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

The biomass per plant and total phenolics (TPH) of ethanol extracts of 3 species of thyme,

___

  • Abramovič H, Grobin B, Ulrih Poklar N, Cigić B (2017). The methodology applied in DPPH, ABTS and Folin-Ciocalteau assays has a large influence on the determined antioxidant potential. Acta Chim Slov 64: 491-499.
  • Bounatirou S, Smiti S, Miguel MG, Faleiro L, Rejeb MN, Neffati M, Costa MM, Figueiredo AC, Barroso JG, Pedro LG (2007). Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. Food Chem 105: 146-155.
  • Brand-Williams W, Cuvelier ME (1995). Use of a free radical method to evaluate antioxidant activity. Leb Und Technol 29: 25-30.
  • Čeh B, Kač M, Košir IJ, Abram V (2007). Relationships between xanthohumol and polyphenol content in hop leaves and hop cones with regard to water supply and cultivar. Int J Mol Sci 8: 989-1000.
  • Flanigan PM, Niemeyer ED (2014). Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil ( Ocimum basilicum L.). Food Chem 164: 518-526.
  • Fratianni F, Cefola M, Pace B, Cozzolino R, De Giulio B, Cozzolino A, d’Acierno A, Coppola R, Logrieco AF, Nazzaro F (2017). Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil ( Ocimum basilicum L.) cultivars. Food Chem 229: 752-760.
  • Giordani R, Regli P, Kaloustian J, Mikaïl C, Abou L, Portugal H (2004). Antifungal effect of various essential oils against Candida albicans . Potentiation of antifungal action of amphotericin B by essential oil from Thymus vulgaris . Phyther Res 18: 990-995.
  • Gyawali R, Ibrahim SA (2014). Natural products as antimicrobial agents. Food Control 46: 412-429.
  • Hajimehdipoor H, Adib N, Khanavi M, Mobli M, Amin GR, Hamzeloo Moghadam M (2012). Comparative study on the effect of different methods of drying on phenolics content and antioxidant activity of some edible plants. Int J Pharm Sci Res 3: 3712-3716.
  • Hinneburg I, Damien Dorman HJ, Hiltunen R (2006). Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem 97: 122-129.
  • Hossain MB, Barry-Ryan C, Martin-Diana AB, Brunton NP (2010). Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chem 123: 85-91.
  • Huang D, Boxin OU, Prior RL (2005). The chemistry behind antioxidant capacity assays. J Agric Food Chem 53: 1841-1856.
  • Jabri-Karoui I, Bettaieb I, Msaada K, Hammami M, Marzouk B (2012). Research on the phenolic compounds and antioxidant activities of Tunisian Thymus capitatus . J Funct Foods 4: 661-669.
  • Javanmardi J (2003). Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem 83: 547-550.
  • Kacjan Maršić N, Gašperlin L, Abram V, Budič M, Vidrih R (2011). Quality parameters and total phenolic content in tomato fruits regarding cultivar and microclimatic conditions. Turk J Agric For 35: 185-194.
  • Katalinić V, Možina SS, Skroza D, Generalić I, Abramovič H, Miloš M, Ljubenkov I, Piskernik S, Pezo I, Terpinc P et al. (2010). Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chem 119: 715-723.
  • Klančnik A, Piskernik S, Jeršek B, Možina SS (2010). Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts. J Microbiol Methods 81: 121-126.
  • Kwee EM, Niemeyer ED (2011). Variations in phenolic composition and antioxidant properties among 15 basil ( Ocimum basilicum L.) cultivars. Food Chem 128: 1044-1050.
  • Labra M, Miele M, Ledda B, Mazzei M, Grassi F, Sala F (2004). Morphological characterization, essential oil composition and DNA genotyping of Ocimum basilicum L. cultivars. Plant Sci 167: 725-731.
  • Lagouri V, Nisteropoulou E (2009). Antioxidant properties of O. onites , T. vulgaris and O. basilicum species grown in Greece and their total phenol and rosmarinic acid content. J Food Lipids 16: 484-498.
  • Mansour R (2016). Effects of drying process on total phenolics, and flavonoids content of thyme vulgaris extract. Int J Chemtech Res 9: 632-638.
  • Martins N, Barros L, Santos-Buelga C, Silva S, Henriques M, Ferreira ICFR (2015). Decoction, infusion and hydroalcoholic extract of cultivated thyme: antioxidant and antibacterial activities, and phenolic characterisation. Food Chem 167: 131-137.
  • Mata AT, Proença C, Ferreira AR, Serralheiro MLM, Nogueira JMF, Araújo MEM (2007). Antioxidant and antiacetylcholinesterase activities of five plants used as Portuguese food spices. Food Chem 103: 778-786.
  • Nikolić M, Glamočlija J, Ferreira ICFR, Calhelha RC, Fernandes A, Marković T, Marković D, Giweli A, Soković M (2014). Chemical composition, antimicrobial, antioxidant and antitumor activity of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus vulgaris L. essential oils. Ind Crops Prod 52: 183-190.
  • Park JB (2011). Identification and quantification of a major anti- oxidant and anti-inflammatory phenolic compound found in basil, lemon thyme, mint, oregano, rosemary, sage, and thyme. Int J Food Sci Nutr 62: 577-584.
  • Parmar MR, Kumpavat MT, Doshi JS, Kapdi SS (2017). A comparative study on drying of basil leaves. Agric Eng Int 19: 169-177. Pereira OR, Peres AM, Silva AMS, Domingues MRM, Cardoso SM (2013). Simultaneous characterization and quantification of phenolic compounds in Thymus x citriodorus using a validated HPLC-UV and ESI-MS combined method. Food Res Int 54: 1773-1780.
  • Phippen WB, Simon JE (1998). Anthocyanins in basil ( Ocimum basilicum L.). J Agric Food Chem 46: 1734-1738.
  • Popova M, Bankova V, Butovska D, Petkov V, Nikolova-Damyanova B, Sabatini AG, Marcazzan GL, Bogdanov S (2004). Validated methods for the quantification of biologically active constituents of poplar-type propolis. Phytochem Anal 15: 235- 240.
  • Sharafzadeh S, Esmaeili M, Mohammadi AH (2011). Interaction effects of nitrogen, phosphorus and potassium on growth, essential oil and total phenolic content of sweet basil. Adv Environ Biol 5: 1285-1289.
  • Simon JE, Hao Z, Morales MR, Phippen WB, Vieira RF (1999). Basil: a source of aroma compounds and a popular culinary and ornamental herb. In: Janick J, editor. Perspectives on New Crops and New Uses. Alexandria, VA, USA: ASHS Press, pp. 499-505.
  • Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158.
  • Suhaj M (2006). Spice antioxidants isolation and their antiradical activity: a review. J Food Compos Anal 19: 531-537.
  • Taie HAA, Salama ZAER, Radwan S (2010). Potential activity of basil plants as a source of antioxidants and anticancer agents as affected by organic and bio-organic fertilization. Not Bot Horti Agrobot Cluj-Napoca 38: 119-127.
  • Teofilović B, Grujić-Letić N, Goločorbin-Kon S, Stojanović S, Vastag G, Gadžurić S (2017). Experimental and chemometric study of antioxidant capacity of basil ( Ocimum basilicum ) extracts. Ind Crops & Prod 100: 176-182.
  • Trošt K, Klančnik A, Mozetič Vodopivec B, Sternad Lemut M, Jug Novšak K, Raspor P, Smole Možina S (2016). Polyphenol, antioxidant and antimicrobial potential of six different white and red wine grape processing leftovers. J Sci Food Agric 96: 4809-4820.
  • Wanasundara UN, Shahidi F (1998). Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chem 63: 335-342.
  • Yang J, Meyers KJ, Van Der Heide J, Liu RH (2004). Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions. J Agric Food Chem 52: 6787-6793.
  • Zheng W, Wang SY (2001). Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem 49: 5165-70.
  • Złotek U, Mikulska S, Nagajek M. (2016). The effect of different solvents and number of extraction steps on the polyphenol content and antioxidant capacity of basil leaves ( Ocimum basilicum L.) extracts. Saudi J Biol Sci 23: 628-633.
Turkish Journal of Agriculture and Forestry-Cover
  • ISSN: 1300-011X
  • Yayın Aralığı: Yılda 6 Sayı
  • Yayıncı: TÜBİTAK
Sayıdaki Diğer Makaleler

