Bioactivity of herbal tea of Hungarian thyme based on the composition of volatiles and polyphenolics
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2016
Authors
Arsenijević, JelenaDrobac, Milica
Šoštarić, Ivan
Ražić, Slavica
Milenković, Marina
Couladis, Maria
Maksimović, Zoran
Article (Published version)
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Hungarian thyme (Thymus pannonicus All., Lamiaceae) is an aromatic herb used as traditional remedy, a refreshing beverage and a food aromatizer. Herbal teas, i.e., infusions, of Hungarian thyme from eight localities in Serbia were analyzed regarding their polyphenolic and volatile composition, and tested for their antioxidant and antimicrobial activity. The total polyphenolics content, determined by the Folin-Ciocalteu method, ranged from 1122.25 to 1979.93 mg gallic acid/L. HPLC analysis revealed rosmarinic acid (367.42-1199.47 mg/L) and luteolin glucuronides as the main polyphenolics. The volatile fractions of the infusions, analyzed by static headspace extraction coupled with GC and GC-MS analyses, contained citral, 3-octanone, 1-octen-3-ol, linalool and 1,8-cineole as the dominant constituents. The antioxidant activity of the infusions was examined through the ferric reducing antioxidant power (FRAP) (68.09-124.58 mmol Fe2+/L) and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical te...sts (SC50 1.32-2.96 mu L/mL). The antimicrobial activity was tested by the broth microdilution method against standard strains of Gram(+) Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis and Enterococcus faecalis and Gram(-) bacteria Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa, and one strain of yeast Candida albicans. The infusions inhibited microbial growth in the tested concentration range (31.25-500.00 mu L/mL) and the strongest activity was exhibited against the strain of C. albicans (MIC 31.25-62.50 mu L/mL). The antioxidant and antimicrobial properties of the infusions were, to some extent, in correlation with the composition and content of the polyphenolic compounds, whereas the volatiles noticeably influenced the exhibited antimicrobial activity.
Source:
Industrial Crops and Products, 2016, 89, 14-20Publisher:
- Elsevier Science BV, Amsterdam
Funding / projects:
- Morphological, chemical, pharmacological and agronomic characterization of the Pannonian Thyme (Thymus pannonicus All., Lamiaceae), with the purpose of sustainable production in intensive cropping system (RS-31089)
- Investigation on the medicinal plants: morphological, chemical and pharmacological characterisation (RS-173021)
- Advanced technologies for monitoring and environmental protection from chemical pollutants and radiation burden (RS-43009)
DOI: 10.1016/j.indcrop.2016.04.046
ISSN: 0926-6690
WoS: 000381231000003
Scopus: 2-s2.0-84964834011
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PharmacyTY - JOUR AU - Arsenijević, Jelena AU - Drobac, Milica AU - Šoštarić, Ivan AU - Ražić, Slavica AU - Milenković, Marina AU - Couladis, Maria AU - Maksimović, Zoran PY - 2016 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2663 AB - Hungarian thyme (Thymus pannonicus All., Lamiaceae) is an aromatic herb used as traditional remedy, a refreshing beverage and a food aromatizer. Herbal teas, i.e., infusions, of Hungarian thyme from eight localities in Serbia were analyzed regarding their polyphenolic and volatile composition, and tested for their antioxidant and antimicrobial activity. The total polyphenolics content, determined by the Folin-Ciocalteu method, ranged from 1122.25 to 1979.93 mg gallic acid/L. HPLC analysis revealed rosmarinic acid (367.42-1199.47 mg/L) and luteolin glucuronides as the main polyphenolics. The volatile fractions of the infusions, analyzed by static headspace extraction coupled with GC and GC-MS analyses, contained citral, 3-octanone, 1-octen-3-ol, linalool and 1,8-cineole as the dominant constituents. The antioxidant activity of the infusions was examined through the ferric reducing antioxidant power (FRAP) (68.09-124.58 mmol Fe2+/L) and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical tests (SC50 1.32-2.96 mu L/mL). The antimicrobial