Thymus Capitatus Essential Oil Research Articles

Chitosan films incorporated with Thymus capitatus essential oil: mechanical properties and antimicrobial activity against degradative bacterial species isolated from tuna (Thunnus sp.) and swordfish (Xiphias gladius).

Chitosan-based coatings and films have been widely studied, demonstrating to be an efficient and eco-friendly approach to extend the shelf life of food products. The effect of incorporating Thymus capitatus essential oil (TCEO) at different concentrations (0.5, 1.0, and 1.5% w/w) on physical, mechanical and antimicrobial properties of chitosan films was studied. The antimicrobial activity of the films was evaluated by agar diffusion method, against 23 spoiling microorganisms isolated from tuna and swordfish (ten Shewanella baltica, one S. morhuae, one S. putrefaciens, two Pseudomonas fluorescens, two P. fragi, five Serratia spp., one Aeromonas molluscorum, and one Acinetobacter radioresistens) and Shewanella putrefaciens ATCC 49138. The films exerted antimicrobial activity against all the tested strain, although not proportional to increasing TCEO concentration. In particular, S. baltica was the most sensitive species and the inhibition was stable after 72h. In general, TCEO incorporation in chitosan films, significantly (p < 0.05) decreased the water permeability (from 0.577 ± 0.060 gmm/kPahm2 at 61% R.U. for chitosan to 0.487 ± 0.037 gmm/kPahm2 for the film with 1.5% TCEO), the elongation at brake (from 27.322 ± 2.35% for chitosan to 14.695 ± 3.99% for the film with 1.5% TCEO) and increased the tensile strength (from 1.697 ± 0.16% for chitosan to 19.480 ± 2.86% for the film with 1.5% TCEO). Moisture content and water contact angle of the films also showed a similar trend with TCEO introduction, because of crosslinking reaction among the polymer chains and TCEO components. Scanning electron microscopy confirmed structure-properties relationships. These results suggest chitosan films incorporated with TCEO as an alternative treatment to inhibit the growth of degradative bacteria with potential application in the fish industry. The importance of testing more than one strain of the same bacteria species to evaluate the effectiveness of chitosan-essential oils coatings was also demonstrated.

Thymus capitatus essential oil ameliorates pasteurization efficiency.

This work aims to characterize Thymus capitatus essential oil and to investigate its preservative effects on raw milk quality alone or combined to pasteurization heat treatment. To study its preservative effect, 1mgl-1 of T. capitatus essential oil, characterized by GC-MS, was added to pasteurized or raw milk. The evaluation of milk quality was made by consulting samples total acidities, peroxide values and their total microbial counts, as compared to control milks. Assays were made immediately and after every 48h of incubation at room temperature throughout 6days. Results showed that the incorporation of T. capitatus EO to pasteurized milk was the most efficient treatment that inhibited milk deterioration. Combining pasteurization to EO incorporation into raw milk inhibited completely the contaminant bacterial growth to the second day of incubation. Moreover, until the fourth day, no statistical differences have been recorded on the total acidity of incorporated and pasteurized milk samples, while raw milk acidity exceeded 55g of lactic acid equivalentl-1. Considering milk fat oxidation, adding T. capitatus EO to pasteurized milk has significantly retarded milk peroxide production to day 4. In conclusion, Thymus capitatus essential oil, combined to pasteurization, presents an interesting potency to act as milk stabilizer.

Antifungal, Anti-aflatoxigenic, Antioxidant Activity and in vivo Efficacy of Essential Oil of the Aerial Parts of Thymus capitatus (L.) Hoffmanns &amp; Link

Aspergillus flavus has been reported to be the most common fungus used as food by human beings. This fungus may have the potential to produce aflatoxin B1 (AFB1), which is reported as being the most hepatotoxic, teratogenic, mutagenic, and immunosuppressive to humans and other livestock. Therefore, the objective of this work was to study the chemical profile of Thymus capitatus essential oil (EO) and the inhibition of growth of Aspergillus flavus E73 and AFB1 production by the EO. The antioxidant activity and phytotoxicity were also evaluated. The gas chromatography– mass spectrometry (GC–MS) analysis showed that the major components of Thymus capitatus EO were thymol (25.82%), linalool (23.40%), geraniol (14.22%), pcymen- 3-ol (8.93%), and p-cymene (6.76%). The results showed that the EO could inhibit the growth of Aspergillus flavus E73 in the range of 40.72 to 87.00%. The minimal inhibitory concentration (MIC) of Thymus capitatus EO against Aspergillus flavus E73 was found to be at 1.00 mg/ml. The oil revealed complete inhibition of dry mycelium weight and AFB1 production at 1.00 mg/ml. The EO revealed a broad spectrum of fungitoxicity against some fungi. The antioxidant activity was also assessed where IC50 (when initial concentration is reduced to half) and β- carotene/linoleic acid inhibition percentage of Thymus capitatus EO were 619.16 ± 3.94 μg/ml and 65.55%, respectively, while the total phenolic content was 21.45 μg/mg. The EO showed non-phytotoxicity on two varieties of wheat seeds. These findings demonstrated that EO could be good alternative to protect food.

