Thymus serpyllum Essential Oil and Its Biological Activity as a Modern Food Preserver

被引：34
|
作者：
Galovicova, Lucia [1 ]
Borotova, Petra [2 ,3 ]
Valkova, Veronika [1 ,3 ]
Vukovic, Nenad L. [4 ]
Vukic, Milena [4 ]
Terentjeva, Margarita [5 ]
Stefanikova, Jana [3 ]
Duranova, Hana [3 ]
Kowalczewski, Przemyslaw Lukasz [6 ]
Kacaniova, Miroslava [1 ,7 ]
机构：
[1] Slovak Univ Agr, Fac Hort & Landscape Engn, Dept Fruit Sci Viticulture & Enol, Tr A Hlinku 2, Nitra 94976, Slovakia
[2] Slovak Univ Agr, Fac Biotechnol & Food Sci, Dept Anim Physiol, Tr A Hlinku 2, Nitra 94976, Slovakia
[3] Slovak Univ Agr, AgroBioTech Res Ctr, Tr A Hlinku 2, Nitra 94976, Slovakia
[4] Univ Kragujevac, Fac Sci, Dept Chem, Kragujevac 34000, Serbia
[5] Latvia Univ Life Sci & Technol, Fac Vet Med, Inst Food & Environm Hyg, K Helman Iela 8, LV-3004 Jelgava, Latvia
[6] Poznan Univ Life Sci, Dept Food Technol Plant Origin, 31 Wojska Polskiego St, PL-60624 Poznan, Poland
[7] Univ Rzeszow, Inst Food Technol & Nutr, Dept Bioenergy Food Technol & Microbiol, Zelwerowicza St 4, PL-35601 Rzeszow, Poland
来源：
PLANTS-BASEL | 2021年 / 10卷 / 07期
关键词：
Thymus serpyllum; biofilm; MALDI-TOF MS Biotyper; Penicillium; bacillus; stenotrophomonas; CHEMICAL-COMPOSITION; ANTIFUNGAL ACTIVITY; ANTIMICROBIAL ACTIVITY; VULGARIS L; VAPOR-PHASE; ANTIOXIDANT; BIOFILM; IDENTIFICATION; ANTIBACTERIAL; CONSTITUENTS;
D O I：
10.3390/plants10071416
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
The aim of this study was to analyze the chemical composition and biological and antibiofilm activity of the essential oil (EO) of Thymus serpyllum with the use of a MALDI-TOF MS Biotyper. The main compounds of the EO were thymol, 18.8%; carvacrol, 17.4%; o-cymene, 15.4%; and geraniol, 10.7%. It was found that free-radical scavenging activity was high. The highest antimicrobial activity was observed against Pseudomonas aeruginosa, Salmonella enteritidis, and biofilm-forming bacteria. The changes in the biofilm structure after T. serpyllum EO application confirmed the inhibitory action and the most pronounced effect was observed on Bacillus subtilis biofilm. The antifungal activity of the vapor phase was the most effective against Penicillium crustosum. T. serpyllum should be a suitable alternative to synthetic antioxidants as well as antimicrobials. The EO of T. serpyllum can be used in the vapor phase in the storage of root vegetables as well as a growth inhibitor of Penicillium on bread.
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页数：18
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