Wild Thyme Research Articles

Comparative Study of the Insecticidal Activity of Essential Oils of Four Spontaneous and Cultivated Plants on Wheat Weevils (Sitophilus granarius L.)

Synthetic insecticides are widely used to preserve foodstuffs; however, their extensive application poses significant risk to both human health and the environment. This underscores the urgent need for natural and less hazardous alternatives. In this context, the present study aimed to evaluate the insecticidal effect of essential oils extracted from four spontaneous and cultivated Moroccan aromatic plants against wheat weevils (Sitophilus granarius L.), a major pest of stored grains. The plants Origanum compactum, Origanum elongatum, Satureja calamintha, and Thymus zygis were collected from different regions in Morocco. The plants material both wild and cultivated were dried and pulverized. The essential oils from the dried powdered plants were extracted by hydrodistillation using a Clevenger-type apparatus. The adult wheat weevils (Sitophilus oryzae) were collected from storage facilities in the Taounate region of northern Morocco. The insects were treated with the essential oils at concentrations ranging from 0.1 to 1.0% for 24 hours. The essential oils demonstrated significant insecticidal effect, with all the oils achieving 100% mortality at 1% concentration within the first 24 hours of exposure. A comparative analysis of oils derived from the wild (spontaneous) and cultivated plants revealed variations in efficacy. Notably, essential oils from wild Thymus zygis achieved complete insect mortality in less than 24-hours. These findings underscore the potential of essential oils as effective tools for protecting stored foodstuffs. The findings also highlight the prospects for use of essential oils as bio-insecticides, offering a natural and environmentally friendly alternative for pest control.

Exploring wild Thymus sp. (L.) chemotypes across Pistoia Mountains provides thyme essential oil and hydrolate inhibiting fungal growth on paper.

Exploring wild Thymus sp. (L.) chemotypes across Pistoia Mountains provides thyme essential oil and hydrolate inhibiting fungal growth on paper.

Trends in plant tissue culture, production, and secondary metabolites enhancement of medicinal plants: a case study of thyme.

Thymus plants are greatly threatened by overharvesting and climate change. Plant cell and tissue culture techniques provide effective alternatives for the production and the enhancement of both biomass and bioactive compounds. Medicinal and aromatic plants are rich sources of various bioactive compounds known as secondary metabolites, which are used across a range of fields, including medicinal, cosmetics, pharmaceuticals, perfumes, agrochemicals and agrofood industries. Thyme is considered one of the most popular herbs globally, valued for its significant medicinal, pharmaceutical, and nutritional benefits. However, its natural habitats are rapidly diminishing due to excessive harvesting and climate change. Consequently, several approaches have been developed to find alternatives to harvesting wild thyme. Plant cell and tissue culture techniques offer a superior alternative to traditional propagation methods, such as seeds, cuttings, or tuft division. These techniques enable the production of large quantities of uniform, disease-free plantlets for commercial cultivation and facilitate the development of new genotypes. Additionally, they support the production and enhancement of bioactive compounds from thyme plants. This review explores the application of plant cell, tissue, and organ culture biotechnology in thyme plants, focusing on enhancing production and improving secondary metabolite yields and biomass production.

Survey on threatened medicinal plants diversity of Northwestern Syria

Throughout history, many plant species have been used as natural medicines to prevent and treat human diseases. Due to its geographical location, climate, and history, Syria contains a remarkable diversity of medicinal plants. However, in recent years a prolonged period of conflict has resulted in widespread ecosystem destruction, human population displacement, and disruption of farming practices. Although poorly documented this is believed to have resulted in a significant decline in medicinal plant populations. ex situ conservation initiatives, the locations of medicinal plants exposed to deterioration were identified from the results of a questionnaire. Seeds from seven species: chamomile (Matricaria chamomilla L.), wild thyme (Thymus capitatus L.), sage (Salvia officinalis L.), hyssop (Hyssopus officinalis L.), caper (Capparis spinosa L.), basil (Ocimum basilicum L.), and watercress (Nasturtium officinale R. BR.) were collected for the establishment of ex situ collections in the future. We discuss the potential for recovery initiatives to protect and conserve these species and to support the sustainable use of medicinal plant genetic resources in Northern Syria. Such endeavours are vital for the continued well-being of the Syrian population and humanity as a whole.

