Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/31932

TitleDecoction, infusion and hydroalcoholic extract of cultivated thyme : antioxidant and antibacterial activities, and phenolic characterisation
Author(s)Martins, Natália
Barros, Lillian
Santos-Buelga, Celestino
Silva, Sónia Carina
Henriques, Mariana
Ferreira, Isabel C. F. R.
KeywordsThymus vulgaris L.
Decoction/infusion
Hydroalcoholic extract
Phenolic compounds
Antioxidant/antibacterial activity
Issue date15-Jan-2015
PublisherElsevier B.V.
JournalFood Chemistry
CitationMartins, 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
Abstract(s)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.
TypeArticle
URIhttp://hdl.handle.net/1822/31932
DOI10.1016/j.foodchem.2014.06.094
ISSN0308-8146
e-ISSN0308-8146
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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