Wild Thyme Research Articles

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.

Study on the Cultivation of ‘Marcela’ and ‘Timijan’ Thyme Varieties in the NFT System

The research was done in the Hortinvest greenhouses, which belong to the Quality Research Center Control of Agri-food Products, Faculty of Horticulture, UASMV - Bucharest. Two varieties of Thyme were studied, ‘Marcela’ and ‘Timijan’. Seedlings for the establishment of culture in the NFT system. Insignificant discrepancies between the two research groups’ results were found at the height of the thyme plants. Years 2020, 2021, between the Marcela, Timijan, and control varieties of thyme, and the control variation regarded as the average of the experiments, respectively. The height of the wild thyme plants (Thymus vulgaris) in 2020 was higher for the Timijan variety (37.5 cm) compared to the Marcela variety (34.55 cm). In 2021, in the case of both varieties, the height of the plants was lower compared to that of 2020, i.e. of 31.83 cm for the Timijan variety and of 30.87 cm for the Marcela variety. The average for the two years of crops (2020-2021) was found to be for the plant height of 34.67 cm for the Timijan variety and of 32.71 cm for the Marcela variety. After 30 days from planting in the NFT system, as an average for two years of testing, the fresh wild thyme plants had average weights between 179.7 g for the Timijan variety and 176.9 g for the Marcela variety. We found that in 2020, the plants had a higher average weight compared to 2021. In 2021, the average weight obtained was of 186.25 g for the Marcela variety and of 183.84 g for the Timijan variety. during two years (2020 and 2021) are valuable due to their biochemical composition in the leaves, as well as in the leaves and inflorescences, and can be advised to be grown in the NFT system.

Bioassay-Guided Assessment of Antioxidative, Anti-Inflammatory and Antimicrobial Activities of Extracts from Medicinal Plants via High-Performance Thin-Layer Chromatography.

Natural products and their analogues have contributed significantly to treatment options, especially for anti-inflammatory and infectious diseases. Thus, the primary objective of this work was to compare the bioactivity profiles of selected medicinal plants that are historically used in folk medicine to treat inflammation and infections in the body. Chemical HPTLC fingerprinting was used to assess antioxidant, phenolic and flavonoid content, while bioassay-guided HPTLC was used to detect compounds with the highest antibacterial and anti-inflammatory activities. The results of this study showed that green tea leaf, walnut leaf, St. John's wort herb, wild thyme herb, European goldenrod herb, chamomile flower, and immortelle flower extracts were strong radical scavengers. Green tea and nettle extracts were the most active extracts against E. coli, while calendula flower extract showed significant potency against S. aureus. Furthermore, green tea, greater celandine, and fumitory extracts exhibited pronounced potential in suppressing COX-1 activity. The bioactive compounds from the green tea extract, as the most bioactive, were isolated by preparative thin-layer chromatography and characterized with their FTIR spectra. Although earlier studies have related green tea's anti-inflammatory properties to the presence of catechins, particularly epigallocatechin-3-gallate, the FTIR spectrum of the compound from the most intense bioactive zone showed the strongest anti-inflammatory activity can be attributed to amino acids and heterocyclic compounds. As expected, antibacterial activity in extracts was related to fatty acids and monoglycerides.

Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts

Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts

Fortification of fresh kombucha cheese with wild thyme (Thymus serpyllum L.) herbal dust and its influence on antioxidant activity

In addition to its beneficial effects on numerous acute and chronic health problems, kombucha drink (this term was used in the introduction to explain why kombucha was used as a starter culture) is characterized by the presence of a large number of acetic and lactic acid bacteria, which makes it a suitable alternative to starter culture in the production of fresh cheese. The valorization of the herbal dust, produced during the processing of tea, allows for obtaining various types of extracts rich in numerous bioactive compounds with significant antioxidant activity, why is the fortification of fresh cheese with wild thyme (Thymus serpyllum L.) highly desirable. Therefore, the aim of this study was to investigate the influence of wild thyme in the form of ground, supercritical fluid extract, and dry extract on the physicochemical properties, antioxidant activity, and sensory characteristics of functional fresh cheese after production and after ten days of storage. The greatest changes in physicochemical properties are associated with the increase in ash content and titratable acidity, but also with the decrease in pH of all samples during storage. The total phenols content increased in all samples during storage, especially in the one fortified with dry extract of wild thyme (from 1.86 ± 0.01 to 2.14 ± 0.01 mg GAE/g). The sample with wild thyme ground exhibited the highest antioxidant activity, especially ferric ion reducing antioxidant power (FRAP), which increased from 13.8 ± 0.00 to 15.10 ± 0.00 μM Fe2+/g after ten days. After ten days, the sensory characteristics remained as high as at the time of evaluation after preparation, which clarifies that the addition of wild thyme had a very good effect on consumer acceptance.

IN VITRO ANTIFUNGAL ACTIVITY OF ESSENTIAL OILS (FAMILY LAMIACEAE) AGAINST CLADOSPORIUM SP. STRAINS – POSTHARVEST PATHOGENS OF FRUITS

Essential oils (EOs) are a suitable alternative for extending the shelf life of foods. The aim of this research was to test the effect of fifteen EOs extracted from plants of the Lamiaceae family on five strains of Cladosporium cladosporioides. Cladosporium cladosporioides is frequently found on fruit and may be involved in fruit spoilage. The strains used in the study were isolated directly from lesions on berries. The growth of the fungi on the fruit was the reason for its rejection from sale. The antifungal activity of EOs against Cladosporium cladosporioides strains was determined by the microatmospheric method (625 μl EO/L air) during 14 days of cultivation. Thirteen EOs: thyme and red thyme (from Thymus vulgaris L.), mitcham mint (Mentha x piperita L. var. Mitcham), peppermint (Mentha x piperita L.), savory (Satureja hortensis L.), sage (Salvia officinalis L.), spearmint (Mentha spicata L. var. crispa), lavender (Lavandula angustifolia Mill.), marjoram (Origanum majorana L.), bergamot-mint (Mentha citrata Erh.), wild thyme (Thymus serpyllum L.), hyssop (Hyssopus officinalis L.), and oregano (Origanum vulgare L.) were shown to inhibit growth of all strains to 100%. Basil (Ocinum basilicum L.) and rosemary (Rosmarinus officinalis L.) EOs did not have a 100% inhibitory effect on all strains throughout the cultivation period. Subsequently, minimum inhibitory concentrations (MIDs) were determined using the microatmospheric method. LD90 and LD50 values were estimated by probit analysis. Based on the MID, LD90, and LD50 results, the essential oils can be divided into three groups. The first group (most effective): thyme, red thyme, spearmint, wild thyme, and oregano EO; the second group: peppermint, lavender, mitcham mint and savory EO; the third group: sage, marjoram, bergamot-mint and hyssop EO. The most effective EOs can be used to suppress the growth of Cladosporium cladosporioides in the vapour phase.

Analytical method for the determination of Hg from the organs of some terrestrial plants using cold vapor atomic absorption spectrometry

The aim of the study was to develop a new method for mercury determination from plants grown on mercury-polluted soils as well as to evaluate the mobility and bioavailability of mercury in the soil and its transfer to different plant organs (root, stem, leaves) from three different plants, such as mustard (Sinapis alba), thyme (Thymus serpyllum) and wild thyme. A cold vapor atomic absorption spectrometry (CV-AAS) method for the detection of mercury in plants was developed. The developed method was validated in the laboratory and was verified using two different certified reference materials (CRMs) type matrices, namely: NIST 1515 Apple Leaves and BCR-482 Lichen.