Trace determination of nickel in Thymus serpyllum L. (wild thyme) tea with a matrix matching strategy by UV–Vis spectrometry after vortex-assisted DES/DPC-based microextraction

Trace determination of nickel in Thymus serpyllum L. (wild thyme) tea with a matrix matching strategy by UV–Vis spectrometry after vortex-assisted DES/DPC-based microextraction

Phytochemical Profiling and Therapeutic Potential of Thyme (Thymus spp.): A Medicinal Herb.

Thymol is a phenol monoterpene that is naturally derived from cymene and is an isomer of carvacrol. It constitutes a significant portion (10%-64%) of the essential oils found in thyme (Thymus vulgaris L., Lamiaceae), a medicinal plant renowned for its therapeutic properties. Wild thyme is native to the Mediterranean region and has been used in cooking and medicine for a long time. In contemporary contexts, both thymol and thyme offer diverse functional applications in the pharmaceutical, food, and cosmetic industries. Thymol has attracted scientific interest for its potential therapeutic applications in pharmaceuticals and nutraceuticals. Studies have explored its efficacy in treating respiratory, nervous, and cardiovascular disorders, highlighting its promising role in diverse therapeutic interventions. Additionally, this compound demonstrates antimicrobial, antioxidant, anticarcinogenic, anti-inflammatory, and antispasmodic properties. It also shows potential as a growth enhancer and has immunomodulatory properties as well. Other discussed aspects include thymol toxicity, bioavailability, metabolism, and distribution in animals and humans. This review summarizes the most significant data regarding the beneficial effects of thyme bioactive compounds and their applications as a food preservative while taking into account the thyme plant extract and its essential oil.

Vapor-Phase Essential Oils as Antifungal Agents against Penicillium olsonii Causing Postharvest Cherry Tomato Rot.

Recent reports of P. olsonii causing postharvest rot of cherry tomatoes emphasize the need for effective strategies to prolong fruit shelf life. This study is the first to explore the use of essential oils (EOs), recognized for their antimicrobial properties, as a potential method to prevent postharvest losses from P. olsonii. Antifungal activity was tested for ten EOs at a concentration of 625 μL/L using the vapor diffusion method. Thyme, wild thyme, savory, oregano, and marjoram completely inhibited fungal growth over 14 days. Thyme EO, at a minimum inhibitory concentration (MIC) of 250 μL/L, fully inhibited all strains, while oregano, wild thyme, and savory were effective at 500 μL/L. Marjoram EO showed weaker activity. The lowest IC90 values, ranging from 35.72 to 162.72 μL/L, were estimated for thyme and oregano. In cherry tomatoes, oregano EO completely halted P. olsonii growth at 250 μL/L; thyme was effective for seven days; wild thyme and savory for two days. Thyme EO prevented P. olsonii spore germination at 500 μL/L for seven days, though germination occurred at half that concentration. The IC90 values varied between 256.2 and 138.7 μL/L depending on the strain. The vapor phase of EOs at 125 μL/L influenced the sensory characteristics of cherry tomatoes; however, for thyme and oregano, this effect was not negative due to their culinary association with tomato flavor. The selected EOs could be used to control and prevent postharvest fruit losses, but further research is needed to optimize their application.

The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat.

