Green Extraction Approach for Isolation of Bioactive Compounds in Wild Thyme (Thymus serpyllum L.) Herbal Dust-Chemical Profile, Antioxidant and Antimicrobial Activity and Comparison with Conventional Techniques

被引：4

作者：

Mrkonjic, Zivan ^{[1
]}

Kaplan, Muammer ^{[2
]}

Milosevic, Sanja ^{[1
]}

Bozovic, Danica ^{[1
]}

Sknepnek, Aleksandra ^{[3
]}

Miletic, Dunja ^{[3
]}

Mrkonjic, Ivana Lazarevic ^{[1
]}

Rakic, Dusan ^{[1
]}

Zekovic, Zoran ^{[1
]}

Pavlic, Branimir ^{[1
]}

机构：

[1] Univ Novi Sad, Fac Technol, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia

[2] Inst Chem Technol, TUBITAK Marmara Res Ctr, POB 21, TR-41470 Gebze, Kocaeli, Turkiye

[3] Univ Belgrade, Inst Food Technol & Biochem, Fac Agr, Belgrade 11000, Serbia

来源：

PLANTS-BASEL | 2024年 / 13卷 / 06期

关键词：

Thymus serpyllum; hydrodistillation; Soxhlet extraction; supercritical fluid extraction; essential oil; SUPERCRITICAL-FLUID EXTRACTION; SUPERHEATED WATER EXTRACTION; ESSENTIAL OIL COMPOSITION; VULGARIS L; ORIGANUM-ONITES; OPTIMIZATION; PLANTS;

D O I：

10.3390/plants13060897

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The aim of this study was to provide a chemical profile and determine the antioxidant and antimicrobial activity of the essential oil (EO) and lipid extracts of Thymus serpyllum L. herbal dust obtained via conventional (hydrodistillation (HD) and Soxhlet extraction (SOX)) and novel extraction techniques (supercritical fluid extraction (SFE)). In addition, a comparative analysis of the chemical profiles of the obtained EO and extracts was carried out, as well as the determination of antioxidant, antibacterial and antifungal activity of the lipid extracts. According to the aforementioned antioxidant and antimicrobial activities and the monoterpene yield and selectivity, SFE provided significant advantages compared to the traditional techniques. In addition, SFE extracts could be considered to have great potential in terms of their utilization in the pharmaceutical and cosmetic industries, as well as appropriate replacements for synthetic additives in the food industry.

引用

页数：30

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