activity was tested by the broth microdilution method against standard strains of Gram(+) Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis and Enterococcus faecalis and Gram(-) bacteria Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa, and one strain of yeast Candida albicans. The infusions inhibited microbial growth in the tested concentration range (31.25-500.00 mu L/mL) and the strongest activity was exhibited against the strain of C. albicans (MIC 31.25-62.50 mu L/mL). The antioxidant and antimicrobial properties of the infusions were, to some extent, in correlation with the composition and content of the polyphenolic compounds, whereas the volatiles noticeably influenced the exhibited antimicrobial activity. PB - Elsevier Science BV, Amsterdam T2 - Industrial Crops and Products T1 - Bioactivity of herbal tea of Hungarian thyme based on the composition of volatiles and polyphenolics VL - 89 SP - 14 EP - 20 EP - DO - 10.1016/j.indcrop.2016.04.046 ER -
@article{ author = "Arsenijević, Jelena and Drobac, Milica and Šoštarić, Ivan and Ražić, Slavica and Milenković, Marina and Couladis, Maria and Maksimović, Zoran", year = "2016", abstract = "Hungarian thyme (Thymus pannonicus All., Lamiaceae) is an aromatic herb used as traditional remedy, a refreshing beverage and a food aromatizer. Herbal teas, i.e., infusions, of Hungarian thyme from eight localities in Serbia were analyzed regarding their polyphenolic and volatile composition, and tested for their antioxidant and antimicrobial activity. The total polyphenolics content, determined by the Folin-Ciocalteu method, ranged from 1122.25 to 1979.93 mg gallic acid/L. HPLC analysis revealed rosmarinic acid (367.42-1199.47 mg/L) and luteolin glucuronides as the main polyphenolics. The volatile fractions of the infusions, analyzed by static headspace extraction coupled with GC and GC-MS analyses, contained citral, 3-octanone, 1-octen-3-ol, linalool and 1,8-cineole as the dominant constituents. The antioxidant activity of the infusions was examined through the ferric reducing antioxidant power (FRAP) (68.09-124.58 mmol Fe2+/L) and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical tests (SC50 1.32-2.96 mu L/mL). The antimicrobial activity was tested by the broth microdilution method against standard strains of Gram(+) Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis and Enterococcus faecalis and Gram(-) bacteria Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa, and one strain of yeast Candida albicans. The infusions inhibited microbial growth in the tested concentration range (31.25-500.00 mu L/mL) and the strongest activity was exhibited against the strain of C. albicans (MIC 31.25-62.50 mu L/mL). The antioxidant and antimicrobial properties of the infusions were, to some extent, in correlation with the composition and content of the polyphenolic compounds, whereas the volatiles noticeably influenced the exhibited antimicrobial activity.", publisher = "Elsevier Science BV, Amsterdam", journal = "Industrial Crops and Products", title = "Bioactivity of herbal tea of Hungarian thyme based on the composition of volatiles and polyphenolics", volume = "89", pages = "14-20-", doi = "10.1016/j.indcrop.2016.04.046" }
Arsenijević, J., Drobac, M., Šoštarić, I., Ražić, S., Milenković, M., Couladis, M.,& Maksimović, Z.. (2016). Bioactivity of herbal tea of Hungarian thyme based on the composition of volatiles and polyphenolics. in Industrial Crops and Products Elsevier Science BV, Amsterdam., 89, 14-20. https://doi.org/10.1016/j.indcrop.2016.04.046
Arsenijević J, Drobac M, Šoštarić I, Ražić S, Milenković M, Couladis M, Maksimović Z. Bioactivity of herbal tea of Hungarian thyme based on the composition of volatiles and polyphenolics. in Industrial Crops and Products. 2016;89:14-20. doi:10.1016/j.indcrop.2016.04.046 .
Arsenijević, Jelena, Drobac, Milica, Šoštarić, Ivan, Ražić, Slavica, Milenković, Marina, Couladis, Maria, Maksimović, Zoran, "Bioactivity of herbal tea of Hungarian thyme based on the composition of volatiles and polyphenolics" in Industrial Crops and Products, 89 (2016):14-20, https://doi.org/10.1016/j.indcrop.2016.04.046 . .