Foodborne infections caused by microbes are a serious health risk. Regarding this, customer preferences for "ready-to-eat" or minimally processed (MP) deer meat are one of the main risk factors. Given the health dangers associated with food, essential oil (EO) is a practical substitute used to decrease pathogenic germs and extend the shelf-life of MP meals. Nonetheless, further data regarding EO use in MP meals are required. In order to evaluate new, safer alternatives to chemicals for disease control and food preservation, this research was carried out in the following areas to assess the antibacterial and antibiofilm characteristics of Thymus serpyllum (TSEO) essential oil, which is extracted from dried flowering stalks. Furthermore, this study applied an essential oil of wild thyme and inoculated the sous vide deer meat with Pseudomonas aeruginosa for seven days at 4 °C in an effort to prolong its shelf-life. Against P. aeruginosa, the essential oil exhibited potent antibacterial action. The findings of the minimal biofilm inhibition concentration (MBIC) crystal violet test demonstrated the substantial antibiofilm activity of the TSEO. The TSEO modified the protein profiles of bacteria on glass and plastic surfaces, according to data from MALDI-TOF MS analysis. Moreover, it was discovered that P. aeruginosa was positively affected by the antibacterial properties of TSEO. The anti-Pseudomonas activity of the TSEO was marginally higher in vacuum-packed sous vide red deer meat samples than in control samples. The most frequently isolated species from sous vide deer meat, if we do not consider the applied bacteria Pseudomonas aeruginosa, were P. fragi, P. lundensis, and P. taetrolens. These results highlight the antibacterial and antibiofilm qualities of TSEO, demonstrating its potential for food preservation and extending the shelf-life of deer meat.

Assessment of some parameters of the chemical composition of Thymus kotschyanus Boiss. Growing in different ecological zones of the Republic of Armenia

Background: Thymus kotschyanus Boiss., commonly known as thyme, is a small semi-shrub valued for its aromatic and medicinal properties. Found throughout the Middle East and the Caucasus, it adapts to various ecological conditions and is rich in biologically active compounds, including essential oils, flavonoids, and phenolic acids. Its diverse chemical profile has made it a focus of pharmacological research for its antimicrobial, antioxidant, and anti-inflammatory effects, highlighting its potential therapeutic applications. Objective: The study aimed to investigate the bioactive compounds in wild T. kotschyanus Boiss. plants grown under diverse ecological conditions, with an emphasis on how these compounds change in response to varying environmental contexts. Materials and Methods: The chemical composition of Thymus kotschyanus Boiss. was investigated during its flowering phenophase. Aerial parts of plants were collected from the Tavush (40°880518N, 45°427958E) and Kotayk (40°17’56"N, 44°33’15"E) regions in Armenia between 2021 and 2023. The study focused on analyzing ash and moisture content, phytochemical screening, and mineral content. Results: The ethanolic extracts of Thymus kotschyanus Boiss from both regions contained a diverse array of bioactive compounds, including coumarins, flavonoids, alkaloids, tannins, phenols, carbohydrates, proteins, and saponins. Plants from the Tavush region exhibited a moisture content 1.83% higher than those from the Kotayk region, reflecting a 36.1% increase. Similarly, the ash content was 1.3% higher in Tavush plants, resulting in a 17.1% increase compared to Kotayk plants. Analysis of macro- and microminerals revealed that potassium was the most abundant macromineral, followed by calcium, magnesium, phosphorus, and sodium. Among the microminerals, iron had the highest concentration, followed by zinc and copper. Conclusion: The study demonstrated significant differences in the biologically active compounds, mineral composition, moisture, and ash content of T. kotschyanus Boiss. from different ecological zones in Armenia. Plants from the Tavush region exhibited higher moisture and ash content, as well as elevated levels of vitamins A and C, phenolic content, and essential minerals such as calcium, magnesium, sodium, potassium, and phosphorus, compared to those from the Kotayk region. These findings underscore the impact of environmental conditions on the quality and composition of T. kotschyanus Boiss., highlighting its potential as a valuable source of biologically active compounds and essential minerals. Keywords: aromatic plants, bioactive compounds, essential minerals, wild thyme, T. kotschyanus Boiss

Aromatic Herbs of the Lamiaceae Family as Functional Ingredients in Wheat Tortilla

