Original scientific paper

Estimation of antioxidative potential of thyme (Thymus alpestris L.)

Authors

• • Ljubica Vasiljević
  • University of East Sarajevo, Faculty of Technology, Zvornik, Bosnia and Herzegovina
• • Mirjana Beribaka
  • University of East Sarajevo, Faculty of Technology, Zvornik, Bosnia and Herzegovina
• • Jelena Vulinović
  • University of East Sarajevo, Faculty of Technology, Zvornik, Bosnia and Herzegovina
• • Slađana Petronić
  • University of East Sarajevo, Faculty of Agriculture, East Sarajevo, Bosnia and Herzegovina

Abstract

Family Lamiaceae (labia) includes a large number of cosmopolitan speciesincluding Thymus alpestris (Thyme) characterized by the presence of essential oilsand phenolic compounds. It represents a perennial semi-shrubby plant. Theantioxidant potential of thyme is due to the presence of polyphenolic acids andflavonoids. The topic of this paper is the extraction of thyme (Thymus alpestris)with 40% ethanol and 50% ethanol, using Soxhlet method (circulatoryextraction), after which, the content of phenolics and flavonoids was determinedin order to confirm the antioxidant potential of this plant species. The resultsshow that 40% ethanol extract has the highest content of phenolics andflavonoids and the highest antioxidant potential, resultingly.

Keywords: antioxidative potential, flavonoids, thyme, phenols

How to Cite: Vasiljević, L. , Beribaka, M. , Vulinović, J. & Petronić, S. (2017) “Estimation of antioxidative potential of thyme (Thymus alpestris L.)”, Journal of Engineering & Processing Management. 9(1). doi: https://doi.org/10.7251/jepm1709029v