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Antioxidant activity and polyphenol content of Turkish thyme (Thymus vulgaris) monitored by liquid chromatography and tandem mass spectrometry

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dc.contributor.authorKÖKSAL, EKREM
dc.contributor.authorBursal, Ercan
dc.contributor.authorGÜLÇİN, İlhami
dc.contributor.authorKORKMAZ, MUSTAFA
dc.contributor.authorCaglayan, Cuneyit
dc.contributor.authorGoren, AHMET CEYHAN
dc.contributor.authorALWASEL, Saleh H.
dc.contributor.institutionauthorGÖREN, AHMET CEYHAN
dc.date.accessioned2020-10-29T18:31:32Z
dc.date.available2020-10-29T18:31:32Z
dc.date.issued2017-01-01T00:00:00Z
dc.description.abstractLike tea, the leaves of Turkish thyme (Thymus vulgaris) can be boiled in water to produce an extract. This is widely used as syrup for the treatment of coughs and bronchitis at alternative medicine clinics in many parts of the world. In the current study, we assessed the phenolic content and antioxidant activity of thyme. The antioxidant activities of both ethanol and aqueous extracts of thyme were determined using various in vitro methods. The total phenolic and total flavonoid contents were determined to be a gallic acid equivalent and a quercetin equivalent, respectively. Finally, the quantities of the phenolic compounds were detected using high-performance liquid chromatography and tandem mass spectrometry. The total phenolic compounds in the aqueous extract and ethanol extracts of Turkish thyme were 256.0 g gallic acid equivalent/mg dried extract and 158.0 g gallic acid equivalent/mg dried extract, respectively. Conversely, the total flavonoid compounds in both extracts were 44.2 g and 36.6 g quercetin equivalent/mg dried extract, respectively. For the first time, we determined phenolic contents and investigated the antioxidant potential of thyme. The results indicate that Turkish thyme is a good dietary source with phenolic properties.
dc.identifier.citationKÖKSAL E., Bursal E., GÜLÇİN İ., KORKMAZ M., Caglayan C., Goren A. C. , ALWASEL S. H. , -Antioxidant activity and polyphenol content of Turkish thyme (Thymus vulgaris) monitored by liquid chromatography and tandem mass spectrometry-, INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.20, ss.514-525, 2017
dc.identifier.doi10.1080/10942912.2016.1168438
dc.identifier.scopus84987863986
dc.identifier.urihttp://hdl.handle.net/20.500.12645/25773
dc.identifier.wosWOS:000395169000003
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleAntioxidant activity and polyphenol content of Turkish thyme (Thymus vulgaris) monitored by liquid chromatography and tandem mass spectrometry
dc.typeArticle
dspace.entity.typePublication
local.avesis.id48141e38-20de-46e5-9b5a-a942737a4819
local.publication.isinternational1
relation.isAuthorOfPublication07fcea81-8515-4cd4-86f2-047fe6b2df71
relation.isAuthorOfPublication.latestForDiscovery07fcea81-8515-4cd4-86f2-047fe6b2df71
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