The rationale for this research is the investigation of the potential health benefits as well as the antibacterial and antifungal properties of selected aromatic plants from the Lamiaceae family, which may lead to the development of improved functional foods. The present study investigated the effects of incorporating dried aromatic plants Thymus vulgaris, Thymus serpyllum, Thymus × citriodorus, Origanum vulgare and Rosmarinus officinalis at a concentration of 1% in refined wheat flour and wholemeal flour on the production of functional tortillas. Sensory analysis was employed to identify the optimal 1% addition, with the objective of achieving a favorable flavor and aroma profile. It was hypothesized that this addition would affect water activity, moisture, texture, color, antioxidant content and phenolic content, thereby enhancing the tortillas as a source of bioactive compounds. The results indicated that the type of flour used had a significant impact on the water activity of the tortillas, with wholemeal flour resulting in higher water activity than refined flour. The water activity ranged between 0.735 and 0.821, while the water content remained relatively stable. The water activity in whole-grain tortillas was significantly higher than that of refined flour tortillas, with a value exceeding 0.8, which makes them susceptible to mold growth and the production of mycotoxins. The sensory evaluations indicated that the enriched refined flour tortillas with common thyme (Thymus vulgaris), lemon thyme (Thymus × citriodorus) and rosemary (Rosmarinus officinalis) were rated highly; a similar result was observed for the whole-grain tortillas enriched with wild thyme (Thymus serpyllum) and lemon thyme. The whole-grain tortillas with rosemary were rated the highest of all the tortillas. The addition of aromatic plants increased the phenolic content and the antioxidant potential, depending on the flour type and the plant used. The addition of wild thyme and rosemary resulted in a significant increase in the phenolic content of wheat tortillas, while all enriched whole-grain tortillas exhibited a higher phenolic content than the control samples. The highest phenolic content in whole-grain tortillas was found in those fortified with rosemary, oregano and wild thyme. The highest antioxidant content was recorded in tortillas prepared with rosemary, irrespective of whether the flour used was refined or wholemeal. Fourteen phenolic compounds were tentatively identified in aromatic plants tested. The main phenolic compounds in Origanum vulgare were flavonoids. Rosmarinic acid was the dominant phenolic compound in rosemary and all thyme species, reaching the highest level in rosemary. Such high levels of rosmarinic acid may be responsible for the high antioxidant and total phenolic contents observed in rosemary extracts and also in tortillas when this plant is included in the recipe. The results of this study indicate that selected aromatic plants, particularly rosemary, have the potential to be utilized as functional ingredients in bakery products. By incorporating dried aromatic plants from the Lamiaceae family into wheat flour tortillas, food manufacturers can create products that not only taste better but also provide added health benefits. The use of selected herbs can improve the nutritional profile of tortillas by increasing antioxidant properties and, due to the properties of herbs, extend the shelf life of the product.

The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese

Fresh cheese is characterized by a limited shelf life, which represents a major challenge in its production. Wild thyme (Thymus serpyllum L.) has an antimicrobial capacity demonstrated in numerous studies. The utilisation of its by-product obtained in the production of filter tea could improve fresh cheese technology by obtaining a product with additional functional value and protecting the environment by reducing industrial waste. Our study sought to explore how incorporating wild thyme, in the form of dry extract, supercritical fluid extract, and herbal ground, affects the microbiological composition of fresh cheese made with kombucha inoculum as the starter culture over a 30-day storage period. To assess antimicrobial efficacy, we deliberately exposed the samples we produced to common foodborne pathogens, namely Listeria monocytogenes and Staphylococcus aureus. The results showed that the total number of L. monocytogenes and S. aureus in each sample (produced with dry extract, supercritical fluid extract, and herbal ground) decreased significantly during the storage period. The decrease in L. monocytogenes count varied from 0.6 to 1.7 log CFU/g. The results suggest that a by-product from the production of wild thyme filter tea is suitable for the production of fresh cheese to improve its antimicrobial properties against L. monocytogenes and S. aureus.