Thymus essential oil extraction, characterization and incorporation in phospholipid vesicles for the antioxidant/antibacterial treatment of oral cavity diseases.

The aim of the work was to extract, characterize, and formulate Thymus capitatus (Tymbra capitata) essential oil in phospholipid vesicles: liposomes, glycerosomes and Penetration Enhancer-containing Vesicles (PEVs). The steam-distilled essential oil was mainly composed of carvacrol. The oil was mixed with lecithin and water to produce liposomes, or different ratios of water/glycerol or water/propylene glycol (PG) to produce glycerosomes and PG-PEVs, respectively. Cryo-TEM showed the formation of unilamellar, spherical vesicles, and light scattering disclosed that their size increased in the presence of glycerol or PG, which improved long-term stability. The formulations were highly biocompatible, and capable of counteracting oxidative stress and favouring wound repair in keratinocytes, thanks to enhanced uptake. The antibacterial activity of the oil was demonstrated against cariogenic Streptococcus mutans, Lactobacillus acidophilus, and commensal Streptococcus sanguinis. The combination of antioxidant and antibacterial activities of Thymus essential oil formulations may be useful for the treatment of oral cavity diseases.

Essential oils encapsulated in polymer-based nanocapsules as potential candidates for application in food preservation

The aim of this work is the encapsulation of essential oils (EOs) in polymeric nanocapsules (NCs), in order to enhance their antimicrobial activity against food-borne pathogens. Thymus capitatus and Origanum vulgare EOs were selected for their different chemical composition, carvacrol (73%) and thymol (44%) being the major constituent, respectively. Polymeric poly(ɛ-caprolactone) (PCL) nanocapsules loaded with EOs were prepared by a nanoprecipitation method. The EO-NCs showed monomodal distribution with diameter size 171 and 175 nm, high efficiency of encapsulation and stability with high retention of EOs at both 4 °C and 40 °C, for a period of at least 30 days. The antimicrobial activity of EO-NCs against food-borne pathogens was higher than that of the corresponding pure essential oils and the NCs loaded with Thymus capitatus EO were the most active. Interestingly EO-NCs showed a bactericidal activity even at the minimum inhibitory concentrations (MICs). It makes them appealing as natural food preservatives.

Mediterranean essential oils as precious matrix components and active ingredients of lipid nanoparticles

Essential oils are recognized as valuable active pharmaceutical ingredients attributed to a set of biological properties, which include antibacterial, antifungal, antiviral, antioxidant, anticancer, immune-modulatory, analgesic and anti-inflammatory activities. Their use in pharmaceutics is however compromised by their limited water solubility and low physicochemical stability (i.e. volatility, oxidation). In order to overcome these limitations, we aimed to develop nanostructured lipid carriers (NLC) as delivery systems for Mediterranean essential oils, in particular Rosmarinus officinalis L., Lavandula x intermedia “Sumian”, Origanum vulgare subsp. hirtum and Thymus capitatus essential oils, selected on the basis of their antioxidant and anti-inflammatory activities. NLC composed of Softisan (as solid lipid) have been produced by phase inversion temperature (PIT) and high-pressure homogenization (HPH), using two different emulsifiers systems. Particles have been further characterized for their mean particle size, polydispersity, zeta potential, morphology and chemical interactions. Best NLC formulations were obtained with Kolliphor/Labrafil as surfactants, and using Rosmarinus, Lavandula and Origanum as essential oils (PDI between 0.126 and 0.141, Zave < 200 nm). Accelerated stability studies have also been carried out to estimate the effect of the production method and surfactant composition on the long-term stability of EOs-loaded NLC. In vitro biological cell viability and anti-inflammatory activities were evaluated in Raw 264.7 cells (macrophage cell line), while in vitro antioxidant activity was checked by DPPH assay. Lavandula and Rosmarinus NLC were shown to be the most biocompatible formulations up to a concentration of 0.1% (v/v), whereas they were able to induce a dose-dependent anti-inflammatory activity in the order Lavandula > Rosmarinus ≥ Origanum.

