Thymus vulgaris Essential Oil and Its Biological Activity

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...

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Published inPlants (Basel) Vol. 10; no. 9; p. 1959
Main Authors Galovičová, Lucia, Borotová, Petra, Valková, Veronika, Vukovic, Nenad L., Vukic, Milena, Štefániková, Jana, Ďúranová, Hana, Kowalczewski, Przemysław Łukasz, Čmiková, Natália, Kačániová, Miroslava
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 19.09.2021
MDPI
Subjects
Antibiotics
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
antimicrobial properties
antioxidant activity
Antioxidants
Bacteria
biofilm
Biofilms
Biological activity
breads
Carvacrol
Chromatography
Cineole
Dairy industry
DPPH
Essential oils
Experiments
Food contamination & poisoning
Food industry
Fungi
Fungicides
Gram-positive bacteria
Mass spectrometry
Microorganisms
Minimum inhibitory concentration
Oils & fats
p-Cymene
P. fluorescens
Penicillium
protein composition
Proteins
S. enteritidis
Salmonella
Scientific imaging
Shelf life
Terpinene
Thymol
Thymus vulgaris
Vapor phases
vapors
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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.
AbstractList 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.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.
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.
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.
Author Čmiková, Natália
Kačániová, Miroslava
Borotová, Petra
Štefániková, Jana
Ďúranová, Hana
Kowalczewski, Przemysław Łukasz
Galovičová, Lucia
Valková, Veronika
Vukic, Milena
Vukovic, Nenad L.
AuthorAffiliation 5 Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; przemyslaw.kowalczewski@up.poznan.pl
3 AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; jana.stefanikova@uniag.sk (J.Š.); hana.duranova@uniag.sk (H.Ď.)
6 Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza St, 35601 Rzeszow, Poland
2 Institute of Applied Biology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; petra.borotova@uniag.sk
4 Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia; nvchem@yahoo.com (N.L.V.); milena.vukic@pmf.kg.ac.rs (M.V.)
1 Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; veronika.v
AuthorAffiliation_xml – name: 3 AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; jana.stefanikova@uniag.sk (J.Š.); hana.duranova@uniag.sk (H.Ď.)
– name: 4 Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia; nvchem@yahoo.com (N.L.V.); milena.vukic@pmf.kg.ac.rs (M.V.)
– name: 1 Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; veronika.valkova@uniag.sk (V.V.); xcmikova@uniag.sk (N.Č.)
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  fullname: Valková, Veronika
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  fullname: Vukovic, Nenad L.
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2021 by the authors. 2021
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Snippet Thymus vulgaris essential oil has potential good biological activity. The aim of the research was to evaluate the biological activity of the T. vulgaris...
Thymus vulgaris essential oil has potential good biological activity. The aim of the research was to evaluate the biological activity of the T. vulgaris...
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StartPage 1959
SubjectTerms Antibiotics
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
antimicrobial properties
antioxidant activity
Antioxidants
Bacteria
biofilm
Biofilms
Biological activity
breads
Carvacrol
Chromatography
Cineole
Dairy industry
DPPH
Essential oils
Experiments
Food contamination & poisoning
Food industry
Fungi
Fungicides
Gram-positive bacteria
Mass spectrometry
Microorganisms
Minimum inhibitory concentration
Oils & fats
p-Cymene
P. fluorescens
Penicillium
protein composition
Proteins
S. enteritidis
Salmonella
Scientific imaging
Shelf life
Terpinene
Thymol
Thymus vulgaris
Vapor phases
vapors
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Title Thymus vulgaris Essential Oil and Its Biological Activity
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