preprint · Preprints.org
Scientific advancements in the food industry have resulted in the discovery of natural substances that can serve various functions in food. Essential oils, in particular, can act as food preservatives or flavoring agents due to their abundance of natural antioxidants, which possess preservative properties. In this study, the composition of Thymus vulgaris essential oil was determined using GC-MS and HS-SPME. The essential oil obtained from Thymus vulgaris L. through hydro-distillation yielded approximately 4%. GC/MS analysis of the essential oil identified 11 components, with a predominant presence of oxygenated monoterpenes (56.97%). Notably, carvacrol (37.63%) and thymol (17.35%) were present in significant amounts, accounting for 54.98% of the overall composition. The in vitro antioxidant activity of the essential oil was evaluated using three methods. The DPPH free radical scavenging test yielded an IC50 of 0.51±0.11 mg mL-1. The β-carotene/linoleic acid bleaching test resulted in an IC50 of 2.58±0.10 mg mL-1. Finally, the ABTS assay indicated relatively lower antioxidant activity compared to ascorbic acid.
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DOI: 10.20944/preprints202308.0783.v1
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