Biological properties of Thymus zygis essential oil with emphasis on antimicrobial activity and food application. (1st November 2022)

• Record Type: Journal Article
• Authors: Coimbra, Alexandra; Ferreira, Susana; Duarte, Ana Paula
• Is Part Of: Food chemistry. Volume 393(2022)
• Publication Date: 2022-11-01
• Subjects: Thymus zygis -- Essential oil -- Antimicrobial activity -- Food preservative; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133370
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Thymol was the major component in the Thymus zygis EO. T. zygis EO has antimicrobial activity against foodborne and spoilage microorganisms. Thymus zygis EO has potential to be used in food preservation. Animal diets supplemented with Thymus zygis improve the food quality. Abstract: The Thymus plants have been used for centuries in traditional medicine and as a food spice, among this genus, Thymus zygis (red thyme) is a widespread plant, vastly used as a culinary flavouring agent. Its essential oil has demonstrated diverse bioactive properties, such as antimicrobial, insecticidal, larvicidal and antiparasitic activities. Numerous studies have characterized this essential oil showing that it possesses a broad antimicrobial spectrum and may even enhance the effect of certain antimicrobial agents. Its potential application as a food preservative has been analysed on different matrixes pointing to its antimicrobial activity against spoilage and pathogenic microorganisms in food. This review provides an insight in the chemical composition, antimicrobial, insecticidal, larvicidal and antiparasitic activities and toxicity of T. zygis essential oil, as well as its potential application in food as a preservative.