Bioactivity of herbal tea of Hungarian thyme based on the composition of volatiles and polyphenolics
Само за регистроване кориснике
2016
Аутори
Arsenijević, JelenaDrobac, Milica
Šoštarić, Ivan
Razić, Slavica
Milenković, Marina
Couladis, Maria
Maksimović, Zoran
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Herbal infusion / Volatiles / Polyphenols / Headspace / HPLC / Antioxidant/antimicrobial activityИзвор:
Industrial Crops and Products, 2016, 89, 14-20Издавач:
- Elsevier, Amsterdam
Финансирање / пројекти:
- Морфолошка, хемијска, фармаколошка и агрономска карактеризација панонског тимијана (Thymus pannonicus All., Lamiaceae), са циљем његове одрживе производње у интензивном систему ратарења (RS-31089)
- Испитивање лековитог потенцијала биљака: морфолошка, хемијска и фармаколошка карактеризација (RS-173021)
- Нове технологије за мониторинг и заштиту животног окружења од штетних хемијских супстанци и радијационог оптерећења (RS-43009)
DOI: 10.1016/j.indcrop.2016.04.046
ISSN: 0926-6690
WoS: 000381231000003
Scopus: 2-s2.0-84964834011
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Arsenijević, Jelena AU - Drobac, Milica AU - Šoštarić, Ivan AU - Razić, Slavica AU - Milenković, Marina AU - Couladis, Maria AU - Maksimović, Zoran PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4027 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, Amsterdam T2 - Industrial Crops and Products T1 - Bioactivity of herbal tea of Hungarian thyme based on the composition of volatiles and polyphenolics EP - 20 SP - 14 VL - 89 DO - 10.1016/j.indcrop.2016.04.046 ER -
@article{ author = "Arsenijević, Jelena and Drobac, Milica and Šoštarić, Ivan and Razić, 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, Amsterdam", journal = "Industrial Crops and Products", title = "Bioactivity of herbal tea of Hungarian thyme based on the composition of volatiles and polyphenolics", pages = "20-14", volume = "89", doi = "10.1016/j.indcrop.2016.04.046" }
Arsenijević, J., Drobac, M., Šoštarić, I., Razić, 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, Amsterdam., 89, 14-20. https://doi.org/10.1016/j.indcrop.2016.04.046
Arsenijević J, Drobac M, Šoštarić I, Razić 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, Razić, 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 . .