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Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link.

2007Journal article Restricted access
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dc.contributor.authorBounatirou, S.
dc.contributor.authorSmiti, S.
dc.contributor.authorMiguel, Maria Graça
dc.contributor.authorFaleiro, Leonor
dc.contributor.authorRejeb, M. N.
dc.contributor.authorNeffati, M.
dc.contributor.authorCosta, M. M.
dc.contributor.authorFigueiredo, A. C.
dc.contributor.authorBarroso, J. G.
dc.contributor.authorPedro, L. G.
dc.date.accessioned2015-06-15T14:53:33Z
dc.date.available2015-06-15T14:53:33Z
dc.date.issued2007
dc.description.abstractThe 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%), gamma-terpinene (2-14%) and P-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 (Cl 5, 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. (c) 2007 Elsevier Ltd. All rights reserved.
dc.identifier.doihttps://dx.doi.org/10.1016/j.foodchem.2007.03.059
dc.identifier.issn0308-8146
dc.identifier.otherAUT: MFA00238; MGM00322;;
dc.identifier.urihttp://hdl.handle.net/10400.1/6331
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relation.isbasedonP-004-D5Q
dc.titleChemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link.
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage155
oaire.citation.startPage146
oaire.citation.titleFood Chemestry
oaire.citation.volume105
person.familyNameMiguel
person.familyNameFaleiro
person.givenNameMaria da Graça
person.givenNameMaria Leonor
person.identifier252666
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.ciencia-id281D-5E01-F09A
person.identifier.orcid0000-0003-2507-4228
person.identifier.orcid0000-0002-3878-6948
person.identifier.scopus-author-id35562054500
person.identifier.scopus-author-id6507927018
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublication2507350f-9e60-4d4a-a096-53e58d93549c
relation.isAuthorOfPublication5361e29a-3b79-4ce8-9f87-0c667d60588d
relation.isAuthorOfPublication.latestForDiscovery5361e29a-3b79-4ce8-9f87-0c667d60588d

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