Extraction,optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant,antidiabetic and antihypertensive properties |
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Authors: | Muhammad H. Alu'datt Taha Rababah Ayman Johargy Sana Gammoh Khalil Ereifej Mohammad N. Alhamad Mary Susan Brewer Abdullah A. Saati Stan Kubow Mervat Rawshdeh |
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Affiliation: | 1. Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan;2. Faculty of Medicine, University of Umm Al‐Qura, Makkah 21955, Saudi Arabia;3. Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan;4. Department of Food Science and Human Nutrition, University of Illinois at Urbana‐Champaign, Urbana, IL, USA;5. School of Dietetics and Human Nutrition, Macdonald Campus of McGill University, Montreal, QC, Canada |
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Abstract: | The objectives of this study were to examine varying extraction conditions of Thymus vulgaris L. as related to phenolic content and profiles of the extracts and their antioxidant, antihypertensive and antidiabetic properties. Phenolics were extracted under various conditions pertaining to free and bound phenolics, solvent type and combination of extraction time and temperature, and these extracts were evaluated in terms of their antioxidant activities and inhibitory activities of angiotensin‐converting enzyme (ACE), α‐glucosidase and α‐amylase. The acetone–water solvent mixture (1:1; v/v) produced the extract with the greatest phenolic content, antioxidant activity and inhibitory activities of ACE and α‐glucosidase. The optimal extraction temperature for maximum phenolic content and antioxidant activity associated with methanol extraction was 60 °C, whereas a lower temperature at 40 °C was required to maximise inhibitory activities for ACE, α‐glucosidase and α‐amylase. An inverse relationship was seen between antioxidant and glucosidase inhibitory activities vs. the ACE and α‐amylase inhibitory activities, which suggests the need for extractions to be directed to specific bioactivities of thyme extracts. Generally, the results indicate major differences in phenolic profiles among the tested extraction conditions with thymol as the predominant phenolic seen in most extractions, while gallic acid, rosmarinic acid or diosmin also predominated in other extracts. Extracts with the same predominant phenolic compound and similar phenolic content showed major disparities in their ACE, glucosidase and α‐amylase inhibitory activities, indicating that the major phenolic profiles of thyme extracts may not be necessarily related to the degree of inhibition of ACE, glucosidase and α‐amylase enzymes. |
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Keywords: | Angiotensin‐converting enzyme antioxidant phenolic thyme α ‐amylase α ‐glucosidase |
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