Wild thyme (Thymus serpyllum L.): a review of the current evidence of nutritional and preventive health benefits*

Thymus serpyllum L. (Lamiaceae), known in English as ‘wild thyme’, is primarily found in the Palearctic realm (Eurasia, North Africa) and has been utilized traditionally for culinary, nutritional, medicinal, and aromatic purposes. The essential oil extracted from wild thyme is particularly noteworthy, being used extensively in the food industry as a flavoring agent and preservative. The plant’s aerial parts are commonly employed as an element of the diet (e.g., tea)/for culinary uses and in local/traditional medicine (primarily for managing respiratory and gastrointestinal conditions), similar to the use of common thyme. There is practically no information available on the species’ nutritional benefits. Pharmacological studies, including in vitro and in vivo research, alongside a limited number of clinical trials, have investigated extracts of Thymus serpyllum, although these extracts are often phytochemically poorly characterized in different experimental protocols and models. These studies have demonstrated a range of therapeutic effects, such as antimicrobial (notably the essential oil) and anti-inflammatory, as well as its preventative health benefits and nutritional value of wild thyme. Preclinical studies have corroborated the plant’s anti-inflammatory potential, particularly in conditions like inflammatory bowel diseases (IBD) and irritable bowel syndromes (IBS). Additionally, evidence of hepatoprotective activities and benefits in managing metabolic syndrome and cardiovascular health issues, such as lipid metabolism regulation, cholesterol reduction, antidiabetic, antihypertensive, and immunomodulatory effects, have been observed predominantly in rodent models. Phytochemical analysis of wild thyme reveals an essential oil fraction below 1%, along with non-volatile compounds predominantly comprising phenolic acids (such as rosmarinic, salvianolic, and caffeic acids) and flavonoids (mainly glucosides of luteolin, apigenin, and their derivatives). These components are believed to contribute significantly to the plant’s medicinal, nutritional, and preventive health properties. Despite promising findings, there is a need for more rigorously designed controlled clinical trials using phytochemically characterized wild thyme. The plant has an excellent safety and tolerability record. This review at the interface of nutritional/preventive health properties and as pharmacological activities highlights the current role of wild thyme in nutrition and general healthcare as well as its future potential, and also points to important gaps in the literature.

Triggering antibacterial activity of a common plant by biosorption of selected heavy metals.

The presented study proposes an efficient utilization of a common Thymus serpyllum L. (wild thyme) plant as a highly potent biosorbent of Cu(II) and Pb(II) ions and the efficient interaction of the copper-laden plant with two opportunistic bacteria. Apart from biochars that are commonly used for adsorption, here we report the direct use of native plant, which is potentially interesting also for soil remediation. The highest adsorption capacity for Cu(II) and Pb(II) ions (qe = 12.66 and 53.13 mgg-1, respectively) was achieved after 10 and 30 min of adsorption, respectively. Moreover, the Cu-laden plant was shown to be an efficient antibacterial agent against the bacteria Escherichia coli and Staphylococcus aureus, the results being slightly better in the former case. Such an activity is enabled only via the interaction of the adsorbed ions effectively distributed within the biological matrix of the plant with bacterial cells. Thus, the sustainable resource can be used both for the treatment of wastewater and, after an effective embedment of metal ions, for the fight against microbes.

Green Extraction Approach for Isolation of Bioactive Compounds in Wild Thyme (Thymus serpyllum L.) Herbal Dust-Chemical Profile, Antioxidant and Antimicrobial Activity and Comparison with Conventional Techniques.

The aim of this study was to provide a chemical profile and determine the antioxidant and antimicrobial activity of the essential oil (EO) and lipid extracts of Thymus serpyllum L. herbal dust obtained via conventional (hydrodistillation (HD) and Soxhlet extraction (SOX)) and novel extraction techniques (supercritical fluid extraction (SFE)). In addition, a comparative analysis of the chemical profiles of the obtained EO and extracts was carried out, as well as the determination of antioxidant, antibacterial and antifungal activity of the lipid extracts. According to the aforementioned antioxidant and antimicrobial activities and the monoterpene yield and selectivity, SFE provided significant advantages compared to the traditional techniques. In addition, SFE extracts could be considered to have great potential in terms of their utilization in the pharmaceutical and cosmetic industries, as well as appropriate replacements for synthetic additives in the food industry.

Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics.

