The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius

dc.contributor.author	Sokmen, A	en
dc.contributor.author	Gulluce, M	en
dc.contributor.author	Akpulat, HA	en
dc.contributor.author	Daferera, D	en
dc.contributor.author	Tepe, B	en
dc.contributor.author	Polissiou, M	en
dc.contributor.author	Sokmen, M	en
dc.contributor.author	Sahin, F	en
dc.date.accessioned	2014-06-06T06:46:09Z
dc.date.available	2014-06-06T06:46:09Z
dc.date.issued	2004	en
dc.identifier.issn	09567135	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodcont.2003.10.005	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/2812
dc.subject	Antimicrobial activity	en
dc.subject	Antioxidant activity	en
dc.subject	Thymus spathulifolius	en
dc.subject.other	1,1 diphenyl 2 picrylhydrazyl	en
dc.subject.other	antioxidant	en
dc.subject.other	beta carotene	en
dc.subject.other	carvacrol	en
dc.subject.other	essential oil	en
dc.subject.other	free radical	en
dc.subject.other	gallic acid	en
dc.subject.other	linoleic acid	en
dc.subject.other	methanol	en
dc.subject.other	para cymene	en
dc.subject.other	phenol	en
dc.subject.other	plant extract	en
dc.subject.other	terpinene	en
dc.subject.other	thymol	en
dc.subject.other	Thymus spathulifolius extract	en
dc.subject.other	unclassified drug	en
dc.subject.other	antifungal activity	en
dc.subject.other	antimicrobial activity	en
dc.subject.other	antioxidant activity	en
dc.subject.other	article	en
dc.subject.other	calculation	en
dc.subject.other	chemical composition	en
dc.subject.other	drug industry	en
dc.subject.other	food preservation	en
dc.subject.other	gas chromatography	en
dc.subject.other	IC 50	en
dc.subject.other	in vitro study	en
dc.subject.other	mass spectrometry	en
dc.subject.other	microbial growth	en
dc.subject.other	nonhuman	en
dc.subject.other	oxidation	en
dc.subject.other	plant	en
dc.subject.other	sample	en
dc.subject.other	Thymus spathulifolius	en
dc.subject.other	Fungi	en
dc.title	The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodcont.2003.10.005	en
heal.publicationDate	2004	en
heal.abstract	The present study was conducted to evaluate the in vitro antimicrobial and antioxidant properties of essential oil and methanol extracts from a unique and endemic plant, Thymus spathulifolius (Hausskn. and Velen.). The antimicrobial test results showed that the essential oil of T. spathulifolius strongly inhibited the growth of test microorganisms studied, except for 4 fungi species while polar and non-polar subfractions of the methanol extract had moderate antibacterial, but not antifungal and anticandidal activity. The antioxidative potential of the samples was evaluated using two separate methods, inhibition of free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene-linoleic acid systems. The polar subfraction of the methanol extract was able to reduce the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) with an IC50 of 16.15 ± 0.5 μg/ml, which was lower than that of synthetic antioxidant, BHT, (19.8 ± 0.5 μg/ml). Inhibition values of linoleic acid oxidation were calculated as 92% and 89% for the oil and the polar subfraction, respectively. Gallic acid equivalent total phenolic constituent of the polar subfraction was 141.00 ± 0.90 μg/mg (14.1%, w/w). The chemical composition of a hydrodistilled essential oil of T. spathulifolius was analyzed by a GC and GC/MS system. A total 8 constituents representing 99.2% of the oil were identified; thymol (36.5%), carvacrol (29.8%), p -cymene (10.0%) and γ-terpinene (6.3%) were the main components comprising 82.6% of the oil. Results presented here may suggest that the essential oil and extracts of T. spathulifolius possess antimicrobial and antioxidant properties, and therefore, they can be used as a natural preservative ingredient in food and/or pharmaceutical industry. © 2003 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Control	en
dc.identifier.issue	8	en
dc.identifier.volume	15	en
dc.identifier.doi	10.1016/j.foodcont.2003.10.005	en
dc.identifier.spage	627	en
dc.identifier.epage	634	en