Nanoencapsulation of Thymus capitatus essential oil: Formulation process, physical stability characterization and antibacterial efficiency monitoring

This work aimed to nanoencapsulate Thymus capitatus essential oil as natural food preservative. To fix ingredients type and concentrations, preliminary formulations were tested for their droplet size average and distribution. Emulsions stability was investigated for 12 days and the antibacterial activity of bulk and encapsulated essential oil were studied. Results showed that nanoemulsions containing 1% of SDS as emulsifier and 10% of dispersed phase containing 70% of the essential oil have an appropriate droplet diameter averages (around 110 nm). Stability tests demonstrated that nanoemulsions, stored at 4 °C, showed the highest stability. Moreover, antibacterial activity results exhibited the improvement of encapsulated T. capitatus essential oil efficiencies as compared to bulk one. In fact, nanoemulsion presented higher bacterial growth inhibition, lower minimum inhibitory and bactericidal concentrations, and better time kinetic results, as compared to bulk one. Gathered results provide useful information for designing effective natural preservatives that inhibit food bacterial spoilage.

Anti-Acanthamoeba activity of Tunisian Thymus capitatus essential oil and organic extracts

Acanthamoeba species are free-living amoebae widely distributed in the environment and which cause serious human infections. The treatment of Acanthamoeba infections is always very difficult and not constantly effective. More efficient drugs against Acanthamoeba must be developed and medicinal plants can be useful in this case. Our research focused on the examination of the anti-Acanthamoeba activity of the essential oil and the ethanolic-aqueous extract from Thymus capitatus L. The essential oil showed best activity with an IC50 of 2.73 μg/ml. The conducted Bio-guided fractionation of thyme extract result to the identification of two active compounds against the trophozoite stage of Acanthamoeba: thymol and 2,3-dihydroxy-p-cymene. The results have clearly shown that the investigated products may be successfully used against Acanthamoeba infections. These molecules that are found in plants may be an alternative for the development of new drugs.

Nanoencapsulated Thymus capitatus essential oil as natural preservative

Abstract In the present study, a nanoemulsion was developed to improve the functional performance of Thymus capitatus essential oil (thyme EO) as natural food preservative. Thyme EO was submitted to phytochemical prospection and its safety limit was evaluated by acute oral toxicity. Hereafter, the EO was nanoencapsulated and the antioxidant and antibacterial activities of bulk and encapsulated EO were examined. Results showed that concentrations up to 2 g·kg− 1 b.w. of T. capitatus EO did not present any toxic effects. Moreover, results exhibited an enhancement of nanoencapsulated EO antibacterial activity. In fact, nanoemulsion demonstrated higher growth inhibition diameters than free EO (15.8 and 9.8 mm, against Staphylococcus aureus, respectively). Furthermore, nanoemulsion exhibited significant lower minimum inhibitory concentration against all tested bacteria than bulk EO. However, nanoencapsulating T. capitatus EO decreased significantly its antioxidant activity. Indeed, for DPPH test, free EO IC50 concentrations were considerably lower than those of the nanoencapsulated form (300 and 390 μg·mL− 1, respectively). As well, the capacity of T. capitatus EO to inhibit the β-carotene bleaching has been reduced after its nanoencapsulation. These results provide useful information for designing effective natural preservative able to inhibit food bacterial spoilage.