In this study, an Artificial Neural Network (ANN) model is used to solve the complex task of producing fresh cheese with the desired quality parameters. The study focuses on kombucha fresh cheese samples fortified with ground wild thyme, supercritical fluid extract of wild thyme, ground sage and supercritical fluid extract of sage and optimizes the parameters of chemical composition, antioxidant potential and microbiological profile. The ANN models demonstrate robust generalization capabilities and accurately predict the observed results based on the input parameters. The optimal neural network model (MLP 6-10-16) with 10 neurons provides high r2 values (0.993 for training, 0.992 for testing, and 0.992 for validation cycles). The ANN model identified the optimal sample, a supercritical fluid extract of sage, on the 20th day of storage, showcasing specific favorable process parameters. These parameters encompass dry matter, fat, ash, proteins, water activity, pH, antioxidant potential (TP, DPPH, ABTS, FRAP), and microbiological profile. These findings offer valuable insights into producing fresh cheese efficiently with the desired quality attributes. Moreover, they highlight the effectiveness of the ANN model in optimizing diverse parameters for enhanced product development in the dairy industry.

Variations in Essential Oil Composition and Chemotype Patterns of Wild Thyme (Thymus) Species in the Natural Habitats of Hungary

A comprehensive study was conducted on the diversity and characteristics of five Thymus species native to Hungary, concerning frequency of occurrence, habitat preferences, essential oil content of the dried flowering shoots, and chemotype patterns determined by GC/MS. Our main aims were to provide an overview of the essential oil diversity of thyme resources and select the best genotypes with potential for cultivation and utilization. Based on the results obtained in 74 populations of 63 localities belonging to 15 regions of the Transdanubian and Northern Hungarian Mountains, considerable essential oil diversity was found. Thymus pannonicus (TPA), of generalist character, was proven to be the most frequent species (38 populations), while T. serpyllum (TSE) occurred only in two habitats. High average amounts of essential oil (EO) were shown for T. pannonicus (0.46 mL/100 g DW), T. pulegioides (TPU: 0.47 mL/100 g DW), and T. serpyllum (0.59 mL/100 g DW), while low EO accumulating ability was detected in T. glabrescens (TGL: 0.26 mL/100 g DW) and in T. praecox (TPR: 0.10 mL/100 g DW). In general, the thymol chemotype was the most frequent (34 populations), found together with the related molecules (p-cymene: 26; γ-terpinene: 15), while numerous other monoterpenes (M: geraniol: 12, linalool: 7) or sesquiterpenes (S: germacrene D: 25, β-caryophyllene: 21) were dominant, as well as combined (MS) chemotypes, which were also described in the Eos of Thymus species in Hungary. Our findings confirmed that T. pannonicus shows potential for cultivation with homogenous drug quality, adequate amounts of essential oil, and stability in EO composition. Data from original habitats also supports its high tolerance and adaptability to diverse environmental conditions, which is advantageous when facing climate change and extremities.

Anti-Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook-Chill Rabbit Meat.

Food is generally prepared and vacuum-sealed in a water bath, then heated to a precise temperature and circulated in a sous vide machine. Due to its affordability and ease of use, this cooking method is becoming increasingly popular in homes and food service businesses. However, suggestions from manufacturers and chefs for long-term, low-temperature sous vide cooking raise questions about food safety in the media. In this study, heat treatment with different times and wild thyme essential oil (EO) in sous vide-processed rabbit longissimus dorsi muscle were found to inactivate Salmonella enterica. The rabbit meat samples were vacuum-packed in control groups, in the second group the rabbit meat samples were injected with S. enterica, and in the third group were meat samples infected with S. enterica with Thymus serpylum EO additive. The vacuum-packed samples were cooked sous vide for the prescribed time at 55, 60, and 65 °C. At 5, 15, 30, and 60 min, the quantities of S. enterica, total bacterial counts, and coliform bacteria were measured in groups of sous vide rabbit meat. Microbiological analyses of rabbit meat samples on days 1 and 7 were evaluated. In this study, total viable counts, coliforms bacteria, and number of Salmonella spp. were identified. After incubation, isolates from different groups of microorganisms were identified by the mass spectrometry technique. For each day measured, the test group exposed to a temperature of 55 °C for 5 min had a greater number of total microbiota. The most isolated microorganisms by MALDI-TOF MS Biotyper from the control and treated groups were Lactococcus garvieae and in the treated groups also S. enterica. Based on our analysis of sous vide rabbit meat samples, we discovered that adding 1% of thyme essential oil to the mixture reduced the amount of Salmonella cells and increased the overall and coliform bacterial counts. The microbiological quality of sous vide rabbit meat that was kept for seven days was positively impacted by the addition of thyme essential oil.

