Antioxidant and Antibacterial Activities of Chinese Native Thyme Essential Oils with Different Chemotypes

作者：Meiyu Sun, Yanan Zhang, Yuanpeng Hao, Jiahui Miao, Guofeng Sun, Jianhua Xiao, Xiao Yang, Jinzheng Zhang, Lei Shi · 发表于：Molecules · 年份：2024 · DOI：10.3390/molecules29246035 · 被引用次数：9 · 研究领域：Essential Oils and Antimicrobial Activity、Phytochemistry and Biological Activities、Plant biochemistry and biosynthesis

Thyme essential oils (EOs) have antioxidant, antiviral, antifungal, antibacterial, anti-inflammatory, and immunological properties and are used in medicine, food, feed additives, and cosmetics. Here, we made use of a multidimensional analytical method to analyze the differences in the chemical components, chemotypes, and antioxidant and antibacterial activities of EOs from 24 Chinese native thymes. These Chinese native thymes comprised 10 species (Thymus quinquecostatus, T. mongolicus, T. inaequalis, T. mandschuricus, T. curtus, T. amurensis, T. roseus, T. proximu, T. marschallianus, and T. altaicus) and two varieties (T. quinquecostatus var. asiaticus and T. quinquecostatus var. przewalskii). Four primary chemotype groups were identified, namely carvacrol, thymol, geraniol, and α-terpineol. The maximum carvacrol, thymol, geraniol, and α-terpineol contents were 72.4, 58.6, 59.5, and 65.4%, respectively. The antioxidant capacities of the thymol and carvacrol chemotype EOs were found to be significantly superior to the other chemotypes using three antioxidant assays: DPPH, ABTS, and FRAP. Moreover, the thymol and carvacrol EO chemotypes could significantly inhibit the growths of the common food-borne pathogenic bacteria Staphylococcus aureus and Escherichia coli. A correlation analysis between the EO components and the bacteria showed that thymol significantly positively correlated with the bacteria. In summary, we analyzed the thyme EOs’ antioxidant and antibacterial activitie...