Studies on Chemical Composition, Antimicrobial and Antioxidant Activities of Five Thymus vulgaris L. Essential Oils

Molecules

Emilia Mancini³  Federica Senatore³  Donato Del Monte³  Laura De Martino³  Daniela Grulova⁴  Mariarosa Scognamiglio¹  Mejdi Snoussi²  Vincenzo De Feo³ 

[1] Department of Industrial Engineering, University of Salerno, 1 Via Giovanni Paolo II, 132, Fisciano 84084, Salerno, Italy; E-Mail:;Laboratory of Water Treatment and Reuse, Water Research and Technologies Center, Technopark of Borj-Cedria, BP 273, Soliman 8020, Tunisia; E-Mail:;Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, Fisciano 84084, Salerno, Italy; E-Mails:;Department of Ecology, Faculty of Humanities and Natural Sciences, University of Presov, 17 November street, Presov 08116, Slovak; E-Mail:

关键词: Thymus vulgaris;    essential oil;    antimicrobial activity;    antioxidant activity;    phenolic compounds;   

DOI  :  10.3390/molecules200712016

来源: mdpi

【 摘 要 】

This study is aimed at assessing the essential oil composition, total phenolic content, antimicrobial and antioxidant activities of Thymus vulgaris collected in five different area of the Campania Region, Southern Italy. The chemical composition of the essential oils was studied by GC-flame ionization detector (FID) and GC/MS; the biological activities were evaluated through determination of MIC and minimum bactericidal concentration (MBC) and evaluation of antioxidant activity. In total, 134 compounds were identified. The oils were mainly composed of phenolic compounds, and all oils belonged to the chemotype thymol. The antimicrobial activity of the five oils was assayed against ten bacterial strains. The oils showed different inhibitory activity against some Gram-positive pathogens. The total phenol content in the essential oils ranged from 77.6–165.1 mg gallic acid equivalents (GAE)/g. The results reported here may help to shed light on the complex chemotaxonomy of the genus Thymus. These oils could be used in many fields as natural preservatives of food and as nutraceuticals.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.