Orange thyme: Phytochemical profiling, in vitro bioactivities of extracts and potential health benefits.
Food Chem X
; 12: 100171, 2021 Dec 30.
Article
in En
| MEDLINE
| ID: mdl-34901827
ABSTRACT
Orange thyme (Thymus fragrantissimus) is becoming widely used in food as a condiment and herbal tea, nevertheless its chemical composition and potential bioactivities are largely unknown. Thus the objective of this work is to obtain a detailed phytochemical profile of T. fragrantissimus by exhaustive ethanolic extraction and by aqueous decoction mimicking its consumption. Extracts showed high content in rosmarinic acid, luteolin-O-hexuronide and eriodictyol-O-hexuronide; these were the main phenolic compounds present in orange thyme accounting for 85% of the total phenolic compounds. Orange thyme extracts presented high scavenging activity against nitric oxide and superoxide radicals. Both extracts presented significant inhibitory effect of tyrosinase activity and moderate anti-acetylcholinesterase activity. Both extracts showed a good in vitro anti-inflammatory activity and a weak anti-proliferative/cytotoxic activity against Caco-2 and HepG2 cell lines supporting its safe use. Orange thyme is a very good source of bioactive compounds with potential use in different food and nutraceutical industries.
Anti-inflammatory activity; Anti-proliferative; Antioxidant activity; Apigenin (PubChem CID: 5280443); Aqueous extract; Eriodictyol (Pubchem CID 440735); Hydroethanolic extract; Luteolin (PubChem CID: 5280445); Orange thyme; Phenolic composition; Radical scavenging activities; Rosmarinic acid (PubChem CID: 5281792); Salvianolic acid I (Pubchem CID 10459878); Salvianolic acid K (Pubchem CID 10482829)
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01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Chem X
Year:
2021
Document type:
Article
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