Study of Chemical Composition, Antibacterial and Antioxidant Activity of Thyme Leaves and Stems Essential Oil

Mehrabi, Ali; Mahmoudi, Razzagh; Khedmati Morasa, Hajar; Mosavi, Shaghayegh; Kazeminia, Masoud; Attaran Rezaei, Fatemeh; Shahsavari, Saeed; Vahidi, Roghayeh

doi:10.22092/jmpb.2021.353440.1323

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	Study of Chemical Composition, Antibacterial and Antioxidant Activity of Thyme Leaves and Stems Essential Oil
Journal of Medicinal plants and By-product
مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 11 شهریور 1400 اصل مقاله (1.23 MB)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/jmpb.2021.353440.1323
نویسندگان
Ali Mehrabi¹^{، 2}؛ Razzagh Mahmoudi ³؛ Hajar Khedmati Morasa¹؛ Shaghayegh Mosavi⁴؛ Masoud Kazeminia⁵؛ Fatemeh Attaran Rezaei⁶؛ Saeed Shahsavari⁷؛ Roghayeh Vahidi⁷
¹Food Hygiene and Safety, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran
²School of Health, Qazvin University of Medical Sciences, Qazvin, Iran
³Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran
⁴Faculty of Medical Sciences, Qazvin University of Medical Sciences, Qazvin, Iran
⁵Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
⁶Department of Microbiology, Faculty of Medical Sciences, Qazvin University of Medical Sciences, Qazvin, Iran
⁷Health Productions Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran
چکیده
Given the increase in drug resistance of microorganisms and the tendency in using medicinal plants, the present study was carried out to investigate the chemical compounds of Thymol as a constituent of essential oil and antimicrobial activity against several pathogenic bacteria and its antioxidant activity. In this study, the chemical compounds of Thymol extracted from the two parts of the plant together (the leaves and stems) were performed by making use of gas chromatography and the other gas chromatography linked to the mass spectrograph and its antibacterial activity against Ecoli, Klebsiella, Pseudomonas, Staphylococcus, Salmonella Paratyphi B, Salmonella Typhi typhus and enterococci through Microdilution and the minimum inhibitory concentration (MIC), and the minimum bactericidal concentration (MBC) were investigated. The antioxidant activity of essential oils was measured through the ability of essential oil compounds in decolorizing diphenyl picrilhydrazyl (DPPH) free radicals. Chemical analysis of thyme essential oil resulted in the identification of 23 (83.68%) compounds, which Thymol with 25.30% was considered as the main part of the essential oil compound. The highest inhibitory effect was imposed on Klebsiella, Escherichia coli, and Staphylococcus aureus, and the largest inhibitory zone diameter of essential oil appeared against growth Salmonella paratyphi B. Concerning the results, total phenol was equal to 114.3 mg of gallic acid.g and IC₅₀ of thyme was considered to be 49.94 μM/ml. The achieved results from this study declared that thyme essential oil had a suitable inhibitory effect against pathogenic bacteria and also possessed antioxidant properties. In other words, thyme was considered as an alternative to synthetic drugs and food additives.
کلیدواژه‌ها
Thymol؛ Essential oil؛ Antioxidant؛ Antibacterial

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Study of Chemical Composition, Antibacterial and Antioxidant Activity of Thyme Leaves and Stems Essential Oil