The present study describes and compares the volatile profile of extracts of Thyme (Thymus Vulgaris L., Lamiaceae), obtained from four different techniques of extraction: Naviglio’s extractor, Sohxlet, ultrasound and maceration. The volatile profile of extract, show the chemical component responsible of biologiacal activity, for example antimicrobial and antioxidant potential. (Nickavar et al., 2005; Ghasemi, 2009; Pirbalouti et al., 2013). For the extraction is used the aerial parts of Thyme, that comes from territories from Abruzzo and the Gas chromatography–mass spectrometry (GC-MS) coupled with solid-phase micro extraction (SPME) analysis allowed for the identification of between 20 and 25 compounds as main volatile constituents of each extracts analyzed. Furthermore, a chemical characterization was always carried out in GC-MS on the volatile fraction of the dried infioresciences of the plant, used to prepare the extracts, to evaluate a correspondence of the volatile fraction with the same. Results presents at first a correspondence of volatile fraction between the extracts and the dried infioresciences, in addition, the rich profile of the terpenoids shows and justifies the biological activity, allowing new insights and the application of these extracts as potential source of antimicrobial ingredients for the food industry.
Volatile fraction of extracts of Thymus vulgaris L. obtained by different extraction techniques
Palmieri Sara;Pellegrini Marika;Ricci Antonella
;Lo Sterzo Claudio
2018-01-01
Abstract
The present study describes and compares the volatile profile of extracts of Thyme (Thymus Vulgaris L., Lamiaceae), obtained from four different techniques of extraction: Naviglio’s extractor, Sohxlet, ultrasound and maceration. The volatile profile of extract, show the chemical component responsible of biologiacal activity, for example antimicrobial and antioxidant potential. (Nickavar et al., 2005; Ghasemi, 2009; Pirbalouti et al., 2013). For the extraction is used the aerial parts of Thyme, that comes from territories from Abruzzo and the Gas chromatography–mass spectrometry (GC-MS) coupled with solid-phase micro extraction (SPME) analysis allowed for the identification of between 20 and 25 compounds as main volatile constituents of each extracts analyzed. Furthermore, a chemical characterization was always carried out in GC-MS on the volatile fraction of the dried infioresciences of the plant, used to prepare the extracts, to evaluate a correspondence of the volatile fraction with the same. Results presents at first a correspondence of volatile fraction between the extracts and the dried infioresciences, in addition, the rich profile of the terpenoids shows and justifies the biological activity, allowing new insights and the application of these extracts as potential source of antimicrobial ingredients for the food industry.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
