Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling

Honey bees are essential to sustaining ecosystems, contributing to the stability of biodiversity through pollination. Today, it is known that the failure of pollination leads irremediably to the loss of plant cultures and, as a consequence, inducing food security issues. Bees can be affected by various factors, one of these being Nosema spp. which are protozoans specifically affecting adult honey bees and a threat to bee populations around the world. The composition of the phytotherapeutic product (Protofil®) for treating nosemosis was analyzed from a biochemical point of view. The most concentrated soluble parts in the phytotherapeutic association were the flavonoids, most frequently rutin, but quercetin was also detected. Additionally, the main volatile compounds identified were eucalyptol (1.8-cineol) and chavicol-methyl-ether. To evaluate the samples’ similarity–dissimilarity, the PCA multivariate statistical analysis, of the gas-chromatographic data (centered relative percentages of the volatile compounds), was applied. Statistical analysis revealed a significant similarity of Protofil® with the Achillea millefolium (Yarrow) samples and more limited with Thymus vulgaris (Thyme) and Ocimum basilicum (Basil), and, respectively, a meaningful dissimilarity with Taraxacum officinale (Dandelion). The results have shown a high and beneficial active compounds concentration in the analyzed herbs. High similarity with investigated product recommending the Protofil®, as the treatment compatible with producing organic honey.

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Essential Oils of Seven Lamiaceae Plants and Their Antioxidant Capacity

Molecules ◽

10.3390/molecules26133793 ◽

2021 ◽

Vol 26 (13) ◽

pp. 3793

Author(s):

David Aebisher ◽

Jan Cichonski ◽

Ewa Szpyrka ◽

Sygit Masjonis ◽

Grzegorz Chrzanowski

Keyword(s):

Oxidative Stress ◽

Essential Oils ◽

Antioxidant Capacity ◽

Volatile Compounds ◽

Tumor Development ◽

Thymus Vulgaris ◽

Natural Medicine ◽

Phenolic Components ◽

Phenolic Constituents ◽

High Level

Oxidative stress has been reported as a cause of many diseases like Parkinson′s, Alzheimer′s, cardiovascular disease, and diabetes. Oxidative stress can also lead to cancer formation by promoting tumor development and progression. Antioxidants derived from Lamiaceae plants play an important role in natural medicine, pharmacology, cosmetology, and aromatherapy. Herein, we examine the antioxidative capacity of essential oils from seven aromatic Lamiaceae plants against the synthetic radicals DPPH and ABTS. Among the essential oils analyzed, the most robust scavenging capacities were found in mixtures of volatile compounds from thyme and savory. The scavenging activity of tested EOs against the ABTS radical was clearly higher than activity towards DPPH. Analysis of essential oils with weaker antioxidant activity has shown that volatile compounds from marjoram, sage, and hyssop were more active than EOs from lavender and mint. It can be suggested that the potent antioxidant capacity of thyme (Thymus vulgaris) and savory (Satyreja hortensis) are related to a high level of phenolic constituents, such as thymol and carvacrol. On the other hand, the elevated antioxidative power of marjoram, sage, and hyssop essential oils may also be due to their terpinene, o-cymene, terpinolene, and terpinen-4-ol constituents. Although non-phenolic components are less active than thymol or carvacrol, they may affect antioxidant capacity synergistically.

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Volatile compounds produced from the cultured cells of thyme (Thymus vulgaris,L.)

Bioflavour ’87 ◽

10.1515/9783110867121-025 ◽

1988 ◽

pp. 327-340 ◽

Cited By ~ 2

Author(s):

H. Sugisawa ◽

K. Miwa ◽

T. Matsuo ◽

H. Tamura

Keyword(s):

Volatile Compounds ◽

Cultured Cells ◽

Thymus Vulgaris

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IDENTIFICATION OF AROMA COMPOUNDS OF DRIED AND FRESH THYME (THYMUS VULGARIS L.) BY GAS CHROMATOGRAPHY-OLFACTOMETRY AND GAS CHROMATOGRAPHY-MASS SPECTROSCOPY ANALYSIS

Latin American Applied Research - An international journal ◽

10.52292/j.laar.2021.198 ◽

2020 ◽

Vol 51 (1) ◽

pp. 51-55

Author(s):

Gulcin Yildiz ◽

Ginnefer Cox ◽

Linda Moran

Keyword(s):

Gas Chromatography ◽

Volatile Compounds ◽

Mass Spectroscopy ◽

Aroma Compounds ◽

Lower Amount ◽

Thymus Vulgaris ◽

Volatile Components ◽

Drying Methods ◽

Gas Chromatography Olfactometry ◽

Gas Chromatography Mass Spectroscopy

This study was conducted to determine aroma compounds of oven-dried thyme and fresh thyme and investigate the drying effect in key aroma compounds of thyme. Fresh thyme was purchased and utilized for two functions. The first function was for the application of drying methods (fresh thyme was oven dried at 50°C), and the second function to analyze the fresh thyme. After applying solvent direct extraction, volatile compounds were isolated. According to Gas Chromatography-Olfactometry (GC-O) and Gas Chromatography-Mass Spectroscopy (GC-MS) analysis results, lower amount of volatile compounds for dried thyme were identified, while more volatile components were present in fresh thyme.

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