Volume 11, Issue 1 (Jan-Feb- 2017 2017)                   mljgoums 2017, 11(1): 1-6 | Back to browse issues page


XML Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Mahmoudzadeh F, Mahmoudi R, Ghajarbeygi P, Kezeminia M. Chemical Composition and Antioxidant Properties of Essential Oil of Thymus kotschyanus L. Collected from East Azarbaijan Province, Iran. mljgoums. 2017; 11 (1) :1-6
URL: http://mlj.goums.ac.ir/article-1-923-en.html
1- Department of Health
2- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran, Iran
3- Health Products Safety Research, Qazvin University of Medical Sciences, Qazvin, Iran
4- Department of Food Hygiene and Safety, Qazvin University of Medical Sciences, Qazvin, Iran
Abstract:   (8323 Views)
 
ABSTRACT
         Background and Objectives: Due to their antimicrobial, anticancer and antioxidant properties (due to the presence of free radical scavengers), essential oils and extracts of medicinal plants are of great importance as natural medicinal compounds in public health, treatment of diseases, and protection of raw and processed foods
           Methods: Chemical composition and content of essential oil of Thymus kotschyanus was determined by gas chromatography–mass spectrometry. The amount of phenolic and flavonoid compounds in the essential oil was determined by spectrophotometry using gallic acid and quercetin as standards. The antioxidant properties of the essential oil were evaluated by the DPPH method.
         Results: The analysis of essential oil with gas chromatography–mass spectrometry showed that thymol (51.1%), p-cymene (13.78%) and α-pinene (7.42%) are the main components. The amount of phenolic compounds was 82 ± 6.43 μg gallic acid/ml essential oil, while the flavonoid content was 30.79 ± 0.5 μg quercetin/ml essential oil. In terms of antioxidant activity, the IC50 value of T. kotschyanus essential oil was determined as 32.35 μg/ml, which is weaker than synthetic antioxidant butylated hydroxytoluen.
          Conclusion: The results indicate that the essential oil of T. kotschyanus has good antioxidant activity and can be used in combination with other preservatives to protect food against a variety of oxidative systems.
            Keywords: Essential Oil, Antioxidant Activity, Thymus Kotschyanus.
 
Full-Text [PDF 570 kb]   (880 Downloads)    
Type of Study: Original Paper |
Received: 2017/01/28 | Accepted: 2017/01/28 | Published: 2017/01/28 | ePublished: 2017/01/28

