Chemical, physical, and biological evaluation of hydro-distilled essential oil from leaves of Ethiopian thymus species
Physicochemical profile, phytochemical constituents, bioactivity, and thermal stability of the hydro-distilled essential oil (EO) for T.schimperi and T.serrulatus were investigated. EO yield for T.schimperi and T.serrulatus was 2.05± 0.09% and 1.2 ± 0.3% (w/w) respectively. The chemical profiles of...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2330508 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846163923446792192 |
|---|---|
| author | Yisgedu Asres Ariaya Hymete Habtamu Admassu Amare Ayalew |
| author_facet | Yisgedu Asres Ariaya Hymete Habtamu Admassu Amare Ayalew |
| author_sort | Yisgedu Asres |
| collection | DOAJ |
| description | Physicochemical profile, phytochemical constituents, bioactivity, and thermal stability of the hydro-distilled essential oil (EO) for T.schimperi and T.serrulatus were investigated. EO yield for T.schimperi and T.serrulatus was 2.05± 0.09% and 1.2 ± 0.3% (w/w) respectively. The chemical profiles of the EO were analyzed using GC-MS (Gas Chromatography-Mass spectrometry).Twenty one (99.99 %) and Twenty (98.59%) EO components were identified from T. schimperi and T.serrulatus, respectively. The two stage mass losses, the first one (38%) was from 37°C to 164°C and (55%) from 46°C to 178°C for T.schimperi and T.serrulatus EO respectively and the second one was (11%) from 164°C to 220°C for T.schimperi and (8%) from 178°C to 223°C for T.Schimperi and T.serrulatus EO respectively were observed for TGA analysis.The essential oils in this study showed a strong antioxidant effect for different tests. IC50 value of 0.17 μg/mL on DPPH assay for both species; 73 ± 0.50 and 64 ± 3.4% inhibition for ABTS assay 4.6 ± 0.42 and 8.04 ± 0.9 mM Fe+2/mL percent in FRAP assay for T.schimperi and T.serrulatus respectively. Antimicrobial activities for both species EOs were investigated on Escherichia coli, Staphylococcus aureus, Salmonella typhi, and Streptococcus epidermidis. MIC values for E.coli and S.typhi were 0.5 and 1 μL/mL for T.schimperi, 2 and 4 μL/mL of T.serrulatus EO, for S.aureus and Streptococcus epidermidis were 0.2 and 4 μL/mL for T.schimperi, 2 and 0.5 μL/mL for T.serrulatus EO’s. MBC values for both E.coli and S.typhi were 2 μL/mL for T.schimperi and 4 μL/mL for T.serrulatus EO, While for S.aureus and Streptococcus epidermidis were 1 and 4 μl/ml for T.schimperi, 2 and 8 μL/mL for T.serrulatus EO. |
| format | Article |
| id | doaj-art-9d1325faeea04d0d8eebd41b86b4d37a |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-9d1325faeea04d0d8eebd41b86b4d37a2024-11-18T20:58:54ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862024-12-0127154956510.1080/10942912.2024.2330508Chemical, physical, and biological evaluation of hydro-distilled essential oil from leaves of Ethiopian thymus speciesYisgedu Asres0Ariaya Hymete1Habtamu Admassu2Amare Ayalew3Department of Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, EthiopiaDepartment of Pharmaceutical Chemistry and Pharmacognosy, School of Pharmacy, Addis Ababa University, Addis Ababa, EthiopiaFood Process Engineering program, Addis Ababa Science and Technology University, Addis Ababa, EthiopiaDepartment of Chemistry, Debre Birhan University, Debre Birhan, EthiopiaPhysicochemical profile, phytochemical constituents, bioactivity, and thermal stability of the hydro-distilled essential oil (EO) for T.schimperi and T.serrulatus were investigated. EO yield for T.schimperi and T.serrulatus was 2.05± 0.09% and 1.2 ± 0.3% (w/w) respectively. The chemical profiles of the EO were analyzed using GC-MS (Gas Chromatography-Mass spectrometry).Twenty one (99.99 %) and Twenty (98.59%) EO components were identified from T. schimperi and T.serrulatus, respectively. The two stage mass losses, the first one (38%) was from 37°C to 164°C and (55%) from 46°C to 178°C for T.schimperi and T.serrulatus EO respectively and the second one was (11%) from 164°C to 220°C for T.schimperi and (8%) from 178°C to 223°C for T.Schimperi and T.serrulatus EO respectively were observed for TGA analysis.The essential oils in this study showed a strong antioxidant effect for different tests. IC50 value of 0.17 μg/mL on DPPH assay for both species; 73 ± 0.50 and 64 ± 3.4% inhibition for ABTS assay 4.6 ± 0.42 and 8.04 ± 0.9 mM Fe+2/mL percent in FRAP assay for T.schimperi and T.serrulatus respectively. Antimicrobial activities for both species EOs were investigated on Escherichia coli, Staphylococcus aureus, Salmonella typhi, and Streptococcus epidermidis. MIC values for E.coli and S.typhi were 0.5 and 1 μL/mL for T.schimperi, 2 and 4 μL/mL of T.serrulatus EO, for S.aureus and Streptococcus epidermidis were 0.2 and 4 μL/mL for T.schimperi, 2 and 0.5 μL/mL for T.serrulatus EO’s. MBC values for both E.coli and S.typhi were 2 μL/mL for T.schimperi and 4 μL/mL for T.serrulatus EO, While for S.aureus and Streptococcus epidermidis were 1 and 4 μl/ml for T.schimperi, 2 and 8 μL/mL for T.serrulatus EO.https://www.tandfonline.com/doi/10.1080/10942912.2024.2330508Thymus schimperiT.serrulatusessential oilantibacterial activityantioxidant activitythermogravimetric analysis |
| spellingShingle | Yisgedu Asres Ariaya Hymete Habtamu Admassu Amare Ayalew Chemical, physical, and biological evaluation of hydro-distilled essential oil from leaves of Ethiopian thymus species International Journal of Food Properties Thymus schimperi T.serrulatus essential oil antibacterial activity antioxidant activity thermogravimetric analysis |
| title | Chemical, physical, and biological evaluation of hydro-distilled essential oil from leaves of Ethiopian thymus species |
| title_full | Chemical, physical, and biological evaluation of hydro-distilled essential oil from leaves of Ethiopian thymus species |
| title_fullStr | Chemical, physical, and biological evaluation of hydro-distilled essential oil from leaves of Ethiopian thymus species |
| title_full_unstemmed | Chemical, physical, and biological evaluation of hydro-distilled essential oil from leaves of Ethiopian thymus species |
| title_short | Chemical, physical, and biological evaluation of hydro-distilled essential oil from leaves of Ethiopian thymus species |
| title_sort | chemical physical and biological evaluation of hydro distilled essential oil from leaves of ethiopian thymus species |
| topic | Thymus schimperi T.serrulatus essential oil antibacterial activity antioxidant activity thermogravimetric analysis |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2024.2330508 |
| work_keys_str_mv | AT yisgeduasres chemicalphysicalandbiologicalevaluationofhydrodistilledessentialoilfromleavesofethiopianthymusspecies AT ariayahymete chemicalphysicalandbiologicalevaluationofhydrodistilledessentialoilfromleavesofethiopianthymusspecies AT habtamuadmassu chemicalphysicalandbiologicalevaluationofhydrodistilledessentialoilfromleavesofethiopianthymusspecies AT amareayalew chemicalphysicalandbiologicalevaluationofhydrodistilledessentialoilfromleavesofethiopianthymusspecies |