EFFECT OF PRESERVATION METHODS ON THE BIOACTIVE COMPOUNDS OF THYMUS VULGARIS

Carmen C. POP, Bogdan RUSU, Ancuţa M. ROTAR, Liana SALANȚĂ, Alina L. NISTOR, Maria Simona CHIȘ, Teodora COLDEA

Abstract


Thyme (T. is used mainly as a food seasoning, as a source of essential oils with applications in the food sector, but also as a worming and bactericidal agent in medicine . In this study, it was investigated the effect of different preservation methods on the quantitative and qualitative parameters of the bioactive compounds from T. vulgaris The antioxidant properties and total phenols were examined using the stable 2,2 diphenyl 1 picrylhydrazyl hydrate (DPPH) free radical scavenging method and Folin Ci ocalteu method during the storage process.
The samples were subjected to screening for their possible antibacterial activities against some human pathogenic bacteria. Results demonstrated that thyme methanol extract possessed the highest antioxidant activi ty, when the plants were dried at room temperature in dark conditions. This storage method could be advisable either for medicinal or food industry usage. The study concluded that the optimal preserving method for thyme is drying at room temperature in lac k of light. After a 5 months storage period, the investigated bioactive compounds were found in high concentrations.


Keywords


antibacterial activity, antioxidant activity , aromatic plants, thyme

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