References
1. Zhang y, Yang L, Zu y, Chen X, Wang F, Liu F. Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry. 2010; 118(3): 656-62. [DOI:10.1016/j.foodchem.2009.05.038]
2. Burt S. Essential oils: their antibacterial properties and potential applications in foods--a review. International Journal of Food Microbiology. 2004; 94(3): 223-53. [DOI:10.1016/j.ijfoodmicro.2004.03.022]
3. Celiktas OY, Kocabas EH, Bedir E, Sukan FV, Ozek T, Baser KHC. Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations., 2007; 100(2): 553-559. [DOI:10.1016/j.foodchem.2005.10.011]
4. Abad MJ, Ansuategui M, Bermejo P. Active antifungal substances from natural sources.ARKIVOC 2007 (vii) 116-145. DOI: http://dx.doi.org/10.3998/ark.5550190.0008.711 . [DOI:10.3998/ark.5550190.0008.711]
5. Juncioni de Arauz L, Faustino Jozala P, Gava Mazzola T, Vessonipenna CH. Nisin biotechnological production and application. Food Science Technology.2009; 20(3-4): 146-54. http://dx.doi.org/10.1016/j.tifs.2009.01.056 [DOI:10.1016/j.tifs.2009.01.056]
6. Hussain AI, Anwar F, Sherazi STH, Przybylski R. Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations. Food Chemistry. 2008; 108(3): 986-95. [DOI:10.1016/j.foodchem.2007.12.010]
7. Bozin B, Mimica-Dukic N, Simin N, Anackov G. Characterization of the volatile composition of essential oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. Journal of agricultural and food chemistry. 2006; 54(5): 1822-8. [DOI:10.1021/jf051922u]
8. Ahmadi F, Kadivar M and Shahedi M. Antioxidant activity of Kelussia odoratissima Mozaff in model and food systems. Food Chemistry. 2007; 105(1): 57-64. [DOI:10.1016/j.foodchem.2007.03.056]
9. Mozafarian V. Dictionary of Iranian plant names. Tehran, Farhang Moasser. 1996.
10. Puertas-Mejia M, Hillebrand S, Stashenko E, Winterhalter P. In vitro radical scavenging activity of essential oils from Columbian plants and fractions from oregano (Origanum vulgare L.) essential oil. Flavour and Fragrance Journal. 2002; 17(5): 380-4. DOI: 10.1002/ffj.1110. [DOI:10.1002/ffj.1110]
11. Blumenthal M, Goldberg A, Brinckmann J. Herbal Medicine, Expanded Commission E Monographs. Newton. 2000; 376-378.
12. Ultee A, smid EJ. Influence of carvacrol on growth and toxin production by Bacillus cereus. International Journal of Food Microbiology. 2001; 64(3): 373-8. [DOI:10.1016/S0168-1605(00)00480-3]
13. Aydin S, Öztürk, Y, Beis R, Baser KHC. Investigation of Origanum onites, Sideritis congesta and Satureja cuneifolia essential oils for analgesic activity. Phytotherapy Research. 1996; 10(4): 342-4. DOI: 10.1002/(SICI)1099-1573.
14. Ghajarbeygi P, Mohammadi A, Mahmoudi R, and Kosari-Nasab M. Artemisia spicigera Essential Oil: Assessment of Phytochemical and Antioxidant Properties. Biotechnology and Health Scienece. 2015; 2(4):12-16. [DOI:10.17795/bhs-32605]
15. Dapkevicius A, Venskutonis R, Van Beek TA, Linssen PH. Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. Journal Science Food and Agriculture. 1998; 77: 140-6. DOI: 10.1002/(SICI)1097-0010.
16. Mikkonen TP, Maatta KR, Hukkanen AT, Kokko HI, Torronen AR, Karenlampi SO, et al. Flavonol content varies among black currant cultivars. Journal of agricultural and food chemistry. 2001; 49(7):3274-7. DOI: 10.1021/jf0010228. [DOI:10.1021/jf0010228]
17. Burits M, Bucar F. Antioxidant activity of Nigella sativa essential oil. Phytotherapy Research. 2000; 14(5): 323-8. https://doi.org/10.1002/1099-1573(200008)14:5<323::AID-PTR621>3.0.CO;2-Q [DOI:10.1002/1099-1573(200008)14:53.0.CO;2-Q]
18. Rasooli I, Mirmostafa SA. Bacterial susceptibility to and chemical composition of essential oils from Thymus kotschyanus and Thymus persicus. Journal of agricultural and food chemistry. 2003; 51(8): 2200-2205. [DOI:10.1021/jf0261755]
19. Bagci E, Baser K. Study of the essential oils of Thymus haussknechtii Velen. and Thymus kotschyanus Boiss. et Hohen var. kotschyanus (Lamiaceae) taxa from the eastern Anatolilian region in Turkey. Journal Science Food and Agriculture. 2005; 20(2):199-202. http://dx.doi.org/10.1002/ffj.1397. [DOI:10.1002/ffj.1397]
20. Semnani KM, Rostami B, Akbarzadeh M. Essential oil composition of Thymus kotschyanus and Thymus pubescens from Iran. Journal of Essential Oil Research. 2006; 18(3): 272-4. [DOI:10.1080/10412905.2006.9699085]
21. Mehdizadeh T, Tajik H, Razavi Rohani SM, Oromiehie AR. Antibacterial, antioxidant and optical properties of edible starch-chitosan composite film containing Thymus kotschyanus essential oil. Veterinary Research Forum. 2012; 3(3):167-73. PMID:25610564.
22. Hosseini N, Malekirad A, Changizi Ashtiani S, Nazemi M. Free radicals scavenging activity of essential oils and different fractions of methanol extract of zataria multiflora, salvia officinalis, rosmarinus officinalis, mentha pulegium and cinnamomum zeylanicum. Jouanal of Shahid Sadoughi Univ Med Sci. 2012; 20(1):28-38.
23. Zhang H, Chen F, Wang X and Yao H. Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents. Food Research. 2006; 39(8): 833-9. http://dx.doi.org/10.1016/j.foodres.2006.03.007. [DOI:10.1016/j.foodres.2006.03.007]
24. Fazel M, Omidbeygi M, Barzegar M and Naghdi Badi H. Influence of heating on antiradical activity of essential oils of Thyme, Summer Sarvory and Clove by 2, 2- Diphenyl- 1- Picrylhydrazyl (DPPH•) Method. Journal of Medicinal Plants. 2007; 2(22): 54-63.[Persian]
25. Gulluce M, Sahin F, Sokman M, Ozer H, Daferera D and Sokman A. Antimicrobial and antioxidant properties of the essential oils and methanol extract from Menthalongifolia L. longifolia. Food Chemistry.2007; 103:1449-56. [DOI:10.1016/j.foodchem.2006.10.061]
26. Curcio M, Puoci F, Iemma F, Parisi OI, Cirillo G, Spizzirri UG, et al. Covalent insertion of antioxidant molecules on chitosan by a free radical grafting procedure. Journal of agricultural and food chemistry. 2009; 57(13): 5933-8. doi: 10.1021/jf900778u. [DOI:10.1021/jf900778u]
27. Murat K, Sevgi K, Sengul K, Esra U, Cemalettin B, Fedra V. Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry. 2007;100(2): 534-26. http://dx.doi.org/10.1016/j.foodchem.2005.10.010. [DOI:10.1016/j.foodchem.2005.10.010]

Add your comments about this article : Your username or Email:
CAPTCHA

© 2007 All Rights Reserved | Medical Laboratory Journal