The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese

Background: In the case of Iraqi soft cheeses, researchers have noted that the moisture content of these cheeses decreases over time in storage and reaches its maximum depletion in the final storage period. This information was found to be true for all samples that were tested. As storage times increased, this decline was followed by a rise in the ratio of fat and protein, which reached the maximum at 21 days for all samples under investigation. Additionally, research was done on the impact of thyme, rosemary, and lemongrass oil additions on the microbiological and sensory properties of the soft cheese generated during storage. Objective: This study set out to ascertain the impact of adding oils such as thyme, rosemary, and lemongrass on the chemical, microbial, and sensory properties of Iraqi soft white cheese made from cow's milk and stored for 21 days at 1 ± 5°C.Materials and Methods: The wild thyme and rosemary were obtained from local markets in Baghdad, while the lemongrass was obtained from one of the nurseries in Abu Ghraib / Baghdad in December 2022. The essential oils were extracted by water distillation according to the method described. Results: As storage went on, the number of Staphylococcus aureus bacteria increased; on day 21, they reached 1.75, 3.54, 5.41, 6.75, 1.20, 2.14, 3.21, and 4.20 CFU / g of cheese, respectively. This was the largest rise in the count. By contrast, these values dropped when thyme oil was added, coming down to 1.54, 1.48, 2.10, and 2.88 CFU/g of cheese, respectively. In the sample to which rosemary oil was added, the quantity of Staphylococcus aureus bacteria fell as well, reaching 1.54, 1.76, 2.88, and 3.31 CFU /g cheese, respectively, despite the fact that they were not present at all. Additionally, there was no Staphylococcus aureus germs present, in contrast to the cheese sample that had lemongrass oil added, which had both Staphylococcus aureus and coliform bacteria entirely missing. The findings also demonstrated that, when compared to the cheese samples treated with wild thyme oil, rosemary oil, and the control sample, the cheese sample treated with lemongrass oil exhibited superior sensory qualities, such as flavor, color, texture, and bitterness over various storage times.Keywords: Soft Cheese, Thyme Oil, Rosemary Oil, Lemongrass Oil, Chemical composition, Storage period

Proximate Analysis, Starch Fractions and Sensory Evaluation of Bread Incorporated with Chamomile and Wild Thyme

Proximate Analysis, Starch Fractions and Sensory Evaluation of Bread Incorporated with Chamomile and Wild Thyme

Investigation of the Effect of Main Components of Wild Thyme on Covid-19 by Computational Methods

Aromatic plant species of the genus thymus have an important role as they have therapeutic properties such as antirheumatic, antiseptic, antispasmodic, antimicrobial, cardiac, carminative, diuretic and expectorant. It is also known that such plants strengthen the immune system and help cope with infectious diseases such as colds and flu. In this study, the effects of thymol, p-cymene, -terpinene, bornyl acetate, borneol, carvacrol, thymol methyl ether, thymol acetate, which are the main components of wild thyme (thymus serpyllum L.), on Covid-19 were investigated at the molecular level. Optimizations and molecular docking were done in Docking Server with the MMFF94 method. Major components of wild thyme were docked separately against 6LU7 protein representing the first gene form of Covid-19 and 7KDL protein representing the mutated form. Docking poses and binding energies between target proteins and wild thyme components were calculated. The results were compared with favipiravir, an antiviral drug developed against influenza virus and also used in the treatment of Covid-19. It was found that the thymol molecule, one of the main components of wild thyme, has the highest biological activity against both 6LU7 and 7KDL protein chains of Covid-19.