Adnan DEĞİRMENCİOĞLU, Bülent ÇAKMAK, Arzu YAZGI

Highly informative SSR genotyping reveals large genetic diversity and limited differentiation in European larch (Larix decidua) populations from Romania

Adriana F. SESTRAS, Radu E. SESTRAS, Jaime PROHENS, Pietro GRAMAZIO, Santiago VILANOVA, Ioana M. PLESA, Alina M. TRUTA, Mariola PLAZAS, Oscar VICENTE, Monica BOSCAIU

Physiological, biochemical, and molecular responses of thermotolerance in moth bean (Vigna aconitifolia (Jacq.) Marechal)

Pooja BANGAR, Bhavana TIWARI, Ratna KUMARI, Kangila Venkataramana BHAT, Sanjay KUMAR, Shahina KALIM, Ambika GAIKWAD

Javaid IQBAL, Faisal ISHTIAQ, Abdulaziz S. ALQARNI, Ayman A. OWAYSS

Bhavana TIWARI, Shahina KALIM, Pooja BANGAR, Ratna KUMARI, Sanjay KUMAR, Ambika GAIKWAD, Kangila Venkataramana BHAT

Genetic diversity assessment in Nicotiana tabacum L. with iPBS-retrotransposons

Muhammad Azhar NADEEM, Muhammad Amjad NAWAZ, Faheem Shehzad BALOCH, Gülsüm YALDIZ, Mahmut ÇAMLICA

Gülsüm YALDIZ, Mahmut ÇAMLICA, Muhammad Azhar NADEEM, Muhammad Amjad NAWAZ, Faheem Shehzad BALOCH

Evaluation of larvicidal efficacy of indigenous plant extracts against Culex quinquefasciatus (Say) under laboratory conditions

Javaid IQBAL, Abdulaziz S. ALQARNI, Ayman A. OWAYSS, Faisal ISHTIAQ

Application of data mining and adaptive neuro-fuzzy structure to predict color parameters of walnuts (Juglans regia L.)

Bünyamin DEMİR

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