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

  • Ljubica Vasiljević University of East Sarajevo, Faculty of Technology, 75400 Karakaj, Zvornik, B&H
  • Mirjana Beribaka University of East Sarajevo, Faculty of Technology, 75400 Karakaj, Zvornik, B&H
  • Jelena Vulinović University of East Sarajevo, Faculty of Technology, 75400 Karakaj, Zvornik, B&H
  • Slađana Petronić University of East Sarajevo, Faculty of Agriculture, 71123 East Sarajevo, B&H

Abstract

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


Keywords: antioxidative potential, flavonoids, thyme, phenols.


DOI: http://dx.doi.org/10.7251/JEPM1709029V

Downloads

Download data is not yet available.
Published
2017-12-22
How to Cite
VASILJEVIĆ, Ljubica et al. Estimation of antioxidative potential of thyme (Thymus alpestris L.). Journal of Engineering & Processing Management, [S.l.], v. 9, n. 1, p. 29-32, dec. 2017. ISSN 2566-3615. Available at: <https://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/153>. Date accessed: 16 oct. 2019.