositions of the oils were determined by GC and GC-MS. The antioxidant capacity was tested by four complementary methods: thiobarbituric acid reactive substances, ferric reducing power and scavenging of radicals DPPH • (2,2-diphenyl-1-picrylhydrazyl) and ABTS •+ [2,2 -azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)]. The antimicrobial activity was tested against three bacteria, two gram-positive (Staphylococcus aureus and Bacillus subtilis) and one gram-negative (Escherichia coli) and one yeast (Candida albicans). The insecticidal activity against confused flour beetle Tribolium confusum Jacquelin du Val (Coleoptera: Tenebrionidae) was evaluated using direct contact application and fumigant method. The predominant components in the oils were carvacrol (63.3-68.2 %), γ -terpinene (6.9-9.1 %), p-cymene (6.2-10.3 %) and thymol (6.5-7.5 %). The antioxidant activities were dependent on the time of hydrodistillation and the method used. The essential oils extracted for 30 min and 1 h were the most efficient against all the bacteria used. Toxicity tests against T. con-B Mohamed Hazzit

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Section: Introductionmentioning

confidence: 99%

Influence of Extraction Duration on the Chemical Composition and Biological Activities of Essential Oil of Thymus pallescens de Noé

et al. 2015

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Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review

Lee,

Kim,

Jang

2024

Food Chemistry

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Phytochemical Analysis and Antioxidant and Antifungal Activities of Powders, Methanol Extracts, and Essential Oils from Rosmarinus officinalis L. and Thymus ciliatus Desf. Benth.

Hendel,

Sarri,

Sarri

et al. 2024

IJMS

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Chemical residues in food pose health risks such as cancer and liver issues. This has driven the search for safer natural alternatives to synthetic fungicides and preservatives. The aim of this study was to characterize the chemical composition of the essential oils (EO), determine the polyphenolic contents, and evaluate the in vitro antioxidant and antifungal activities of methanol extracts (ME), essential oils (EO), and powders from Rosmarinus officinalis L. (rosemary) and Thymus ciliatus (Desf) Benth. (thyme) from the M’sila region, Algeria. The chemical composition of the EOs was determined by GC-MS. R. officinalis EO was composed of 31 components, mainly camphor (41.22%), camphene (18.14%), and α-pinene (17.49%); T. ciliatus EO was composed of 58 components, mainly, in percentage, α-pinene (22.18), myrcene (13.13), β-pinene (7.73), β-caryophyllene (10.21), and germacrene D (9.90). The total phenols and flavonoids were determined spectrophotometrically, and the rosemary ME was found to possess the highest polyphenolic content (127.1 ± 2.40 µg GAE/mg), while the thyme ME had the highest flavonoid content (48.01 ± 0.99 µg QE/mg). The antioxidant activity was assessed using three methods: rosemary ME was the most potent, followed by DPPH (IC50 = 13.43 ± 0.14 µg/mL), β-carotene/linoleic acid (IC50 = 39.01 ± 2.16 μg/mL), and reducing power (EC50 = 15.03 ± 1.43 µg/mL). Antifungal activity was assessed for 32 pathogenic and foodborne fungi. Four methods were applied to the solid medium. Incorporating the powdered plant into the culture medium (at 10%) reduced the fungal growth to greater than 50% in 21.88% and 6.25% of all fungal isolates, for R. officinalis and T. ciliatus, respectively. The ME, applied by the well diffusion method (0.1 g/mL), was less effective. Different concentrations of EO were tested. Incorporating the EO into the culture medium (1500 μL/L) inhibited 50% of the molds to levels of 50 and 75% for R. officinalis and T. ciliatus, respectively, with the complete inhibition of four fungi. Fumigated EO (15 μL) inhibited 65% of the molds to levels of 65 and 81.25% for R. officinalis and T. ciliatus, respectively, with the complete inhibition of five fungi. There was little to no sporulation in conjunction with the inhibition. Our results revealed some of the potential of the studied plants to fight foodborne molds and presented their promising characteristics as a source of alternatives to chemical pesticides and synthetic preservatives. Further studies are needed to find adequate application techniques in the food safety area.

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Effect of heat treatment on the chemical composition and the antioxidant activity of essential oil ofThymus pallescensde Noé from Algeria

Cited by 3 publications

References 26 publications

Influence of Extraction Duration on the Chemical Composition and Biological Activities of Essential Oil of Thymus pallescens de Noé

Influence of Extraction Duration on the Chemical Composition and Biological Activities of Essential Oil of Thymus pallescens de Noé

Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review

Phytochemical Analysis and Antioxidant and Antifungal Activities of Powders, Methanol Extracts, and Essential Oils from Rosmarinus officinalis L. and Thymus ciliatus Desf. Benth.

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