Decoction, infusion and hydroalcoholic extract of cultivated thyme : antioxidant and antibacterial activities, and phenolic characterisation

Detalhes bibliográficos
Autor(a) principal: Martins, Natália
Data de Publicação: 2015
Outros Autores: Barros, Lillian, Santos-Buelga, Celestino, Silva, Sónia Carina, Henriques, Mariana, Ferreira, Isabel C. F. R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/31932
Resumo: Bioactivity of thyme has been described, but mostly related to its essential oils, while studies with aqueous extracts are scarce. Herein, the antioxidant and antibacterial properties of decoction, infusion and hydroalcoholic extract, as also their phenolic compounds, were evaluated and compared. Decoction showed the highest concentration of phenolic compounds (either phenolic acids or flavonoids), followed by infusion and hydroalcoholic extract. In general, the samples were effective against gram-positive (Staphylococcus aureus and Staphylococcus epidermidis) and gram-negative (Escherichia coli, Klebsiella spp., Pseudomonas aeruginosa, Enterococcus aerogenes, Proteus vulgaris and Enterobacter sakazakii) bacteria, with decoction presenting the most pronounced effect. This sample also displayed the highest radical scavenging activity and reducing power. Data obtained support the idea that compounds with strong antioxidant and antibacterial activities are also water-soluble. Furthermore, the use of thyme infusion and decoction, by both internal and external use, at recommended doses, is safe and no adverse reactions have been described.
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spelling Decoction, infusion and hydroalcoholic extract of cultivated thyme : antioxidant and antibacterial activities, and phenolic characterisationThymus vulgaris L.Decoction/infusionHydroalcoholic extractPhenolic compoundsAntioxidant/antibacterial activityScience & TechnologyBioactivity of thyme has been described, but mostly related to its essential oils, while studies with aqueous extracts are scarce. Herein, the antioxidant and antibacterial properties of decoction, infusion and hydroalcoholic extract, as also their phenolic compounds, were evaluated and compared. Decoction showed the highest concentration of phenolic compounds (either phenolic acids or flavonoids), followed by infusion and hydroalcoholic extract. In general, the samples were effective against gram-positive (Staphylococcus aureus and Staphylococcus epidermidis) and gram-negative (Escherichia coli, Klebsiella spp., Pseudomonas aeruginosa, Enterococcus aerogenes, Proteus vulgaris and Enterobacter sakazakii) bacteria, with decoction presenting the most pronounced effect. This sample also displayed the highest radical scavenging activity and reducing power. Data obtained support the idea that compounds with strong antioxidant and antibacterial activities are also water-soluble. Furthermore, the use of thyme infusion and decoction, by both internal and external use, at recommended doses, is safe and no adverse reactions have been described.The authors are grateful to Foundation for Science and Technology (FCT, Portugal) for N. Martins grant (SFRH/BD/87658/2012), L. Barros researcher contract under "Programa Compromisso com Ciencia - 2008" and financial support to the research center CIMO (strategic project PEst-OE/AGR/UI0690/2011).Elsevier B.V.Universidade do MinhoMartins, NatáliaBarros, LillianSantos-Buelga, CelestinoSilva, Sónia CarinaHenriques, MarianaFerreira, Isabel C. F. R.2015-01-152015-01-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/31932engMartins, Natália; Barros, Lillian; Santos-Buelga, Celestino; Silva, Sónia Carina; Henriques, Mariana; Ferreira, Isabel C. F. R., Decoction, infusion and hydroalcoholic extract of cultivated thyme: Antioxidant and antibacterial activities, and phenolic characterisation. Food Chemistry, 167, 131-137, 20150308-81460308-814610.1016/j.foodchem.2014.06.09425148969info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-11T06:05:36Zoai:repositorium.sdum.uminho.pt:1822/31932Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-11T06:05:36Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Decoction, infusion and hydroalcoholic extract of cultivated thyme : antioxidant and antibacterial activities, and phenolic characterisation
title Decoction, infusion and hydroalcoholic extract of cultivated thyme : antioxidant and antibacterial activities, and phenolic characterisation
spellingShingle Decoction, infusion and hydroalcoholic extract of cultivated thyme : antioxidant and antibacterial activities, and phenolic characterisation
Martins, Natália
Thymus vulgaris L.
Decoction/infusion
Hydroalcoholic extract
Phenolic compounds
Antioxidant/antibacterial activity
Science & Technology
title_short Decoction, infusion and hydroalcoholic extract of cultivated thyme : antioxidant and antibacterial activities, and phenolic characterisation
title_full Decoction, infusion and hydroalcoholic extract of cultivated thyme : antioxidant and antibacterial activities, and phenolic characterisation
title_fullStr Decoction, infusion and hydroalcoholic extract of cultivated thyme : antioxidant and antibacterial activities, and phenolic characterisation
title_full_unstemmed Decoction, infusion and hydroalcoholic extract of cultivated thyme : antioxidant and antibacterial activities, and phenolic characterisation
title_sort Decoction, infusion and hydroalcoholic extract of cultivated thyme : antioxidant and antibacterial activities, and phenolic characterisation
author Martins, Natália
author_facet Martins, Natália
Barros, Lillian
Santos-Buelga, Celestino
Silva, Sónia Carina
Henriques, Mariana
Ferreira, Isabel C. F. R.
author_role author
author2 Barros, Lillian
Santos-Buelga, Celestino
Silva, Sónia Carina
Henriques, Mariana
Ferreira, Isabel C. F. R.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Martins, Natália
Barros, Lillian
Santos-Buelga, Celestino
Silva, Sónia Carina
Henriques, Mariana
Ferreira, Isabel C. F. R.
dc.subject.por.fl_str_mv Thymus vulgaris L.
Decoction/infusion
Hydroalcoholic extract
Phenolic compounds
Antioxidant/antibacterial activity
Science & Technology
topic Thymus vulgaris L.
Decoction/infusion
Hydroalcoholic extract
Phenolic compounds
Antioxidant/antibacterial activity
Science & Technology
description Bioactivity of thyme has been described, but mostly related to its essential oils, while studies with aqueous extracts are scarce. Herein, the antioxidant and antibacterial properties of decoction, infusion and hydroalcoholic extract, as also their phenolic compounds, were evaluated and compared. Decoction showed the highest concentration of phenolic compounds (either phenolic acids or flavonoids), followed by infusion and hydroalcoholic extract. In general, the samples were effective against gram-positive (Staphylococcus aureus and Staphylococcus epidermidis) and gram-negative (Escherichia coli, Klebsiella spp., Pseudomonas aeruginosa, Enterococcus aerogenes, Proteus vulgaris and Enterobacter sakazakii) bacteria, with decoction presenting the most pronounced effect. This sample also displayed the highest radical scavenging activity and reducing power. Data obtained support the idea that compounds with strong antioxidant and antibacterial activities are also water-soluble. Furthermore, the use of thyme infusion and decoction, by both internal and external use, at recommended doses, is safe and no adverse reactions have been described.
publishDate 2015
dc.date.none.fl_str_mv 2015-01-15
2015-01-15T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/31932
url http://hdl.handle.net/1822/31932
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Martins, Natália; Barros, Lillian; Santos-Buelga, Celestino; Silva, Sónia Carina; Henriques, Mariana; Ferreira, Isabel C. F. R., Decoction, infusion and hydroalcoholic extract of cultivated thyme: Antioxidant and antibacterial activities, and phenolic characterisation. Food Chemistry, 167, 131-137, 2015
0308-8146
0308-8146
10.1016/j.foodchem.2014.06.094
25148969
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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