Journal of Pure and Applied MicrobiologyVol. 8 No. Special Edition Nov. 2014

In vitro Antioxidant Properties of Extracts from Thymus vulgaris and Thymus fragrantissimus

Lin Wang1,2, Li Wang1, 2, Sheng Li1, Fei Wu2, Zhiwei Yang2*, Junxing Liu2*, Yanfeng Liang2, Fangfang Wang2, Jiamei Wu2 and Huiming Zhang2

1Department of Laboratory Medicine, The First Affiliated Hospital of Jiamusi University, Jiamusi 154003, China. 2School of Basic Medical Sciences, Jiamusi University, Jiamusi 154007, China.

Received on 27 May 2014 and accepted on 03 July 2014

 

ABSTRACT

This work has been performed to explore the in vitro antioxidant activities of extracts from Thymus vulgaris and Thymus fragrantissimus. The samples were respectively extracted with ethanol and water, and the antioxidant effects were employed by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay and b-carotene bleaching experiment. It was found that the ethanol rather than water extracts possess the antioxidant profiles, with a concentration-dependent relationship. The respective antioxidant capacities decreased in the order of T. vulgaris ethanol extract > T. fragrantissimus ethanol extract > T. vulgaris water extract > T. fragrantissimus water extract. Further, the antioxidant activities of extracts from T. vulgaris were more efficient than those of T. fragrantissimus. At the concentration of 4.0 mg/mL, in the DPPH assay and b-carotene bleaching systems, the values of T. vulgaris ethanol extracts were reached to 88.97 ± 0.76% and 81.00 ± 0.41%, respectively. On the basis of the results, we conclude that T. vulgaris represents a valuable natural antioxidant source and may potentially be applicable in health food and pharmaceutical industries.

Keywords : Thymus vulgaris, Thymus fragrantissimus, Ethanol extraction, Water extraction, Antioxidant activities.