Year: 2019 | Month: June | Volume 9 | Issue 3
In-vitro Evaluation of Antimicrobial and Antioxidant Efficacy of Thyme (Thymus vulgaris L.) Essential Oil
Abstract:
The present study was designed to investigate in-vitro antimicrobial and antioxidant efficacy of Thyme essential oil (TEO) for its potential encapsulation in nano delivery systems and further application in meat products. For computation of antimicrobial efficacy, zone of inhibition assays and Minimum inhibitory concentration (MIC) method against Gram-positive (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Enterococcus faecalis) and Gram-negative (Salmonella enterica serovar Typhi, Escherichia coli, Shigella flexneri, Pseudomonas aeruginosa, Proteus mirabilis and Klebsiella pneumoniae) organisms was done. In general, there was a strong inhibitory effect with zone size ranging from 27.5 mm to 45 mm against tested organisms, however, the effect was slighter higher against Gram positive bacteria than Gram negative bacteria. The antioxidant activity for various oil concentrations as determined by 1 diphenyl-2picrylhydrazyl (DPPH) and 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid (ABTS) methods revealed that radical scavenging activity ranged between 8.14% to 78.73% and 6% to 67.75% for DPPH and ABTS assay, respectively. It can be concluded that thyme essential oil possesses significant antimicrobial and antioxidant activity and may be encapsulated in nano delivery systems for potential application in any meat matrices.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