Essential oil composition and antinociceptive activity of Thymus capitatus

Context: The essential oil (EO) from Thymus capitatus Hoff. et Link. (Lamiaceae) has been traditionally used for its medicinal properties, such as anti-inflammatory, analgesic, antioxidant and antimicrobial properties.Objective: Characterize the constituents from T. capitatus EO and further evaluate the antinociceptive activity by in vivo and in vitro procedures.Materials and methods: Gas chromatography–mass spectrometry was used to identify and quantify the constituents of the T. capitatus EO. The antinociceptive activity was evaluated in vivo by the glutamate-induced nociception model in male Swiss mice (25 g), at doses of 3, 6 and 12 mg/kg, 1 h before evaluation of the licking time response (0–15 min). The mechanism of T. capitatus EO (1–500 μg/mL) on the isolated nerve excitability of Wistar rat (300 g) was assessed by the single sucrose technique.Results and discussion: The EO of T. capitatus presented 33 components, mainly monoterpenes and sesquiterpenes, carvacrol (ca. 80%) was its major constituent. T. capitatus EO induced antinociception in orally treated mice (3, 6, and 12 mg/kg) reducing the licking time from control (100.3 ± 11.9 s) to 84.8 ± 12.2, 62.7.6 ± 9.9, and 41.5 ± 12.7 s, respectively (n = 8; p < 0.05). Additionally, we have demonstrated that T. capitatus EO (500 μg/mL) decreased the compound action potential amplitude (VCAP) of about 80.0 ± 4.3% from control recordings (n = 4; p < 0.05). Such activity was presumably mediated through a voltage-gated Na+ channels.Conclusions: The present study demonstrated the antinociceptive activity of Thymus capitatus essential oil, which acts via peripheral nervous excitability blockade.

Identification of potential therapeutic role of thymus capitatus essential oil using cellular imaging

Plant derived natural products can provide promising anti-cancer activity and can support the development of novel anti-cancer treatment strategies as cytotoxic activity towards cancer cells was observed in the recent studies in which different human cancer cell lines were exposed to plant essential oils. In our study, thyme (Thymus capitatus) essential oil analyzed by GC and GC/MS showed high content of thymol, p-cymene, carcacrol and γ-terpinene representing 62.3%, 10.9%, 6.7% and 5.1% of total oil respectively. It was tested for its potential therapeutic role by using neoplastic transformed human telomerase reverse transcriptase (hTERT) immortalized mesenchymal stem cells (hMSC- telo1) and a tumorigenic cell line; human telomerase reverse transcriptase immortalized mesenchymal stem cells which are irradiated with 2.5 Gy of gamma-rays. The hMSC- telo1 and irradiated hMSC- telo1cells were exposed to increasing concentrations of thyme essential oil in order to investigate the effects of different concentrations of thyme essential oil on the hMSC- telo1 and irradiated hMSC- telo1cells and to identify any cellular response of thyme essential oil towards these cell lines. The hMSC- telo1and irradiated hMSC- telo1cells were treated with 0.5% (v/v), 1% (v/v) and 2% (v/v) thyme essential oil. Cellular response of hMSC- telo1 and irradiated hMSC- telo1cells to thyme essential oil was evaluated for all three concentrations at different time points (0 h, 2 h, 4 h, 24 h, 72 h and 120 h) by investigating proliferation rate, viability and morphology. Our results demonstrated that there was significant effect of all three concentrations used on hMSC- telo1and irradiated hMSC- telo1cells; particularly the effect was higher on the cells treated with 0.5% (v/v) thyme essential oil. Furthermore, when cellular response at different time points were compared, it was shown that exposure time to thyme essential oil is highly important for cellular viability.

Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils

The objective of this study is to evaluate the effect of either a solution of Thymus capitatus essential oil or its nanoemulsion on the quality of milk contaminated by bacteria. After 24h of S. aureus inoculation, bacterial growth reached 202×103CFU/ml in the presence of the essential oil while it was limited to 132×103CFU/ml when treated with nanoemulsion. The reduction of antioxidant capacity of milk treated with essential oil was higher when treated with nanoemulsion. Moreover, free essential oil was more efficient in protecting proteins from degradation than the nanoemulsion. For instance, after 24h of E. hirae contamination, 26% of the total proteins were consumed in the presence of nano-encapsulated essential oil, while only 14% of the initial content was consumed when free essential oil was added. Concerning milk acidity increase and the inhibition of peroxide production, no statistical differences have been recorded between the use of free essential oil or its nano-emulsion. In conclusion, bulk or nano-encapsulated T. capitatus essential oil preserve milk quality and can extend its shelf life.

Libyan Thymus capitatus essential oil: antioxidant, antimicrobial, cytotoxic and colon pathogen adhesion-inhibition properties.

