Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link

• Published in: Food chemistry 2007, Vol.105 (1), p.146-155
• Main Authors: Bounatirou, S., Smiti, S., Miguel, M.G., Faleiro, L., Rejeb, M.N., Neffati, M., Costa, M.M., Figueiredo, A.C., Barroso, J.G., Pedro, L.G.
• Format: Article
• Language: English
• Subjects: aerial parts; Antibacterial activity; antibacterial properties; Antioxidant activity; Aroma and flavouring agent industries; Bacillus cereus; beta-caryophyllene; Biological and medical sciences; carvacrol; chelation; chemical constituents of plants; Coridothymus capitatus; developmental stages; DPPH; Essential oils; Food industries; Food microbiology; free radical scavengers; Fundamental and applied biological sciences. Psychology; gamma-terpinene; Lamiaceae; Listeria innocua; Metal chelating measurement; p-cymene; plant extracts; provenance; Reductive potential; Salmonella; Salmonella sp; Staphylococus aureus; TBARS; thiobarbituric acid-reactive substances; Thymus; Thymus capitatus
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2007.03.059

The chemical composition, antioxidant and antibacterial activities of essential oils isolated by hydrodistillation from the aerial parts of Tunisian Thymus capitatus Hoff. et Link. during the different phases of the plant development, and from different locations, were evaluated. The chemical composition was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The main components of the essential oils were carvacrol (62–83%), p-cymene (5–17%), γ-terpinene (2–14%) and β-caryophyllene (1–4%). The antioxidant activity of the oils (100–1000 mg l −1) was assessed by measurement of metal chelating activity, the reductive potential, the free radical scavenging (DPPH) and by the TBARS assay. The antioxidant activity was compared with that of synthetic antioxidants: butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Both the essential oils and BHA and BHT showed no metal chelating activity. Although with the other methodologies, there was a general increase in the antioxidant activity, with increasing oil concentration, maxima being obtained in the range of 500 and 1000 mg l −1 for flowering and post-flowering phase oils. Major differences were obtained according to the methodology of antioxidant capacity evaluation. Antibacterial ability of Th. capitatus essential oils was tested by disc agar diffusion against Bacillus cereus, Salmonella sp., Listeria innocua, four different strains of Staphylococus aureus (C15, ATCC25923, CFSA-2) and a multi-resistant form of S. aureus (MRSA-2). Antibacterial properties were compared to synthetic antibiotics. Higher antibacterial activity was observed with the flowering and the post-flowering phase essential oils.