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مقالات فارسیISIکنفرانسهاژورنالها

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

محل انتشار: مجله گیاهان دارویی و محصولات فرعی، دوره: 11، شماره: 2
سال انتشار: 1401
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 70

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لینک ثابت به این مقاله:
https://civilica.com/doc/1833878

شناسه ملی سند علمی:

JR_JJMPB-11-2_013

تاریخ نمایه سازی: 6 آذر 1402

چکیده مقاله:

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 ۲۳ (۸۳.۶۸%) compounds, which Thymol with ۲۵.۳۰% 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 S. paratyphi B. Concerning the results, total phenol was equal to ۱۱۴.۳ mg of gallic acid.g and IC۵۰ of thyme was considered to be ۴۹.۹۴ 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.

کلیدواژه ها:

Thymol ، essential oil ، Antioxidant ، Antibacterial

نویسندگان

Ali Mehrabi

Food Hygiene and Safety, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran

Razzagh Mahmoudi

Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

Hajar Khedmati Morasa

Food Hygiene and Safety, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran

Shaghayegh Mosavi

Faculty of Medical Sciences, Qazvin University of Medical Sciences, Qazvin, Iran

Masoud Kazeminia

Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Fatemeh Attaran Rezaei

Department of Microbiology, Faculty of Medical Sciences, Qazvin University of Medical Sciences, Qazvin, Iran

Saeed Shahsavari

Health Productions Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

Roghayeh Vahidi

Health Productions Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

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