Thymus vulgaris Essential Oil and Its Biological Activity

Abstract

Thymus vulgaris essential oil has potential good biological activity. The aim of the research was to evaluate the biological activity of the T. vulgaris essential oil from the Slovak company. The main components of T. vulgaris essential oil were thymol (48.1%), p-cymene (11.7%), 1,8-cineole (6.7), γ-terpinene (6.1%), and carvacrol (5.5%). The antioxidant activity was 85.2 ± 0.2%, which corresponds to 479.34 ± 1.1 TEAC. The antimicrobial activity was moderate or very strong with inhibition zones from 9.89 to 22.44 mm. The lowest values of MIC were determined against B. subtilis, E. faecalis, and S. aureus. In situ antifungal analysis on bread shows that the vapor phase of T. vulgaris essential oil can inhibit the growth of the microscopic filamentous fungi of the genus Penicillium. The antimicrobial activity against S. marcescens showed 46.78–87.80% inhibition at concentrations 62.5–500 µL/mL. The MALDI TOF MS analyses suggest changes in the protein profile of biofilm forming bacteria P. fluorescens and S. enteritidis after the fifth and the ninth day, respectively. Due to the properties of the T. vulgaris essential oil, it can be used in the food industry as a natural supplement to extend the shelf life of the foods.

Chemical and Biological Characterization of Melaleuca alternifolia Essential Oil

“…Biofilm degradation was observed after exposition by C. sativum, T. serpyllum, and T. vulgaris. EO degradation of low-molecular-protein in the MALDI-TOF MS protein spectra of biofilm-forming bacteria was observed [62][63][64].…”

Role of Litsea cubeba Essential Oil in Agricultural Products Safety: Antioxidant and Antimicrobial Applications

“…The Kirby-Bauer disc diffusion method was used for LCEO antimicrobial activity determination described in [ 53 ]. Microbial inoculum was cultivated for 24 h on Tryptone soya agar (TSA, Oxoid, Basingstoke, UK) at 37 °C (bacteria) or Sabouraud dextrose agar (SDA, Oxoid, Basingstoke, UK) at 25 °C (yeasts).…”

“…MIC was evaluated by broth microdilution method in a 96 well plate according to [ 53 ]. Microbial inoculum was cultivated for 24 h in Mueller Hinton Broth (MHB, Oxoid, Basingstoke, UK) at 37 °C (bacteria) or Sabouraud dextrose broth (SDA, Oxoid, Basingstoke, UK) at 25 °C (yeasts); 50 μL of microbial suspension was adjusted to optical density 0.5 McFarland and was added to a 96-well microplate.…”

Gluten-Free Bread and Bakery Products Technology

“…Modified atmosphere packaging [99] is now commonly used for food packaging. The use of natural essential oils is also tested for wheat bread and other bakery products' shelf life extension; the use of this treatment can be proposed in gluten-free bakery products, too [91,[100][101][102]. [96,101].…”