In the present work, the Libyan wild-growing Thymus capitatus essential oil (EO) was evaluated for its biological properties. Carvacrol (68.19%) and thymol (12.29%) were found to be the main compounds of the oil. Antioxidant properties, determined by 2,2-diphenylpicrylhydrazyl (DPPH) assay, revealed that IC50 values were 119, 403 and 105 μg ml(-1) for oil, thymol and carvacrol respectively. Microdilution method showed strong antibacterial and especially antifungal potential. Tetrazolium (MTT) colorimetric assay indicated moderate cytotoxicity towards human cell lines MRC-5, HCT 116 and HT-29 (IC50 = 30-150 μg ml(-1)). In adhesion-inhibition assay oil and main compounds reduced adhesion of Escherichia coli and Listeria monocytogenes on colon cells HT-29 (51 and 39% of inhibition against L. monocytogenes and E. coli respectively). Essential oil of Th. capitatus showed moderate cytotoxic activity, together with excellent antimicrobial effect, in particular against fungi, and significant potential to reduce pathogen colonization in colon. This is the first report that EO of Th. capitatus could protect against colonization of pathogens to colon epithelium. Thymus capitatus from Libya should be recognized as possible new source of natural antioxidants, antimicrobials as well as possible source of new chemotherapeutics.

Chemical composition, weed killer and antifungal activities of Tunisian thyme (Thymus capitatusHoff. et Link.) essential oils

The chemical composition, phytotoxic and antifungal activities of the essential oils isolated by hydrodistillation from the aerial parts of Tunisian thyme were evaluated. In order to find best results, different variables (i.e. provenance and phase of plant development) were considered. The chemical composition analysed by gas chromatography/mass spectrometry (GC/MS) revealed variability among provenances displaying interesting chemotypes and that carvacrol (63–84%), limonene (5–10%), δ-terpinene (0–7%), and β-myrcene (0–7%) were the main components. Antifungal ability of Thymus capitatus essential oils was tested by disc agar diffusion against five phytopathogenic fungi: Fusarium avenaceum, F. culmorum, Microdochium nivale var. nivale, Alternaria sp., and Bipolaris sorokiniana. High antifungal activity was observed for the essential oil isolated at the post-flowering development phase for the Bekalta provenance. There was no difference in the antifungal activities of oils isolated at the flowering phase ...

Antibacterial activity evaluation of Tunisian Thymus capitatus essential oils

Antibacterial activity evaluation of Tunisian Thymus capitatus essential oils

FUNGICIDE EFFECT OF VOLATILE COMPOUNDS OF THYMUS CAPITATUS ESSENTIAL OIL

An in vitro test to evaluate the fungitoxic activity of Thymus capitatus essential oil was carried out by observing the growth of Botrytis cinerea and Penicillium italicum on potato dextrose agar (PDA) plates inoculated with 10 μl of a spore suspension. The in vivo efficacy of these compounds was investigated on peel discs of 'Valencia late' orange fruit inoculated with the same quantity of spore suspension. Thymus essential oil inhibits the growth of both B. cinerea and P. italicum . The minimal inhibitory concentration (MIC) was 12 ppm for Botrytis and 25 ppm for Penicillium , while the fungicide concentration was 25 and 50 ppm respectively. SEM observations also indicated that the mycelia of both fungi were severely injured by the application of T. capitatus essential oil.

EFFECTIVENESS OF THYMUS CAPITATUS AEROSOL APPLICATION AT SUBATMOSPHERIC PRESSURE TO CONTROL GREEN MOLD ON 'AVANA' MANDARIN FRUIT*

A trial was carried out to compare the effectiveness of Thymus capitatus essential oil and thiabendazole (TBZ) on postharvest disease control of cv. Avana mandarin fruit. Fruits were sprayed with a 10 6 conidia/ml suspension of Penicillium digitatum and exposed to subatmospheric pressure (0.8 bar) in 250 litre containers. After 24 hours, atmospheric pressure was re-estabilished and fruits were stored at 8°C, 90 % R.H. While TBZ was used as a 1000 ppm water suspension before applying subatmospheric pressure, T. capitatus essential oil was fumigated as an ethanolic solution (20 ppm) immediately after. Fruits sprayed and treated with T. capitatus vapour compared to those sprayed, not treated, at subatmospheric pressure showed a 30.1 % reduction in green mold, while TBZ application gave a 39.1 % reduction. Thymus capitatus essential oil caused no injury in flavedo of ripe fruits. In vitro assays showed the minimum inhibiting concentration (MIC) and fungicide rate were 100 and 200 ppm respectively, for PDA cultures and wounded peels, both inoculated with 10 μl of a 10 6 conidia/ml suspension of P. digitatum .