Antioxidative and antibacterial properties of organically grown thyme ( Thymus sp.) and basil ( Ocimum basilicum L.)

Authors : Helena ABRAMOVIČ, Veronika ABRAM, Anja ČUK, Barbara ČEH, Sonja SMOLE MOŽINA, Mateja VIDMAR, Martin PAVLOVIČ, Nataša POKLAR ULRIH

Pages : 185-194

View : 17 | Download : 6

Publication Date : 2018-06-01

Article Type : Research Paper

Abstract :The biomass per plant and total phenolics insert ignore into journalissuearticles values(TPH); of ethanol extracts of 3 species of thyme, Thymus vulgaris , T. serpyllum , and T. citriodorus, and 3 varieties of basil insert ignore into journalissuearticles values(Ocimum basilicum );, Genovese, Thai, and Cinnamon, were investigated. All were grown organically. The 2 herbs that showed the greatest biomass were T. citriodorus insert ignore into journalissuearticles values( 26.5 g/plant ); and O. basilicum var. Cinnamon insert ignore into journalissuearticles values(105 g/ plant);. For these, total flavonoids insert ignore into journalissuearticles values(TFL);, total flavones and flavonols insert ignore into journalissuearticles values(TFF);, and total flavanones and dihydroflavonols insert ignore into journalissuearticles values(TFDH); were also determined for their ethanol extracts. Furthermore, the antioxidant potential insert ignore into journalissuearticles values(AOP); and antibacterial activity were determined against foodborne bacteria: Staphylococcus aureus , Listeria monocytogenes , Campylobacter jejuni , and verotoxin-producing Escherichia coli insert ignore into journalissuearticles values(VTEC);. The highest TPH insert ignore into journalissuearticles values(36 mg chlorogenic acid equivalents per gram of fresh weight); was seen for T. citriodorus collected in 2010. The thyme ethanol extracts contained more TPH and TFL, and their subgroups of TFF and TFDH, than the ethanol extracts from basil, and had AOP comparable to the ethanol extracts from basil, although all of them were lower than the synthetic antioxidant, t-butylated hydroxytoluene. Drying of these herbs decreased TFF and TFDH, while TPH and TFL remained unchanged insert ignore into journalissuearticles values(for T. citriodorus ); or even increased insert ignore into journalissuearticles values(for Cinnamon basil);, and AOP was higher than that of the ethanol extracts from the frozen herbs. The antimicrobial activities of these ethanol extracts depended mainly on the bacterial target. They were weak against gram-negative VTEC, while their effects against C. jejuni , S. aureus , and L. monocytogenes correlated with their TPH and chemical compositions.
Keywords : Antimicrobials, antioxidant potential, basil, organic grow, phenolics, thyme