Thymus vulgaris L. commonly known as thyme or garden belonging to family Lamiaceae is a pleasant smelling flowering perennial shrub, cultivating all over the world. Thyme has great importance due possibility of its use in various applications, food additives, medicines and cosmetic industry. leaves are highly aromatic therefore used fresh dried seasoning variety culinary applications including ...

BACKGROUND Lipid oxidation is a main problem during food processing, storage and consumption leading to losses of quality, stability, safety and nutritive value. Antioxidants have been used to prevent oxidation changes and off - flavor development in food products. Aim of the research was to evaluate antioxidative effect of thyme ethanol extract on sunflower oil during its storage in different ...

Thyme (Thymus vulgaris L.) is a commonly used flavoring agent and medicinal herb. Several chemotypes of thyme, based on essential oil compositions, have been established, including (1) linalool; (2) borneol; (3) geraniol; (4) sabinene hydrate; (5) thymol; (6) carvacrol, as well as a number of multiple-component chemotypes. In this work, two different T. vulgaris essential oils were obtained fro...

The evaluation of antioxidant capacity, total phenolics, vitamin C content and identification of several phenolic acids and flavonoids was performed in the following fresh and dried herbs widely used in folk medicine throughout Slovenia and elsewhere: elder berries (Sambucus nigra L.), barberries (Berberis vulgaris L.), rowan tree berries (Sorbus aucuparia L.), coltsfoot flowers (Tussilago farf...

Thyme (Thymus vulgaris) belongs to the Lamiaceae family, and has been used since antiquity in traditional medicine. It is recognized by its therapeutic virtues. The ancient-Iranians were familiar with many medicinal herbs and were aware of their usefulness in treatment of various diseases. In this study Thymus vulgaris L. to evaluate the antimicrobial activity, Disc Diffusion Test with KirbyBau...

A field experiment in growing garden thyme was carried out in Jaroszewice (the central Lublin region) in 2008–2010. Three growth biostimulators (Asahi SL, Bio-algeen S 90, and Tytanit) were used in the study. Plots with no foliar application of these growth stimulators established the control group. Carrot, faba bean, and spring wheat forecrops were the other experimental factors. The present s...

Bioactivity of thyme has been described, but mostly related to its essential oils, while studies with aqueous extracts are scarce. Herein, the antioxidant and antibacterial properties of decoction, infusion and hydroalcoholic extract, as also their phenolic compounds, were evaluated and compared. Decoction showed the highest concentration of phenolic compounds (either phenolic acids or flavonoi...

Chemical composition and antibacterial activity of aqueous (ethanolic and methanolic) extracts from herbs often used in Polish cuisine and traditional herbal medicine including thyme (Thymus vulgaris L.), rosemary (Rosmarinus officinalis L.), oregano (Origanum vulgare L.), peppermint (Mentha piperita L.) and sage (Salvia officinalis L.) were compared. The aqueous ethanolic extracts contained sl...

The aim of the study was to assess occupational hazards to the farmer's skin associated with processing thyme (Thymus vulgaris L.). 46 farmers were studied during the threshing of dried thyme. They were questioned about work-related skin problems and examined before and after work. In all persons, serum thyme-specific IgE was measured. Skin prick tests, the Ouchterlony test and the migration in...

We investigated the effects of chemical variation in thyme (Thymus vulgaris L.) on its interactions with competitors, herbivores, and herbivore predators. Four different thyme monoterpene phenotypes (chemotypes) were grown in a 4x2x2 factorial of chemotype, caging (sham half-cages vs. full cages), and competition (control vs. the grass Bromus madritensis L.). Cages reduced numbers of arthropod ...